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8 years ago
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KSWL - Gatsby Brunch photo
Comments (16)Yayagal, The brunch was Friday and we saw the movie that night. Unfortunately, the movie showing we went to see was sold out, and the next show was in 3D. Ugh, i hate that sensation of stuff being thrown at you all the time. And Baz Luhrman (sp?) is over the top enough without all the over-the-top-ness of 3D. The combination gave the whole thing a Disney-esque feel to me, distracting and not appropriate to this tight little novella. I will say that the acting was very good. And I was pleased that the movie strayed very little from the novel, most of the dialogue was absolutely verbatim. My DH had an interesting observation, which was that all the parties were identical. All in all, very enjoyable. Newbuyer, Yes, people did. Unlike other themes, almost everybody has something that can read "flapper". It was fun. At the movie showing we went to, a bunch of teenagers were dressed as flappers. How wholesome, unless of course they had hip flasks, too. Thanks, Annie, it was! KSWL, Ahh, book clubs. I've been in this one since we moved here, and I would say it is the best I've been in yet. I have only run it a year, but I was lucky that my predecessor(s) ruled with an iron fist! The person who runs the club offers up two books each time, and everyone votes. Pseudo-democracy, like having to choose between Republicans and Democrats each time! We also had a planning meeting where I printed out long lists of prizewinners, recommended reading lists, etc, and we circled ones we thought we'd like. When we meet, I usually have questions printed out with me, to guide the discussion. I am most pleased that people always seem to have read the book. So we have a lot of fun, but people are serious too. We used to meet over tea and biscuits, but one meeting someone hosted with an elaborate tea and fingersandwich and scone meal. Since that we have ramped up the food part, so that my kids now ask me if it is my cooking club or my book club meeting? I have to think of a way to dial that back, since not everyone has the means or space or inclination to feed the group. We rotate meetings on a volunteer basis, and I am thinking in the future of designating some meetings as tea, and some as brunch, so that people don't have to go all out to host a meeting. I have been part of 4 or 5 clubs over the years. One, when I was first working, was with colleagues, and we only read classics. The host was charged with leading the discussion. One time I had to lead Moby Dick and am ashamed to say I bought the Cliffs Notes. One group chose to read "The Nanny Diaries" and, for me, that ended the group. I can't stand to read krap. My friend's husband is in a book club. They read Ulysses. Over and over again. It is all they read. For years now. LOL I'd love to hear about other people's book clubs and tips....See MoreHow old does a dish have to be to be considered 'Retro'?
Comments (34)ruthanna, it's the texture. I don't care what you put in gelatin, I cannot swallow the stuff. It's like the gelatinous goo in pie filling, I just can't stand the way it feels in my mouth. It is (and I repeat myself) icky. LOL I still love shrimp cocktail, it's how I first ate shrimp, after I got over the fact that it looked like grub worms. I still like it best just boiled and cold, with cocktail sauce. Teresa, grits and polenta and mush. They're all mush to me, LOL. As for pimento cheese, there was a company called "Price's" that sold pimento cheese spread here like crazy, everyone bought it for parties. Suddenly, it was gone. And now, 15 years or so later, it's back and everyone is buying it for parties again, that's why I dubbed it "retro". I've never gone to a cocktail party and I don't even particularly like cheese, but every party I've ever gone to there's been a plate of cheese and crackers. Sometimes the crackers were Ritz and saltines, more often they were better, like Carr's, and occasionally they were homemade. I always kind of liked the crackers. Crostini is too difficult to handle, they are never small enough to be less than 3 or 4 bites, they are usually crunchy and topped with something messy and if you don't have a plate and you're juggling a drink of anything in one hand you're dripping the topping and the crumbs everywhere. I've learned that if I don't have two hands empty when someone offers me a slice of crunchy bread with a slice of tomato, a piece of mozzarella and a smear of pesto, I decline with thanks. Does anyone remember those little square "cocktail rye" loaves of slices? I still like one of those with a sliver of Dubliner, my one concession to the cheese world! Annie...See MoreHelp me plan a bridal shower brunch menu
Comments (12)If you have a green salad, I'd suggest Cathy/Mustangs Fig and Proscuitto salad. She uses arugula, but I use spinach because it's more easily available here. I don't even like salad, usually, but I just love this stuff and it would go nicely with quiche. Mustangs' Salad with Proscuitto, Parmesan and Figs 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallots 5 cups baby spinach (she uses arugula, I think) 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ? tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. I don't usually plate it individually, I put it all in a large bowl and let guests serve themselves. Annie...See MoreCocktail Party - Menu and Signature Cocktail Help Needed
Comments (35)Rubyclaire, Here is the recipe for the sparkling rose punch. I make an ice ring with a Tupperware plastic mold and put frozen orange slices, frozen lime slices and cherries for color. 1 bottle (fifth) of rose 1 cup lemon juice 1 cup Triple Sec or Curacao 1 bottle sparkling water (23 or 28 oz) 2 bottles champagne Frozen orange wedges or frozen ice ring with fruit Pour rose, lemon juice and orange liqueur over a block (or ring) of ice. As guests arrive, add sparkling water and champagne. Add frozen orange wedges as garnish and to keep punch chilled. Hints: I have had good luck using extra dry champagne (Le Domain extra dry). Freixenet semi-seco works well too. Chill all ingredients well ahead of time so your ice ring doesn’t melt. I hope you enjoy it. I have a really old punch bowl and cups that hang on the side which I use when I make this. But any cups will do! Happy planning and counting down the days.........See MoreWalnutCreek Zone 7b/8a
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