We are trying to tie up lose ends on our projects both in the house and in the Cottage but new items keep cropping up.
I started working on the stair runner two weeks ago. I finished about half of it before the sewing machine started giving me problems.
Also we’re heading to New York City soon so I’m trying to make plans for the trip. Thus far I have reduced our hotel bill $155 by going back to the website and calling for a better deal. Unfortunately $155 won’t pay our parking for the weekend but it will certainly help.
I have made a short list of Broadway, off-Broadway, and cabaret shows as well as must-see restaurants for the first-time visitor. We’ll be staying near the Waldorf. Any suggestions?
Our Cottage tenant has decided to have all the windows replaced with more efficient ones as well as a new front door and storm door. Those items along with some interior trim should keep the Cottage “under construction” for a few weeks.
I told the first rush of secret-keepers about the party and reminded them that an off-hand comment would be a giveaway to this very astute person. In the group was one of my favorite cooks who offered to make one of her signature desserts. We’re on our way.
This past weekend I wanted hors d’oeuvres-sized quiches.
I have made quiche many times in the past but since we were having an afternoon party I felt a little snacking food would be sufficient.
I used my same old recipe except I did not cook it in a pie plate, instead I used muffin tins. First I brushed half a piece of phyllo (filo) dough with melted butter/olive oil and folded it in half. I cut the piece into squares and lined muffin tins. I probably should have also buttered the tins before inserting the phyllo for ease of removal.
Into each cup section went a spoon of well-sautéed onions, bits of sliced ham, and more bits of Swiss cheese. Then I poured the custard mixture — 1 large egg to 1/4 cup of milk (make as much or as little as you need) — into each cup covering the solid ingredients. To gild the lily I sprinkled a bit of grated Parmesan cheese on top.
The mini-quiches baked until they were set — approximately 30 minutes.
My chicken salad is usually made with rotisserie chicken, craisins, celery, and toasted almonds. This time I’ll chop the salad up a little more to fit into the wee pâte à choux balls.
I like to take recipes that have been successful and put a little twist on them. This time trading out rolls for pastry balls.
The last item is dessert-like. I got the idea from our chef at work who made a nice, light dessert with lady fingers and pastry cream. I thought I could do the same thing substituting pumpkin pastry cream.
But sometimes actually entertaining at home is not possible.
In our area there is an abundance of free music and free films.
When I find something that really interests me I email a group of friends and tell them I’ll be there. I don’t judge the interest I just make the invitation; I facilitate.
I’m sure to add my cell number to the email with the instruction to text or call when they arrive at the venue, especially if it is a big venue like the parade grounds at our local Army base.
If it’s something I have done previously I add any details that might sway someone who is on the fence. For instance the U.S. Army Field Band is performing the 1812 Overture with real canons. I’ve heard it before and it’s fabulous. I reminded everyone to bring their own lawn chair.
I encourage you to do some research and contact your social circle for a fun and different and free event. Provide as much or as little as you like. Don’t for get the bug spray.