Sheilaclapkin's Blog;

You know we have started a ladies luncheon group and it started with about 18 ladies who did not know each other at all. Many were hesitant and nervous about it, but came anyway. The ladies sparkled throughout the afternoon and many lively conversations ensued.

Now, it is time for another get together luncheon. No one has said, “No.” (Yet) The concept is a good one. We have a name and it is The Friendship Luncheon. So much has happened since the first luncheon; a husband passed; two ladies have hooked up to go to plays together; dinner engagements and friendships outside the circle have sprung up. One granddaughter and another’s grandson have been introduced. It is all so very interesting.  One lady expressed that it was nice to come somewhere where they aren’t asking for money and force you to listen to a guest speaker. She is right.

Our next luncheon engagement is December 13^th. Please come.

My Labor Intensive Dinner Party

I know many of you will relate and some will not. The ones who will not relate do not cook and the ones that do, cook.

We have a dinner date for this evening and I thought, well, I am not particularly busy, so I will prepare dinner. I made a deal with myself. No bought prepared items. All of this dinner would be from scratch. Okay, here we go. I baked bread from a friendship starter which I take half of and replenish the starter with milk, flour and sugar, then continue making the bread. I made that first to give it ample time to rise. Then I started with hors-de-vors. I made egg salad, which turned out especially good. Then, I pitted and pealed avocados and made homemade guacamole. I ground up chickpeas, oil and spices and there was a creamy, deep tasting humus. Now I am on a strict schedule so that the guacamole will not darken. Lemon juice is a good deterrent, but time is still of the essence. I have the French Onion soup already made. I toasted the bread rounds, place them on top with cheese, thickly placed. They are put on trays to brown under the broiler for a few minutes.

The lobster is boiled and it only takes a few minutes. They are ready to be shelled. The veggies have been chopped and all of the fresh herbs are chopped as well. Bell peppers, carrot slivers and onions are chopped and put in the wok ready to be sizzled. Oil is drizzled and cooking begins. As this mixture is stirred, I add curry and special secret spices from distant lands. I locate my secret sauce (yogurt, various grated cheeses, sherry, white wine, curry, and anything I find I might like to add). I shell the lobster and cut up a chicken breast from last night to be added at the last moment to the mixture. This is a lobster/chicken, curry sauce extraordinaire, usually and hopefully for tonight.

I scurry to set the table with beautiful glistening glasses, leather placemats, fluffy napkins, my every day dishes with a gold charger, modern silver settings, I add a dramatic two tiered dish, low enough for a centerpiece filled with yellow and orange fruit. I dangle a few cherries for drama. I have cut dramatic leaves from the garden to strategically place and the table looks beautiful. More