Photo: French Menu dated 1898, vintage wine Grand Ordinaire 1891.
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French Husband’s woke me up in the middle of the night and asked, "Where are all the guests going to sit Saturday night?"
"There not." I yawned and rolled over… and then my head started spinning with details. I sat up stressing about food preparations, floor plan, folding napkins… music…what should I wear? Do I have 50 dessert plates?
I kicked French Husband…"Thanks, now I cannot go back to sleep!"
55 Zucchini at least…
3 Kilos Walnuts (Thank you Aunt Louie!)
45 Tomatoes,
5 Kilo Smoked Salmon,
Buy Blinis.
Cream fraiche a truck load.
15 Baguettes.
6 Kilos Shrimp (lemons… parsley…)
Assortment of Cheese.
150 Large Cannoli,
Green beans with sesame (How many green beans?)
20 Artichokes cut in fourths.
10 Garlic heads,
20 Shallots,
50 Dried Tomatoes,
6 Kilo Quinoa,
2 Kilos Sliced Almonds,
Strawberry Cakes, whipped cream… or should I have one Chocolate? Pavlova?
10 Bottles of Champagne, 20 bottles of red wine,
Bar stuff…umbrellas, cherries… no no no …stay with wine and champagne forget hard liquor. Perrier and juice wine and champagne. Yes that is good.
Three type of glasses. 150 glasses?? Should I use plastic, not I cannot use plastic, yes you can use plastic, no I have never used plastic, well this is a good time to start…
50 Dinner Plates (do I have 50 dessert plates? Paper! Oh God gross, now you are really out of control. Stop it. Paper is practical. I am not practical. Maybe you should be. I don’t want to be. Imagine the dishes baby?)
Napkins…paper…what color, what theme?
Music … call Philippe (our friend the salsa dancer.)
Candles!
Where are the guest going to sit??? I kicked you know who again.
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