Guests coming
My friend, Al Giordano, has been posting wonderful food that he has been making. As a chef, I pay attention. He posted the ingredients to a sandwich that were so complicated today that I had to respond to him. This is what I wrote:
You make me out to
be a pauper. I have 13 guests coming in for three days this weekend and
all I got is: Friday afternoon: Hummus, meats, good cheeses, jungle
guacamole, fruit, tomatoes with fresh basil, garlic, and mozzarella. For
dinner stuffed shells with ricotta,
mozzarella, asiago cheese, garden basil, spinach, shallots, eggs from my
chickens, and green onions, with homemade tomato sauce, and mozzarella,
served with chicken parmesan, spaghetti squash and a vegetable mix with
garlic bread. Sat morning: Pancakes with fresh picked blueberries and
Canadian maple syrup, double cut bacon, home fried potatoes, NYC bagels
with Philadelphia Cream Cheese, three cheese bread and butter, baked,
and fruit. Sunday: Baked eggs with ham and swiss and veggies, papas
Huancaina from peru, papaya with lime. Sunday night: Barbeque of
marinated chicken thighs, shrimp, beef sausage, grilled asparagus,
broccoli, cauliflower, scallions. With potato and egg salad, fusilli
salad with red peppers, balsamic vinegar, and shallots, three beans with
jowel bacon, garlic, and onions. Your cooking is way, way more complex
for the taste buds than mine. So am jealous, all the way.