May 20, 2005

Tonight I served my famous Italian Breaded Chicken with Risotto, that Kim made, a nice tomato dish and my famous artichoke heart and lima bean cassarolesque side dish. (Dang. We forgot the parsley.)

I topped this off with Tish’s famous strawberry cheese cake, which I changed a bit. I added Creme de Framboise and Grand Marnier to the strawberry sauce, made it loser and used it to pool around the cheese cake. I also served a decorated cake rather than a plain one and I made the slices as small as possible, by request. (And they still thought the slices were too big.) And by accident, I served it way too cold. Sigh. But it came out great. Like an ice creamesque cake. (I also once served my cookies, which I premake as I do a couple of my desserts, frozen. They loved that too.)

However, my poor workshop students are getting a little too stuffed. I have tried to keep the portions down, and 50% are cleaning their plates, another 25% are eating most and only a small portion are returning their plates with a little on it. So, I’m batting around 800.

The other workshops I have stuffed them and they were all groaning but when I went light, they didn’t like that. So, I guess we’ll just have to eventually strike the right balance.

Kim and I finally got a full dinner. I’m not used to actually eating dinner. I do feel stuffed but Kim and I usually don’t eat at all during the day. I have to look after her or she’ll just eat a glass of Cheerios. Groan. 😉

Kim did a great job with the slide presentation. We will now have about 39 workshops. Winter, Fiber, and Summer. 🙂

Dang. We have only 9 for dinner, people leaving early, sniff. Probably all still full from last night. 😉 We’re very sorry to see them go.