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Peter[_21_]

Kris > wrote in news:52879657-b850-44f8-be90-
:

> On Jul 16, 11:49*am, Peter > wrote:
>> Kris > wrote in news:14c0cc19-2ee2-49cd-a68d-
>> :
>>
>>
>>
>>
>>
>> > Hello all,
>>
>> > I'm doing a big 40th party for my husband (band, keg & everything -
>> > what was I thinking?)
>>
>> > Doing heavy hors deouvres and cake for food. Trying to make much
>> > ahead. The Syrian meat pies & curry chicken phyllo triangles are
>> > already in the freezer. I'm also making several dips (Pan Fried Onion
>> > dip - has mayo & sour cream, Tuscan white bean dip - similar to
>> > hummus,and grilled eggplant Baba Ghanouj).
>>
>> > How far in advance do you think I can make these? I'm sure the night
>> > before is safe, but am wondering about before that.
>>
>> > I hate it when recipes don't goie out simple info such as "can be
made
>> > 2 days before"!!!!
>>
>> > Any advice welcome - unless,of course, you are rude.
>>
>> > Thanks,
>> > Kris
>>
>> So *when* is the do???
>>
>> And horses doovers and *cake* for food???
>>
>> Jeeez, whatever happened to "throw a shrimp on the barbie"???!!!
>>
>> Or even a couple of dinosaur steaks!!
>>

>
> Saturday evening is the do.
>
> I'm NOT going to grill for 75 people

Well....... now you've said 75 people, that puts things into perspective!!

> ( two hours turning meat, no
> thanks),

Invite someone who can BBQ who wouldn't have been invited, and ask them to
do it ;-)

> so I set this stuff out and let them have at it. Plus I like
> fancier stuff for big events,

I used to cater for friends weddings/birthdays etc.... half a dozen
different dishes, all cooked in the days before, and kept warm in a
bainmarie on the night.

> so sue me.
>

I'm an Aussie, not American ;-P

--
Peter Lucas
Brisbane
Australia

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