And I'm not invited. But, I am invited over to the hostesses house for lunch today. Cabbage rolls. I'm making them. The cabbage is already ready, and the rice cooked. The filling is rice, ground pork, and hot Italian sausage. Rolled up and cooked in the oven with a tomato sauce. Looking forward to it.

A Moose in Love wrote:
>
> And I'm not invited. But, I am invited over to the hostesses house for lunch today. Cabbage rolls. I'm making them. The cabbage is already ready, and the rice cooked. The filling is rice, ground pork, and hot Italian sausage. Rolled up and cooked in the oven with a tomato sauce. Looking forward to it.

Sounds good. Why aren't you invited to the dinner party tomorrow?

On Fri, 26 Jul 2019 05:24:25 -0700 (PDT), A Moose in Love
> wrote:

>And I'm not invited. But, I am invited over to the hostesses house for lunch today. Cabbage rolls. I'm making them. The cabbage is already ready, and the rice cooked. The filling is rice, ground pork, and hot Italian sausage. Rolled up and cooked in the oven with a tomato sauce. Looking forward to it.


My last dinner party I hosted I served as a first dish jalapeno's
stuffed with a sweet cream cheese then roasted for about 7 minutes and
the second dish was a small bowl of root vegetable soup garnished with
a basil leaf the third dish was a sesame chicken served over a
cauliflower rice nestled in a cabbage leaf with cheese covered broc on
the side. The fourth and final dish was an apple tart

--

____/~~~sine qua non~~~\____

wrote:

> On Fri, 26 Jul 2019 05:24:25 -0700 (PDT), A Moose in Love
> > wrote:
>
> > And I'm not invited. But, I am invited over to the hostesses house
> > for lunch today. Cabbage rolls. I'm making them. The cabbage is
> > already ready, and the rice cooked. The filling is rice, ground
> > pork, and hot Italian sausage. Rolled up and cooked in the oven
> > with a tomato sauce. Looking forward to it.
>
>
> My last dinner party I hosted I served as a first dish jalapeno's
> stuffed with a sweet cream cheese then roasted for about 7 minutes and
> the second dish was a small bowl of root vegetable soup garnished with
> a basil leaf the third dish was a sesame chicken served over a
> cauliflower rice nestled in a cabbage leaf with cheese covered broc on
> the side. The fourth and final dish was an apple tart
>
> --
>
> ____/~~~sine qua non~~~\____

Sounds good! I generally do not do multi-course from home except may
on Thanksgiving if we have a lot of guests. Thats more for table space
reasons then.

I believe it was 5 years ago when we had a bumper crop of guests and I
had to use the big table and both inserted leaves, the Japanese low
table, a 6 seating table in the kitchen and 2 6ft tables in the family
room. Borrowed extra chairs. Had seating for 42 with 36 folks
inbound. I had to do it in multi-courses that day but the meats were
on the bar.

No, I didnt cook all of it. I did a large turkey and a duck, others
made hams and one other added an extra turkey. As the turkey rested, I
did a whole flounder and a smaller set of trout (they cook fast).

If I recall, others did all the vegetables, pies and salads while I did
the bread the day before and that day loaded a crockpot with gravy to
keep warm then a soup starter of simple Dashi-Udon-kangkoon (spinich
type).

That was the biggest one though. Most of the time, we feed us 3 plus
maybe 10-12 more. 20 isn't terribly uncommon though.

I'm in an odd spot where most around me are just starting out with
first home and toddlers, or retired on social security. Collectively we
still have a good feed fest here. Grandmothers now widowed who's kids
are long away, grandpaws and their wives, your couples just starting
out, a smattering of teens in the 12-16 set.