the problem with per course-type dinner, is that the hostess, apart from entertaining the guests, has to account for the courses to be timed just right, and to consecutively execute the courses, apart from being timely yet still think of presentation. ( after the starters, leave a little room for conversation without the main being cold,then after the main meal, another room for breather, before the dessert, so on, and so forth)--so taking all these in consideration, i just wasnt able to take the photos of the main meal (got so worried that the vegetables were a little under done, i was too embarassed to whip out the cam...but i'll be cooking it again, so there will be photos to make up for it)...
*gosh its hard, serving 5 people + myself, as people dont start eating without you yet you dont want their food to get cold while waiting, so i was embarrassed to take a photo of the porkchop main course which everyone had*
everyone loved the cantaloupe melon and parma ham. i got the idea from an italian restaurant we went to. it actually, made you hungry for something savoury. plus its so easy to make it. just slice the melon, and wrap the parma ham around it. then refridgerate for 30 minutes to make it cold, so the melon's sweet taste really comes out, yet still fresh enough.
funny, everyone wanted the porkchop. they all asked what was in the oven, i showed them what it was (they could smell it), and said, they wanted whatever it was. so the sirloin steak will be adrian's and my meal the next few nights,haha. (everyone had the roast rosemary potatoes while mark and i had rice,haha).
for dessert, anne,john and mark had seconds. alan,anne and mark chose the wild blueberry cheesecake. john, adrian and i, had the apple pie with custard. anne and john had a portion of the strawberry trifle, while mark had a slice of apple pie.
the cheesetray was attacked, considering everyone had a three courses prior to this. but the secret to course-meals are: to serve the right size portion. not so much of any one, that people's tastebuds get blocked with just one course.
so why am i describing everyone's food choices in detail? just so you know, that if i have the opportunity, i would love to cook for you here at our humble home.
looking forward to that.
here are the photos i took when i was able to.
the table setting
fresh roses cut to make centerpieces
i can imagine the supergirls who'll sit on these chairs...
starters
gotta have red wine
caught taking a photo
say cheese!!!
chitchat
after-meal talk
so when is adrian opening his presents?
just like a kid
saying goodbye to them in the snow
closing time...
finished the night with a chat with adrian with a cup of green tea...=)
8 comments:
perfection and happiness. this is what this celebration is called. =)
Wow, chel! Congratulations! You'd make a good host. =) Ga-i ko pointers ha.
Also, the celebration is very intimate and relaxed. =) Sure ko gipabusog jud ni nimo sila pag-ayo. =P Adrian is so lucky to have you. =)
hi ai=) it didnt turn out perfect but the conversation, the laughter, and the look on adrian's face was worth the tiring work and hassle=)
hi janey=)hahaha,id make a good "rattle-lon" host,hahaha=)intimate ra gyud ni jane, kay gamay raman ang family ni ading...busog gyud sila kaayo...naluya sila,haha=)
me too, i'd want (and definitely need) pointers. but i don't think i have the stamina to be both cook and hostess. my gedd, asa dapit isingit ang pagligo after cooking all those food chel? i can't smell like dinner. hahaha.
hi kaith=) its all oven cooking, so dili gyud ka manimaho, there is no "aso" coming out, unlike if it was cooked over the gas ring, it would be smokey , your cooker/oven should have a ventilator or something that will take away the smell=)besides, unlike our type of cooking, ilang food has less spicey aroma..=)
you have to pre prepare everything, before you ligo, and then the guests can see you in high heels, make up and apron, while pottering in the kitchen=)hahaha=)
love the plates!
chel, what's parma ham?
nette, parma ham is ham made specially from parma italy..theyre cured ham, sliced realy thinly...you must have tried it before, wala lang ka nakaila..its sooo tasty nette, on its own, with fruits, as starters, or even as main with bread and cheese=)
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