Two salad weekend

You guys are probably sick of catering posts, I've just had a lot (for me) of jobs lately. As they consume my ENTIRE life for the duration of the planning process, until they are over, that's all I think about really. This weekend I had a luncheon/party for a girl who graduated summa cum laude from UVU on Friday, and then a wedding reception last night. I've got the reception pictures up here first because blogger uploads BACKWARDS (which is annoying to say the least).

This was an interesting reception. The groom was Chinese, and there were all of these ceremonies and things honoring the family, etc. Really neat. We did a light buffet menu: Fruit towers, strawberry spring greens salad with the strawberry balsamic dressing, bruschetta caprese with fresh mozzarella, basil and tomatoes, with my own lemon herb vinaigrette, and phyllo shells with lemon-vanilla cream, fresh berries, and a white chocolate squiggle.

This was kind of a fun centerpeice. They were doing key limes in hurricanes for the tables, so I kept the citrus theme, and did lemons on the main table.I also used white lilacs (free from a friend, and a local park ssssshhhhhhhh.).

Here are the phyllo shells. I thought they turned out really good tasting, I was a little disappointed with the filling not setting up firmer than it did, but they still looked OK. I was also worried theat this was the only sweet thing on the menu, and was afraid we wouldn't be able to keep our platters filled, but the bride's mother let us serve cake from the very beginning of the reception, so that was OK. These take a little time to put together.

These are the pictures from Friday's lunch. UVU's colors are green and yellow (just like Lemon Grove Junior High :) ) so I used white lilacs, and oregon grape blossoms. I feel so lucky these were in bloom right now. For this menu we did the same as my Tae Bo lunch that I posted on recently. Funny, at that lunch every one filled up on salad, and we had lots of soup left over, but at this lunch it was outside, and a little chilly, so everyone ate soup, and we had salad left over. Go figure. Sometimes it's hard to plan these things exactly right.

I also did an entire flat of chocolate covered strawberries, and although we only had a group of fifty or so, there wasn't even one left. That DIDN'T surprise me.

Tweet

What kind of tree was the Snow Queen again?

I know you've all read Anne of Green Gables. I think it might have been a cherry tree. My little apple tree is blooming her heart out this year. It's such a spindly little tree, just 3-4 years old, and last year produced about a dozen apples --which amazed me. I got up early this morning, (you can see it's just past dawn in the picture) and this sweet tree was putting everything she had into her blossoms. We'll have to really thin them out this year. I love that. My other trees have all battled aphids and are still trying to recover. Nice to see something thriving.

Tweet

Shake shake shake shake shake it.

We had our family home evening on earthquake preparedness tonight, and it took me a half an hour to find a good video on youtube showing what an earthquake does in a house to show my kids what it would be like. I especially was worried about Ari understanding, but it turns out they get so much of this stuff in school it was old hat to both girls.



the ones I looked at before all had some girl's skirt shaking off, or a bunch of drunk guys. So be careful if you look yourself. Kai just thought it was really cool how everything broke. Hope that's how he feels in a real one. It would be nice if it was just a cool adventure type thing for him. I know Tia and I will be screaming.

Tweet

Of Heaven and Hell.

I'm going to stop worrying about pictures, and just post. We've got all of our garden boxes filled with dirt finally, and now need to get the compost and drip lines put to them. Sigh. I wish I lived in a condo every year come late spring when the yard seems to take over my life, but then in summer I always think --Paradise! What could I have been thinking!?

In the summer heat in Utah, all the weeds slow down their sprouting, especially if you're more lazy than environmentally friendly like I am, and shovel out the preen as thick as you dare. I also have a good crop of marigolds now in my backyard, which carpet every non-moving surface if you let them, so even the parts of the yard that I haven't shelled out the cash for real landscaping plants still look lush lush lush. I love marigolds. They are so friendly and good to me. My backyard by July or August is my own personal heaven. Right now however it is my own personal hell. It's OK to say hell if you're referring to a geographical location I decided in college.

Jeff and I spent from 9:00 to 2:00 today outside in the rain that gradually froze into snow, weeding, and shoveling dirt in this geographical location while I listened to Roots on my MP3 player. At least the story was warm, they were still in Africa. I came inside just when Kunta Kinte was captured. That sucked. I mean I KNEW he'd be captured, but I was still hopeful you know? I never saw the series, but of course I knew. Anyway I was cold and tired, and still just got one section weeded, and there still is this HUGE pile of dirt on the street in front of our house. It doesn't seem to get any smaller, and I'm kind of vain about the yard I work so hard on, and the dirt pile really detracts from all my red tulips that are beautifully in bloom right now. People driving by are missing out on the splendor! OK, not really splendor maybe, but they are pretty. My front yard isn't in the same geographical location still. I got the weeding done a week ago.

Thanks for listening to my rambling. I'll try to post more often.

Tweet

English garden reception

I did the table for a friend's daughter's reception last night. Here's an example where a simple spread is able to look lush and beautiful. We discussed a few different options for food, and then just decided on fruit, and a "top your own" cheesecake bar. The guests seemed pretty happy, and although my friend did tons of topping options, it didn't break the bank (at least I hope --she really did go all out on toppings!).

They chose a sage green and rose theme, with kind of an English feel to it --both mother and daughter loved the movie Emma, and I couldn't help thinking of this movie when I saw the decorations. I used wild sage from a field near my house, and domestic sage, English heather, and euonymous from my yard. I also threw in a few artichokes, roses (of course), and lavender for bulk.

Lucky for me, they held the reception in the community center (which is beautiful!) so we were able to use lighted candles for the centerpiece. I filled the bottoms the candle hurricanes with water, and the herbs I'd chosen for the garland.

Unfortunately I forgot my knife, and as Jeff already brought me my piping bags and tips for decorating the display cakes, I couldn't call him a second time. So the sliced and fanned strawberries I'd planned on for cake garnish didn't happen. I think the cakes turned out OK anyway. Anyway, fun job. No major stress over the food, and I had enough time to decorate like I wanted to. This is when I love catering.

Tweet

Another dinner hit --- Salmon with fresh citrus salsa.

Everybody ate dinner again tonight, with no major tantrums, kind of nice. Sorry I haven't bothered with other posts lately, I only wanted to show you this one when it turned out so pretty on the plate again, and everyone liked it. This was another BH&G recipe ---they've really come through for me lately (of course there were a few modifications).



The salsa consisted of orange and grapefruit sections, halved grape tomatoes, hot pepper jelly (the red kind) and salt and pepper. Easy peasy.




The only tricky part is getting the sections. First you cut off the peel and outer membranes:
Then you hold it up, and make cuts between the membrane sections like this:
I thought I'd take pictures, since I tried explaining this to my sister in law one time and couldn't get it across. Anyway, you make the salsa, brush the salmon with the red pepper jelly and grill it, then serve the salsa over the salmon. Pretty simple. I did have to dilute the pepper jelly quite a bit with tomato jam for my kids, they're lightweights when it comes to hot stuff, but it was still great.

Tweet

Lemon grilled catfish with corn and blueberry salad.

Did another better Homes and Gardens recipe tonight. LOOOOVED IT! Of course it wasn't exactly the recipe, when I do it it never is. We had some catfish in the freezer already so I didn't spring for the salmon they used, and I added a little more lemon juice, and some wild blueberries along with the fresh, domestic ones, but it was so good.

I think it would even be excellent as a salad on its own if you don't do meat (Deja?), or over grilled tofu strips marinated in lemon and tamari. Plus there's the "rainbow on your plate" factor that just makes you happy to see it. I know it sounds like a strange combination, but it really works.

By the way, Kai loved it. ("Try it try it and you may! Try it and you may I say")


Here's a basic recipe, you can email me if you want more details.

Mix 1 T. lemon zest with 2 t. cumin and 1/2 t. salt and rub (about 2 pounds) catfish pieces top and bottom. Coat with cooking spray. Grill, or cook in nonstic
skillet.

For salad, combine 2 1/4 cups sweet corn, 2 1/4 cups blueberries, 1/2 cup sliced green onion tops, 3 T. chopped fresh basil, 1/2 cup chopped red bell pepper, 4 T. pure (real) maple syrup, 4T. fresh lemon juice, 1/4 t. salt. Toss to combine. Serve together, garnished with fresh lemon slices (which I generously squeezed over my portion). Yum.





He came around later....

Tweet