I don’t charge for kids under 12, but last Thursday we had ten kids at dinner – and the platters of food were almost licked clean. There was a little dessert leftover, brownies & blondies, and I *think* everyone went home full – at least I hope so. There were 14 adults. I made chicken potpie with puff pastry on top, enough for about 12, and cheese and onion pie, enough for about 16. There was plenty of lettuce for salad, but the creamy garlic dressing got a little low; I had a vinaigrette for back up, fortunately. The roasted brussels sprout slaw all went, and I packed the last couple slices of poached pears into a jar for one diner to take home. The pears were from a Tory Miller recipe, that was in Food & Wine – they’re supposed to be Riesling-poached, but I had an opened bottle of champagne from the Hospice workers brunch, so I used that. And I don’t know if I undercooked them, or just used a more-tending-to-brown variety of pear – but they got all brown in the fridge overnight. They ate OK, though, despite the color – they weren’t too sweet so I put them on my salad. Next week I’m determined to be more ample – it’s nice to have just enough food, but my Jewish mother heart rests easier when there’re more leftovers.
