discovering the pleasures of early Sunday evening
entertaining. The chores are done, bodies and
spirits are re-energized, stress-free cooking is
a possibility, and guests more than likely won’t
stay late.
Organizing a potluck with friends adds an
element of surprise as well as a division of labor
to a party. Many prefer to wing it, asking guests
to just bring whatever they please. These are the
kind of people who thrive on a meal of six desserts
and one bowl of mashed potatoes.
We prefer a little more structure, with the host
or hostess directing the supper. You decide what
dish you want to prepare, then inform your guests
and suggest other specific categories, such as “I’m
making my mom’s meat loaf, so we need a side dish,
starch, dessert, salad and appetizer.”
With a little luck— and teamwork— you’ll have
a great time and pots full of good food.
Deona Tait’s Tomato Puff Pastry page 114
Orca Bay Shrimp in Avocado Halves page 114
Foxy Creamy Broccoli Soup page 114
Contessa Shrimp Scampi Risotto
with Asparagus page 115
Valley Fine Foods Pasta Prima Ravioli,
Alfredo Style page 116
Washington Apple Blue Cheese Slaw and
Golden Apple Meringues pages 116-117
Nicolin Hoffmann’s DNE World Fruit
Caramel Mint Oranges page 117
