Apr. 16th, 2017

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I'm hosting it at Jo's house, so I have to make food that is transportable. Jo would not mind if I spent the whole day in her kitchen, but I am enough of an introvert that if I spent the whole day with Jo, I would not be able to hold up my corner in the book group discussion, even though I like Jo a lot.

I'm expecting 6-9 people. Jo can't eat gluten. I'm vegetarian. Two of the maybes are Jo's daughter and her partner; I don't know whether they have dietary restrictions.

For pre-meal snacking I have cheese, crackers (gluten and gluten-free), olives, almonds, hummus, peanut dip, broccoli, carrots, celery, romaine leaves, and corn chips. Neal came over for dinner last night and prepared all the vegetables for me!

Dinner is crustless mini spinach quiches (gluten-free) and a vegan but high-protein salad: mixed greens, chickpeas, tomatoes, olives, pickled artichoke hearts, sunflower seeds. I could put some pumpkin seeds on too.

Dessert is blueberry crisp, made with gluten-free flour, and vanilla ice cream. I'll bake the crisp at Jo's while we're eating.

I have three bottles of wine and a gallon of lemonade.

I'm thinking of running to the store for green beans for dipping, more salad dressings, and a loaf of bread. Just in case.

ETA Oh, and the book! It's Rebecca Solnit's Hope in the Dark.

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