Hungry?

Today is Ash Wednesday, the beginning of Lent, and I shouldn’t be thinking of food; however, being disabled excuses me from rules of fasting. I stay away from meat much of the time, anyway, so I’m not bothered by abstaining. I really believe that Lenten sacrifice is more about doing than “giving up,” though. In other words, for me, I’m trying to be kinder to people I encounter. That starts at home – I need to harness my tongue sometimes, then I can move to others – the workers at my mother’s home, particularly. I’ll undoubtedly fall several times, but I’ll get up and try again.

Anyway, back to food…  Martha had a “Brunch Show” today, and it got me thinking that I could entertain that way. I always used to throw sit-down dinner parties, and I’d go all out in the preparation: sometimes having a theme, choosing the menu, shopping, opting for a color palette and using linens and flowers to match. I had great fun doing this, and it never seemed like a chore. My guests were always close friends, who appreciated the effort exerted in their behalf. Then MS fatigue took over and I entertained less and less; now, not at all. I recently explained to some friends that even if I got through the cooking, I couldn’t serve. (Well, I could if I wanted to use that as humorous entertainment!) My friends said if I really wanted to do it, they’d gladly help.

But a brunch may be doable… it could all be done as a buffet, and I’d be working during my “good time,” before afternoon hits. I like the idea of stations, where certain foods are in particular areas, avoiding bottlenecks. I could do a coffee station along with other drinks in the breakfast room with the utensils necessary. Then the kitchen counters could hold fruits for easy access. The dining room could be cleared and the table extended to hold cooked items. From the recipes I saw today, I’d make dozens of homemade biscuits and cover them in big baskets. There would be all kinds of additions for the biscuits – regular and seasoned butter, jams, honey. Then scrambled eggs would sit in a large, warming chafing dish with bacon, ham, and sausage on the side. Then I’d make these oven-baked French toasts with syrups ready to go. There could be some sweets – pastries, cakes, cookies – but I think they’d be superfluous.

If I carry this off, I’ll aim for springtime, so I can incorporate my own garden flowers, and folks can sit on the patio if it’s warm enough. Colors? I’m thinking peach and sage, but I also like blue and yellow, where I could put a French accent on it. The ideas are flooding my mind right now, so I need to slow them down.  Have I made you hungry? If I pull it off, I’ll let you know!

Peace,

Muff