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Saturday, March 4, 2017

Documenting Dinner Club

What a special way to end the week- dinner with friends.  And not just any dinner, or any group of friends.  A group that has gathered together for over seventeen years- our dinner club.  Four couples who take turns hosting, providing the entree that then sets a tone or a theme.  I've posted here before when we've hosted and I so enjoyed last night that I want to post again!  I do love to document these special occasions and share the behind the scenes and stories that made it so special.

Our theme last night....March is here, think Spring!  Since it was looking like an "in like a lamb" start to the month we choose to prepare lamb.  When we put two and two together that we'd be hosting with me on one leg, using the scooter we asked for help.  Dear friends had made this entree for us and we asked for the recipe and coaching.  Lucky me- I had hands-on coaching/ assistance for the marinade and prep as well as concierge shopping- not once but twice! Thank you Betsy and Jim for the help- it worked.  The bonus in my life on Newark-Granville Road....Sally with us the whole way and learning from Betsy!

Then we set a fun table. I pulled out the Lilly P place mats, Peter found his lion since the weather switched and we needed to represent both lamb and lion.  Spring veggies and flowers set the tone and donned the table and counters.  March also means spring training baseball and basketball brackets so both of these items were represented on the table. Div. III Tourney - I have Babson going all the way!  So sorry our Big Red teams are not there this year- such a great season to cheer for the Big Red!  Special group of seniors and parents.

And now to share the meal! Our friends take this seriously and we're lucky and reap (or eat) the benefits!  The appetizer last night was beautiful avocado and crab bites on pastry shamrocks- melted in your mouth deliciousness.  Next we enjoyed Spring vegetable French soup that was gorgeous, healthy and quite pleasing to the palate.  Joe did a great job grilling the lamb that we served on cauliflower puree and I even can admit it was quite tasty.  Our chef in the group never disapoints- dessert was sugar nest with hand made ice creams in tropical flavors with a divine sauce at the base.  The pictures tell the story, I hope you enjoy- we did!  Of course the gift was the time around the table catching-up, sharing updates, input and news and making memories into the late evening.



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