I've been a little busy, and I think I'll just keep going until next Monday.
No. 1 is visiting friends in Columbus, so we drove there on Monday to see her. We spent the night there and took our time coming home yesterday. I spent this morning writing next weeks column, and this afternoon cooking tonight's dinner, sort of a belated birthday dinner for Eustacia—we had black beans and rice, sautéed kale, miniature cheese popovers and chocolate molten souffles. Eustacia turned 20 yesterday but was sick most of the day, and since No. 1 was coming home for dinner tonight, we decided to just wait and celebrate when everyone could be home.
Tomorrow morning I'll be driving a little south of here to watch a percussion concert a band teacher will conduct with some special education students who are learning to play the drums as a sort of therapy. I'll go from there to the newspaper office to fetch something, and then I'll go to the park because my English class is having their end-of-the-semester picnic. After that, I'll write a story for Small Town Newspaper about the percussion concert. After dinner, I'll go to band practice, and then I'll sit down with a glass of wine and close my eyes.
On Friday, I'll make a batch of gelato for a future event, and I'll practice double-tonguing 16th notes in preparation for playing the theme to The Cowboys at orchestra rehearsal on Friday evening. I'll make another batch of gelato and a batch of blue-cheese shortbreads Saturday morning, and I'll play those same 16th notes again at Saturday's rehearsal and then again at Saturday's concert.
And then on Sunday, I'll kick it into gear in order to cater a dinner for eight. After that, I think I'll take a little break, but first let me tell you about this catered dinner.
My orchestra had a fund-raising auction several months ago, and at the urging of a few friends, my friend Jane and I entered a catered dinner for six for bidding. A wonderful woman with a nice, big kitchen won the dinner, and she's decided to host it this coming Sunday. She's invited the orchestra conductor (actually, he came with the dinner to begin with) and some people who help run the local food bank and homeless shelter.
We'll be serving all of this:
• Shrimp with mint pesto
• Blue-cheese crackers
• Fennel, spinach and orange salad
• Blue-cheese crusted filet mignons with red-wine reduction
• Mashed new potatoes with creme fraiche
• Roasted asparagus
• Miniature cheese popovers
• Chocolate tart
• Chocolate-cinnamon gelato
Yep, we've got our work cut out for us, but we've each practiced our assigned dishes, and we've organized the shopping list and when to make what. So, we're ready, and it's going to be very fun.
Anyway, I've been busy. And I'm going to be busy, and this little blog will just have to wait until I can take a breather before I give it any attention. In fact, I'm thinking about letting it rest for a while anyway.