Tuesday, February 27, 2007
Sunday, February 18, 2007
Stuck in an Elevator
I spent an hour in the elevator at work today with one of my co-workers. For the first twenty minutes it would jump up three floors and then jerkily drop a couple. Eventually we got in touch with security over the emergency phone and they managed to stop the car inbetween the eleventh and twelfth floors.
It took the Otis repairman fourty five minutes to get there at which point I had taught the girl my foolproof Tic-Tac Toe strategy which she immediately used to defeat me.
In better news, Nick and I pulled off our first catered dinner in grand style. We served four courses and earned all kinds of amazing compliments. Looks like we might be doing a couple more very soon. We started with Nick's very own "pear and butternut squash soup with a blue cheese coulis, grilled pear slices and chopped pecans. Following this was a salad with both white and green asparagus, cherry tomatos and roasted red pepper dressed in garlic parsely oil. The main course was a beef tenderloin steak, on a plate with mascarpone mashed potatoes, bacon wrapped green beans and a veal bone demiglace. The dessert was homemade cheesecake topped with a blueberry wine reduction and organic blueberries that came from Nick's family blueberry farm.
I served and helped plate the food, poured the five different wines, made the coffee and after dinner decanted Courvoisier into the hostess's family heirloom brandy serving tray (or whatever it was), cleaned up and was out of there in five hours. It was unbelievably smooth. The only thing I was worried about was that at the rates we charged the couple, we had no backup ingredients in case something went wrong.
It took the Otis repairman fourty five minutes to get there at which point I had taught the girl my foolproof Tic-Tac Toe strategy which she immediately used to defeat me.
In better news, Nick and I pulled off our first catered dinner in grand style. We served four courses and earned all kinds of amazing compliments. Looks like we might be doing a couple more very soon. We started with Nick's very own "pear and butternut squash soup with a blue cheese coulis, grilled pear slices and chopped pecans. Following this was a salad with both white and green asparagus, cherry tomatos and roasted red pepper dressed in garlic parsely oil. The main course was a beef tenderloin steak, on a plate with mascarpone mashed potatoes, bacon wrapped green beans and a veal bone demiglace. The dessert was homemade cheesecake topped with a blueberry wine reduction and organic blueberries that came from Nick's family blueberry farm.
I served and helped plate the food, poured the five different wines, made the coffee and after dinner decanted Courvoisier into the hostess's family heirloom brandy serving tray (or whatever it was), cleaned up and was out of there in five hours. It was unbelievably smooth. The only thing I was worried about was that at the rates we charged the couple, we had no backup ingredients in case something went wrong.
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