SUNDAY BRUNCH

We're planning our annual January Brunch for this Sunday, and my lists grow---the Menu, the grocery list, the list of what-dish-will-hold-what, the number of chairs and skirts and tables and glasses and spoons. And the arrangement of two-tables-for-six and one-for-four may require the concision of a graph, in this room which holds so much of our days' needfuls.

It seems so silly to concentrate on such mundane matters in these days of cold and world turmoil, but we go on, living our separate lives, tending to our little chores and making our way through the muddle. I believe our simple samenesses, our regulated timings, our puttings on and takings off---turning down a bed, wiping a counter---help. It's not the UPS which get us through, somehow, but the LEVELS which tend to smooth the hard times.

So, the preparations are underway, or at least the jotting down and firming up FOR the preparations. With all of the activity and a little one here all day for several days, with all the toys and books and little lessons, plus meals and Tea-time at four, the little socks and shoes and pullups and then the jacket and hat for a walk, with the Elmo leash and FuzzyPup on his own red lifeline---those take up the hours, and it's a blessing to run and laugh in the crisp air.

Who can concentrate on bowls and plates when there's such company to be had? Thursday and Friday will be time enough for the vacuum and the Ticklefoot (the long stick with the floofy pink fake "ostrich-feather" plume for ceiling-dusting---that silly name from years ago, when oldest GrandDaughter lived with us) and all the getting out of linens and trays.

Right now, I think this is the plan:

Jalapeno Rollups
Crudite and Ranch Dip
Hot Artichoke Dip/Crackers and Scoops

Chris’ Grilled Ham---a whole one, put onto the grill about 8 a.m., to grow even more tender and luscious, with the smoke permeating and the pink slices falling moist beneath the knife.

Broccoli/Tomato Quiche---a big old poufy one, in the immense swan-boat casserole dish.

Shrimp Creole & Rice---Trinity sauteed, then chunky tomatoes, a bay leaf, a sprinkle of sugar, salt, pepper, with a good dash of Old Bay and a little L&P. That will simmer for thirty minutes or so, then several pounds of peeled shrimp will go in, just to pinken beneath the lid. Good redolent ladles of this over Calrose.

Hashbrown Casserole---this is already made and in the freezer---it's two packs of Ore-Ida Hashbrowns, tossed with three cups of extra-sharp cheese, a big minced onion, salt,pepper, a hint of garlic. It will pack into a big casserole dish to bake gold and bubbly. Perhaps a layer of crumbled crisp bacon on top when it comes out of the oven.

Steamed Baby Carrots---Our Girl's favorite food (besides Birthday Cake, of course)

Biscuits and Preserves

Pastries---Half-size Danish---strawberry, raspberry, pineapple, cheese, and apple butter

Fruit bowl with Cream Cheese/Marshmallow Dip

Brownies with white chocolate chips and pecans Birthday Cake Vanilla Ice Cream

Cranberry/Apple Juice Marys Wine Iced Tea Coffee Pots of Earl Grey

Sounds good in theory; now for the actual achievement.