Monday 4 February
Jodi's AIA talk was at 7 at our
Museum Center, and despite the heavy snow just before, her stimulating lecture kept
about 230 people riveted for over an hour.
She then spent more time signing her books for everyone, so rather than drag her tired self out
to a restaurant, we set up a very informal buffet at our house so that she and
her local hosts and friends (Ann, Kathleen, Diane, and the two of us) could
relax.
Holt had stayed home for part of
the day to bake a special focaccia,
which he sprinkled with pink Hawaiian sea salt.
That would be the base for all kinds of meats and cheeses: heart-shaped
salami d'Amour, prosciutto, provolone, gorgonzola, and fromage d'Affinois. Holt had
previously roasted some golden bell peppers, and their platter was layered with
oregano, chopped capers and garlic.
To pique the palate, we laid out
jars of David Warda's Assyrian pickled vegetables and Barbara's pickled
daikon. And finally Holt got to make the
Brazilian tapioca-flour cheese puffs whose recipe had been fascinating him for weeks: Pao De Queijo. They worked like pâte à choux, and came out with a
slightly custardy center, as baked in a cupcake tray.
Oh, and did I mention that he also
baked some rosemary biscotti?
They went nicely with Lindt
chocolate truffles and chocolate covered strawberries, and we stayed up late
talking and eating even after Jodi, who had been teaching and lecturing and
meeting and greeting since 11 AM, had gone to bed.
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