So Friday night we rounded up some friends. Or rather, SHE
rounded up some friends while I sat at the bar drinking a martini while I
waited. Then we were off to T&T market to find “provisions”. The girls in
the group wanted to do salmon. But it’s January, so fresh salmon is not exactly
plentiful. Nor is asparagus. While they contemplated
the fish in the display case, I took off to find the rest of the meal. Fresh
green salad with sugar peas, mandarin sections and apple with a sesame oil red
wine vinaigrette, steamed broccoli with lemon juice, yams baked in brown sugar
and orange juice. When I found the group again, they had settled on chicken
with coconut. Which meant a hunt for panko crumbs. Also picked up some gyoza to
start, and some aloe vera juice and papayas to make muddled fruit vodka
cocktails. Quick stop at the liquor store for the vodka and we set off for
home.I will say I definitely learnt the pros and cons of six people trying to prepare dinner in a tiny apartment with an uber tiny kitchen space; while you might think the work would go faster because of all those extra hands in truth it took much longer….mainly because we needed to take dance breaks and refill the beverages.
Divide the group into teams of two. Understand that not
everyone is comfortable with a knife or knows to remove the seeds before
juicing citrus. Know when enough is enough. Relax, have fun…it’s just food.
After a bit of prep work, a few fruity beverages and much
laughter later, we sat down to a beautiful dinner with candles and the promised
wine.
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