Sometimes the prelude is better than the
concerto. At least that's how I feel when
it comes to cocktails and hors d'oeuvres.
While at this point in life I'm more than
jaded, the anticipation of a newly mixed
drink and tasty tidbits is certainly more
than enough incentive for me to stop by
for a visit. If dinner follows well, so be
it. Chances are that after I've had more
that a few, I may not remember what you
dish out. That said, I rarely forget a good
spread on a coffee table. Or nibbling on
goodies served to me on a silver tray.
I'm not sure who first coined the phrase
but little thrilled my Mother and Aunt
Millie more than this part of the menu.
Prior to the big event they'd gather and
hunt down unique holiday appetizers.
While often the end result was anything
but appetizing, it certainly differed from
our daily fare. Hence I find the memory
of their passion rather inspiring. Don't
worry, my guests will not be subjected
to mini meatballs stewed in grape jelly.
However I should be serving something
new. My problem is I've no idea what.
Here in Montana our clan gathers quite
frequently. At each event, whoever hosts
puts out a rather decadent array of cheeses,
charcuterie, and crudités. Thus whenever
we're together we start things off right.
Finding new gourmet goodies can a bit
challenging in Lewistown but somehow
we all do a damned good job. My issue
is how can one improve upon something
that's already fabulous? While there are
plenty of fussier options, my motto is
"if it ain't broke, don't fix it!" Thus I'd
rather sit and sip that fuss in the kitchen.
My sister-in-law has suggested we
skip the foreplay calories and wait
to eat at the main event. However
it's rather risky to chug-a-lug on an
empty stomach. Let alone let one's
mouth run on post thirty minutes
of active alcohol intake. So while
one may "fill up" on all of those
goodies it's better to be safe than
sorry. Most important, no one likes
to drink alone. Hence sipping one's
Sazerac sans savories is rather sad.
So smile and pass the cheese tray!
