Saturday, November 7, 2009

Planning for Hospitality

Today we're making preparations for fifteen for Sunday dinner after church--our family of six, another family of five, and four college students. I decided on a salad bar--brilliant for nutritarian eating in a festive atmosphere--and I'm assembling ingredients and planning what to get at the grocery this afternoon.


Breakfast--Steel-cut oats with tiny frozen blueberries and lightly-toasted almond slivers, a dash of cinnamon and a pinch of sugar

Lunch--Split-pea soup (made with ham bone, onion, carrot, and bay leaf) and pink grapefruit

Supper--Chopped zucchini dry-sauteed with onion, mixed with leftover CHUNKY PASTA SAUCE and about two ounces of chicken; 1/6 acorn squash, with a few pecan halves and a dozen raisins or so

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