the prep has begun. once again, poor foxy wife has had to cope with maniacle murmers, inaudible mubles of culinary mayhem in preparation, and of course, me, being really, really annoying. i've got a menu planned, and, thanks to our craptacular economy, a spreadsheet listing each item and it's cost so as not to get out of hand in my desparate attempt to impart all my love of cooking, like an intravenous shot of dopamine, unto my guests in the form of dining pleasure.
this one will prove to be an excersize in organization and preparation. the menu includes an amuse bouche (heh, that will never not make me laugh) and six full, alibiet small, courses. Dinner's at 4pm on saturday and I don't get off work until 5pm friday, which leaves me just under 24 hours to shop, prep, cook, plate and serve. there's a little voice in my head that, along with babe, is telling me that i've bit off too much, that i'm marching up too big a hill, but i say "bah! i can do it..."
best part is, we're hosting a wine tasting competition along with dinner, based loosely on Chateau Montelena's '73 Chardonay's famous victory in 1976 in Paris. i'm guessing i could serve 2 of the 6 courses an no one would even notice!
i'll share more of the planning after dinner so as not to spoil the suprise in the event that one of my guests happens to read this.
