I’m about to cook for a group of dear friends and family for the first time in about seven years. I chose my victims…er, guests…. carefully because I know that if I give them food poisoning, they will still speak to me.
Years ago, I was the dinner party queen. I was also the Christmas queen, Halloween queen, baby shower queen…..any kind of event under the sun, I cooked, decorated the entire house and threw a party. Friends had baby showers whether they wanted them or not. Family members were subjected to huge dinners at holiday time and friends were always coming over for fancy-schmancy dinners prepared by this Martha Stewart wannabe.
I spent years preparing for events…..hell, while most teenagers were reading People magazine, I was reading Architectural Digest, Martha Stewart Living, Southern Living, Cottage Living and whatever else I could get my hands on.
I was probably annoying.
Nah, not probably…..I was most definitely annoying.
I could bake pies, cakes and make appetizers when I was in Jr. High. A project I worked on in one of my college french classes was a Croquembouche taller than I was….spun sugar and all. I got an A.
After years and years of all of this madness, I got tired. I suffered from serious burnout because I just got sick of all the work. When you work so hard, for so long at planning, cooking, decorating and whatnot….people come to expect it, and it isn’t appreciated as much. During my burnout phase (which lasted about eight years or so) I never bought one single home magazine, I baked maybe one cake (and that was from a mix with pre-packaged icing…not that there’s anything at all wrong with that, but it wasn’t my normal bake-it-from-scratch labor-intensive way of doing it) and I might have made a crock pot meal or two. I just stopped cooking. I stopped caring about decorating for holidays, and I didn’t really throw one single party except maybe a smallish birthday party for my son.
Last year, for my daughter’s first birthday party….I got back into everything. I went all out planning, organizing, decorating, baking, cooking and working my rear end off so that her first birthday would be special.
I started getting interested in my old ways once again after her party, but couldn’t REALLY do much since I didn’t have a dining room table….and we lived in an 800 sq. ft. apartment. A dining room table is a must-have item if you want to have a, you know…..dinner. And so is a dwelling with enough room for said table.
So, hubby and I saved up and looked all over the place for something we could afford. Nothing new, because I’m a Southern woman and I like my dining room furniture to be fussy, with double-pedestal legs, preferably mahogany…..and old. We found a set in the back of an antique store that had been there for a long time. It was priced right, wasn’t broken or scratched terribly….and we brought it home.
Which brings me back to the dinner party I’m having this week. We now have a table. I’ve saved all of my crystal, my china and I still have the only thing I’ve ever purchased from Tiffany’s: a set of crystal candlesticks….and I’d NEVER get rid of them. In fact, they will have to be pried from my cold, dead hands. Still have the box they came in….yeah, I do.
Anyway, I feel like celebrating…..so I dug out my copy of “Mastering the Art of French Cooking” by Julia Child. I am going to make her signature dish of Beouf Bourguinon….which I’ve wanted to try ever since I saw the movie, “Julie and Julia”
But….Boeuf Bourguinon (or Beef Stew with Red Wine in “plain english”) is quite a dish to prepare and cook. If done the right way, according to Julia, “It is certainly one of the most delicious beef dishes concocted by man.” – I hope so!
Once all the preparations are made, the stew has to cook for about 3 hours. While the meat is cooking away and absorbing all of the vino and bacon fat and juicy goodness…..you have to prepare the onions and mushrooms and those are two seperate recipes. The onions are elegantly known as: Oignons Glaces A Brun…… while the mushrooms are called: Champignons Sautes Au Beurre. Leave it to the French to make sauteed mushrooms and brown-braised onions sound so difficult.
Anyway….since I’m going all-out with the French-ness….I found a website that teaches you how to french-fold dinner napkins… you fold and fold and then…SUC LE BLEU! You have a frenchified napkin.
I got some french cheese from France (possibly….maybe) and I almost got some French wine, but I was afraid my guests would think I was a socialist, so I got Napa Valley wine instead….pretty cool, too…. because I actually toured and got mind-numbingly drunk at the winery from which it originated…..but that’s a totally different blog post.
Well….here I go. First dinner party in ages. First attempt at cooking French food in quite a while. First time I’ve had folks over for dinner in a while.
I hope I don’t set my oven on fire, or the tablecloth (I’ve done that, too……another blog post) and I hope everything turns out for the best!
And now I leave you with the only phrase I remember from taking four years of French in high school and college:
Chanson pour les petits enfants, Chanson pour tout le monde……Chanson pour les petits enfants, Chanson pour tout le monde.
Wait….that’s a Jimmy Buffett song….I don’t remember any French.











