luluIf you really want to make a friend, go to someone’s house and eat with him. The people who give you their food give you their heart.
Cesar Chavez
How grateful I am to have friends who enjoy planning, preparing and gathering for a once a month dinner where a lot of heart is given. All of us contribute to the meal, which is always wonderful, and the hostesses do a bang up job of preparing the table.
The most recent dinner was a visual treat. The delicately designed dishes are quite old, a memory of the hostess’s mother.
Without question, they made a lovely setting when combined with silver and glass.
Playing off the pale green in the pattern, the hostess found the perfect linen tablecloth and napkins. All together the look was quite elegant at the same time warm and friendly.
A few days before our gathering a storm blew through that flattened many of the small blooming things. The hostess was clever enough to see that her damaged flowers perfectly matched the colors in the china, so, voila, a just right centerpiece made in a silver bowl.
So there would not be question about where each person sat, there were name tags directing us to our place. That is always a thoughtful gesture.
The first course, a zucchini mold, happened to be my assignment. It was something with which none of us were familiar, so we all experienced a new taste treat. Not only was it tasty, it was easy to prepare which makes it worthy of making again as it gives a whole new way of presenting zucchini.
Zucchini Mold
1/4 c. extra virgin olive oil
2 lbs. zucchini, finely diced
1 yellow onion, chopped
2 cloves garlic, minced
4 eggs
1 c. grated Parmesan
1 T. chopped Italian parsley
1 T. unsalted butter
1/4 c. fine dried bread crumbs
Preheat an oven to 350. Grease a 9″ ring mold or individual molds with butter and coats the bottom and sides with the bread crumbs. Warm the oil in a skillet. Add zucchini, onion and garlic and cook until tender.Add a little water, if needed, to keep the mixture moist. Remove from heat and let cool. Transfer the zucchini mix to a bowl and add eggs, cheese and parsley. Season with salt and pepper. Mix well and spoon into prepared mold(s). Bake about 20 minutes or until firm. Invert onto serving dishes and serve immediately. (6 servings)
i so appreciate your visit and the comments you leave behind
There are few things I like better than spending time with friends, especially those evenings when we gather around the table to share a meal.
I love the laughter
and the sometimes energetic discussions, most of which seem to evolve around politics. These days that subject can evoke a lot of emotion as well as some pretty funny comments.
Dinner is always a treat, and most of the time it is a meal to which we’ve all contributed. That way no one has to spend all day in the kitchen, and everyone is comfortable having played a part in the preparation.
What I particularly get a kick out of is the effort made to set a lovely table.
Again and again I see how that is opportunity for one to express their unique creativity. Too, an inviting table always makes the food taste even better!
There is something very special about sharing food with friends, and I am so appreciative of those who invite us to their table.
I enjoy a comfortable setting that invites with its simplicity,
one that is warmed by flowers, perhaps from the garden, and candlelight.
I appreciate the effort that goes into the food preparation, but no matter what is served what I enjoy most is the time with friends, the laughter and stories we share.
We will gather round this table again though in a different house. The space may be different, but one thing that won’t change are the friends who give with their heart.
