Husband’s 50th High School Reunion (5oth!!) was this past weekend, and we celebrated by hosting out-of-town guests and attending festivities two nights in a row, the first at the town Memorial Park and the second at a local brewery. It was a whirlwind of activity, and I did my part by tucking in food supplies and cooking up a bit of a storm.
The company arrived late Thursday evening from Phoenix, AZ, and I served Maple-Baked Salmon, green beans, sauteed fresh, local corn, and a Caprese salad. I sliced local peaches for dessert, mixed up some old-fashioned oatmeal, dark brown sugar, and a pinch of kosher salt, and blended in good, cold butter. The peaches went in two gratin dishes and were topped with the crumble mix and dotted with more butter. I used two dishes instead of four as I thought a shared dessert per couple was fun and intimate. They baked off while we sat outside, and once done, I topped them with vanilla ice cream. Two gratins, four spoons. Serving dessert this way also made us switch up the seating, which is also fun and can keep the energy of the evening going.
We did a late lunch of burgers on the grill and Greek orzo salad on Friday. No dessert; we had a park party to go to. Bill brought wine, even though we weren’t supposed to bring in outside alcohol (his wine preferences spoil him), and the house guest and I showed our support by purchasing drink tickets and ordering draft beers.
We hosted an afternoon lunch at the house for eight on Saturday before the evening’s activities at the brewery. I served lobster rolls, cole slaw, grilled corn on the cob, Sahlen’s hot dogs, and blueberry pie. It was a lot of food, yet we also had a lot of alcohol, as these things go, so the two sides of the coin balanced things out.
Fifty years of memories is a lot of memories. It was fun to have time around the table at home to celebrate.