When I make something for a party, it looks like this Charlotte:
I love making fabulous recipes for splendid sparkling parties. I’ve invented a few cakes that are now legendary. My Deep Chocolate Raspberry with the perfect chocolate buttercream. The Dulce De Leche filled fudge cake. The lemonade cake with fresh strawberries and cream. The William and Mary Cake (Chocolate Orange,) that was requested for Emily Shakespeare’s wedding. I’m not saying I’m the perfect cook (that will be detailed in a future entry) but I love the discovery process and the sharable results.
Today, I am a bit of a loss. Instead of having a witty and urbane set of people to my home for tête-à-têtes over camembert with caramelized pears, there are half a dozen two-year-olds headed to El Guille’s birthday party on Tuesday.
I am reminded of an episode of Gilmore Girls when Sookie caters a child’s party and shows up with far too sophisticated fare creating an angry riot of humans under four feet. That’s me. I’m the one bringing the spanikopita triangles to the Primary fundraiser. I show up with the wild mushroom confit over toast points. Huge--HUGE with the young set.
El Guille is getting a pineapple-upside-down cake, because he loves la piña. I know better than to plan activities for people who won’t appreciate it. I’ll be blowing up a few dozen balloons and letting them roam free (the kids, not the balloons; they are inert objects, the ballons not the kids.)
But what exactly am I supposed to do for food at El Guille’s party? I know that the pâté won’t go over well, but are there other options? And no, Tiffany, I am not going to go to Costco for the potato strips and the chicken nuggets. I still have some standards. Or are those hopelessly silly as well? What are pigs-n-blankets and how do you make them? Can I serve them with fresh mango chutney or spicy whole grain mustard? Will the mini-people eat crudités if they are cut into fancy shapes? I think I am in trouble.