Months ago, we had our gaming night with co-workers where we successfully avoided playing Cards Against Humanity with them.
That evening, all told, was a roaring success. There were two tables, one for the Hardcore who wished to play Steampunk Munchkin (and they play for *KEEPS*) and another table for the normies who wished to play games where the point was to giggle. I was put in charge of shepherding the normie table (which included a couple of young’uns). We played Anomia.
It was *SO* popular that we decided to do it again. So, a month ago, we all discussed how we needed to have another one, but we needed to DO IT RIGHT this time and so we started discussing menus and planning a veritable feast that could quickly and easily be followed by some seriously hardcore Munchkin playing (with a table in the corner for normies).
I’m shepherding the table with the kind and gentle people again and, this time, I will be playing Hoot Owl Hoot with them (and their parents). If that goes over well, maybe we’ll attempt Fluxx. But, you know, since it involves young’uns, they’ll probably skedaddle after 9ish or so… at which point Gaming Begins In Earnest.
But, prior to that, we’ll have The Feast.
I volunteered for a lot of the heavy lifting there so, so far, I am in charge of:
Individual cheesecakes including strawberry cheesecake (a success), applesauce cheesecake (a qualified failure… tastes good, but you can’t tell that it has apples involved), and Good Old Fashioned Cheesecake and I figure that I’ll just have some pie filling next to it that you can spoon on yourself. Want cherry cheesecake? Here’s a spoon.
Individual Fluted Chocolate Cups Filled With Mousse. I’ve made the fluted chocolate cups already (easy peasy, you just get some aluminum muffin cups and paint them with magic shell, put them in the freezer for a couple of minutes, add another coat, put them in the freezer for a couple of minutes… four coats will give you fluted chocolate cups) and I’m going to be whipping up some mousse later tonight with three flavors: Crème de Menthe, Grand Marnier, and (young’un-appropriate) Strawberry.
Scottish Trifle! Thanks to Passover, the store recently carried a variety of Manischewitz macaroons so I get to make a proper trifle with macaroons that are the right consistency. (I make a spongecake, cut it in half the hard way, make a jam sandwich with the cake, then dice the cake up and alternate layers of spongecake jam sandwich bits, macaroons, and straw/rasp/blackberries and keep sprinkling tawny port all over it as the layers get thicker.) Homemade whipped cream goes on top of that.
Pasketti sauce. Three variants: Spicy sauce (with jalapeño cheesy brats providing the meat), mild sauce (hamburger provides the meat), and vegetarian.
Homemade bread. I am making my Pluckit bread, which recipe was given me by Maribou’s own mother. I figure I’ll start two batches tomorrow night and let them rise overnight, then make two more on Saturday itself.
And I’m bringing a couple bottles of Newton Cabernet Sauvignon to be everyone’s first glass of wine. (Who cares what the second glass tastes like, am I right? But the first glass needs to be a very, very good glass indeed.)
And I’m terrified that I won’t make enough.
So I’m spending tomorrow and Saturday cooking, cooking, and more cooking.
And, Sunday I guess, I’ll do some chores.
So… what’s on your docket?
(Image is “Play” by Clare Briggs. Used with permission of the Briggs estate.)