confessions of a obsessive-compulsive cook........

S

sylvia

Well-known member
I don't know why I do it but whenever we are having guests for a meal I overdo things. I plan the menu way in advance and promise myself that I will stick to the schedule. Then once I start cooking I find myself making more dishes. By the time the guests arrive I am too tired to enjoy either the meal or my company.

Today I think everything is in control and nothing that wasn't on the original menu is in sight (or hidden) for that matter. I am relaxed and still have an hour and a half before guests arrive. Some items on the menu have to be organized a half hour before serving but that's OK because all the prep has been done. Yea!

Here's today's menu:

Smoked Salmon & crackers & ciabatta

Olive Cheese Balls

Shrimp Cakes with Red Pepper Aioli

Avocado Soup

Jambalaya

Caesar Salad

Crusty Bread

Raspberry Buttermilk Cake with Whipped Cream & Raspberries

 
We went to a dear friend's home for a get-together with her extended family...

...and she served what she called a "souper-supper". Following appetizers, she placed three large cauldrons on the table with three different soups. All had been made the previous day, except for the cioppino, which called for fresh seafood to be added a few minutes before serving. Salad, bread and soup garnishes were all pre-made (salad greens tossed at serving time).

It was wonderful. She is a fabulous cook, and the crowd was very appreciative.

Michael

 
Sylvia, I'm the same way. I panic at the last minute out of fear there won't be enough food.

It's never ever happened, but the fear comes up anyway. I look at the groaning buffet table and say, "I didn't make enough stuff!"

Actually, once, only once, I didn't have enough food, but that was because some young folks from the hotel Jacques worked at showed up without RSVP'ing. We had a dozen extra people, and they came hungy. Even then it was a great evening.

Your menu sounds perfect, and the guests will enjoy it all the more because you'll be relaxing with them.

 
My husband says I only know how to cook for an army.....

I always have way too much stuff and may run out of one item after it is discovered bu there is always still plenty to eat. Think it comes from the fact my mom grew up in a large family so just immediate relatives was a big deal. And dad worked in a fire station and you always cooked big for firemen with big appetites so that is how I learned to cook.

I plan and plan but in the end I wind up putting together another few items just in case.

There should be a group for us.....

 
Joe, there was only one time in my entertaining life that I ran out of food and that was the day

my daughter was baptized. We had invited family and friends back to the house for lunch. There would have been more than enough food except my darling husband started to invite people from the church back to the house as well. By the time I got to the table to fix a plate for myself there was literally nothing left. I ended up going into the kitchen and having a boysenberry yogurt.

 
I've always wanted to do this but can't figure out how to serve it, I have 16 bowls but that doesn't

begin to be enough if people are trying one or two different soups. Any ideas?

 
I am the opposite - I overplan and then when it comes down to the making I often end up making ...

one less dish and there is still plenty of food.

I have also forgotten to serve something on occasion.

 
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