[Sca-cooks] Unique tapas
Kathleen A Roberts
karobert at unm.edu
Mon Jan 25 07:42:56 PST 2010
On Sun, 24 Jan 2010 15:49:57 -0300
Suey <lordhunt at gmail.com> wrote:
> Thank you all for such great comments to help with the
>cocktail the night before my daughter's edding. My
>co-captain and i will not have an estimate or numbers
>until March when the Spanish side of the family decides
>how many of them will come. If they come we will be 200
>and if not less than 100.
> Thanks to Kathleen's suggestion I think on my side we
>have the following;
> Apicius: cucumber, honey, mint and an olive on a
> Hispano Arab: chicken and vegie kebabs and vegie kebabs.
> Catalan: dates stuffed with chorizo & wrapped in bacon
>and dates stuffed with walnuts.
> Hispano American: Spanish tortilla with potatoes and
> I think that gives me three plates for vegetarians, one
>dish that needs the stove and two plates needing a
>microwave. We want to keep out of the hair of the men who
>will be cooking the dinner.
> My co-chairlady should be making up her theme with four
>plates. I think she has a lot of room as she has Mexican,
>Amcerican and English. Between the bride and the groom
>they have four passports: English, Mexican, Spanish and
> Yes, we want to freeze all posible, which in my case are
>the kebabs. The dates can be prepared ahead of time and
>kept at room temperature and the tortilla the day before.
>On the day of the cucumber in the a.m. which should go in
>the frig. or iced as someone suggested.
> Anymore ideas are totally welcome! Y'all have such good
> Thanks so much,
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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