Events: November 2004 Archives

I had written this entry as a draft and then went into the hospital before I posted it, so it's a few weeks later now. But on October 27 I wrote:

One of my excuses for missing the most recent IMBB was that my parents and Todd's were in town. The arrival of all these folks was because I had a baby shower this weekend, which my friend Emily planned and catered for me (I hosted since she lives in a typical NY studio).

The highlight of the brunch were the waffles and assorted toppings: greek yogurt with honey, homemade apple butter courtesy of Todd's mom, rum-soaked raisins, toasted walnuts, whipped cream, Nutella. We had ice cream, but I don't think it ever got put out.

We also had cheddar scones (which we were going to serve sandwiching ham and arugula mayo), mini frittatas with chicken sausage, citrus salad with honey and vanilla, muffins, pumpkin bread from one guest and cranberry bread from another, coffee cake from the food editor at work. Pumpkin soup from Julie in my supper club. White-chocolate dipped dried apricots. Cinnamon coffee, spiced cider and mimosas. Too much food (it was gratifying, though, to realize that a good portion of my friends love to cook/bake and share). But all the parents have been enjoying the leftovers!

I had written this entry as a draft and then went into the hospital before I posted it, so it's a few weeks later now. But on October 27 I wrote:

One of my excuses for missing the most recent IMBB was that my parents and Todd's were in town. The arrival of all these folks was because I had a baby shower this weekend, which my friend Emily planned and catered for me (I hosted since she lives in a typical NY studio).

The highlight of the brunch were the waffles and assorted toppings: greek yogurt with honey, homemade apple butter courtesy of Todd's mom, rum-soaked raisins, toasted walnuts, whipped cream, Nutella. We had ice cream, but I don't think it ever got put out.

We also had cheddar scones (which we were going to serve sandwiching ham and arugula mayo), mini frittatas with chicken sausage, citrus salad with honey and vanilla, muffins, pumpkin bread from one guest and cranberry bread from another, coffee cake from the food editor at work. Pumpkin soup from Julie in my supper club. White-chocolate dipped dried apricots. Cinnamon coffee, spiced cider and mimosas. Too much food (it was gratifying, though, to realize that a good portion of my friends love to cook/bake and share). But all the parents have been enjoying the leftovers!