I am feeling a little frazzled lately. Between training, work, cooking, and blogging, my daily life typically follows a very predictable arc. Monday my legs are tired from weekend training or racing. Tuesday I bake. Wednesday is market day. Thursday means Whole Foods. Friday is date night. Saturday alternates between spa day and sleeping in. Sunday is good for long training sessions followed by brunch with skaters. I was not joking when I call myself a creature of habit.
Since returning home from New York City, I lack motivation to cook. Cooking a batch of fresh cranberry beans felt more like pulling teeth. I only made my favourite slow cooker beef stew because I could not resist a sale for chuck steak. I baked a pan of the fluffiest and softest rye dinner roll to accompany the stew after triple-checking the recipe’s promise of quick hands-on time. All the winter squashes are still sitting patiently in the cold room because I cannot rouse myself to roast any of them.
So what was I thinking when I committed to catering my skating club’s end of season party this Friday?! Dinner for 30 people at a location 45 minutes away from my house! On a weeknight! Preferences for low carb or gluten free dishes! And a range of different tastes! Some less adventurous than others! What did I get myself into???!!!
Ahem.
Excuse me for that outburst. I warned you I am feeling frazzled, didn’t I?
I finally got my act together on Monday and cobbled together a menu. Here goes:
Hummus
Roasted Red Pepper Walnut Dip (Muhammara)
Pita with Zaatar
Seedy Grain-Free Crackers
Sesame Crispy Lavash
Baby Carrots & Cucumber Crudités
Campari Tomatoes Stuffed with Herbed Garlic Cheese
Fully Loaded Spring Samosas in Rice Paper with Mint Chutney
Cuban Avocado, Arugula, Pineapple Salad
Moroccan Quinoa Pilaf
Baked Ziti
Lemongrass Chicken Skewers
Turkey & Sweet Corn Meatballs
Slow Roasted Beef
Gluten Free Pecan Coffee Cake
Chocolate Sheet Cake
About half of the recipes are dishes that I made successfully before. Aside from the massive number of dishes to prepare, it is not a terribly ambitious menu. In fact, most of the cooking will be done before Friday morning so it will only be a matter of reheating. Every dish listed in purple are gluten free.
I sure hope I can pull this off.
