How do you feed a crowd of 17?
First you designate a ‘Grocery Crew’ who are in charge of planning the menu and gathering the goods.
Bo and Geoff represented the men.
While Melissa and I represented the women of the house.
We were in an out of the grocery store in a little less than an hour and planned a simple menu that we hoped would be both easy to prepare and could please a large crowd of diverse palates.
- Ceasar Salad with Homemade Dressing
- Shrimp Pasta Primervara
- Baked Ziti with Sausage
- Farfalle with Creamy Wild Mushroom Sauce
- Roasted Vegetables <—- the dish I was in charge of
- Garlic Bread
17 is a big number to feed, but luckily with 17 hands to help in the kitchen, cooking for 17 isn’t as big of a deal as one might think.
THe wine was flowing and a plate of crackers and cheeses were set out for everyone to nibble on as the food was prepared.
I’d like to think roasted veggies is my specialty. This HUGE bowl contained 1 butternut squash, 5 pound of brussel sprouts, 3 bell peppers, 1 red onion, and 1 head of cauliflower.
Seasoned with EVOO, oregano, basil, garlic, and S&P.
Roasted at 420 for 40ish minutes
Tina and Murphy joined us just as the food was arriving.
My plate had a little taste of everything. I LOVED the sausage in the baked ziti and went pack to pick out a few pieces.
Just half of our gang. I missed grabbing a photo of teh second set.
We had a birthday girl in the house!
Happy Birthday Theodora!
We finished the evening with a telephone style paper game. Such a blast.
We have another hard core day of skiing ahead of us.