This June, Danny and I are hosting a highly anticipated Wimbush family reunion. Two parents, three siblings, three siblings-in-laws, and three nieces and two nephews will join our family of four. Count it up, folks, that's seventeen mouths to feed, and I couldn't be happier about the fact.
Yup, I'm pretty tickled about it all. We haven't all been together since summer of '07 ( I know) where we threw this little country party under the watchful eyes of the mountains. Three years (and three more grandchildren later) is just too long to be apart.
Obviously, we have much to celebrate.
Since the countdown is actually weeks and not months now, I sat down today to start a to-do list. Yes, I like to feed people. A lot. And I like to be organized. That means stocking the freezer and pantry, jotting down a loose menu plan, and reserving another side of beef.
Here's what will be joining the beef in the freezer, I mean, ideally -- if I only sleep four hours every night between now and then.
Several dozen of these Lemon-Ginger Cream Scones, raw.
Cubed fruit for smoothies, bananas, berries, etc.
Buckwheat pancake mix. Still have to come-up with a good recipe.
This Granola. Like about a gallon of it.
Pre-cooked bacon. I bake it on a foil-covered baking sheet, where it cooks nice and flat. I might even glaze it with maple. Then I toss it in Ziplock and freeze for easy, no mess, bacon & eggs.
Julie's Puddle Cookies. We're addicted.
This Dark Chocolate Caramel Sauce. Technically, it will go in the fridge, not freezer.
Pie crust, for this Stone Fruit Patchwork Bake or quiches. Also puff pastry, but not homemade.
Oat topping for fruit crisps/crumbles.
My Tonka Bean Spice Snaps. They freeze wonderfully.
Marshmallows. Of course. We have a fire pit in the back yard and have discovered that these Toasted-Coconut Marshmallows are pretty heavenly when roasted on a stick.
Most meals will be cooked from scratch, but there will be staples stashed in the freezer that will make those dinners that much more special, such as:
Homemade tomato sauce.
Beef bone stock and demi glaze, a lovely reduction of beef stock and red wine used for flavoring sauces.
Lobster butter, for this killer salad. Perhaps.
I'm getting excited just planning this part and this is just the beginning! As the date draws closer, there are cheeses to select, a wine rack to fill, and markets to scour for the very best Quebec produce.
There's only one rule when my family visits: NO diets.
OK, what am I missing?? What would you make ahead of time and throw in the freezer to simplify meals, while trying to keep it as yummy as possible?
Please add your suggestions in the comments! Bear in mind we will be eating most lunches on the go (beach, mountain, zoo, downtown, winery, etc) and most dinners will be prepared fresh.
Wo-hoo! Five weeks to go 'til the first airport pick-up.