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more party prep

The party preparations continue…

After work yesterday, Dave came home and dug out two 60-inch round tables, two six-foot-plus one 8-foot tables, and the 28 folding chairs from our cramped storage room in the garage. That, along with the 30-person seating we already have available in the back yard should cover it!

Sloane dropped off the table linens and a couple of cases of empty liquor bottles (for the entrance decor) from the hotel she works at. Then we did a bunch of food prep before she went home and Dave and I collapsed on the couch and ate leftover Easter food while watching TV.  We’re getting there!

This morning I’ve been getting of few of the bare necessities made. I mixed together with the juice base for sangria and squeezed 7 pounds of limes (with some help from Dave before he deserted me to go play golf!) and produced 7 cups of fresh juice for made-to-order margaritas.  I learned more about tequila than I thought I’d ever want to know during a class at Les Gourmettes a couple of weeks ago.  Joanne Weir was the guest chef and the recipe I’m using for our bar is from her new book, Tequila    A Guide to Types, Flights, Cocktails, and Bites. Pick it up and thank me later!  While party shopping at Costco yesterday, the first thing that caught my eye as I walked in was a display of the new Kirkland Signature Anejo 100% agave, ultra-premium, extra-aged, made in Mexico, 1-liter bottles of tequila for only $21.99.  I picked up two bottles and 2 bags of limes and the decision was made, we are serving margaritas at the party!  Well, there will be a full bar, but margaritas and my Rojo Sangria will be two of the fun and fresh options.

The Margarita

(Tequila, A Guild to Types, Flights, Cocktails, and Bites by Joanne Weir)

2 ounces 100% agave tequila of your choice
3/4 ounce honey
3/4 ounce water
1 ounce freshly squeezed lime juice

Place all the ingredients in a shaker with plenty of ice.  Shake vigorously for 5 seconds.  Pour into a highball glass and serve.

Serves 1 very happy margarita lover

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