Time was pushing on and when the caterers arrived Eva set to work helping to prepare a space on a table for mulled wine, vodka and cranberry juice cocktails and another table for the food. Various tasty bites filled large white serving platters. There were delicate cheese straws, canapés of chicken satay sticks, goats cheese and Parma ham wrapped together in crispy pastry and other savouries that included pork and cranberry patties, fig crostini with melted stilton sitting beside an equally appealing array of bite-size desserts.
It was getting dark by the time they left and they decided on an early dinner. This time it was chicken wings that Luke was after and his eyes popped at the high pile of spicy ‘buffalo’ wings that were placed in front of him.
The kids arrived home at seven and Eva made them all toasted cheese sandwiches. The sandwich-maker was rarely pulled out because it lived at the back of a cupboard hidden behind serving bowls, a cake mixer and lunchboxes. It did make delicious sandwiches though and was worth the rummage. Eva tucked into hers and nearly scalded the roof of her mouth on a slice of tomato as the melted cheese and chopped onion oozed out the sides of the toasted bread.
Between the two of them they spent the following hour tasting from a selection of Barbecued Chicken Sticks, Maki Roll, Chicken and Shrimp Jambalaya, Philly Steak & Cheese, Blackened Filet Tips served over rice with Gorgonzola Beurre Blanc and Pan Blackened Sea Scallops with Mango Ketchup. It seemed ludicrous to have sampled as much as they did but everything was in really small portions making it possible to savour at most two or three bites and then move on.
….each sip coated the inside of her mouth with flavour before gliding back to warm her throat.