Mysteries from notes-jotted past, and heat proof desserts
I glanced over at my bulletin board next to my desk, and here’s what I thought I saw, written in my own handwriting:
“ITS-AT-IS indulges students.” [Emphasis in original. ITS-AT-IS = Information Technology Services – Academic Technologies – Instructional Services, aka my work group]
Now, I admit that it’s a pretty sweet deal to be a student employee at AT. You get to use a pretty darn good computer (not as good as full-time staff, but close), use non-pirated versions of nearly any software title you can make a case for being work-related, you have nice coworkers who don’t treat you like a stupid kid, and except for a few weeks a year, you don’t even have to work that hard.
That said, I don’t think we go so far as to indulge students. It’s still a place of work, after all. Also, it’s weird that I wrote that down.
Upon further reflection, I see that it says “ITS-AT-IS includes students.” I was referring to an email list.
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In other news, I’m menu-planning for a shindig we’re throwing some time reasonably soon (details TBD), and every freaking recipe I see is something I want to make. I think I have the savory stuff decided upon, but I’m not sure about dessert. I had an idea to make cool combinations of ice cream flavors, inspired by a thing I saw on the Food Network, and serve them in mini phyllo cups. However, I’m afraid those wouldn’t hold up well at an outdoor buffet-style gathering in the summer. I guess I could get them out of the freezer and carry them around on a tray after it looks like people have finished their savory stuff.
Alternatively, what are some good desserts that could stand to be left out on a warm-weather buffet table? Mini-pies would be cute, but awfully labor-intensive. Cookies from our favorite bakery? The budget is already getting on the high side. Maybe just brownies or something. If I cut them into triangles people will think they’re fancy.
Cupcakes are the in dessert food these days, don’t forget.
It’s all about presentation. 🙂 Sounds like you’re planning quite the shindig, and I’m sure your food will be amazing! Speaking of food, I had some disappointing red snapper at a new restaurant I tried last weekend. It was very beautiful presentation, but turned out to be really bland. It was cucumber and tomato intensive, so I think that it was basically just really watered-down. It was my first time trying snapper, too, and I can’t say I even liked the fish. Maybe it wasn’t prepared very well either – it seemed greasy?? Everyone else loved their food, so I was jealous.
You can buy dry ice at a grocery store and it will keep your food very cold in a cooler. That gives you quite a bit more flexibility when serving at an outdoor event. I did ice cream at a birthday party for Natalie in late May, and the dry ice kept it frozen until it was time to serve.