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.