Potluck Parties are still cool!

I love potluck parties! No it’s not 1977… I think gone are the days where potluck meals were considered typical of church socials and summer picnics. The potluck party is enjoying revitalization.

More and more people are hosting potluck parties in their homes for birthdays, anniversaries and I’ve even heard of a couple of potluck style wedding receptions. Holiday gatherings can easily become potluck events and it certainly takes a great deal of pressure off the host and gets everyone involved.

 I think it’s exciting to have lots of people contributing to a communal menu, every dish changing the tone and energy of the meal. Potluck dinners give people the opportunity to showcase prized family recipes and it inevitably leads to the sharing of family stories and recipe swapping.  It’s also a great way to plan a large gathering and not get buried under the details.

I don’t mind the randomness of potluck party dishes. But if I’m hosting one, I do like to assign people with a “course”, i.e. appetizers, salads, entrees, desserts. This way we don’t end up with 14 jello molds and two potato salads. I must admit that I typically like to create a themed menu, assign people a category and see what they come up with! Mexican themed salad? Indian themed dessert? Creative interpretations are welcome and encouraged!

So what do I provide as the host? Well, I’m organizing the event and providing the venue. As host, I would also generally provide the disposables, cups, plates, napkins and utensils. I also like to cook a couple of main or centerpiece entrées that the rest of the menu spins out from. For instance, chicken and dumpling soup may be my main entrée contribution but could also inspire a southern themed menu.

About those drinks…  If I’m not providing the beverages, as part of my hosting duties, which I sometimes do, my single, “I never cook-where is my kitchen anyway” friends, are usually more than happy to contribute in this category. I ask them to bring both alcoholic and non-alcoholic beverages such as a bottle of wine and a case of pop, a twelve pack of beer and a carton of juice, you get the picture…

With the holidays around the corner, it’s a great opportunity to host a party, potluck style. So with that in mind, here is my one of my favourite potluck recipes for a Greek themed menu, commonly called Macaronia tou Fournou (oven baked pasta), some people also call it Pastitsio.

This recipe is not only great as a potluck contribution but also makes a great main course to feed a large group anytime. Served fresh out of the oven is always best but it can also be made a day ahead, kept cold and reheated before your dinner party.

So here’s my main dish and the theme for this potluck meal is Greek! What will you be adding to our virtual potluck menu? I would love to hear back from you. What do you think of potluck meals? Give my recipe a spin. It is inspired by my Mother’s recipes that I grew up eating, which were in turn inspired by my grandmother.  I know you’ll love this.

I love potluck parties! No it’s not 1977… I think gone are the days where potluck meals were considered typical of church socials and summer picnics. The potluck party is enjoying revitalization.

More and more people are hosting potluck parties in their homes for birthdays, anniversaries and I’ve even heard of a couple of potluck style wedding receptions. Holiday gatherings can easily become potluck events and it certainly takes a great deal of pressure off the host and gets everyone involved.

 I think it’s exciting to have lots of people contributing to a communal menu, every dish changing the tone and energy of the meal. Potluck dinners give people the opportunity to showcase prized family recipes and it inevitably leads to the sharing of family stories and recipe swapping.  It’s also a great way to plan a large gathering and not get buried under the details.

I don’t mind the randomness of potluck party dishes. But if I’m hosting one, I do like to assign people with a “course”, i.e. appetizers, salads, entrees, desserts. This way we don’t end up with 14 jello molds and two potato salads. I must admit that I typically like to create a themed menu, assign people a category and see what they come up with! Mexican themed salad? Indian themed dessert? Creative interpretations are welcome and encouraged!

So what do I provide as the host? Well, I’m organizing the event and providing the venue. As host, I would also generally provide the disposables, cups, plates, napkins and utensils. I also like to cook a couple of main or centerpiece entrées that the rest of the menu spins out from. For instance, chicken and dumpling soup may be my main entrée contribution but could also inspire a southern themed menu.

About those drinks…  If I’m not providing the beverages, as part of my hosting duties, which I sometimes do, my single, “I never cook-where is my kitchen anyway” friends, are usually more than happy to contribute in this category. I ask them to bring both alcoholic and non-alcoholic beverages such as a bottle of wine and a case of pop, a twelve pack of beer and a carton of juice, you get the picture…

With the holidays around the corner, it’s a great opportunity to host a party, potluck style. So with that in mind, here is my one of my favourite potluck recipes for a Greek themed menu, commonly called Macaronia tou Fournou (oven baked pasta), some people also call it Pastitsio.

This recipe is not only great as a potluck contribution but also makes a great main course to feed a large group anytime. Served fresh out of the oven is always best but it can also be made a day ahead, kept cold and reheated before your dinner party.

So here’s my main dish and the theme for this potluck meal is Greek! What will you be adding to our virtual potluck menu? I would love to hear back from you. What do you think of potluck meals? Give my recipe a spin. It is inspired by my Mother’s recipes that I grew up eating, which were in turn inspired by my grandmother.  I know you’ll love this.

This will be a fun position to watch.  Anthony Fasano is a free agent and the Dolphins like his ability to block but his passing game is very erratic.  I like Fasano, he is one of my favorite players on the team .  I just like the guy’s attitude.  That doesn’t mean he is right for the team.  If the Dolphins can get him cheap, fine but I would rather see them go after a Jared Cook from Tennessee or my first choice, Heath Miller from Pittsburgh.  Miller to me is one of the most under utilized and under rated TE’s in the league.  If the Dolphins landed him, I would be more than thrilled.

 The biggest question of this off-season will be what to do with Jake Long.  At times I think they team keeps him and at others I think they let him go.  I wouldn’t rule out the franchise tag either.  Regardless there are other needs on the line, specifically with Richie Incognito who getting up there in age.  If the Dolphins look to replace anyone at guard, Andy Levitre of Buffalo would be a good choice but honestly, I think we pick up some depth and then draft a couple of mid-round lineman to develop.  I have no clue what happens with Long.

Karlos Dansby is not a leader.  In fact, he is nothing close to what he was in Arizona and aside from his mouth running about what his expectations are, nothing seems to come close actually achieving them.  If I were Jeff Ireland, I would cut my losses and move on without him, but I’m not Jeff Ireland.  Dansby is still under contract and I do no know the cap hit if he is released or traded.  I will say that regardless, I’m looking to add some LB’s in free agency.  Connor Barwin and Anthony Spencer are two OLB’s that come to mind as possibles, but again the Dolphins will have to weigh the cost of a contract vs. other needs.  The LB’s in Miami are not “bad” they just are nothing great.

If the Dolphins don’t make a move in free agency for a corner you can pencil in a first round draft pick being spent on one.  The Dolphins need a shutdown corner in the molds of Sam Madison and Patrick Surtain.  Not what they got with Vontae’ Davis and at least lately Sean Smith.  But here is the crutch to this off-season.  There simply are no shutdown corners available.  The best prospect for FA is Jarius Byrd but he is already negotiating a deal to stay in Buffalo.  Aqib Talib will be a free agent but the Patriots may opt to re-sign him.  The safety position is really no different.  The Dolphins will add some players from the market but their best option is through the draft.