Piano and pinot was grand!
I love the whole process of a party, cleaning the house, getting out the nice china, crystal, and silver, setting the table. It’s like playing dress-up with the house.
The event was a fund raiser, and we served 12 different pinot wines: a sparkling white pinot, pinot gris, pinot blanc, pinot noir, pinot meuniere, a rose (sorry, don’t know how to find the accent mark), and some sweet late harvest dessert wines. All were from local Willamette Valley vineyards: Brick House, LaVelle, Penner-Ash, Willakenzie, Winter’s Hill. My favorite was the LaVelle sparkling wine, but I’m a bubbly girl. No picture of the wine-laden buffet; I forgot.
Desserts included cheesecake, cream puffs, a raspberry/blueberry tart, and a dark chocolate and raspberry cake. Yes, that’s a gravy boat on the table, but it’s filled with chocolate sauce. Recipe at the bottom of this post.
Our pianist played Bach (C# prelude and fugue), Mendelssohn (Song without Words), Debussy (first Arabesque, Clair de Lune, La Fille aux Cheveux de Lin, Golliwog’s Cakewalk), Grieg (Andante from a sonata), Rocherolle, and more. She was fabulous!
This picture was taken before we put the lid on the high prop stick. The piano sounded glorious; it was such a treat to hear someone else play it. The sound experience is different out in the room; I’m used to hearing it just from the bench.
I have a fridge full of leftover wines and desserts, and I get to enjoy a still-clean house!
In other news, remember how I mentioned that the squirrel had won the bird-feeder battle? It turns out that he has a friend. I saw them taking turns at the bird feeder. I chased one off, and while he was on the telephone pole, the other one appeared. They’re pretty brazen; they don’t mind me taking pictures from fairly close range.
I’ve figured out how Onan and Conan access the feeder. They jump from the trellis on the front of the house onto the top of the feeder pole. It’s about five feet, laterally. No problem for these guys!
Here’s the recipe for the chocolate sauce:
24 oz semi-sweet belgian chocolate chips
One pint heavy whipping cream
1/2 cup butter, cut into chunks and softened
Five 8 ounce jelly jars
Place the chocolate chips into a large heat-proof mixing bowl; place the bowl over a large pot filled with hot water. Let the chocolate melt as you proceed with the recipe.
In a small saucepan, bring the cream to a boil, stirring constantly. Pour the cream over the chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Stir in the butter until blended. Ladle the sauce into jars; cool completely before screwing on lids. Store in the refrigerator (all that butter and cream!). Scoop out the sauce as desired and warm it on low power in the microwave. Or eat it by the spoonful directly from the jar.
Makes about 5 cups