The appetizer table is there on the right. There are stuffed celeries, marinated mushrooms, several cheeses and crackers, and some lemony-dill cucumber slices.
On the left, there are small glasses of various liqueurs (Pomegranate, Razzleberry, and Triple Sec), a pitcher of Bloody (well, V8) Marys, a pitcher of old-fashions, and bottled water (note the lime and lemon twists in the bowl there). There is also green tea on the warmer and I have plenty steeping in the kitchen. Choose a glass that suits your fancy. It is seldom I get to put out all those odd glasses, so feel free to experiment. Have some tea in a martini glass or liqueur in a teacup. It's a relaxed event.
Dinner will start in about 30 minutes, so feel free to mingle, talk, toss cat treats or toys, etc. It's OK to wander through the kitchen too. I already have the herbed saffron rice and sauce and salad prepared, so I only have to saute the shrimp and asparagus. I can even talk while doing that.
Please let me know if the music is too quiet. I didn't want it to be too loud for talk or too quiet to enjoy.
Dear friends, dinner is SERVED... Now, who would like some wine? And with THIS dish, it can be anything. I have zinfandel and riesling, and Megan has brought an Australian wine!
For dessert, we have an assortment of Lindor chocolates and some Van Otis Swiss Fudge. Plus Tina has brought a smoked Salmon Cheesecake!
[Oops, the smoked salmon cheesecake has been moved the the appetizer table]