The delightful, little gnome says: Welcome to Adrienne and Brian’s Wedding Party!

So last weekend’s party was a success, and I was so busy mingling, and passing around Caprese Salad Bites, that I didn’t have time to think about all of the gross faux pas that could have been occurring at the buffet table.

The hit of the event, food wise, were several types of Phyllo Triangles. I made two types with savory filling from The Silver Palate Cookbook, a Spanikoppita (spinach and feta cheese), and a Prosciutto and Ricotta. Despite being labor intensive to make, with the flag-folding of hundreds of phyllo rectangles into diminutive phyllo triangles, they were the perfect hors d’oeuvres to make for an open house, because they are equally good hot or at room temperature.

The sweet triangles I made on a whim. I filled these triangles with sweetened ricotta cheese (never a bad thing); while one triangle was filled with lemon flavored ricotta and adorned with freshly grated nutmeg, the other triangles were filled with mellifluous ricotta flavored with a rich cocoa. Light, and crisp, these were an ideal addition for a Saturday afternoon fête. I made both types of phyllo triangles because they could be made weeks ahead and frozen. This isn’t something I usually do, freezing rather scares me; no one wants something they bake to come out tasting like a freezing cold Kenmore Classic. But they froze beautifully, and simply needed to be brushed with butter and popped in the oven on the day of the party.

It’s funny, although the food was very well received (an anti-pasto buffet), I didn’t get to enjoy it thoroughly. Maybe it was the nature of the buffet, or perhaps it was my inability to split my time appropriately between the kitchen and our company, but to tell the truth, I think it was like eating through osmosis for me. Whenever I throw a dinner party, or have people over, I love the preparing. The chopping, the seasoning, the sauteing, but by the time we are ready to eat, it is as if I already have. I will graze, taste things here and there, take a sip, or nibble, but I can’t actually tuck in. I swear, it’s a good thing I don’t actually work in the restaurant industry, or I would probably waste away.