Lodge dinner

Mmmm.....scallopped corn and acorn squash for breakfast! Brought home some leftovers last night after dinner at lodge last night, so now I have a refrigerator stocked with side dishes. Got elected junior deacon, so last night was the last time I'll have to cook dinner. It went very well and smoothly, but I had Robert, Scott, and Kevin around to help, and extra hands always make a big difference.

Last night's menu included red cabbage slaw, cinnamon apple pork chops, scalloped corn supreme, buttermilk mashed yams, baked acorn squash, maple cornbread, and pumpkin bread pudding with brown sugar vanilla sauce. We also drank up the last of the Smithwick's Irish Ale we had remaining from last September.

We're dark Thanksgiving week, so all that's left this year is a degree in early December and the installation of officers the middle of the month, and both of those are catered events, so I'm essentially done. Yay.

Meanwhile, I need a new tuxedo. :-/

Tonight's dinner party

Hosted a nice dinner tonight for the Nation's Capital Court of Chevaliers, a DeMolay organization, over at the Belmont Mansion. Guys from the lodge volunteered to cook and serve, and we had a lovely menu of ribeye steaks with mushroom sauce, sugar snap peas amondine in lemon butter, saffron rice, salad of mixed greens and honeycrisp apples in balsamic vinaigrette, brie and camembert cheeses, and German chocolate cake.

People came from northern and southern California, Nebraska, Texas, Indiana, Pennsylvania, Montreal, Venezuela, and, of course, D.C.

Food and fellowship were great, and I had a fine time (aside from getting re-elected as grand commander, which is always a mixed blessing).