1) the Friday-night reception for the Cherry Creek Chorale's Celtic concert. (Be sure to visit the site and buy a ticket if you live in the Denver area; we are doing three performances all told and so will have plenty of tickets.)
2) the wedding reception for the son of a dear friend. In a ten-minute conversation my friend and I came up
--Spicy cheddar cookies
--Ye olde cut-up fruit in pineapple shells with yogurt-lime dip
--Homemade hummus with pita chips and veggies, as requested by the bride, in a big bowl with various toppings sprinkled onto quadrants--parsley, sun-dried tomatoes, cumin, minced green onions, pine nuts, etc. As noted in the the original recipe post, I will not be peeling the chickpeas. There are a few variations on the plain stuff that might make their way into things, though.
--Little smoked sausages in a mixture of barbecue sauce and grape jelly, as requested by the groom. (It's not as horrible as it sounds, really. I've eaten the meatball version. For me this particular item calls up memories of an old cooking show called "Cookin' Cheap" that my mother liked, so I have some nice associations with it. If I were a betting woman I'd bet that this will be the item that gets completely eaten up.)
--Smoked salmon rolls (I'm going to try out a method for stovetop salmon smoking that Cook's Illustrated Magazine has posted on their site, as I don't really want to pay for the real stuff and don't like it much anyway. Their sister site "Cook's Country" has the recipe I want to use, which isn't the usual one made with tortillas but instead uses pumpernickel bread, but I can't access the recipe because I don't have a digital subscription. Much as I love America's Test Kitchen and CC, I'm just a little fed up with the way they charge for content. My son gave me a subscription to the magazine for Christmas and I'm thoroughly enjoying that, but I have no access to anything on the website except the current season. I found something that looks very similar on this Downton Abbey spinoff site. You have to scroll down quite a ways to get to the actual recipe.)
--One other dip, TBD. I want it to be as different as possible from the hummus and from the filling for the smoked-salmon rolls, so I'll see what I can come up with.
3) The second annual women's tea at our church.
4) The last retreat breakfast for the Chorale. (I am so excited about this one, as I'm going to make Smitten Kitchen's cranberry-orange breakfast buns as one of the items.)
So there's lots to come. I hope to report on the smoked-salmon experiment next week. Right now I need to go downstairs and figure out something for dinner tonight.