It was that time last weekend--my father in law's birthday. And this was a big one. Eighty.
We kept it on the quiet side, since my step-mother-in-law was still recovering from an ankle replacement. In fact, the most exciting moment of the evening was the stair climb.
I lifted the menu straight out of my 1936 cookbooks, which was fun. And I included some insights on the menus.
As is so often the case, the appetizer plates were the most interesting. I followed the cookbook to a tee, and served "radish roses, a mound of coleslaw, an olive stuffed with almond, an olive stuffed with celery, and three shrimps marinated in French dressing and served on a lettuce leaf."