Dinner With Mr. and Mrs. dr_scott

[thoreau]

David and I had dinner with Curtis dr_scott and Paul excessor at their lovely home last night in Santa Clara. and there is one word to describe the evening - devine. :) I love those kinds of dinners where laugh, tell stories, have drinks and share amazing steak (meat is murder; tasty, tasty murder).

They served a delightful lemon cheese and goat cheese appetizer and these foofy-drinks that are out of this world. Now, You all know me - no umbrella, no drinky.

Many a waiter have been called to the table -

"Excuse me but I ordered a fruity foofy drink. Does this cocktail look foofy enough to you?... No?... I didn't think so EITHER - so take away this vile excuse for a cocktail and bring me something frothing, fruity and fabulous that is screaming some foofy..."

..... ahem... am I right? of course I am. Well I was NOT disappointed!

They served these lovely lime-ade, rum, mint concoctions each with a fair amount of sugar Splenda in them. I loved them - and if I hadn't been driving - would be passed out at their place from simply drinking till I was G for GONE. Must get the recipe from Paul.

Curtis served an amazing array of delicious healthy food (mashed cauliflower, broccolini, and a spinach feta salad) while Paul played MeatMaster^tm. (as if it would be any other way?) He cooked the steaks to perfection (despite horror stories of charlbroiled steak remnants being created in previous entries). Dave like his steak rare - I like my medium rare - Curtis likes his medium and Paul likes his charred-beyond-recognition. So it was a delight to watch him cook the steaks perfectly - pulling them at the right time and well - he's definately a MeatMaster^tm.

Paul and Curtis are some of the first Ljers I made friends with when four years ago I joined LJ. They are just as genuinely funny, smart and generous in person as they are when you write to them on LJ. (not to mention how much WORK it must take to remain that pretty ALL THE TIME)

David and I are cooking up plans to invite them up and reciprocate here in the city at the Muffin Penthouse or have them over when we're at CasaGoldberg in Palo Alto. We did serve trifle (see the Bob's Kitchen entry) -- but it was the least of a tremendously fun and fulfilling evening of friends and food. Yay!³

If you ever get invited to dinner at The Scott's - take them up on it. You'll be glad you did.

Comments

[dr-scott.livejournal.com]

Paul will explain the drinkies Since that's his department.

I meant to write a post about dinner last night, and now I'm too sleepy from dinner tonight! It was nice having you and Dave (and Miss Kate) over. Your trifle was, umm, nothing to trifle with....

[excessor.livejournal.com]

We're glad you could come over and of course we had a delightful time. I'm going to send copies of your text to other, past guests just to prove I did not grill something so far as to render it inorganic.

I do love the term MeatMaster™.

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Caiparinha à l'excessor

For each drink you will need
- cachaça
- limeade
- limes
- many mint leaves
- supergranulated sugar
- ice cubes

1. In the glass, drop three half-slices of lime, 1 TBSP of sugar (I substitute three packets of Splenda), and three mint leaves that have been torn into 2-3 pieces each.

2. Use a muddler (or the back of a spoon or a pestle) to crush it all up.

3. Add ice to fill the glass

4. Add a finger's height of cachaça.

5. Add three more half-slices of lime that have been chopped.

6. Add two or three more mint leaves that have been torn in half. These are decorative and you can't have too many.

7. Fill the glass to the top with limeade.

It's delicious…and so filling!

---

I don't think I've ever heard David speak that much. And of course, I could spend hours with kateydog.

Thanks for coming over!

[major7.livejournal.com]

Very hungry now.