It’s Mom’s 71st Birthday today! It will be a big party at her house with about 30 people - mostly friends. She is one popular lady because she is kind and fun and thoughtful and smart and wise and can dance a mean tango! Oh, and don’t give up that karaoke mic as she will hog it all night. So while she hosts her friends for this 71st birthday celebration her kids are cooking up a storm. True to any Chinese party there will be more food than even Mochi can imagine 
Here is the menu:
Snacks after a few hours of Mah Jong:
Grilled Niman Sausages with Fruit Mustard
Carrot Pineapple Cake
Watermelon
Tangy Thai Dip with Crackers
Dinner (cooked up by Cathy, sis Patty and myself):
Korean Cucumber and Glass Noodle Salad with Surimi (C)
Japchae (C)
Korean Beef Shortribs (C)
Orzo & Arugula Salad with Pine Nuts and Cranberries (P)
BBQ Baby Back Ribs (P)
Tamarind Glazed Salmon Grilled on a Cedar Plank with Santa Rosa Plum Chutney (S)
Old Fashion Potato Salad (S)
Grilled Vegetables (S)
Mom’s Favorite BBQ Chicken Drumsticks
Strawberry Whipped Cream Birthday Cake (R)
Wow, guess I’d better bring along some digestive enzymes.
Have a fun day Mom!
Here’s yesterday’s wheat and dairy free menu for a very nice couple…
Roast Sea Bass with Rock Shrimp, Avocados & Persian Cucumber Salad in a Lemon Vinaigrette. With a side of Toasted Buckwheat and Sweet 100 Tomato Pilaf.
Grilled Flanken Style Beef Short Ribs in a Soy Ginger Glaze with Sweet Sour Sesame Eggplant and Scallion Brown Rice
Greek Lamb Meatballs with fresh Oregano, Mint, Lemon Zest and Garlic. With a Mint & Pine Nut Quinoa Pilaf and Blue Lake Green Beans
Summer Corn and Roasted Red Pepper Chowder
And today’s menu for another very nice couple and long time clients…
Broiled Wild King Salmon with Nectarine Chutney. With sides of Mint & Pine Nut Quinoa Pilaf and Sauteed Baby Spinach
Bluenose Bass, Prawns, Manila Clams and Glass Noodles in a Thai Coconut Broth infused with Lemon Grass, Lime Leaves and Galanga. With a Shredded Cucumber, Carrot and Jicama Salad in a Zesty Lime Vinaigrette
Vietnamese Roasted Lemongrass Chicken with Fried Scallion & Pineapple Forbidden Rice and Sauteed Shanghai Baby Bok Choy
Carrot Ginger Soup
and my dinner tonight…some leftovers
Tea Smoked Duck Leg and Chow Fun with Baby Bok Choy & King Oyster Mushrooms
Today I cooked for a nice couple in the East Bay. I was kept company by a pair of beagles who quickly tired of me and spent the majority of their day snoring on the couch in the other room.
Here is part of their menu:
Basil Tofu Curry with Brown Jasmine Rice and Stir-Fried Bok Choy
Tofu in Makhani Sauce with Cumin Roasted Potatoes and Sauteed Zucchini
Eggplant Agro Dolce with Dried Cherries & Toasted Walnuts and a Summer Vegetable Quinoa Pilaf
Aloo Gobi with Curried Chickpeas and Brown Basmati with Aromatic Spices
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