Where's the coconut snow when you need it?
April 1, 2013 | The usual suspects assembled yesterday afternoon chez Bob for an easter feast to be preceded by the usual cocktail hour, which began with a coconut concoction blended by Bob.
It seems that the cocktail required a secret ingredient known as "coconut snow," and an archaeological dig amongst Bob's treasures actually unearthed a can of the stuff so old that it predated zip codes and the use of "use-by" dates on cans. When opened, it did have a scent of toasted coconut, but it looked so fearsome that Bob decided it could not be used and drove all over the valley looking in vain for a can of more recent vintage, only to have to settle for a substitute.
Since none of the rest of us had ever heard of coconut snow, we wouldn't know the difference. We do know that the resulting beverage was quite tasty, and although we readily agreed to a second, it is the kind of drink of which one is enough. Happily for those whose sense of decorum is easily offended, there was no slurping from the table this time.
We merrily took the edge off our appetites with shrimp cocktail and guacamole and chips.
By unanimous consent, after our last feast, the number of dishes on the menu was greatly restricted, so the meal consisted of baked ham, escalloped potatoes, stir-fried snow peas, and for dessert, Kenny's Grand Marnier cheesecake with a Kahlua topping.
Bob adds the ersatz secret ingredient
Richard acts as documentarian
Ken works on the peas
Last updated on Apr 13, 2018