Brunch is calling
When I was in my late teens and early twenties, my best friend, Karena, and I had a summer catering business on New York’s Fishers Island. We mostly did huge, outdoor lawn parties for 100 to 200 people, and it was an absolute whirlwind. We hired the entire staff and did all of the prep by ourselves at Karena’s mom’s house. We’d then carefully shuttle everything in the backseat of our rusty old cars to the site of the cocktail party.
The island had one small country market, which closed at 6 p.m. sharp and had very limited ingredient selection, so all of the shopping had to be done with an assist from a ferry a day or two before a party. As you can imagine, leaving anything off the shopping list left us in quite a pickle.In those situations, or if we were running low on our other pre-planned hors d’oeuvres , we made small crustless quiches.
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