The Anatomy of a Bachelorette Party

This past weekend was jam-packed with some responsible partying. With maybe a smidge or two of irresponsible partying. In a week and a half (!), my best friend of 22 years is getting married and, as her maid of honour* it was, of course, my responsibility to gather all her closest girlfriends together for one helluva girl’s night.

I have never been to a bachelorette party, let alone plan one. And the Internet is pretty useless. I was not about to hire fake cops to waggle their hips in our faces and the expense of a limo to take us on a tour of the town was pretty much out of the question. So, I turned to what I’m familiar with: food.

Instead of a meal, I put together a spread of appetizers for the girls to load up on. I asked them to bring what they could, but without certain numbers of how many girls were bringing food, I went all out and made sure I had enough for everyone. Which means, of course, there was way too much food. But too much, is always better than too little, right?

On the menu for the night?

Savory shortbread cookies.

Spinach dip and pumpernickel bread.

Hummus and pita bread.

Stuffed mushrooms. That’s right. These stuffed mushrooms.

Lots of cheese and crackers. Lots of veggies.

Apple tart. Unfortunately, I didn’t get a picture of it because it never even got out of the freezer, into the oven and onto the table. There was no space left anywhere on that table. But M and I pulled a second one I made out of the freezer on Sunday, baked it up and ate it straight from the pan. Holy crap delicious.

No one went hungry. Because I had focused so much on food, I forgot to really think too much about what to actually do while eating, but the thing about hanging out with a group of girls is that it doesn’t matter: conversation ticks along, jumps from one thing to the next and by 9, everyone was happily talked out and ready to get gorgeous for a night of dancing.

Oh. And did I mention our drinks for the night? Pornstars, White Freezies, Polar Bears… Proper girly drinks which we sweated out on the dance floor before they could reach our head.

(* I know that, since I’m married, technically, I’m a ‘matron of honour’. But seriously. Who wants to be known as a matron?)

Because I like to share,

Quick Apple Tart

Completely made up by me. On the fly. When I decided I didn’t want to make apple dumplings after all.

1 pie shell, store-bought or homemade if you’re patient and talented.
Approximately 4 apples, peeled, cored, and sliced.
1/4 cup white sugar
2 tbs all purpose flour
A couple spoonfuls of cinnamon, depending on how much you like cinnamon.

Mix together sugar, flour and cinnamon. Toss apples in the dry mixture. Arrange apple slices in a swirl, starting in the centre of the pie shell and working outwards in a circle, overlapping each apple slice. Or, just dump all the apples in and hope for the best.

You could also arrange the apple slices and then sift the dry mixture over top. I didn’t get to taste it using this method though. Probably worked just as well.

Carefully peel the edges of the pie shell away from the pie pan and over the apples along the edge. Pinch the pastry down into the apples to remove any bunching in the pasty edge. Try not to rip the pastry. If you’re using a cheap pie shell as I was, it’s really hard to get it to stick back together again.

Bake in an 375* oven for approximately 40 minutes, or until the folded over edge is a beautiful golden brown and the apples are tender.

Consume directly from the pan, sharing forkfuls with your husband.

It was a little runny, possibly because I didn’t want to let it sit before eating it after it came out of the oven. But I think it probably needs a little more flour, or maybe even some corn starch. I should probably beg my grandmother for her apple pie recipe and just adapt it to this. It was delicious. Which is partially why there are no pictures. Just trust me. Delicious.

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