Going to a party is one of the greatest things you can do, and the only thing that is even better is helping throw the party! I can remember how excited I was at Miss Amber’s holiday party when a very impressed Miss Tarah asked me to help her plan her birthday party menu. I almost squirted myself then and there and I decided right away that I would go above and beyond for her and make it my greatest party dinner yet.

Miss Tarah took me to go grocery shopping the morning of the party and I was able to buy everything that I needed. I took great pride in picking the best of this and the perfect amount of that, selecting fresh fish cuts and and getting more excited all the time. I gathered all of the ingredients and was a little surprised at the cost of everything, but Miss Tarah said it was of no consequence as her party was going to be amazing and memorable and one way to help it be that way was to have a perfect dinner. We went back to her house and I got started right away on my prep for the appetizers. Miss Amber was still working, so I was by myself in Miss Tarah’s kitchen as she read a book in the next room for a little while before she needed to get ready. Her sissy sub Patrick ran the vacuum and I even saw him with a dusting rag. He had his own prep to do for the party and needed to finish chores so that everything would look perfect. He even set the table for me.

The prosciutto-wrapped grilled fig with balsamic vinegar drizzle were a little more in depth to make than I thought it would be, but everyone at the party ate them up and I was glad I made extra. The liver pâté was a hit, and even I thought it was my best ever. My Chilean sea bass, french green beans and cauliflower puree main dish came together nice and quick. It only seems complicated, but fish cooks fast and vegetables are easy so it was just about the little details. I was concerned that my fish was going to come out dry and was so nervous. But everyone at the party let me know that the bass was succulent and Miss Amber said that it was cooked absolutely perfect. Her cupcakes were to die for and when combined with my cherry coulis, they were the best part of the night. Miss Tarah loved the dinner so much that she had me come back from the kitchen to be recognized and everyone clapped for me. Patrick handled the dishes and while the guests were still talking and drinking coffee, he asked me many questions about my glory hole back at home. I told him that I would talk to Miss Amber about him coming over to maybe try it out.

Remember how I didn’t know what to wear? Miss Amber bought me a new silky red top and black skirt that showed off my butt a little. I even got a new black bra and panty set from the store where I work, just for the occasion. Miss Amber said while we were driving home that I would be a good caterer. Miss Tarah already said that she will recommend me to all her friends.

(I said last week that I would include my coulis recipe. I have sent it to Miss Amber so that she can attach it for you. It is delicious and can be made with any fresh berry.

2 cups fresh cherries, pitted and halved

¼ cup water

3 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Boil all ingredients, except vanilla, in a medium saucepan for 5 minutes.

Puree mixture in a blender.

Strain the mixture with a fine mesh sieve.

Add vanilla and stir.

Serve over ice cream, brownies or cheesecake.)