Notes from Damansara Heights.
Just before 3 pm on Thursday, May 10th I took the LRT train from Cahaya to Masjid Jemak,
where I changed to Putra line and went to Bangsar station. Smooth going, not as crowded as
later in the evening. The taxi driver knew my destination, so that part too went nice and smooth.
As soon as the taxi arrived at the gates, they opened.
In the kitchen I found Stefan already in full swing with preparations. After a sip or two
and some small talk we got into the important matters. What to do, who to do it, when etc etc.
Stefan was already preparing the desert, so I started with the starter. Mixed the ingredients
into a bowl and added all the nice prawns and crab meet. Round part from the bread was taken
out and stored for later toasting.
Suddenly Nadia came into the kitchen and greetings were extended. At this moment I learned that
it was Stefan’s birthday. That called for a toast, indeed! Preparations continued and ingredients
were added and mixed and tasted and bits and pieces added again, until, we tasted, looked at each
other and nodded, Voila ready to serve! As the time approached 7.30, the guests started to drop in
and all but one, caught up in a meeting, had arrived and joined at the bar for some pre dinner drinks and talk.
BGS 21 & BGS 22
The touch ups were down and the starter, a Toast Skagen was presented and served with snaps and
TT, yes TT, the original “raggar” beer. A hipp hipp Hurra was done for Stefan and we also managed
first part of Ja må han leva. After that as another snaps was served, talk started to be heard
around the table.
Than the main course Wallenbergare, with green peas, lingonberry jam, mashed potatoes and mushroom
sauce was served. Fortunately enough were made for a second serving (and also for breakfast).
A really nice dish, served with more TT. At this moment the waves of discussion reach a new level,
praising the food. A number of important issues from the world scene were tabled and solved. As
no-one wanted a third serving, they knew something more was coming, the food and plates were
cleared and the final preparations for the desert were made.
When the Mascarpone crème with strawberry pure and almond liqueur was served and tasted all
talk stopped. It was amazing and amusing to listen to the silence while enjoying the dessert.
To the disappointment there were no second serving offered, but we got our coffee and also a nice brandy.
It was a very nice evening with very nice food. The BGS values were adhered to when it came to whipping cream and all the other ingredients.
After dinner drinks were served at the bar. Some more issues were tabled and solved – I think.
