Hot Hors D'oeuvres

It's odd how something you've read decades ago can stick with you your whole life.

When I was a teenager, I read a book by memoir (and children's) author Betty MacDonald (author of The Egg And I ... this book was titled Onions In The Stew) where she recounted a moonlight yacht ride with friends.  This was a huge sailboat tooling around Puget Sound and the hostess came up with hot hors d'oeuvres for her guests on a regular basis.

Since that day, I've had a fascination with hot hors d'oeuvres.  Stuffed mushrooms, water chestnuts wrapped in bacon, mini quiches ... the list goes on and on.

The problem is ... I seldom get these delightful little appetizers, despite the fact I've collected five or more books on the subject.  (Let's face it, they're a bit time consuming to make.  But oh how heavenly to eat.)

Last week we were supposed to go to Mr. Ivy's annual work conference, but had to cancel.  One of the highlights of the conference is their cocktail party.  Wow--they've often had really wonderful hot hors d'oeuvres.  Oddly enough, I remember the places rather than the individual food, except that the sites were enhanced BY the hot hors d'oeuvres.  For instance, the Boeing Museum in Seattle (where we got to tour an ex-Air Force One); an art gallery (where we saw a collection of Rodin sculptures) in Portland, ME; the science museum in Denver (where we also saw an IMAX movie); the wonderful Museum of Civilization in Ottawa, Canada, and the one that blew everything else away was just a reception in a hotel in Washington, where they had hot food stations.  Wow!

Lots of times we'll be sitting in our porch at our cottage and watch the boats go by.  If they're BIG boats, I like to speculate if they have a cuddy big enough for a small galley.  If they do ... what kind of hot hors d'oeuvres is the host/hostess preparing for their guests?  Do party barges have microwaves?  If not, should the owner pack an insulated hamper filled with succulent goodies?

I'm feeling the urge to hit the Sam's Club frozen section to see what they've got that I could pop into the toaster oven.  It's the only way I'm going to get any hot hors d'oeuvres any time soon.

How about you?