The Quilt Inn Country Cookbook

Aliske Webb

such a cuisine meuniere/misere creation should be disturbed.

Serving family-style is best, (all food in bowls on the table, everyone helps

themself). This allows each guest to eye the vittles, estimate the quantity available,

divide by the number of eaters, and take their portion accordingly. It saves face. And,

let’s face it, you haven’t had your food doled out to you since you left the highchair.

The best conversation comes, in my experience, when there is plenty of food

on the table, being passed around and shared by all.

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Country Cooking