The International Group members at Eileen Whittaker’s home.
The International Group has met during the past few months at each other’s homes or at restaurants. We have been having a lot of fun and getting to know about each other’s country and culture.
We met on July 17 at Thai Square Restaurant for some Thai cuisine. Unfortunately some of the members could not find the restaurant, and ended up having fun at another place.
On August 21, we met at Eileen Whittaker’s house. Each member brought in appetizers from their own country and some members gave a short presentation on the appetizers they had brought.
Lisa Guyer brought in two different kinds of Danish cheese, both Havarti. In Denmark people usually serve the cheese tray last, after the seafood, warm dishes, cold cuts and salads have been served. The cheeses include Camembert, Havarti, Blue Cheese, a variety of sharp as well as mild cheeses, and four or five kinds of soft spread cheeses. The cheeses are accompanied by a variety of crackers, grapes, berries, radishes and fresh cucumber slices. It is considered the finale to the meal, although coffee and all kinds of cakes and sweets are served later in the evening!
Margrit brought open-faced sandwiches. She told us that the Germans have their main meal at noon, and they do not have appetizers in the evening. For dinner they normally have a light snack consisting of a cup of soup and open faced sandwiches.
Rupa Mathur gave a short presentation about the appetizer she had brought called samosa. A samosa or samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. The samosa originated in the Middle East (where it is known as sambos. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular in shape. Somasas are often accompanied by a mint sauce or chutney.
On September 18, we met at Vickie and Jere Bone’s home. The theme of our get together was Spanish night. Vickie had prepared a delicious meal which consisted of paella and dessert. The rest of the members brought various types of appetizers and drinks. Some members at this meeting told us about how their country became independent and about its culture.
We welcomed Marie-Christine Koop, originally from France, to our Robson Ranch International Club.
Our next meeting will be at Annelise Guyer’s home on October 16, 2014 to celebrate October Festival. If you are interested in becoming a member, please contact Rupa Mathur at 940-262-3177, or Salette Ogren at 940-222-6316.