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chicken, but I always have artichokes,” said the Hume hostess. Of the three round tables with tieddown tablecloths that she brings to : course side, one is covered with desserts, one saved for fruit and the § meat course and the third is reserved for cheese and artichokes.
Steamed Artichokes
Soak the artichokes upside down in cold, salted water. Cut the artichokes in half, trim the sharp tips I and remove the tiny, hard-to-eat >
leaves (but leave the choke in |
place). Steam the artichokes for a I
half-hour or until tender. Chill and |
serve with mayonnaise for dipping. |
Mrs. Barr offered a piece of advice to first time tailgaters: “Keep it simple — something you can fix at home.”
Another veteran of point-topoint tailgates and long time hunt member added a final word.
“I started out with a table set with silver, linen, candles and
flower arrangements. But I’ve learned my lesson. Now I concentrate on the races and sample other people’s tailgate picnics, or save my serious eating and drinking until I get home!”
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