In February I wrote about the classes that I took at CHA, including Pat Davenport's "Elegant Glass Etching." As I mentioned in that post, it was actually my second time doing glass etching. The previous time was way back in 1999.
In 1999, I was 27 years old and single. As a fifth grade teacher, my workday ended by 4:00 PM. When I wasn't dancing, my evenings were usually spent crafting, inventing recipes, or planning parties. For New Year's Eve 1999, I put those three hobbies together to throw my most ambitious party ever.
Somehow, I got the idea in my head that I should host the most fabulous dinner party of all time to celebrate the new millennium. The dress would be formal, and I would serve a different course every hour on the hour from 7:00 PM until the clock struck midnight on January 1, 2000. I would pair a different wine with each course. (My guests were spending the night.) I spent weeks planning the menu, testing recipes, creating games, and working out every last detail. To serve as place cards, I decided that I would use beautiful glass votives, etched with each guest's initials.
I'm not sure why it didn't occur to me that I didn't actually know how to do glass etching. No matter! I went to Michaels and bought etching cream and a dozen votives. I found a lovely font and printed out each person's initials. I traced the letters onto contact paper and painstakingly cut them out with a craft knife. Wow, was that ever difficult! It took forever and I made many mistakes along the way. When they were finally done, I applied the contact paper to the votives. That was hard too! The actual etching was the easy part. Here's mine, from back when I was Cindy Jones:
Please ignore the wax splotches and poor photography. I've learned that glass is really difficult to photograph!
I spent the better part of three days preparing the food, every bit of it from scratch. The menu was as follows:
7 PM: Spanikopita and Sun-Dried Tomato Palmier appetizers (paired with Fume Blanc)
8 PM: Salad of Romaine, Pear and Gorgonzola with a Walnut-Bacon Dressing (paired with Pinot Blanc)
9 PM: Cream of Cauliflower Soup and Cloverleaf Rolls (paired with Chardonnay)
10 PM: Chicken and Beef Fondue with Baked Potato and Glazed Carrots (paired with Pinot Noir)
11 PM: Lemon Souffle with Candied Tangerine (paired with Orange Muscat)
Midnight: Champagne and Assorted Cheeses
I am so glad I put all that effort into throwing an over-the-top party to celebrate a one-in-a-lifetime event. Of course, I scrapped the party. Take a look at how I was scrapping nearly twelve years ago, before I'd ever seen a scrapbook magazine, visited a scrapbook store, or met anyone else who scrapbooked:
What great memories!