We will go first to France where the five-course dinner is served every night. Since we are nominally in "summer," let's go to Provence and see how they do it, shall we?
UN REPAS PROVENCALE
Aperitif - mixed olives, prosciutto-wrapped melon (cantaloupe, honeydew), balsamic-marinated mushrooms Baguette and butter
To drink - pastis, chilled rose, kir (white wine) or kir Royale (champagne)
Entrée - Salad Nicoise. This is a real presentation dish. It dresses the table and is good to eat.
Salad course - leaves of romaine lettuce with the classic dressing - olive oil, vinegar, small splotch of mustard, shake of garlic powder, mixed with vigor.
Cheese course - choice of three - soft, hard, goat.
Dessert course - perhaps Key lime pie or macaroons or lemon bars - something light.
And in the American South....
"Horsies" of barbecued bologna,, peanuts in the shell, deviled eggs, Fritos and bean dip
To drink - Budweiser, Two Buck Chuck for the sophisticated, RC Cola, sweet Iced Tea
Entrée - fried chicken or squirrel, mashed potatoes, bacon gravy, creamed corn, collard greens, biscuits, butter and honey
Salad - potato salad, cottage cheese in lime Jell-0, fresh fruit in Jell-0 with whipped cream
Cheese - Velveeta, American slices, Laughing Cow cubes
Dessert - pecan pie, apple pie, yellow box cake with chocolate icing
With the exception of fried squirrel and collard greens, have eaten - at one time or another - all of the above.
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