Two Chile dinner updates

I tried burning my 151 vanilla extract - no go. Its over a year old, and just didn't ignite. I'm going to try soaking some green chile tomorrow and lighting that.

Also, its been fun trying to gather up just the right serving dishes for these courses. They're starting to come in slowly. I have my caviar tins, tuna tempura vessels, and the "pixie stix." There will be a lot of scrambling at the last minute when the hosts return from Minnesota with some of my dishes that they've bought along the way on their trip.

I'm also getting nervous about finding some of my local produce that's not quite ready to be picked.

Other than that - it looks good!