New Hampshire Reunion

My day started at 5 a.m. in preparation for the flight to Manchester, New Hampshire. I left my home at 7 and went to Detroit Metro Airport, where Northwest Airlines would take me on the nonstop flight.

A little past 9 a.m., we were airborne, and, not too much later, we were over the Buffalo area, and I was looking at a lot of snow on the ground. I closed my eyes and hoped that it would just be a New York thing and not disrupt my travel plans in the Granite State.

We landed at a little past 11, and, by the time I got my rental car, it was near noon, and I was on my way north into some of the most beautiful scenery and colors that are in these great United States. The leaves were pretty much finished with the changing of the fall colors, but many were still doing their thing in bright vivid colors of yellow, orange, red and shades of green on both sides of the Interstate highway.

About 40 miles later, I turned off at Route 104 and headed East toward Lake Winnipesaukee. As I made the turn to go East, a huge dump truck pulled in front of me and occupied the lane for nearly 30 miles, keeping me from doing any speeding or sightseeing. It was a good thing, anyway, because the roads are very curvy and not intended to speed on, as most have a maximum limit of 45-55 m.p.h. posted on them.

Arriving at the Wind Song Motor Hotel, I checked in and called Bp. Jason Sanderson and got directions to his home about 10 miles away. It wasn't long after that that I was there and pulling into his estate, surrounded by huge maple and oak trees. I was met at the door and entered into a very charming kitchen area that looked at the moment like a grocery store with all the food piled up on shelves and counters.

Preparations were being made by Bp. Jason for the upcoming reunion the following afternoon. Saying hello to Morgan Dollar and his wife Annette and the young sons of Bp. Jason, I asked if there was anything I could do to help. The next thing I knew, I had a bunch of apples in front of me that needed to be peeled to make pies with.

Morgan and I kept a constant barrage of one liners going until, finally, we were told to get some work done. Morgan was getting stems off the strawberries so they could be chocolate covered on a stick. They resembled a rose when they were done.

On the menu for Saturday was enough food for 116 Cajuns or 650 regular folks with big appetites. From appetizers to salads to main courses to desserts to candies and beverages, it seemed like it would never end. This is what the menu consisted of ....

Party Menu

Appetizers

Cheese & Crackers ..... ‘Fruit Medusa’

Chips & Dips ..... ‘Cheese fingers’

Finger sandwiches ..... ‘Mummy fingers’

Deviled Eggs ..... ‘Mummy toes’

‘Pickled Dragon’s Eggs’ ..... Chicken wings (hot & mild)

Vegetable dips ..... Steak tips with dipping sauce

Cheese ball ..... Seafood spread

Taco spread ..... Shrimp cocktail

Main Courses

Pork roast & Apple Cranberry relish .,... Calabacitas

Beef roast ..... Apple Gorgonzola salad

Turkey breast ..... Jicama/Orange salad

Baked stuffed pumpkin ..... Pasta salad

African chicken skewers ..... Jello salad

‘Werewolf chili’ & cornbread ..... Indian corn relish

Day of the Dead Casserole ..... Candy corn relish

Mummy Calzones ..... Breadstick ‘bones’

Desserts

Maple Tree Cake ..... Assorted Halloween Candy

Pumpkin Pie ..... Pumpkin Cake

Halloween Cupcakes ..... ‘Eyeballs’

Muffins (apple, pumpkin, banana) ..... ‘Haunted Tree bark’

‘Dracula’s Roses’ ..... Halloween cookies

Edible play dough

Beverages

Mock Sangria punch ..... ‘Shrunken Head Punch’

Beer ..... Soda

Meade ..... Wine (red & white)

Halloween Cocktails ..... Coffee, tea

Apple Cider

To be continued ....

Percival A. Friend, Retired
The Epitome of Wrestling Managers

2003 BWC Hall of Fame Inductee
2004 CAC Hall of Fame Inductee
2006 LWA Hall of Fame Inductee
2007 TCCW Hall of Fame Honoree