Questions About Vegetable Juice Cocktail

Mandy asks…

please rate this short part of my story, 1-10? is it good?

it’s a scene where a group of homeless children are watching a wedding dinner being prepared. Baby Girl and Conner are 6 years old, Jasmine is 13, Saylor is 12 and Vincent is 15.

Three kitchen workers dressed in black uniforms walked past then, carrying platters heaped with salad. Others following behind brought crystal punch bowls filled with ice, and bottles of distilled spirits and wine. They disappeared down the hall, then reappeared minutes later and went back into the kitchen. A bartender struggled to push a cart loaded down with gallons of fruit juice, flavored syrups and glass bottles of liquor.
“Ooooh, vodka,” Baby Girl innocently piped up. “They’re getting some good cocktails tonight.”
Jasmine raised an eyebrow at her.
When the kitchen door opened at least twenty people emerged, carrying metal bins with cans of unlit fuel underneath. It was impossible for the pier kids to see what was in the bins from their position on the ground. As soon as the staff had passed them, they crowded to the small window overlooking the banquet hall.
Conner and Baby Girl couldn’t see inside, so in a thoughtful gesture Vincent lifted them both onto his shoulders. They watched the staff arrange the bins on long tables draped with white linen tablecloths. There was so much food that it couldn’t all fit on the tables, so several bins had to be carried back out. The lids were removed, and all the pier kids peered intently through the window.
Saylor pressed herself against the windowsill, watching as the first guests filed into the room. She was already starved, and the sights and smells of such a lavish feast nearly caused her to faint. There were generous slices of rosemary-spiced pork tenderloin and lamb, spicy shrimp and peppers, crusty loaves of bread brushed with olive oil, spinach risotto, polenta, mashed red potatoes surrounding pools of melted butter, colorful vegetables, five kinds of fish, sautéed clams and steaming crab legs. There was an entire table for serving oysters. Behind the tables, a chef clad all in white prepared to carve juicy cuts of prime rib under a spotlight lamp. There were trays after trays of fancy desserts, arranged delicately on ceramic plates—chocolaty tarts topped with fruit, tiny éclairs and cream puffs, glasses of tiramisu, bubbling soufflés, slivers of cheesecake and hundreds of dishes of ice cream. Two six-tiered cakes, frosted buttercream and adorned with sugary petals and silver balls, towered over the dessert table.

Scott answers:

I’d give it a six.

May I ask you a question? Exactly what is the point of this scene? Something my English teacher taught me was that every single word was put into an author’s story for a reason. Every single word in here should reveal more about your characters, your plot, or your scenery. Will your whole story’s experience change if I don’t read this paragraph? You need to keep your readers hooked to your writing. Another thing: format, format, format. Your readers shouldn’t have to struggle to read what you’ve written. All should be smooth, clear, and easy for them to get by. If you’ve done that, and they like it, you’ve succeeded as a writer.

John asks…

Wedding menu… please review and give comments/suggestions…?

We are getting married on Sept. 9. This is the menu that I have put together for the celebration dinner. I had to make a couple of changes because my fiance’s guests have decided to contribute an entree of lamb, which I guess will be barbecued, as well as a rice dish and maybe something else. Is there anything that you think should be changed or added to this menu… We will be having 40-50 guests… Waiting for your feedback… Thanks!

Appetizers
~~~
Shrimp Cocktail
Skewered Salmon
Goat Cheese Pastries
Fresh Vegetable tray w/Red-pepper Hummus and Pita Chips
Fruit Salad w/Cream (on the side)

Salads
~~~
Tomato Cucumber Salad w/Mint
Field Salad w/Raspberry Vinagrette

Entrée
~~~
Chicken Marsala
Oven Roasted Herb Potatoes
Green Bean Trio w/Almonds
Lamb (Barbequed? Egyptian dish fiance)
Rice (Egyptian dish)

Beverages
~~~
Iced Water
Iced Tea
Coffee
Sparkling Juice
Punch
You are right, we are not serving any alcohol and no pork since they are prohibited for some guests… don’t want to offend any one, not only that but I don’t want anyone tipping back a few too many (lol!)

Also there is not really a theme and we are prepping everything ourselves, so I just tried to think of some things that wouldn’t be too hard to fix, and would give everyone some variety because we are having a REALLY mixed crowd of guests (black, white, Asian, Latino, and Middle Eastern, mostly 25-45)….

Scott answers:

If there are young children attending…i dont think they’d go for the shirmp, salmon, goat cheese, vegtables, almonds in the green beans, or the lamb…but thts becuz they are little kids so if you have some young ones attending it might be a good idea to have something basic for them.

Betty asks…

Wedding menu… please review and give comments/suggestions…?

We are getting married on Sept. 9. This is the menu that I have put together for the celebration dinner. I had to make a couple of changes because my fiance’s guests have decided to contribute an entree of lamb, which I guess will be barbecued, as well as a rice dish and maybe something else. Is there anything that you think should be changed or added to this menu… We will be having 40-50 guests… Waiting for your feedback… Thanks!

Appetizers
~~~
Shrimp Cocktail
Skewered Salmon
Goat Cheese Pastries
Fresh Vegetable tray w/Red-pepper Hummus and Pita Chips
Fruit Salad w/Cream (on the side)

Salads
~~~
Tomato Cucumber Salad w/Mint
Field Salad w/Raspberry Vinagrette

Entrée
~~~
Chicken Marsala
Oven Roasted Herb Potatoes
Green Bean Trio w/Almonds
Lamb (Barbequed? Egyptian dish fiance)
Rice (Egyptian dish)

Beverages
~~~
Iced Water
Iced Tea
Coffee
Sparkling Juice
Punch
You are right, we are not serving any alcohol and no pork since they are prohibited for some guests… don’t want to offend any one, not only that but I don’t want anyone tipping back a few too many (lol!)

Also there is not really a theme and we are prepping everything ourselves, so I just tried to think of some things that wouldn’t be too hard to fix, and would give everyone some variety because we are having a REALLY mixed crowd of guests (black, white, Asian, Latino, and Middle Eastern, mostly 25-45)….
Buffet Style
Still deciding on the cake flavors… but after all of this I don’t know if anyone will have room left for dessert! ;)

Scott answers:

There is a nice selection and sounds yummy :) i would not change a thing. :)

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One Response to Questions About Vegetable Juice Cocktail

  1. Rehena says:

    Hi! First, thank you so much for sharing this joenruy with us! I just did a search for juicing and I saw your first video, then I went to your page and I see this latest addition. You look absolutely amazing!!!!! I purchased a juicer and I’d like to use it to get my green-veggie-vitamins but I don’t know how to make them taste good, or at least not too bad! So I would really appreciate it if you could make a video about what/how you juice green veggies. Thanks again and keep up the good work!

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