QUOTE : SWEET POTATO BISQUE WITH CRABMEAT<br /><br />GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP<br /><br />LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA <br />TWO CHUTNEYS: PEAR & MINT<br />ASPARAGUS FLAN<br /><br />AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS<br /><br />AVOCADO KEY LIME PIE<br />PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET<br /><br />She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.