I have a lot of good memories of my senior prom. The Hilton's California ballroom, the dancing, and socializing with friends were some of the memories. But most of all, the food was the best memory of all. The food served at Castlemont High's senior prom was colorful and delicious. One could not help but to see, smell, and eventually consume the food. The meal consisted of hors d'oeurves, the main course, beverages, and dessert. All of these delicacies combined made the prom a satisfying experience.
I remember vividly the set of hors d'oeurves. The hors d'oeurves were arranged in a big heart to set the mood of mystery and romance. The bright crimson bell pepper stood mighty in the face of its relative, the humble, dull, green pepper. The darkened pieces of beef had visible hints of all purpose seasoning and slivers of onions. The dull pink jumbo shrimp looked like crescent moons, outrageously swollen, and just about ready to bust out of their transparent, segmented shells.
The smell of hors d'oeurves served to whet the appetite of all in attendance. The hickory smell of beef stood out to draw everyone near. The shrimp had a salty smell with a hint of ocean water. The bell peppers, both green and red, had a tart smell, compared to their fleshy counterparts. My taste buds watered, but nothing could compare to the next course I was about to see.
After devouring the hors d'oeurves, the main course was set before us. The arrangements of Chinese styled meats, rice, and vegetables were scrumptious. The roasted chicken with its dry skin was covered by an orange sauce with green onions glued to the surface of the sauce. The rice, darkened to the color of light brown, housed the pieces of yellow and...