This was a good lunch and very easy to prepare, especially since so much of it could be made the day before. I made the base for the Chilled Cucumber Soup with Shrimp and the raspberry mixture for the Eton Mess dessert all the day before the lunch. Then all I really had to do on Mah Jongg Wednesday was to finish off the soup, put together the crab salad, and whip the cream for the dessert. I even got a big jump on everything by setting the table the night before. I love menus like this that allow things to be made in advance. And I understand that Ina Garten‘s new cookbook, Make It Ahead: A Barefoot Contessa Cookbook, and due out at the end of this month, is about this very subject – can’t wait to receive it!