Like addicts after a fix, the Hub and I are sprawled around the house basking in a weekend of entertaining. We love having people over, and even more than that, we love to feed people. I wouldn’t really call these events dinner parties—we’re not that fancy. We cook piles of food, and generally serve it family-style to anyone who’s willing to take the risk. When we first started cooking, we could usually depend on one person to show up: a single male friend of ours who was choosing between dinner at our house and Lean Pockets. The Hub is actually an excellent cook, though, and word began to spread. Soon we could count on two or three visitors. Then we invited a friend, who brought a friend, who told a friend, and before we knew it, there were many more people at our house then there were chairs. By the time we left Texas, we could usually count on about sixteen people showing up if we invited people over to eat.
Of course, the military won’t let you rest on your laurels too long, so moving to Arkansas meant starting over. The first time we invited people over? A single guy who was choosing between our house and Lean Pockets. The Hub is getting little reputation over at the squadron, but there’s nothing like cooking for an eager audience. This weekend, some of our Texas friends came to visit, so we knew we’d have a good time. We grilled steaks, and made Penne alla Vodka. We also served grilled zucchini in a lemon balsamic vinaigrette, and roasted asparagus. For dessert, the Hub made Bananas Foster Cheesecake (my absolute favorite and he only makes it once or twice a year). A little while after our houseguests left, the K’s came over for a Sunday lunch. We made chicken, tortilla, and lime soup, grilled up some more steak, and finished off the cheesecake.
It’s been one of those perfect, summer weekends.
And tomorrow? Well, I start work tomorrow, so we won’t think about that right now.