Dominating the dinner party

We’ve had a few dinner parties over the course of the past few weeks, and I’d just like to go on the record and state that I’m AWESOME at hosting a dinner party. In case you didn’t know.

And Sean? He’s becoming “one” with his role of grillmaster. After a month-long apprenticeship with my dad (the Ultimate Grillmaster) this summer, I’d say Sean is becoming quite skilled.

But why am I especially awesome? Thanks for asking! It’s because I’m equipped with such classy serving dishes, legitimate place mats, napkins, and napkin rings a la our wedding registries. I’m just so proud of the home we’ve made—thanks in no small part to all the wonderful, generous people in our lives.

On the menu for this soiree? Baked new potatoes with rosemary, grilled corn and kabobs. The potatoes are so simple—you just cut them into chunks, place on a cookie sheet, toss with EVOO, salt, pepper and rosemary, and bake at 350 degrees for 45 minutes (or however long it takes them to cook through).

The chicken for the kabobs was marinated in a simple italian dressing before skewering. The corn was preheated in the microwave for 2 minutes (sounds like a waste but it’s a critical step!), and then wrapped in tinfoil with a little unsalted butter and Mrs. Dash salt-free seasoning and grilled for the length of the kabobs. We’re trying to make the most of fresh corn on the cob while we can… it seems the quality is dwindling as fall draws near.

What a happy scene our table was!



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