When I was in culinary school, my uncle went gaga over my newfound skills, and picked my brain as often as he could. We started cooking together, and throwing dinner parties together, and now that he lives halfway across the country and throws his own dinner parties, he regals his guests with tales of what his bright young niece has taught him. When he and my aunt were here visiting recently, she told a story of him making breakfast in just his skivvies and catching his belly hair on fire. She rolled her eyes and said, “can you even imagine?!” I chuckled, said yes I can very well imagine, and told my own story of cooking in just my skivvies. It isn’t the safest kitchen attire to say the least.
I don’t think I can post the details of those stories on the internet, but come on over for a dinner party and I will pour you a glass of wine and entertain you with all manner of blush-inducing tales.
This Autumn Dinner Party was, I believe, the first dinner party Uncle Rick and I threw together. He wanted to serve an in between Thanksgiving and Christmas dinner that would be perfect for the season, but different from either of those lavish meals. Here is the menu we served.
Autumn Dinner Party
Pistachio-Crusted Rack of Lamb
Roasted Baby Carrots
Brussels Sprouts with Bacon
Maple-Roasted Butternut Squash Soup
Aunt Veda’s Chocolate Mousse