It’s been a loooong time since I’ve hosted a dinner here. Pre-Covid, there were dinners almost every week in our neighborhood, sometimes just a few people, often a crowd. Holidays, we took turns hosting potluck feasts for a dozen or more. It was lovely. It was exhausting. It’s been nice to have a break from the social whirl, but I wanted to show my gratitude for my closest neighbors, who contribute to my life in ongoing ways, as well as always being there if I need something: a tree diagnosed or pruned, a few teaspoons of cinnamon, a drain snake… I’ve been trying to make this dinner happen since spring, but between all of our schedules, some of their travels, my hand injuries, and other impediments, it took all summer for us to plan on this one evening.
Of all the Saturdays in this summer of drought for it to rain, it had to be this one! But we did get a break just long enough to sit outside and enjoy hors d’oeuvres and cocktails, wine and dinner. My preparations began shortly after sunup, when I dug some Yukon gold potatoes, picked a couple of peppers and the second (and last) zucchini of the season, and snipped the only cilantro left along with some parsley. The rest of the day I spent in the kitchen.
Not only was there dinner to prepare, but I was a day behind on canning, so made a batch of salsa verde this morning.
I roasted the tomatillos, onions, garlic, and pepper. The recipe called for two Serranos, but I couldn’t find those I’m sure are deep in the freezer, so I looked up heat equivalency, and used a single Thai dragon instead. I’m grateful to have figured out that it’s easier to shuck the tomatillos after they’ve sat in a bowl of water for five or ten minutes because it’s a tedious process anyway.
Then I prepped the Tex Mex pot roast, with onion, tomatillos, tomatoes, garlic, and a couple of chopped Chimayo peppers, all but the onion from the garden. I’m grateful for a beautiful cast-iron Dutch oven, just what was called for to slow cook the meat for the afternoon. While the meat braised, I made dessert.
Whoever heard of black cocoa? These Faux-reos from King Arthur Baking were such fun to make, and a big hit after dinner. The filling called for vegetable shortening, but that also has been disappeared from the pantry by gremlins, or perhaps house elves, so I was forced to use butter. This required extra confectioners’ sugar to make the filling stiff enough not to squish out, so I ended up with a tennis ball size of leftover icing. I’m sure I’ll think of something to do with that!
And then it was time to turn my attention to the Sonoran-style potato, tomato, and cheese soup. Using potatoes, cherry tomatoes and herbs from the garden, Queso Blanco cheese and a couple of other ingredients from Farm Runners, I bubbled up a tasty and unusual soup; adding groups of ingredients at carefully timed intervals, and then ladling the final soup over cheese cubes in the bottom of each bowl.
I’m grateful for a full and meaningful Saturday, grateful for the rain that gave us the perfect window to sup together before coming down again; grateful for the bounty of the garden, and for exciting recipes a few clicks away in any moment. I’m grateful that when I served the Faux-reos, Fred called up the Oz monkey song and the rest of us all joined in–grateful for that harmonious moment of shared culture spontaneously expressed, even though it took some discussion to come to consensus that it was from Oz, and not Snow White or Lord of the Rings. I’m grateful for easy laughter and connection with beloveds. Stellar was beside himself with excitement to have dinner guests, including his little pal Rocky. We’re both grateful for the best neighbors in the world, and the opportunity to show a small measure of our gratitude through preparing and sharing food.