Dinner parties
If you know us as New Yorkers (rather than from our past, or whatever), you know that we love throwing dinner parties; we have managed to cram up to ten people in our 200 square foot living area that has neither tables nor chairs for some lovely conversation, poetry readings, movies, or whatever else we decide is the theme. All you really need for a good dinner party is lots of food, wine, and water; a lot of tea lights lit all over the room; moderately regulated temperature (open the windows in the winter); and an Iron & Wine album playing in the background.
I think our best meals for lots of company have been waffles (we provide waffles and butter; everyone else brings the whipped cream, chocolate, maple syrup, peaches, strawberries, or whatever else is in season), Mexican (our seis de Mayo party - we provide meat, everyone else brings a tomato, some lettuce, sour cream, cheese, tortillas, guacamole, and we had so many bags of tortilla chips that we only just finished them and gallons of gazpacho), and Tom’s famous maple glazed porkchops with bourbon buttered apples for smaller groups.
Once you take the scariness out of throwing a party, it’s so fun - people don’t really care if your whole house is scrubbed sparkling clean and you use the finest china, as long as you feed them something edible and engineer the guest list so people enjoy themselves. The best hospitality - and the kind that makes guests most comfortable - lies not in presenting a perfect face, but in being genuinely you . . . with good food.
So the point of this entry is that our friend Angela, who was instrumental in our meeting/marrying and at whose apartment we’ve enjoyed many a fine dinner party, has posted some recipes for a dinner party for ten. Enjoy.
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