Small but Sweet

Sweet grape tomatoes

Tomaters

Basil!

I based a menu around these items

Carrots from the garden

The harvest

I had a few friends over for dinner last night. I planned the meal around what could come out of the garden; it wasn’t entirely local or in season, but I’m doing the best with what I can grow. We had spinach salad with toasted pine nuts, pears, tomatoes and carrots, pasta primavera with artichokes, spinach, basil and tomatoes and strawberries with ice cream for dessert. It was a good meal, with even better company.

The community dinner has taken on a new life this year; in 2007-2008 I hosted meals for anyone and had a wide variety of people come. It was a good learning experience in cooking, hosting, entertaining and being patient. I’d guess I served 500 meals, with great happiness.

This year, I’ve changed the dinner party recipe; instead of inviting the masses and hoping to have enough food, I’m inviting fewer folks and making the meals tailored to those around the table. I’m trying to move my life in this direction — less, but more meaningful. If you’ve come to a community dinner in the past and I haven’t yet reached out yet, I will. If you’ve been to my little home, you know it is always open. You’ll just get a better meal if you show up with an invite (and RSVP.)

~K