Drinks: ginger lemon soda (for the preggies), ginger orange bourbon cocktails for the rest
Apps: pistachios, locally-produced bresaola, parmesan crisps
Mains: grilled flank steak, wild rice and kale gratin (from Smitten Awesomeness), roasted tomatoes with garlic, herbs and breadcrumbs, honey-mustard carrots, and asparagus. Nate is bringing bread.
Dessert: ice cream with salted caramel sauce, chocolate fudge, strawberries and almonds (it's like a buffet. I'm tired of cake. Please call a doctor.)
After lunch I'll slice the onions, chop the kale, measure out the bread crumbs and peel the carrots. Then a haircut. Then we start cooking for reals.