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Dinner parties and entertaining

Dinner parties and entertaining:

When I graduated from TCU in 2004, I moved to Dallas and into the tiniest apartment known to man. In all its 600 square feet of splendor, it had hardwood floors and a back screen door that lead to a stoop where my girlfriends and I would sit on summer evenings, drink Chianti and partake in an occasional cigarette–a “cool” habit I had picked up in Italy during my semester abroad, but have long since abandoned. It’s funny how the wisdom that comes with age makes one so decidedly “uncool.”

It is in that apartment that I started hosting dinner parties for my girlfriends. I had exactly one set of placemats, and would squeeze 6 or 7 people around my four-top table. The nights that ensued were always memorable: full of laughter, squealing over boys, complaining about work. I felt a real sense of love when I would look around and see my closest friends relaxed and happy at my carefully set table. Hospitality is something I still enjoy. My dining table is much larger now, and beautiful wedding gifts like china and crystal have probably made the setting much more elegant. However, that four-top table still sits in my kitchen and serves as the heart of our family dinners, just like it did all those years ago in the apartment with hardwood floors. It is usually covered with my sprawled (art)work, or serves as an atelier for my boys’ sticker and Playdough masterpieces. I hope that it always does.

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  • Shirl kimzey - Do you recall a recipe in FEB 2016 for Williams Sonoma gold non stick fluted pan? Finally got the pan but cannot find the recipes ! Help please!
    Grazie,
    ShirlReplyCancel

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