that elusive date

We’ve all said it, “would love to have you over for dinner- let’s get a date on the calendar”. With each additional couple the improbability of finding an open night increases exponentially. Instead of settling on a common weekend in a month, we find ourselves flipping through the seasons.

Last night’s dinner was supposed to occur in July. But with last minute business trips, elusive house sales and an Irish dance schedule that could rival Riverdance, all of sudden our summer barbeque was plunk in the middle of November. Ribs were still the request, the question now was how to autumn up the sides.

Here’s a slaw that knows no season. Asian coleslaw is always a welcome addition.

Light oriental tones and lots of crunch. The pieces and parts can be made hours ahead. Toss right before your guests arrive.

Swapped out the baked beans for mashed acorn squash. Very fall-ish with a hint of maple.

The squash was roasted that morning. Scooped out and mashed with a little butter, maple syrup, and big pinch of pepper. Reheat in the microwave on 50% power.

And because our dinner is landing midweek instead of it’s original summer Saturday night, I will have to channel my husband and rustle up his legendary baby back ribs on my own. Perhaps I can tweak the recipe and see if those tasty bones can be made almost entirely ahead of time. Lord knows he’d never tolerate any tinkering if he was around.

First poach the ribs in beer.

Then grill over hot coals.

Mix up a secret sauce to slather the ribs. Then grill a second time.

Because the master griller was far from home, I prepared the ribs entirely up to the second grilling. That way he could still stand over the coals, brush in hand and leave his mark (and I could get dinner on the table in a fraction of the time).

Here’s an ending that really packs a punch- martinis in black. Espresso, vodka, kahlua, and barely whipped cream. What a way to toast finally getting together.