I'm not one of those people. The joy of cooking, and eating is not diminished by the size of the party. I love cooking for a group of friends as much as for myself. I put on some music, pop open a bottle of good wine, sharpen my knife and roll into the relaxing tasks involved in preparing a meal. It's almost meditative, the act of chopping, sauteing, and stirring. And when the moment comes to savor the meal, I sit down at my table, cherish each bite, and daydream.
This past weekend I discovered a recipe for stuffed pork loin. Inside the meat went a layer of prosciutto topped with a mixture of dried fruits, breadcrumbs and goat cheese.Wrapped and tied safely inside the meat, the savory stuffed package was browned and roasted in the oven until just a hint of pink remained. Or, for the practical, it reached 155 degrees.
Roasted asparagus was what I had on hand, but if I could do it all over again I would have had a pureed something or other. The port wine sauce to finish the dish was calling out for something to pool in...and so was I. It will have to wait till the next time.