What did you serve?
Between us, my son and I never acknowledge that there is, in fact, only one son. The boy formerly known as Eighteen, now Nineteen, goes by many terms of endearment. He was certainly my Number One Son when we planned that he and some college friends would come to the house for dinner to celebrate on his birthday.
Although most of the time I pretend he’s five or six hours away from home, it’s incredibly convenient that his college is just sixty-three miles door-to-door. The hungry hoards would arrive in three cars before six. Anticipating the crowd, Fifteen and I prepped the dining room ahead. It took my table on a slant across the room, both of the extension leaves, and two six-foot folding tables to get enough chairs—dining and folding—arrayed around for all of the guests to have a place. We decorated with BB-8 paraphernalia from the party store—hats, blowers, and cutouts. The Lego BB-8 Nineteen received and built on Christmas Day was the centerpiece. In the brass goblets my mother purchased in Mexico fifty years ago, goblets that have been making party memories ever since, we placed “light saber” party favors—Quasr bars from Trader Joe’s.
Decorating wasn’t nearly as challenging as menu planning. What do you make for fourteen? Consider that among the guests there was one nut allergy, one lactose intolerant, two vegetarians who eat fish, one meat lover who doesn’t think much of vegetables, and one young man who believes potatoes are not just a food group of their own, but food sent from the gods above. Midweek before the party, I got a call. The vegan friend could come too. Toss into the mix that I was working out of town the two days before, so the shopping had to be done in advance, with last-minute items added on Sunday, cutting down on cooking time. For inspiration, I borrowed heavily from Thanksgiving.
Olives, Pickles, Cheese Cubes, and Cherry Tomatoes with toothpicks
Salmon Stuffed with (nut-free) Spinach Pesto and Roasted Red Peppers
Quinoa and Black Bean Salad
Roasted Chickens (from Costco)
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
(A recipe that was a “let’s try it this year” Thanksgiving addition years ago and immediately earned a permanent spot: https://www.bonappetit.com/recipe/scalloped-yukon-gold-and-sweet-potato-gratin-with-fresh-herbs)
Roasted Carrots, Green Beans, and Asparagus
Bread and Butter and “Butter”
Chocolate Chip Oatmeal Cookies (a Cook’s Illustrated recipe)
Cheesecake with Fruit (made in a crowd-accommodating tart pan)
An Assortment of Frozen Vegan Treats from Trader Joe’s
Water infused with Lemon, Cucumber and Blackberries
Sparkling Berry Lemonade and Sparkling Limeade
When they arrived, I rather wished I’d thought of a piñata or created a pin-the-tail type game as they aren’t yet a cocktails before dinner crowd. But when invited, they stopped standing awkwardly around in the kitchen and lined my sectional, making pre-dinner chatter. Their spring semester is rapidly drawing to a close, their summer plans and finals anxiety making up a large part of the conversation.
These young women and men are undoubtedly heading toward remarkable lives. They’re talented, articulate, attractive, opinionated, loving, grateful, and sparkly brilliant. They hail from parts far and near—my son’s roommate comes from Russia, but in every other way is his brother from another mother. All together, they made this mother’s heart happy by eating nearly every last bite, enjoying all of the details, and wearing their hats all the way through dinner.
The full moon shone on the carloads as they drove back east to their ivy-covered oasis. I’m told the dinner is a capital T topic of conversation. I couldn’t have pulled it off alone and am grateful to Fifteen and her father for all of their help.
In honor of Star Wars Day, May the Fourth be with you! Much love, Rxo