Having A Party

12 Dec

I don’t normally cook but I do enjoy the task occasionally. Over the weekend, we hosted a birthday dinner (for hubby) and had a dozen friends over. Normally with numbers like these, we would just have a BBQ but the constant wet weather made it impossible to have an outdoor cookout. So I cooked.

I wouldn’t say it was tiring because I had help from hubby, M2 and the maid. Everyone played a role; it was good planning and timing that resulted in the tasks going smoothly without a hitch. 

And the Saturday evening turned out very enjoyable. Lots of alcohol (beer, tequila cocktails, whiskey, Riesling, Chandon Brut and more whiskey), laughter and of course food. Lots of food that was, in my opinion very balanced – covering all the basic food groups: carbo (pasta and garlic bread), fibre (salad), fruits (there were grapes and pineapples in the hor d’oeuvres), milk/cheese (ice cream and cake) and protein (ribs and chicken).

Even the weather was cooperative. It drizzled for a short while and the wind was rather strong, creating a really cool and windy night. Sitting out at the terrace was just wonderful.

The star of the night was the ribs. I searched the internet high and low and found this ‘Easy Fall-off-the-Bone Oven Baked Ribs‘ recipe from inspiredtaste.net the easiest to do. But time was of the essence when baking the ribs. I decided–to save time–to also boil a second batch of ribs (with just garlic, salt and pepper) and doused it with ready BBQ sauce to bake so that everything was ready by the time all the guests arrived. Both recipes turned out excellent, complementing the balanced basic food group menu.

We did good and had a great time playing hosts. Having said that, I wouldn’t mind hosting a party and baking some ribs again.

Top tray was first batch, bottom tray the second batch

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