Adapting our entertaining style

As you know, I love entertaining. Be it with my Grenada “family”, as mine are far away, or just a small get together, I enjoy cooking, serving and the companionship.

For most of my entertaining in the past, I insisted on doing everything myself, asking guests to bring only their smiles. Nor did I allow anyone in the kitchen after the meal to clean up. As there were often 20 or more guests, this could be a lengthy and tiring process, but I never minded it. A glass of wine, after the clean-up was finished set the world right.

I’m not sure when the change began but as we grew a bit older and energy levels waned, I allowed a few side dishes to be brought, maybe a dessert. The last big meal was what will
probably be the norm now. I provided the main course, a few hors d’oeuvres but everything else was contributed. The resulting feast was outstanding and great fun. The only time I make an exception with this new approach is when I decide to do a German or Hungarian meal.

​I’m very lucky in having a friend who will get me some things not readily available in stores or the market. Easter wouldn’t be Easter without a leg of lamb. However, lamb, imported mostly from New Zealand is very expensive, so I substitute goat, which is as tasty and leaner. But a good leg of goat is difficult to get. Junior to the rescue. He procures the goat and even delivers it to my house. The same with an extra-large snapper.

Lesson here…. don’t let anxiety over how a meal will go deter you from enjoying entertaining. The companionship is more important than providing a perfect meal.