Joy, it's early in the season and I'm already jealous of your garden!
Supper Club's tonight, and I'm hosting. The theme is Tuscan Summer Family Feast, and I'm providing the antipasto platter of various salumi, roasted olives, and a pair of artichokes soaked in a tomato vinaigrette. Another couple is doing a pasta primi. The secundi is going to be a big roasted porchetta (whole pork tenderloin wrapped in several layers of mortadella set in a forcemeat of ground pork, salami, garlic, shallot and rosemary all rolled up inside a boned out 1" thick layer of trimmed pork shoulder which is soaking in a marinade of more garlic, EVOO and rosemary), white truffled roasted brussels sprouts, turnips braised in chianti and honey, and black kale on a bed of ricotta with lemon rind and OO, all by me, and panzanella and a farro tart by my guests. Someone is also bringing homemade chocolate and zabaglione gelatos.
Oh, and I'm also making a Limoncello/Gin/Rosemary and Campari cocktail! This is the only part I'm nervous about.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov