One weekend, two dinner parties. Twenty two people, two bedroom apartment.

Sorry y'all, I've been busy dancing to dueling fiddles in Nashvegas visiting the most lovely family ever.  But more on that soon...

As the school year is winding up at lightning speed, I have caught a rather extensive case of senioritis.  The prognosis is grim.  I feel like a senior in high school, having taken all her AP tests and made a deposit on the college of her dreams, she attends school only not to be marked absent.  Ok, maybe I am being dramatic.  Maybe.  But, truth be told, I am leaving my post as a learning specialist at this wonderful little school in DC to go back to school full time.  I'll still be nestled in my home on 16th Street NW, but instead of meandering across town in my car or on my bike, I will be wandering uptown to start a doctoral program in learning disabilities.  I couldn't be happier with this big change and anxious to get started.  To have some proper goodbyes and share some laughter, several colleagues huddled in my apartment with their partners to share a great big meal.  But I will get to that in a minute.  Because, the night before, I had another dinner party.  Nate's big brother, Peyton, came to town, so we celebrated in proper style with a dinner party for him, Regina's roomies and the gang.  Parfait.  Truth be told, I made two of the big ol' pork shoulders for the following night and served it Friday.  

 Nice touch, Nate.

Onto the next night...

Menu:
Crackers with olive tapenade (#111)
Peppercorn Roasted Pork (#112) with Vermouth Pan Sauce (#113)
Poulet Poele a l'Estragon (Casserole-Roasted Chicken with Tarragon) (#114)
Garlic and thyme baked potatoes (#115)
Simple Salad with Mustard Vinaigrette
Ricotta Tart (#116) with Mixed Berry Compote (#117)

The meal was ambitious, the company was excellent and the pictures, sadly, my friends, are subpar.  I've written this entry in my head throughout this case of senioritis, which has kept me from all sorts of productivity.   The recipe for the pork, from Gourmet, has been on the docket for quite some time.  Waiting for just the right moment to try and tackle it, including the stuffing twenty slits all around the meat with a peppercorn rub, allowing it rest for 24 hours and cooking it in my sometimes-unreliable oven, I'm so glad I did.  It has officially pushed me through any anxiety I was still holding onto surrounding the meat department.  

It is true that the pork was perhaps the main event for the meal, but having a non-pork eater in attendance, a roast chicken was in order also.  I turned to Julia for this one, and her casserole roasting plan is one that really intrigues me.  Try it.  Now.

The mother hen covered in the mother load of butter.

 Gravy from the gods.  And Julia.

The potatoes were delicious, but I omitted the anchovies.  I know, I know...I promised I'd be adventurous.  Maybe next time.

 Substitute the dried fruit compote in the recipe for the one I linked up there.  We are far too deep into the glories of summer, including its farmer's markets and produce, to be using dried fruit.  

 The company was wonderful.  Thanks for bearing with the make-shift seating of my apartment and the heat that can happen in that living room from an oven that has been on nearly all day.  I'll miss you all.

 183 to go...