Challenging, yes, but fun, too.

Saturday afternoon I spent cooking 4 courses of 5 for a table of 8, only one of whom I'd previously met. I think that those three big SCA events in Chicago which I spent slaving away in the kitchen rather helped. Nothing over/undercooked, came in just about on time, and although I don't doubt some of the compliments were courtesy, I'd say the dinner went rather well. My only quibble: not having cooked a big hunk of meat in many years, the roast wound up on the medium-well side (kept cooking well after I'd pulled it out, should've pulled it 15 minutes earlier, oh well).

Of course, I did get accused of showing off, just a bit, for a first meeting. Especially as it only took me about 3.5 hours.

The menu: butternut squash soup, a succotash, a sirloin tip roast, and an apple crisp. Secret ingredient: fresh lemon thyme! (in soup, succotash, and accompanying salad made by netmouse and her sister)