Want to hear the words "This may be the best pork I have ever eaten in my life?".
First dash into Whole Foods after a full day of work on Saturday with a head full of menu ideas all centered around a leg of lamb.
Pick up the vegetables for the bulgur salad and the tzatziki, a package of pita bread and some plain yogurt. Head to the meat counter.
And prepare to be crushed. One tiny boneless lamb roast. Fine for 2, not enough for 5 adults, 1 Mr. Baby and Timothy.
(One of my guests, Geoff from the farm, sent me a text and said they might bring Timothy. I text back, "great, who's Timothy, but neglect to hit send).
Quickly decide on a pork shoulder and have all recipes drain from brain, but no time to think, bus coming in 10 minutes.
Hit the house, let the cats out, walk around the garden thinking, do a spot of reading and concoct marinade.
In a food processor I put 6 peeled cloves of garlic, a handful of cilantro, chopped and then added 1/4 cup of olive oil. I moved this to a bowl and stirred in cumin, chili powder, freshly ground black pepper, the juice of 2 Myers lemons and 1 lime. I slashed the pork shoulder and rubbed 2 T of kosher salt over every inch then slathered the roast with the marinade. I covered it with plastic wrap and put it in the refrigerator to scent the entire house all night long.
Next morning boil bulgur, chop copious amounts of parsley, cut up a Vidalia onion, roasted red peppers, sweat a cucumber, run to the store for more lemons for the dressing and a can of garbanzo beans. Also get corn tortillas, the dinner is leaning towards South America and away from Greece. Make dressing and add beans to bowl. Pop into garlicky smelling fridge and let salad flavors meld.
Spice some nuts, pull some weeds, let pork come to room temperature at least an hour before cooking. Pop into preheated 350 oven for an hour covered with aluminum foil then turn heat down to 275 and leave to cook for 4 hours.
Hook up with some neighbors and go to dog adoption fair. Cry behind sunglasses but smartly come home sans puppy.
Set table for 6, wonder again who Timothy is. Take out olives and homemade hummus to come to room temperature. Eat a nut. Have a few more. Make a Myers lemon syrup for sparkling water.
For the 5th hour of cooking remove foil and spread hot pepper jelly all over pork. Find 4 ripe avocados in refrigerator and make guacamole.
When your guests all run late, take pork out, now at hour 6, slice thinly, splash with wine or stock to keep moist, return to 200 degree oven and make a latte.
Stroll around garden. The first car to arrive holds Mr. B and parents. Hug, kiss and peer inside bakery bag. Pastries!
Second car arrives, Geoff, Chuck and Timothy.
Remove 6th plate.