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this particular party. They always wanted the same thing.

1. I do garlic bread by slowly simmering lots of garlic in lots of butter. I cut baguettes at an angle, almost through to the bottom and pour garlic butter on each side of slices. I then put in one thick slice of mozzarella cheese. Wrap and pile them all into the oven to look after themselves. That was a hit and I think it would be good with your meats.

2. I also did prime ribs just rubbed with our version of a smoking spice but no smoke in the Q. They all went onto the rotiss for upright grill to take care of. I usually got 5 roasts on there (and bought an extra standby motor). When they came off, there was usually a fight over who got to sit on the deck and gnaw on the bones. Lots of horseradish/mayo sauce for that. I got to enjoy the company with meat on the rotiss. And we did not normally use any help staff for summer parties.

3. I can't remember what we did for potatoes.

Usually, I would buy a huge Greek salad from a local Greek diner that made superb concoctions. I couldn't do as well myself so why would I bother? That was a perfect veg as it was full of whole veg and lots of dill and cheese, olives, onions. I think that is an easy thing to do. The salad worked well to balance the meal as it was always a hot night.

Lots and lots of hors d'oeuvres made by me. Lots of different olives. Usually a pissaladiere.

Summer sangria or summer (light) punches and waaaaay too much wine.

I always made an elaborate dessert myself, the night before. I bought fancy cakes once, but somehow, I think people are happier to see the hostess go to a whole lot of trouble constructing desserts that they can't buy themselves.

We always had to warn the neighbourhood each year, as by the time people got into the pool, it got very loud and lasted until 4 am. I wonder if I'm too old for that now.