At a dinner party one should eat wisely but not too well, and talk well but not too wisely. – W. Somerset Maugham
As part of our almost-monthly Couples’ Dinner Club, Mike and I decided to have the group over for Sunday supper last weekend, complete with a batch of Nana’s famous red sauce and meatballs. Just as one would with Thanksgiving, Mike woke up early on Sunday morning to begin dicing, chopping, stirring, and procuring the last-minute touches (fresh basil, a loaf of crusty bread with whole garlic cloves, and some cherry tomatoes for a salad). It was quite the production, but I wouldn’t have it (or him) any other way.
My role to play in all this (aside from tasting wooden spoonfuls of sauce) was to come up with dessert. I wanted something light and relatively refreshing to serve immediately after a gluttonous meal of pasta, and it occurred to me that a citrus-based “something” might work. I ruled out my usual go-to, Key Lime Pie, because I’d made it for everyone at a 4th of July party.
I finally settled on a recipe for Triple Grapefruit Bars. I’m a huge, huge fan of grapefruit, and I thought that, in a world of lemon bars, grapefruit bars felt a little unexpected.
I’m awful at remembering to take pictures during the baking process, but I managed to snag one of the finished product.
We had such a lovely time with the gang, and were really happy that everyone seemed to truly enjoy Nana’s red sauce. It meant a lot to Mike to have everyone step over to the stove to dip bread into the sauce while it was still simmering in the pan, just like Nana used to let him do when he was a kid. Tradition is a very good thing.
Oh, and even though there were a total of six of us for dinner, we still wound up with two nights’ worth of leftover sauce. So add this to the list of other great uses for homemade red sauce:
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