<p>Kelowna: yes, started cooking at 5:15 with guests arriving at 6. My DH and I went for a bike ride (to Penzey’s, my favorite spice shop!) and it took a little longer than I’d planned. These are old friends (DH’s college roommate–now our business partner and his family and ours), so I cooked and talked and fed us courses as we went along.</p>
<p>Here was the plan: split squash from the garden (kabocha and acorn) and put in 400F oven to cook (in 1/2 inch water on silpat in roasting pan). Cut potatoes into cubes, tossed with olive oil and put into the same oven in their own pan. That was 10 minutes. Took a shower (remember that bike ride?). </p>
<p>Now it’s 5:45. Took squash from oven, pureed in blender (I have a Blendtec; it will blend anything) with chicken broth (bought at store) to make squash soup. Added seasonings (Penzey’s SW spice blend), tasted, left to cook. </p>
<p>5:55. Sliced (and drained) tomatoes from the garden, sliced mozzarella from the store, basil from the garden, added bottled vinaigrette. </p>
<p>6:05. Guests arrive. DH pours wine. Ask them to re-taste soup (thinking it might need salt). Soup gets huge approval from their hungry teenage daughter. We serve squash soup and mozzarella and tomato salad and baguette from store.</p>
<p>6:40. Turn off potatoes. Chop mushrooms and toss into olive oil in hot pan. While they cook, chop boneless chicken (thighs and breasts) into strips and toss into pan. Add chicken broth and cream. Go outside and cut garlic chives. Cut into fine mince with scissors. Toss that in. Bring to boil, put on lid until everything is cooked. Realize I forgot the shallots. Oh well. Add salt and pepper and serve anyway. Pull potatoes from oven, they’re nicely crisp, serve them. Wine and conversation added.</p>
<p>7:30. While the three men clear the main course and load dishwashers, chop nectarines into cubes and add to thawed frozen marionberries. Put cream, one TB of limoncello, a handful of raspberries into blender. Blend until thick. Pour over fruit for dessert. Serve.</p>