We arrived home Sunday afternoon from a fun and busy San Diego weekend, and after dropping Brad off at Palm Springs airport, I went straight back to party planning mode and picked up my butterflied pork roast, fennel, cheese, olives and figs from Bristol Farms. OK, then I took a 45 minute power nap, and began cooking again.
another batch of thyme-honey-lemon sorbetto
The taralli are done, 'cause I made them last week!
Monday: I did the bulk of the work yesterday so I won't be tired for the actual dinner!
Trader Joe's shopping
Bake cake layers
Make sformato/defrost pesto
Defrost lasagnas in fridge
Take out all serving pieces/dishes/glasses/silverware/napkins
Polish silver ice cream spoons and espresso spoons for sorbetto
make caramel sauce
make caramel buttercream-marscapone frosting
fig reduction sauce
stuff frozen lemon shells with sorbetto
wrap melon with prosciutto
make salad dressing
put out antipasti/taralli/olives
Wish you were coming! Buon Appetito! I promise to take photos of everything!