Before we moved out to Ohio, we had a standing Wednesday night dinner party. Come as you are, bring something to drink (that you plan on sharing), come hungry, and come to have a good time. Straight from the gym? No problem, we have showers. Straight from work? That’s cool, we have PLENTY of cotton comfy clothes to borrow. Feeling kinda down and not so much into being social? We’ll tuck you into a chair, put a drink in your hand, toss a plate your way once the food’s done, and leave you alone.
It’s SO easy to get caught up in the day to day grind and hustle that we forget to take time to be around the people we care about. So we made it a priority.
There was a core group of 10 or so people that came every week, and others that would flit in or out depending on the day. Introducing dates to the crew of us always happened at these parties as well, which I’m sure was incredibly intimidating. Ask Shelby, my brothers girlfriend about the night that he brought her for the first time. I’m not the most subtle of people, and Alex put a drink in her hand and his, then walked outside, leaving her alone with me in the kitchen about 10 minutes after she’d walked through my front door for the first time.
She tells the story much better though.
Dinner varies, depending on the night, but it’s always variations on a theme, grilled meat & veggies, salad, pasta or rice, and all kinds of wine.
The Sandwich Extravaganza, which you can read more about [HERE], has become the biggest that we throw every year, one which everyone looks forward to, and tonight, we’re throwing the second that we have here in Ohio, and I AM SO STOKED.
Ty, one of my oldest friends (we met when we were five?) is in town for the night, at the same time that Jesi is, and I am like a little kid, wiggling with excitement and happiness.
Plan on leaving far more relaxed than you were when you got here. We tend to have that effect on people.
As these are on weeknights, we do our level best to keep the crazy in check, don’t rule out shots though, because that has definitely been known to happen, and plan on leaving far more relaxed than you were when you got here.
We tend to have that effect on people.
Thinking of starting the tradition at your house?
Check out these Balsamic Steak Brochettes for inspiration, and if you’re wanting more, Charred Grape Crostini’s make for a real good appetizer.
Balsamic Steak Brochettes
Balsamic Steak Brochettes
These easy steak and onion kebabs are great for a week night meal or to feed a crowd.
They are super tasty, impressively pretty, and take less than an hour from start to finish.
- 4 Ribeye Steaks (find a good indie butcher, you won't be sorry)
- 3 largeish Sweet Onions
- EVOO (again, invest in a good bottle from a shop that specializes in oils)
- Sea Salt Flakes
- Fresh Ground Pepper
- Balsamic Reduction (if you can't find any, its easy to make your own)
- 10 Skewers for grilling (you may not need all ten, but its always better to have more than not enough)
Trim fat from steaks as needed, and cut into 1-2 inch cubes.
In a bowl, toss cubed steak with EVOO until it is well coated, set aside.
Cut onions into chunks that are approximately the same size as the steak cubes.
In a separate bowl, gently toss the onion cubes with EVOO so that they as well are well coated.
Thread steak and onion onto skewers, alternating steak and onion.
Once skewers are ready for the grill, crack pepper over them, turning to make sure that they are evenly coated.
Sprinkle sea salt liberally over skewers.
Heat grill to 450 degrees.
Grill skewers to desired level of done. But for the love of all that is holy, if you're going to grill them to well done, grab a shoe that is close to you and start gnawing on the sole, it'll save you both time and money, and get you essentially the same thing.