Lemon tart is on the dessert menu, I do have a tart pan, but the baking equipment I need is still in Rhode Island. I had to improvise. It was frustrating working without a net, but what the tart lacks in beauty it will make up for in taste, I'm sure. With drinks, I'm serving tortilla chips with various dipping sauces: salsa, guacamole, sour cream, refried beans, chopped tomatoes and onions.
The main course will be shrimp scampi over pasta, simple but always delicious. We will drink scads of wine.
I'm making myself hungry.