Hostess-ing

Is that a word? It should be; I like it. I also like aprons, very much.

Here are two pics from Monday's department reception at my house.

First, beef tenderloin with my now-famous (to me) garlic-parsley-lemon schmear.

Second, the table... with farro (with sautéed asparagus, leeks, and mushrooms; pecans; cranberries; feta) in the foreground, mixed baby greens (with dates, pecans, blue cheese, and my vinaigrette behind that, and then venison meatballs, cheese, bread, etc.

Cheesecake too, but I forgot to photograph that. Alas.