I’m a good cook. Just, please, try to stay out of my way. I don’t need any help. So no, please don’t bring any side dishes. I have the side dishes already planned out. It’s the same with dessert. If you bring dessert, well, don’t bring dessert, because I’m telling you right now, no dessert, so go ahead and try me, bring that box from the bakery, I’ll be like, “Gee, sorry, looks like there’s no room in the fridge,” and then I’ll really push back the dessert course, make sure your lemon meringue pie or whatever it is inside that box gets nice and warm, really mushy, and I have just the serving dish I can put it on, it’s gross looking, like I think someone put it in the oven one time, and so it’s got all of these weird burnt-on grease looking stains, and you could tell it was just starting to melt, minutes away from losing any semblance of structural integrity.
I don’t need you to bring any drinks, I’ll handle the drinks. What, were planning on buying a few two-liter bottles of soda? Don’t even think about it. If you’re currently thinking about it, just stop right there, because I’ve got it covered. That includes cups, and yes, that includes ice.
And napkins. I’m taking care of napkins. Please don’t bring your coats. If you get cold inside, I’ll have plenty of extra sweaters and blankets available. Just leave it to me, all right? It’s just that, for my dinner parties, I like to maintain a certain continuity of theme, I’m trying to strike not just the perfect dinner, but everything, the ambiance, the lighting – please don’t touch the lights – it’s got to be just right.
Listen, I’d prefer it if everyone ate with forks in their left hands, OK? I know it shouldn’t seem like a big deal, but I’m going to be getting up to take a photo soon … no, nobody look over here, it’s got to be candid, and remember what I was talking about before? The uniformity? Yeah, just not like that. Like, try to cut the steak against the grill mark, just so everybody will be able to see the char.
You know what? I’ll cut the food. Just, everybody pass your plates over here. I insist. Hey, you two at the end, if you’re going to have a side conversation, could it maybe be something a little topical? I’m sure it’s very important to figure out who’s splitting a cab home with who, but maybe that’s something that you could have discussed before you stepped inside. Just think of it like a house rule, like maybe talk about the news, or sports. You know what? The news. Talk about the mayor.
Hey, over here, yeah you, nobody goes to the bathroom until after the first course. Look, this isn’t a restaurant, OK? The dining room is simply way too close to the bathroom, so it’s all got to be fit in somewhere, and that’ll be in between courses four and five. Yep, get comfortable folks. And besides, I’m not ready to go in there with you. There’s a certain way to do it in there, it may look like any other first-floor bathroom, but … well, I really can’t explain it, it’s just something I’ve got to show you how to do.
Seriously? You guys are leaving already? Well, let me wrap up some of this food for you, trust me, you’re going to love it, I’ve been working on this all day. Just, when you get home, make sure you adjust the presets on the microwave, like normally they’re set to nine or ten and nobody ever thinks about it once it’s set up. All you have to do is set it to six, run it for twenty-four seconds, then you set it to ten, and you pulse it, one second, wait, three seconds, wait, then you take it out, you mix it up a little, back to level six, thirty seconds, rest, wait, repeat.
You know what? I’m going to come with you, I just need to show you, this won’t take long everybody, just, feel free to hang out in the living room, you guys can talk about anything, well, feel free to open up the conversation somewhat, like I guess sports is OK. No come on, I insist, give me the keys, no I’ll drive, I know a shortcut, I’ll have you guys set up at your dinner table in no time.