The hubby made a Horseradish, Rosemary and Garlic encrusted prime rib.
(ah...no, the wine isn't part of the dish, it's for the cook!)
I was in charge of the other dishes. I tried out the Butternut Squash Gratin with Blue Cheese and Sage in this month's issue of Cooking Light.
We also had spinach salad, rolls and more of my homemade raspberry jam. The guinea pigs, er...dear friends.... decided everything was a hit and they'd be happy to our guinea pigs anytime we wanted to experiment with the culinary arts!