My husband and I try to take the word of God pretty seriously.
So when we see that Jesus spent most of his time fellowship and sharing meals with those around him, we can’t help but feel as though He would want us to do the same with our friends! 🍴Hospitality is a dying art in our distant, digital age. It’s so easy to become distracted by self-focused entertainment and even legitimate to-do lists! 📝 There always seems to be a reason NOT to go through the effort of opening up our homes. But the benefit of hospitality far outweighs the difficulties. 🙌 I don’t know about you, but I feel so incredibly LOVED when someone asks me over for dinner (or any other meal for that matter!). To enter into a sacred place, be served food made with care, and treated like a valued friend is one of life’s truest delights! 😍 So when my husband and I got married and began making a home together, we KNEW we wanted to make hospitality a PRIORITY in our lives. Dinner with the Vacaros was born out of a desire to treat our friends like royalty as well as spread the culture of hospitality beyond ourselves. 👊
January’s Dinner
Which brings us to this month’s dinner! We had over our dear friends TJ, Paige, Matt, and Lydia, along with the addition of our little dog, Bradley. 🐶 He’s been spending a lot of time with Grandma lately, but this time he was all ours for the evening. 😂 The guests arrived, wine was poured, and the candles were lit. Matt absolutely KILLED it with the food prep, and like always, I handled the decor and dessert! Our evening was full of laughter, intentional conversation, and plenty of pet cuddles. 😊 The only sad part was when TJ got called in to work unexpectedly! Thankfully, he made it until dessert before he had to skedaddle. 💪
We wrapped up the evening with a group picture as usual, and then hung out a while longer to sip wine, share stories and enjoy each others’ company. ♥️ Another beautiful evening of fellowship and delicious food! We can’t wait for the next one. 😊
First Course: A soup and appetizer course combo! Grilled Cheese Bites made with homemade bread and assorted cheeses, served with Roasted Tomato Basil Soup.
Second Course: A Salad of assorted greens, with apple pieces, candied walnuts, blue cheese crumbles and a balsamic cherry dressing.
Entree Course: Prime Rib served with Potato Wedges and roasted Green Beans
Dessert Course: Coconut Cream Chocolate Mousse topped with homemade whipped cream.
