In addition to tango, quilting, amazing friends, fabulous children, a wonderful family, and an appreciation for inutterable beauty, I am ever so pleased to have a Supper Club in my life.
We're a lively group of ten gourmands who get together every couple of months to share a meal the likes of which none of us can afford. The idea is to prepare a sumptuous meal for a fraction of the cost of a five-star restaurant meal. We rotate, in pairs, through a rota where one pair brings appetizers (and a bottle of wine), another pair does mains (and hosts), another pair prepares dessert (and brings a bottle of wine) and the two remaining pairs bring two bottles of wine each. (You can see we're careful to organize things so we have enough wine to lubricate a lengthy night out.) Though we did have a white-trash-Christmas meal once, generally it's all about gourmet cooking.
The pair hosting and preparing the main course decides on the theme for the night. Dreaming up culinary fantasies around the themes is great fun, definitely part of the pleasure of the whole enterprise. Themes can be as sophisticated and precise as they can be silly and broad. Here is the content of the email we came up with to announce the theme for our November meal:
We have set the theme for next month's supper club! To commemorate my (sufficient) recovery from going squirrelly this summer, and to acknowledge that it's probably a bit nuts to attempt to prepare and plate a gourmet dinner for ten within the confines of M's six foot kitchen, the theme for our November 24th Supper Club dining extravaganza is: Going Squirrelly. That's right, we're all going NUTS.
We hasten to remind everyone of Supper Club Rule #1: No internal organs or road kill will be served. In fact, no squirrel will be served, neither in appetizer, main, or dessert courses. Our fantasy boyfriends are deeply chagrined that their hunting expertise will not be called on. They'll get over it.

You may, however, want to check out the University of Waterloo Math Club newsletter (http://www.mathnews.uwaterloo.ca/Issues/mn8700/sql.php) to read up on the hunting and preparing of squirrel-- for information purposes only. Refer also-- again, for information purposes only-- to the Joy of Cooking, page 515. Warning: The Rombauer sisters employ graphics that are, well, pretty graphic-- not for the faint of heart.
You may also want to ask M about the conspiracy for Squirrel World Domination. You laugh?!? See below for photographic evidence of the uncanny abilities of these haute-couture rodents.

Right, well... Back to the subject at hand. You've gathered (ha, ha) by now that the theme is truly nutty. For a complete list of qualifying nuts, go to http://en.wikipedia.org/wiki/List_of_culinary_nuts
M and I have conferred with the experts and agree that pine nuts may also be considered a nutty ingredient for the purposes of culinary genius, in spite of the fact that they are merely nut-like gymnosperm seeds. We mustn't discriminate against the gymnosperm.
See you on the 24th! M will send directions prior to the grand event. Please do keep in mind space restrictions when planning your contribution to this nutty event.