Khaat got busy in the kitchen, carefully timing everything to be ready just at dinner time.. For an appetizer, she made a shrimp cocktail with some whole wheat croistinis. She started the meal itself by making a loaf of fresh, from scratch Hawaiian Sweet Bread. The recipe called for so much sugar in each loaf that it made the crust caramelize and turn dark and sweet and crispy. She made a spiced honey butter to go with her bread. She had a beautiful roast, and she put it into the oven to cook slowly to make it tender and tasty. She fixed her special rich and creamy mashed potatoes that had golden yellow Yukon potatoes, with butter, cream cheese, and sour cream, with minced chives, a little roasted garlic, and salt and pepper. She fixed a lovely gravy with the roast drippings and had added a bit of port and some carmelized onions to bring out the flavor of the roast. She made a mix of roasted root vegetables--roasted sweet shallots, bell pepper pieces, carrots, parsnips, fennel, all tossed with olive oil, kosher salt and fresh rosemary. And for dessert, she poached some pears in a reduction of a sweet red wine with cinnamon and nutmeg added. She made some homemade cinnamon ice cream to put with the poached pears.
She chose a natural colored linen table cloth, set her table, and conjured deep coral colored roses to put in stoneware vase on her table. She brewed fresh tea and fresh coffee both, and filled water glasses with ice water with fresh lemon wedges. She set out the shrimp cocktail appetizer, and called her family. She hoped they were hungry.