Bake the peach pies and the apple pies before the pot pies…the sweets are ok cold, the meats – well, less so. In any event, it means a lot of nice, rounded shapes filling the kitchen this morning – and the place smells wonderful. So, early this morning, it begins. The first blowing of the leaves from the deck, baking, moving tables, setting up a bar. Consideration of lighting. Building a fire. Cooking 30 pounds of meat over an open fire requires a certain amount of planning. Actually, there is almost no stress attached to this – preparations are not much different for 10 than they are for 100 – so I’m keeping my stress level quite happily at 10. I can handle 10. But I’d better be getting to it.