We divided and conquered on dinner, and Rachel made a spinach artichoke dip from her Bethany "Real Housewives" cookbook. She said it had spinach, artichokes, ricotta and cream cheese -- it was really tasty and apparently had a high veggie-to-fat ratio, so I don't think it's as calorie-laden as most of those recipes.
I got some super-thick enormous pork chops and rubbed them with my FAVORITE spice mix. Go to http://www.epicurious.com/ and search for "Pork Chop Willie's Grilling Rub." You can thank me later. Bobby grilled them to perfection -- be sure to get bone-in chops with some fat on them so they cook up nice and moist. I put on the rub before I go to work so it has a good eight hours to develop the flavor.
For dessert, we toasted a bakery angel food cake (this was all inspired by Mark Bittman's recent article on unconventional grilling in the NYT -- too lazy to go back outside with the grill, so we just used the broiler). We brushed peach halves with Malibu Rum (I think Frangelico or Amaretto would also be yummy) and broiled them until they were brown and bubbly. Then we topped the warm peaches with some mock ice cream from a recipe in last week's Charlotte Observer. The theme was ice creams you can make without a churn. I have a churn but was curious anyway. You melt a scant 2/3 cups white chocolate chips in a can of sweetened condensed milk, then stir in 1/2 cup sour cream, 1/4 teaspoon salt and a teaspoon of vanilla. Then you whip two cups of whipping cream and fold it into the mix. Freeze eight hours or until firm. Yummers!