On Sunday, my husband, Clif, the dog, and I went to South Portland to have dinner at Shannon and Mike’s new place in South Portland. It’s been two weeks since Shannon and Mike moved in, and they felt that they were sufficiently unpacked and organized enough to host a small dinner party. Along with inviting us, they invited our friends Bob and Kate, who live in New Hampshire, about an hour away from South Portland.

It didn’t take us long to realize that Shannon and Mike’s new apartment is a halfway point for Bob and Kate and Clif and me to meet. Luckily for us, Shannon and Mike love to cook and have company. Shannon made what is coming to be one of her signature meals, and it is so good that I am thinking it should become one of mine, as well. Shannon served Cornish hens stuffed with lemon and fresh thyme and drizzled with butter, more lemon, and more thyme. What a moist, lovely, fragrant dish! Elegant, even. With it she served a green bean, fennel, and feta cheese salad and roasted red potatoes.

I brought appetizers—a couple of boxes of store-bought crackers and a homemade cream cheese spread with walnuts and a bit of brown sugar. I also brought a spicy yogurt cheese spread purchased from Wholesome Holmstead in Winthrop. And homemade bread.

Kate came with her incredible chocolate cake, one that she made once when we went to their place for a visit and one that I daydream about from time to time. I am not really a cake person. Although I like them well enough, I am much fonder of pies, mousses, and crisps. This cake, though, is at the top of my list of desserts I love. When Kate told me what went into the cake, I understood why: 12 eggs, a pound of butter, chocolate, two cups of sugar, and, most important, only 1 cup of flour. I am a real fan of low flour/no flour chocolate cakes. I love their rich, chocolate intensity.

So we had quite a feast in the new apartment, which is becoming so cozy and comfortable.

Equally good was the conversation. We all just love talking with each other about the usual favorite subjects: books, movies, food, art, politics, and family. The time just sped by. In fact, it sped by so quickly that when Kate asked, “What time is it?” and Bob answered “Twenty past seven,” we were all shocked that it was so late.

As we said our goodbyes, Kate recommended that in the future, we should take turns making the main meal, that it wouldn’t be fair to Shannon to have to provide it for us every single time we get together. A good idea, and Shannon suggested that we do a round Robin, where one person brings dessert, another the appetizer, and the third the main meal. I expect this is exactly what we will do.

While I am still sorry that Shannon and Mike are no longer 20 minutes away, how fun to have them in South Portland, where they are a halfway point for all of us to meet and eat and talk.