Thanks for the note about the weekend plans. I think starting around 3pm on Saturday works well since that gives us plenty of time to set everything up before others arrive. I was thinking we could do a few smaller dishes instead of one big meal so people can help themselves as they get settled. The market had some nice early vegetables and I picked up a few things that should pair nicely with what you mentioned bringing. Let me know if you need me to grab anything else or if the sides I have planned will be enough. I can also bring that sauce everyone liked last time if you think it would work with the menu. Also wanted to ask about the timing for the main course since I know you mentioned wanting to try a new method for cooking this time around. I can adjust my prep to match whatever schedule works best for you. Just let me know what you think and we can finalize the details.

I wanted to follow up on your question about adjusting the cooking time for the roast. The important thing is letting it rest after coming out of the oven. If you tent it loosely with foil and let it sit for around 15 to 20 minutes the juices redistribute through the meat more evenly. The internal temperature will continue to rise about 5 degrees during this time so you want to pull it out just before it reaches your target temp. For the seasoning I would suggest being a bit more generous with the salt than you might think since some of it will cook off and the final result will have a more balanced flavor. Also if you are using a rub with sugar in it keep an eye on the heat so it does not burn before the meat is done. Let me know if you want me to send over the exact measurements I used last time or if you are just going to adjust by feel.