As you can see, it's a problem.
So last weekend, on a large wooden platter I arranged a meal of antipasti ... a beautiful assortment of herb coated salami, thinly sliced prosciutto, chunks of parmigiano-reggiano, Italian grissini, crusty baguettes, and vine-ripened tomatoes dressed in olive oil and vinegar.
No cooking required, but molto delizioso.
"Too bad I don't drink yet," Timothy announces. "All this would go perfectly with wine."
Chilled vino bianco. Now THAT is refreshing.