I was getting like that a while ago and I started doing things a little different, kind of in line with a Spanish tapas theme. Tonight for example I will be making up an antipasto platter with hot gardinara, a variety of olives, spring green mix with a little olive oil and balsamic, fresh mozz drizzled with balsamic and fresh basil, variety of Italian meats as one palte. French Baguette with seasoned olive oil for dipping. Mussels with a garlic and white wine sauce. And finally a little broiled Escolar from the local fish house. This might sound like a lot of work but it takes 20 minute to put it together. I light some candles, turn on the Gypsy Kings, open a bottle of wine and my wife and I enjoy an hour of talking, laughing and eating with or fingers.