Guests coming

My friend, Al Giordano, has been posting wonderful food that he has been making. As a chef, I pay attention. He posted the ingredients to a sandwich that were so complicated today that I had to respond to him. This is what I wrote:
You make me out to be a pauper. I have 13 guests coming in for three days this weekend and all I got is: Friday afternoon: Hummus, meats, good cheeses, jungle guacamole, fruit, tomatoes with fresh basil, garlic, and mozzarella. For dinner stuffed shells with ricotta, mozzarella, asiago cheese, garden basil, spinach, shallots, eggs from my chickens, and green onions, with homemade tomato sauce, and mozzarella, served with chicken parmesan, spaghetti squash and a vegetable mix with garlic bread. Sat morning: Pancakes with fresh picked blueberries and Canadian maple syrup, double cut bacon, home fried potatoes, NYC bagels with Philadelphia Cream Cheese, three cheese bread and butter, baked, and fruit. Sunday: Baked eggs with ham and swiss and veggies, papas Huancaina from peru, papaya with lime. Sunday night: Barbeque of marinated chicken thighs, shrimp, beef sausage, grilled asparagus, broccoli, cauliflower, scallions. With potato and egg salad, fusilli salad with red peppers, balsamic vinegar, and shallots, three beans with jowel bacon, garlic, and onions. Your cooking is way, way more complex for the taste buds than mine. So am jealous, all the way.