Where's Wife-O?

When I'm disappointingly absent from this blog, you may wonder to yourself what it is I'm doing that is so freaking important. Most of the time, I'm actually in the kitchen whipping up my little concoctions, or cleaning up the inevitable mess created by said whipping. Or I'm lint-rolling my lampshades, organizing the linen closet, tending my mini-garden, cleaning out the fridge, and all the other mundane things I write about. Otherwise, what would I have to write a blog about? Writing a blog? That's so meta, I would bore myself to sleep, and the whole blog would just be a long line of zzzzzz's.
But sometimes, when I'm not here, it's because I'm over blogging at BonAppetit.com.  Like today, when they posted a little story I wrote for them about how to host a cookie swap party. Sounds like fun, right? I know! So be good little girls and boys and hop over there and check it out.  It's like during sweeps when TV networks do crossover episodes and characters from CSI: Miami show up to help solve a crime on CSI: LA, or CSI: Las Vegas, or CSI: The Moon, or whatever.  Only it's me, instead of David Caruso, who's popping up. And there won't be any dead strippers involved in impossibly disgusting deaths. And it's about a cookie party. Actually, okay fine, it's not really like CSI at all. It's better! So go over and check it out, and click on the links and comment (if you feel like it) about how you've never read a better story about cookie swap parties and whatnot, so they think I'm super popular. In the meantime, I'll be here, washing my dog.

How To Throw A Holiday Cookie Swap Party at BonAppetit.com

Lunch at Midge's

Remember when you were a kid, and you had to write essays at the beginning of every school year about "What I Did on My Summer Vacation"? Well, I am fresh back from spending two (glorious) weeks at my family's lake house, and because I was a little bit delinquent about posting on the blog, and being home is making me feel very "Back to School," I feel like I need to catch up with you in a similar fashion. So I'll be sharing a few of the highlights of the last couple weeks with you this week. Hold onto your Trapper Keepers, because here we go.

Clockwise from top: lunch was a local whitefish with butter sauce, potatoes and arugula salad- so simple, and so good; The garden where all the magic happens; Yellow lab Finn is a good boy; The group of us (no, I'm not expecting- I'm going to put that unflattering dress in the trash as soon as I finish writing this); The cherry on top of it all was, natch, a cherry pie (I had seconds); The sunlit staircase to the second floor; My mom and her sister with a bounty of tomatoes- hearing these gals laugh (more like "cackle") together is one of my great joys in life; The flowers on the table all came from Midge's garden; A butterfly perched on a flower in the garden; The awesome tractor- next time I'm taking it for a spin; The dining room is so pretty and warm; The farmhouse; My uncle told me what kind of tree this is, but I forget- all I know is it's very old and very awesome. 


Right when I got up to the North Woods (leaving JM to toil away in New York), my parents, Skipper, and I hopped in the car and drove up to visit my Aunt Midge and Uncle Bob on their lovely farm, which I had never seen before. My cousin/bestie Andy, was also in town visiting his parents, so it was a double treat. It probably won't be hard to believe this if you know me at all by now, but I have always harbored a secret fantasy about living on a farm with a big barn and a garden, and a tractor, and dogs, and a huge, gorgeous tree. And I would just pick flowers and vegetables, and ride around on my tractor, and sit under my tree, and bake pies all day. And I would probably wear a lot of gingham (but that's neither here nor there). Well, it seems that this dream is hereditary, because when we arrived there, it was just like stepping right into my fantasy- right down to the charming red tractor. Midge made us a delicious lunch of locally-caught fish, and we finished it off with, you guessed it, a scrumptious homemade cherry pie. It was heavenly, and uncannily perfect.

But now that I'm back home in drizzly New York, I have to wonder if any of my relatives are living my "breezy tropical island bungalow" dream. And want some visitors.

Smooth Sailing

I've been talking non-stop about the lovely weddings we attended in the past two weekends, and idly promising pictures, but the truth is that I don't really have many to show you. Two of my main personality traits/hobbies (namely, my pushiness with my help whenever someone has a party, and my full-throttle enjoyment of parties while they are going on) conflict with my ability to take pretty pictures of said parties. It seems I'm always either too busy preparing for the event or too busy sampling the libations and doing the room once the party starts to bother with shutterbugging it. So, for actual wedding pictures, you may have to wait until I can get my hands on the real photographers' shots. However, I managed to put down my drink and take a few shots at my brother- and sister-in-law's recent Rehearsal Dinner, which I helped my lovely mother-in-law design and plan. It was in a gorgeous old house overlooking a harbor in Cape Cod, so we (fittingly) chose a nautical theme. Happily, my in-laws indulged (and embraced) my party-planning gusto, while managing to keep me from going... well, overboard. Here's to a lifetime of calm seas and smooth sailing for the happy couple, and to the best kind of ships- friendships- for us all. (Did I just make you cringe? Good.)

Clockwise from top left: The floral arrangements where made by Courtney's Floral Creations in tall metal floral buckets which we decorated with bows of grosgrain ribbon. The soon-to-be-weds arrive at the party. We placed pretty metal lanterns tied with ribbon around the property to light the way when the sun went down. Each escort card was decorated with a different sailboat design. The tables were decorated with striped fabric tablecloths, and each napkin was tied with a square knot. The escort cards were displayed alphabetically in a box filled with sand, seashells and sea glass.

Clockwise from top left: The centerpieces contained daisies, button mums, viburnum, grasses, and rosemary. Each one was topped by a striped flag displaying the table number. The first course was a delicious heirloom tomato salad. The beautiful view from the lawn was decoration in and of itself. Hand-designed sailboat-shaped sugar cookies were an appropriate party favor for guests. Each guest's placecard was decorated with a little cording knot. Me, enjoying the party with, from left to right, my mom, Sharkey, my baby brother-in-law, Christian, and my mother-in-law/party-planning partner-in-crime, Marta.

Drinko de Mayo

I'm getting a little old (or maybe just a little lame) for heavy midweek drinking, which is why I was disappointed to learn that Cinco de Mayo (that's May 5th for those of you who are uniligual) falls on a Wednesday this year. But I'm not one to let another country's national holidays an opportunity for a theme party go uncelebrated (you should see me on Bastille Day) no matter how inconvenient the timing is for me. So, this year,  I've come up with an elegant solution. Instead of drinking a pitcher-full of overly-sweet, stomach-souring margaritas that will render me useless tomorrow, this year I'll be toasting Mexico's independence Mexico's victory at the Battle of Puebla with a lighter, less-boozy, (but arguably equally festive) libation: The Chelada. 
There are tons of ways to make a chelada: some people insist on Clamato juice and Worcestershire sauce as essential ingredients, but I usually find the most simple is the best- just fresh lime juice, beer and salt- it's like a bubbly, refreshing margarita without the hangover. Like if lemonade and beer had a baby. Which means I'll be in great shape for Seis de Mayo.

1/4 cup fresh-squeezed lime juice + 1 wedge of lime
1 light-flavored beer (Corona and Dos Equis work nicely, but Budwieser or Coors will do in a pinch)
margarita salt

What You Do:
1. Run lime wedge around the rim of a pint glass. Put rim into bowl of salt, to rim edge.
2. Fill glass with ice and pour lime juice and beer into the glass (I know it may seem sacreligious to pour beer over ice, but don't knock it til you try it). Garnish with lime wedge.
3. Fiesta!

A Banner Day

Yesterday, I posted about my niece's 1st birthday party and the banner garlands I made to decorate. Today, I thought I would walk you through the super-easy steps to make one for yourself! What's cute about the banners is that they can be made in any color combo and instantly add a festive party vibe to any space, be it a Manhattan apartment or a suburban park (oooh, I just got cute tingles thinking about a bunch of these strung from trees over a picnic table). I could see them at a birthday, shower, or anniversary party, or even at a playful wedding. You could also add a letter to each flag to spell out a cute message ("Just Married"?), or the name of the birthday boy or girl.  I think they'd also make for cute decorations in a kid's bedroom, or as a pretty sweet alternative to a mobile over a baby's crib. But don't read anything into that- I'm still very happy just celebrating other people's banner occasions!

You Will Need:
Scissors
Pencil
Various colors and patterns of construction or scrapbook paper
Glue stick (if you are using one-sided papers)
Japanese or regular hole punch
Length of twine, cord or ribbon


Step 1: Make a triangle template for your banners. I used a junk-mail postcard to make mine. I simply measured the center of one side and cut diagonally to each of the opposite corners.  You could make your triangles longer or bigger according to your taste (or really tiny would be adorable, too).

Step 2: Use your template to trace your triangle shape onto your papers (hint: if you reverse the direction of the triangle each time, you will waste very little paper). If you are using patterned papers that are printed on only one side, use a gluestick to attach them back-to-back before you trace your triangles.



Step 3: Following your pencil lines, cut out the triangles. If you are a perfectionist, you can use an Exacto blade and a cutting mat, but I found that scissors did the job just fine.





Step 4: Punch a hole in each of the upper corners of the triangle. I used a Japanese hole punch to make a smaller hole, but I think a regular hole punch would be fine.

Step 5: Wrap the end of your twine, cord or ribbon with tape, and snip off the end to form a stiff end that won't unravel (like on a shoelace).

Step 6: Thread the cord through each of the holes on each flag, always going in on the left, and coming out on the right. Slide the flags to the end of your cord and space them evenly.  Try to create a random assortment of the colors and patterns- it will look cuter if you don't follow a set order.  Drape them from the ceiling and have a party!

That's A First

Most of the time, it's hard to remember what it was like before my niece Sofia was in our lives. But, in reality, it's only (already?) been a year. To celebrate this auspicious birthday last weekend, I insisted that my brother and sister-in-law let me help throw a party worthy of this funny, fully-articulated little character.  I chose a (kind of crazy) color palette of red, purple, and pink based on the Paperless Post invitation we chose, and made paper banner decorations to tie the whole thing together. This being my first toddler party, I was worried there wouldn't be enough toys and activities for the little guests, but, happily, it turns out balloons are endlessly entertaining to the under-two set. And for the grown-ups, we provided enough liquid refreshment to make things fun (including cans of "Sofia" champagne).  In the end, the party was a huge success, and it was a day I am sure Sofia will never, ever, ever forget. 

 Clockwise from top left: I made paper banners using red, pink, and purple scrapbook papers (check in tomorrow for the step-by-step how-to); I had help hosting and setting up from Sofia's "uncles" (one by blood and the other by heart); the food table was decorated with 36" latex balloons from Balloon Ideas; the Paperless Post invitation that inspired the decor; We gave out decks of UNO cards as favors; The birthday girl stays cool in some pink shades; Blowing out the candle; Sofia rides on a cute (but scary) wooden ladybug toy; I baked #1 cookies using a cutter from Coppergifts.com; Refreshments included Izze sodas and Sofia sparkling wine.

On the Sauce

Hello! I hope you all had a lovely holiday weekend. We sure did. I got to spend most of the weekend engaged in two of my favorite hobbies: cooking and eating.
For Thanksgiving dinner, I got the big-girl job of bringing the appetizers. I always am looking for an excuse to make my very favorite, the king of the appetizers: shrimp cocktail. I am mildly allergic to shellfish, but I love shrimp cocktail so much that I am willing to throw caution (and rationality) to the wind in order to eat just a few of these little suckers now and then. But there is such a thing as bad shrimp cocktail (and I don't just mean the kind that gives you food poisoning), when the shrimp are rubbery or the sauce is store-bought and overly sweet, and, in those cases, I am always sorely disappointed to have risked anaphylaxis. I have finally perfected my own recipe, and it is delicious and foolproof.

The trick with the shrimp is to buy the frozen uncooked easy-peel shell-on kind. The precooked ones always seem to end up rubbery or tough, and I find the shells help them cook evenly and taste fresh. All shrimp are frozen in the fishing process, so if you buy them unfrozen, you are just paying a premium for the grocery store to thaw them for you. And I insist on making my own sauce, which, while simple, makes all the difference between a mediocre cocktail and one that is worth risking hives over.

Shrimp Cocktail Sauce
1 cup ketchup
1/2 cup Heinz chili sauce
1 tablespoon horseradish (found in the refrigerator section)
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Tabasco
1-2 cloves garlic, minced or pressed through a garlic press
1 tablespoon fresh cilantro, chopped

Combine all the ingredients in a bowl. Refrigerate for up to a week.

Cocktail Shrimp
Thaw the shrimp for about 10 minutes, by placing them in a colander under cold running water. Meanwhile, bring a large pot of water to a boil. Boil the shrimp for 3-5 minutes, until they are bright pink, and the flesh is no longer translucent. Meanwhile, rinse the colander thoroughly. When the shrimp are cooked, return them to the colander and run fresh, cold water over them, until they are cooled. Peel the shells off, leaving the tails attached. Serve with lemon wedges and cocktail sauce. Yumma!

Puttin' On The Spritz

This year we are celebrating Thanksgiving with my husband's family, and will be going to dinner at his aunt and uncle's house, just outside the city. So, instead of us traveling to Boston, this year, my in-laws are coming to us. And while I won't miss attempting to schlep pies on an overcrowded, traffic-jammed bus, I do want to make the apartment lovely and welcoming for my mother-in-law (even though she has already promised to overlook the dog hair and dust bunnies), which creates it's own list of to-do's.
Here's a simple and easy trick to make your life easier this holiday season. Instead of pulling out the ironing board every fifteen minutes to de-wrinkle the endless stream of tablecloths, guest linens, holiday ribbons, and party clothes that you need, pull out a spray bottle. Fill it with clean (preferably distilled) water and, if you want, a few drops of lavender or rose water. Simply spread the tablecloth over the table, or the sheet on the bed (or hang that blouse from a hanger) and mist the fabric with water, getting the whole thing slightly damp. Then run your clean hands over the surface, and gently pull on the hems, smoothing out any wrinkles. Allow the fabric to dry completely, and it will look like you spent hours slaving over the iron. It's the perfect solution when you're pressed for time.


Photo credit: Real Simple

My Great Cake Mistake

We're only a family of two (well, two that eat human food), so even though I love to bake, I usually have to wait until we are having people over in order to have an excuse to make a cake. But, I recently spotted this recipe and had a very exciting and very dangerous realization- if you half almost any cake recipe and bake it in a loaf pan, you get a very appealing little dessert cake that is just the right size for two (with leftovers to tide over your sweet tooth for a few days). And then I thought, after all, what is a banana, pear, or zucchini bread but a cake without the frosting? And, by that token, what is a muffin but a cupcake without the frosting? All these years I've been eating cake without even appreciating it at the time. It was The Great Cake Mistake. These were very troubling thoughts, so I put them out of my head and decided to embrace it and bake instead.
Last weekend, I whipped up this carrot cake loaf with cream cheese frosting from Everyday Food (not exactly health food, people), and it was delicious. The frosting is sweet and tangy and complements the moist cake perfectly. You could add raisins or nuts, if you are still being delusional about this not being a cake, and want it to feel more bready. We ate the whole thing over the weekend, and enjoyed every crumb. Don't say I didn't warn you, though- baking for two can be very hazardous to your health (and your waistline). But it's a pretty good deal for your taste buds.

Carrot Tea Cake With Cream Cheese Frosting
Here's what you need:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1/2 cup raisins or nuts (optional)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar

What You do:

1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.






2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla.







3. Beat in carrots (and raisins and nuts, if using). With mixer on low, gradually add flour mixture; beat just until combined.







4. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.






5. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy.








6. Frost top of cooled cake. Bid your diet a fond farewell.

Fruity Clafoutis

As I've mentioned before, each week my farm share has been unloading a preposterous number of pears on me. I mean, I know it's fall and they really are delicious, but the pressure to find ways to use them all before they go bad has really worn on me. Some of my creations (like roasted pears and sweet potatoes with cayenne and ginger) have been less-than-wonderful, but some (if I do say so myself) have been pure deliciousness.
One recipe that fell into the latter category was the Pear Clafoutis I made for a friend's dinner party. A clafoutis, for those who don't know, is a French dessert composed of fruit set in custard, and, while it seems very complicated and elegant, it is actually very easy to make. Taste-wise, it's basically what you would get if a pear tart and a crème brulée had a baby (oh, baby!). And it's so much fun to say: Clafoutis!

I followed the Barefoot Contessa's recipe, which worked very well (that Ina never lets me down), but you can adjust the amounts, and use whatever fruit you happen to have available to you (I might try an apple clafoutis with the bags of farm share apples piling up in my kitchen). Whatever you use, I guarantee it will have your tastebuds exclaiming, "Rooty Tooty Fresh Clafoutis!"

Pear Clafoutis

You Will Need:
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (1-2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche or fresh whipped cream

What You Do:

Preheat the oven to 375 degrees F. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Slice like a pie, and serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche. Die and go to Pear Heaven.

Get Toasted

While it may seem like I run my mouth off without much inhibition, I actually have a major phobia of a certain kind of public speaking: the premeditated kind. In college, I had no qualms about asking questions off the cuff in a lecture class in front of 200 people (you know, when I showed up), but put me in a small seminar class with ten people and ask us to go around in a circle and introduce ourselves, and by the time it's my turn, I will be sitting in a puddle of sweat, and barely remember my own name. And the anxiety and nervousness is directly proportionate to the length of time I am anticipating giving the speech. So I am intimately aware of the particular brand of stress that giving a toast can bring. It's one of the downsides of having friends and family that you care about (that and having to remember birthdays), that eventually, you will likely have to raise a glass and say a few words in their honor, be it to your hosts at an intimate dinner party or the couple at a large anniversary party or wedding. It's a cruel, cruel world.
But giving a toast needn't be all that anxiety-producing (or, at least, no one needs to know how apprehensive you are). Just follow these simple rules, and you'll properly honor your friends and make new ones left and right, who will, in turn, request you make toasts at their special occasions. It's a vicious cycle, so you might as well get comfortable with it.

Act Confident. Even if you are shaking in your stilettos, do your best not to let on. Speak clearly and loud enough for your voice to carry to the people in the back. It doesn't matter how great your toast is if no one can hear you, or they are too distracted by your shaky voice and sweaty brow to pay attention to what you're saying. No matter how tempting, don't turn to liquid courage; have no more than one drink before your toast- trust me, there is nothing worse than a drunk with a microphone. Lastly, try to remember that everyone present loves the honoree(s), and wants to see them properly honored. They are looking to you to do that, and rooting for you, and wishing you success.
Be Prepared. Give yourself time to think about what you want to say. Write down your ideas and form an outline. Practice what you want to say in front of the mirror. But, when the big day comes, try to work from just notes and fill in. Reading your toast off a sheet of paper comes off as amateurish and it's hard to make eye contact and a personal connection when your eyes are glued to a piece of notepaper. A good general outline: 1. Introduce yourself and your relationship to the honoree (this is unnecessary at gatherings of less than 25 people). 2. Express your happiness and pleasure at being able to speak at the event and thank your hosts. 3. Tell a cute or meaningful anecdote in the spirit of the occasion, ideally one that paints the honoree in a positive light. 4. Raise your glass, and ask everyone to join you in toasting the honoree. Done and done.
Brevity, Please. Seriously, your entire toast should be no more than five minutes at a wedding, and no more than two minutes at a more intimate dinner, people. Time yourself when you're practicing to make sure you don't go on too long. I lied before, there is something worse than a drunk with a microphone - a drunk with a microphone for twenty minutes.
Keep It Clean, Sincere and Positive. No matter how funny a story you have about the groom from the bachelor party, this is not the place for it. This should go without saying, but stay away from any "blue" content, swear words, politics, or anything controversial or potentially offensive. Humor is great, but keep the content positive and warm. Remember- it's a toast not a roast.

Good luck, and cheers!

The Big Chill

While we're on the subject of wine...
It's Friday night, and hopefully that means that you have some fun social plans. Maybe social plans that involve drinking cold white wine, say. (How did you like that segue?)

But what happens if you have people coming over any minute, and you suddenly realize that because you live in New York City, where kitchens are required by law to be ridiculously tiny, you didn't have space in the fridge for the food, and the wine, and now you have no cold white wine to serve your guests? Not that I've ever had that happen... You could pop that wine in the freezer, wait 45 minutes or so for it to chill, and hope you don't forget it's in there in the meantime. Or, you could try this trick which chills your wine much more quickly (think 15-20 minutes), looks festive, and doesn't require you to use a screwdriver to hack all the ancient bags of frozen peas out of your miniscule freezer.
So take a deep breath and remember to chill.

1. Grab a pretty ice bucket, or any bucket you have lying around. If you don't have a bucket you can use a mixing bowl, but you should probably think about getting an ice bucket, dude. Fill the bucket half way with ice. Pour cold water over the ice, up to the same level.
2. Throw in a couple handfuls of salt. This makes the ice melt faster, and actually gets the temperature of the water lower than that of ice. It's science, see?
3. Submerge the wine bottle in the bucket for 15 or so minutes. Enjoy!

Wine and Dandy

On our honeymoon, my husband, JM, and I treated ourselves to an incredible dinner at one of the most swanky restaurants in Paris (the fact that I just called it "swanky" shows you how well I belonged there). Waiters outnumbered the patrons 4 to 1, the silverware probably formerly belonged to Napoleon, the ladies were in ballgowns, and each table held a candelabra that wouldn't fit through the door to our apartment. At this dinner, we watched (mouths agape, I am sure) as the elegant couple at the table next to ours (who definitely belonged there) received a bottle of wine that emerged from the cellar covered in cobwebs and dust, clearly older than time. We did our best not to stare as they drank away a bottle that probably cost the same thing as the down payment on our apartment.
Now, me, I'm not so picky when it comes to my libations. As long as it doesn't take the enamel off my teeth on the way down, I'm not going to complain. But that doesn't mean I can't tell a fine vintage from rotgut. It just means that I'm cheap and for my purposes (unwinding and washing down whatever it is I happen to have whipped up in the kitchen that night), there are multitudinous wines on the market for less than $15 that do me just fine. I'll admit- I'm no sommelier, and I get that when it comes to wine, people have as many different tastes as there are varieties of grapes. I happen to like my reds on the lighter, dryer side, and my whites crisp and not too sweet. Here are my selections for a few great easy-drinking, crowd-pleasing wines that are widely available and won't break the bank if you're serving a group. As an added bonus, you probably won't have to wipe off any cobwebs.

For more cheap, delicious wines, check out the selection at your local Trader Joe's, Whole Foods, Best Cellars, or even Cosco, where they have a great selection of inexpensive wines.

WHITES

Right to Left:
Simi Sauvignon Blanc, $12, Sonoma County, CA
Ferrari-Carano Fumé Blanc, $14, Napa, CA
Rodney Strong, Charlotte's Home, Sauvignon Blanc, $12, Sonoma County, CA
Columbia Crest Founder's Estate Chardonnay, $10, Washington
Dry Creek Sauvignon Blanc, $12, Napa, CA

REDS

Folie A Deux Menage A Trois, $11, Napa, CA
Pascual Toso Malbec, $10, Argentina
Beringer Merlot, $9, Napa, CA
Bogle Petit Sirah, $10, Northern CA
Marietta Old Vine Red, $12, Sonoma County, CA

A Tale of Two Cocktails

I'm in California this week to help my friend, Lea, make the final preparations for her wedding this weekend. In honor of this auspicious occasion, and because this is our last wedding of the season, I have decided to make this "Wedding Week" on the blog. Don't worry if you aren't a bride- or groom-to-be, however -- I'll try to make this week's post applicable to the soon-to-be-hitched, already-wed, and don't-believe-in-the-institution-of-marriage, alike. Today's topic: tasty cocktails.

At the cocktail hour at their wedding on Saturday, my friends Lea and Erik are offering guests two signature cocktails: her favorite: the Ginger-Pear Martini, and his: the Dirty Martini. If you've never had these delicious libations, you are missing out. Luckily for you, you don't have to be invited to the wedding to enjoy one of them -- any after-work shindig or weekend night will do. Either could be just what you need to warm your blood on a cool autumn night. Or do what Erik and Lea are doing, and serve both. Just be careful: These taste so good you might be tempted to overindulge. Trust me: I helped test the recipes.

Ginger-Pear Martini
makes 2 large or 4 small cocktails

4 oz. (2 shots) Pear Vodka (Grey Goose Poire or Absolut Pears)
2 oz. (1 shot) triple sec
2 oz. (i shot) pear nectar juice
2 oz. (i shot) sour mix
2 oz. (i shot) Rose's lime juice
1 tablespoon grated fresh ginger

Pour all the ingredients over ice, shake and strain into martini glasses. Garnish with a slice of fresh pear, if desired.


Dirty Martini
makes two martinis

4 oz. good quality vodka
2 oz. olive juice (from a jar of olives, or bottled)
1 oz. dry vermouth

Pour vermouth into two chilled martini glasses, swish and pour out extra. Combine vodka and olive juice over ice, shake, and pour into glasses. Garnish with two olives, of course.

A Cocktail Mix

I'm in California this week to help my friend, Lea, make the final preparations for her wedding this weekend. In honor of this auspicious occasion, and because this is our last wedding of the season, I have decided to make this "Wedding Week" on the blog. Don't worry if you aren't a bride- or groom-to-be, however -- I'll try to make this week's post applicable to the soon-to-be-hitched, already-wed, and don't-believe-in-the-institution-of-marriage, alike. Read on, lovers.

Lea's wedding this weekend is going to feature a jazz trio during the dancing portion, but for the cocktail hour, we're just using an iPod to create a fun, festive mix of background music. And, in fact, I have long worked to create the perfect cocktail-party playlist that is diverse across genres and peppy enough to get the party going, without distracting from it. There is a fine line between songs that feel happily ambient and background and those that make you feel like you're in an elevator. But it's also important that the music encourage conversation and mingling, and not make you feel like you need to pay attention to it by bopping your head or singing along. Trust me, I've thought about this a lot, and it's easier said than done. So I view this weekend's festivities as a challenge and an opportunity. Here is a list of some tunes (about three hours' worth) that I think have what it takes. There's a little Big Band, a little Latin, a little Motown, and even a little fat Hawaiian Elvis. If they do their job, they will put you in a jubilant, outgoing mood, without you actually, you know, noticing them.

A Charmed Cocktail Mix

That's Why (I Love You So) - Jackie Wilson
Quizas, Quizas, Quizas - Nat King Cole
Tea For Two - Bud Powell
Let's Face the Music and Dance - Diana Krall
Corcovado - Astrud Gilberto
Somewhere Over the Rainbow - Israel Kamakawiwo
A String of Pearls - Glenn Miller
Under a Blanket of Blue - Buddy Rich, Ella Fitzgerald and Louis Armstrong
Cupid- Sam Cooke
I'm Gonna Make You Love Me - Diana Ross and the Supremes
Ain't The Loving You - Johnnie Taylor
Tracks of My Tears- Smokey Robinson
Agua de Beber - Antonio Carlos Jobim
La Vie En Rose - Edith Piaf
Love Is Here to Stay - Ella Fitzgerald and Louis Armstrong
Brandy - Looking Glass
They Can't Take That Away - Ella Fitzgerald
Having a Party - Sam Cooke
Let's Fall in Love- Diana Krall
Hawaiian Wedding Song - Elvis Presley
Sunny - Bobby Hebb
You Go to My Head - Chet Baker
Cheek to Cheek - Fred Astaire
Our House - Crosby, Stills, Nash and Young
Don't Sit Under the Apple Tree - Glenn Miller
What A Difference A Day Made - Billie Holliday
La Mer - Charles Trenet
Paper Moon - Django Reinhardt
Fly Me To the Moon - Frank Sinatra
I've Got You Under My Skin - Ella Fitzgerald
I Say A Little Prayer - Burt Bacharach
Sail On - The Commodores
All I Have to Do Is Dream -The Everly Brothers
Let the Rest of the World Go By - Ernest R. Ball
A Sunday Kind of Love - Etta James
Weep - Bob Andy
My Baby Just Cares For Me - Nina Simone
Blue Skies - Louis Armstrong
Non, Je Ne Regrette Rien - Edith Piaf
So Nice - Astrud Gilberto
You're Nobody Til Somebody Loves You - Dean Martin
I Hear a Symphony - the Supremes
Papa Loves Mambo - Perry Como
Handyman - Jimmy Jones
The Book of Love - The Monotones
Three Little Birds - Bob Marley
The Way You Look Tonight - Frank Sinatra
Dream Girl - Robert & Johnny
Here Comes My Baby - Cat Stevens
Sugar Sugar - Celia Cruz
April in Paris - Count Basie
Sara Smile - Hall & Oates
These Foolish Things - Billie Holliday
Sea of Love - Phil Phillips







photo credit: vintage Vogue, via CocoChanel Blog

Table the Issue

It wasn't supposed to be like this. I started out life as sort of a messy, carefree child, with twigs stuck in my bowl-cut and my overalls caked in mud. And I still like to think about myself as a fairly laid-back person (to wit: I sometimes stay in my pjs all day. I rarely vacuum. I enjoy beer). But I fell in love with a military man, and some part of that OCD seems to have rubbed off on me and sunk in real deep. And now, I have to admit, there are certain things about which I have become an absolute stickler.

One of those sticking points is the proper way to set a table. I know, you're probably thinking, "Oh, who cares, so long as there's a plate, a cup, and some sort of utensil with which to shovel the food into my gaping maw?" But the answer is: I care. And so does the rest of polite society. And so should you. Therefore, as the kindly hotel concierge teaches Julia Roberts table manners in Pretty Woman, so shall I do for you (just don't expect me to rescue you from that lecher, Jason-Alexander-before-he-was-George-Costanza.) But I digress.

If you've gotten this far into life without knowing how to set a table, it stands to reason that you could benefit from a memory aid or two. To know the placement of the utensils, as I learned from Emily Post, just remember the word FORKS. The setting goes from left to right:

F: for Fork (the salad fork goes outside the regular fork, if you are using both).
O: is for the round plate (okay, that one's a stretch, but I know you can handle it).
R: and to the Right of the plate:
K: is for the Knife and
S: is for the Spoon

See? That wasn't so bad. Nice try, Emily, but like most mnemonics, this one is slightly flawed: It leaves out the napkin, which goes to the left of the plate, underneath or inside the forks. It also can go on top of the plate if you are going for a jazzy place setting look, or want to try out a pretty napkin fold, but let's just stick to the basics for now.

Let's try another memory device, shall we? To remember the placement of the drinking glass and bread plate, just hold your pointer fingers out and touch your thumb to your other fingers. Your left hand will take the shape the letter "b" and your right hand will look like the letter "d". This indicates that the bread goes on the left and the drink goes on the right. This comes in handy at other times, too: I frequently do this under the table at weddings and fancy restaurants to keep myself from inadvertently stealing the bread or drinking from the wine glasses of my dining companions.

Now, as they say, you are all set.

Something to Crow About

Whenever I find myself getting a little down in the dumps or stuck in a rut, I call upon an old friend to shake me out of it: Mexican food. Not the heavy, greasy, refried-bean kind of Mexican food (although sometimes refried beans might be just what you need: like if you are making seven-layer dip ... or trying to kill yourself very slowly), but the fresh, light, healthy kind of Mexican food I grew up eating in Southern California.
When I can't get my hands on ripe avocados to make guacamole, I make another fresh, healthy Mexican staple: Pico de Gallo. This classic combination of tomato, onion, cilantro and hot peppers is sure to kick you in the pants and get your blood flowing. It's called "Pico de Gallo", which means "Rooster's Beak" in Spanish, because the chilies used to make it vaguely resemble bird's beaks. Or maybe because it's so spicy you have to be macho like a rooster to eat it. Or, also, maybe because the chopped-up salsa resembles the food they feed chickens in Mexico. I don't really know, and neither, it seems, does Wikipedia. But you don't have to know the etymology to enjoy the stuff. Just grab some corn chips and a couple Coronas, and presto: Instant Fiesta. Make a big ol' batch, throw it in the fridge and pull it out to use it as a condiment on fish or chicken, or even on burgers, to give them that zesty, uplifting, South-of-the-Border vibe. It may just be the pico of your week-o.

Classic Pico de Gallo
What You Need:
4-6 Ripe Tomatoes
1 Large Red Onion
2-3 Jalapeño Peppers, stems and seeds removed (unless you really like to play with fire, in which case, throw them in!)
Leaves from 1/2 Bunch Cilantro
1 Clove Garlic, minced finely (optional)
Salt and Pepper

What You Do:
Dice all of the ingredients into small cubes, and combine in a large bowl. Add salt and pepper to taste. Que rico!

A Warm Shower

Clockwise from top left: We didn't make being gorgeous a prerequisite for being invited to the party, but somehow it turned out that all the guests were; a bucket of Izze sodas in the shower's color palette (they actually taste good, too); the floral arrangement contained flowers from the grocery store, the farmer's market, and my parents' garden; the beautiful bride-to-be and me; the imprintable letterpress invitation was from Smudge Ink; the lunch buffet; the tables were set with yellow tablecloths, mixy-matchy chairs, and centerpieces in vases of all different sizes.

So, I'm sorry I have been a little M.I.A. this week (those of you who are observant will recognize that I sneakily post-dated a post for yesterday, but it really went up this morning). However, I just flew back last night from my parents' home in California, where I hosted a bridal shower for my dear friend, Lea, this weekend. We wanted the party to be a fun, casual luncheon, and, since I wanted to actually BE at the party and not stuck in the kitchen all day, I chose a menu of all foods I could prepare ahead of time and just pull out when it was time to eat. The bride's sister, Amber (who is also my great friend and co-hostess), and I cooked up fresh cold salads, grilled chicken, shrimp cocktail, and a huge platter of delicious local heirloom tomatoes that made me miss living in California (as if spending time with my lovely friends wasn't enough!) To keep things feeling put-together, we chose a color palette of bright orange, yellow and fuschia for everything from the invitation to the floral arrangements (to the sodas!) Not pictured are the mimosas and bellinis that we all indulged in, or the desserts that ended the party on a very sweet note. Here's to the happy couple!

You've Been Served

This weekend, I have been in California, throwing a bridal shower and bachelorette party for my good friend, Lea, (pictures and deets later this week!) who is getting married next month. We have been (and are still) in a full-throttle wedding planning frenzy, and I'm flying back to New York tomorrow, so I'm sorry it's so late and this won't be my most involved post of all time. Look, I'm a big enough woman to admit when I'm less-than-perfect.

But here's a quick party-throwing tip that came in handy this weekend, especially good for those of you who may be hosting a holiday supper this fall: When planning your party food, choose the serving pieces that you want your dishes to go in and arrange them on your buffet table. Make sure you choose serving spoons to go along with each one, too. Then, mark each one with a post-it note. On the day of the party, you'll be able to get everything from the oven or fridge to the table quickly and efficiently (or you can put all those help-offerers to work doing it for you). You'll be surprised at how much time and energy this little step saves you on the day.

Who says you can't get good service anymore?

Coq of the Walk

Last night, I put together a meal for a group of my husband's guy friends, who came over for dinner. I ask you, what more appropriate thing to cook for a sausagefest like that than Coq au Vin? (Oh, yeah, now that I mention it, I guess sausage would have been good, too).
Coq au Vin, for you deprived souls who have not fully embraced the world of French cuisine, is a classic dish made by braising chicken in red wine. And - as is the case with most things containing red wine, bacon, onions, garlic, and parsley - it is very very tasty. And, served on top of egg noodles with butter and parsley (hey, I know what I like), hearty enough to satisfy the crowd at a man dinner party.

To follow, I made an Apple Skillet cake from Pioneer Woman's blog, which I served with honey ice cream. I know that honey ice cream is kind of prissy, but I figured the skillet made it more manly, so we broke even.

Here are the recipes, in case you are ever in need of a Y-chromosome-friendly dinner (that's delicious enough to please the gals, too). Man-tastic!

Easy Coq au Vin
Serves 6

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

What you do:
1. Using cheesecloth and cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside (this is called a bouquet garni in classic french cooking- once you know how to do this, you are half way to being the chef at Les Halles).
2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in two or three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
5. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Apple Skillet Cake
(You should check out Pioneer Woman's original post on this- she illustrates each step very appetizingly)

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices, plus 1 apple peeled, cored and chopped finely
2 3/4 sticks butter, room temperature
1 1/2 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

1. Preheat oven to 375 degrees. In a 9 to 10-inch skillet, melt 1 3/4 sticks of butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

2. In the bowl of an electric mixer, beat 1 stick of butter and 3/4 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. In another bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add flour mixture to butter mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!