Category — Entertaining

It’s been a while since I’ve posted a new recipe here. I think I have the attention span of a two year old. Or a dog. Because I’ll be so totally into doing something like cooking or gardening and it’s all I think about or spend my free time doing and then it’s like, SQUIRREL! and my attention moves to something else.

Last night we had the Mauger’s over for dinner. They’ve been here twice before and both times I screwed up the food. Last time it was nearly inedible, but bless their hearts they ate it anyway. It was a new recipe I tried in which I brined chicken breasts overnight. I remember thinking, overnight? really? but I read the recipe and it was one from that Art guy who was Oprah’s personal chef turned restaurant owner. So I trusted. I mean, if Oprah trusts him…
Well, long story short. The chicken was like eating straight salt. Salt O rama. Salt a thon. Salty Salterson.

Last night, I was determined to make something good, so I put together a menu of things I’ve made many times before with success. In fact, I’ve posted all but one on my blog. We had the Peach Glazed Ribs, Oven roasted potatoes, cole slaw, corn on the cob, corn muffins, and peach crisp with maple cream sauce.
The corn muffins are another amazing Barefoot Contessa recipe which I was surprised to find I haven’t posted before. So here it is:

Raspberry Corn Muffins

3 C. flour
1 C. sugar
1 C. cornmeal
2 T. baking powder
1 1/2 t. salt
1 1/2 C. milk
1/2 lb. unsalted butter melted, cooled
2 extra large eggs
3/4 C. raspberry preserves

Preheat oven to 350 degrees.
Line muffin cups with paper liners.
In bowl of electric mixer fitted with paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

In a separate bowl, combine the milk, butter, and eggs.

With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until just blended.

Spoon the batter into the muffin liners filling each one to the top (I use an ice cream scoop)

Bake for 15 minutes until tops are crisp and a toothpick comes out clean.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the tops of the muffins and squeeze 1 to 2 Tablespoons of preserves into the middle.

**For kicks, I made some mini muffins without the raspberry preserves and instead, mixed in some grated pepper jack cheese into the batter. They were more savory instead of sweet, but really good.

We had a great time with Jeff and Jenn and their cute little boy. Thanks for letting me redeem myself guys.

What better excuse to throw a party is there? I have been so excited to geek out about the third Twilight movie coming out this week with fellow fans.
Behold:
Themed food table complete with downloadable drink labels found here. I made Penne with 5 cheeses, a Barefoot Contessa recipe, which I thought was really good, and it was super easy to make. I love everything in her cookbooks, so I wasn’t afraid to debut it for guests. I’m linking to the recipe because it’s been so long since I’ve done a Sunday Dinner post. You will like this. It’s really rich, so salad is the perfect side to go with it. I bought salad and breadsticks from Olive Garden though, to make life easier.

In trying to keep with the theme, I wanted to do a checkerboard cake for dessert (Breaking Dawn book cover) so I purchased the pan and gave it a shot. Mine is not as perfect as the one pictured on the box, but I am really happy with how it turned out.

Heidi, Jenn, and Amber brought really cute themed dessert items as well. (thank you!)

I wish I could have spent more time with each person that came, but I loved having everyone here. I didn’t get photos of everyone, but it’s not because I don’t love you, it’s because I’m a bonehead.

After dinner, we had a game of trivia, and I had prizes for everyone wrapped up in silver packages which I used for the centerpieces on the tables.

Since I was reading the questions, I didn’t compete, but I think I would have cleaned up. I am just that nerdy.
When it got dark, we watched New Moon outside on the lawn, and I totally fell asleep. I think I deserve some sort of lame-hostess award for napping at my own party.

Anyway, I hope people had fun because I certainly did. I am officially ready for Eclipse to come out.
I may need to diaper up before we go though, because I’m excited enough that I might just pee my pants.

Every year I look forward to throwing this party. We love our employees so much and feel so grateful to them for taking such good care of our studio, that we want to do something fun at Christmas to show our appreciation.

This year, I decided to keep it somewhat simple and serve soups. We had broccoli cheese, butternut squash, and clam chowder.

I served it with rolls, breadsticks, a veggie tray and this yumzilla stuff that someone gave me to try.

It’s her jalapeno jelly poured over cream cheese, served with crackers.
I loved it! (Monika, if you are reading this, it was awesome)

For dessert, I made cake pops (cake on a stick!) from this website. They were so fun, and tasty too!

We usually have a new game to play, but this year, we talked our ‘digital guy’ Mark, into sharing his amazing musical talents with us. He sang a duet with his daughter that was so sweet.

He is an amazing musician, and he shared some of his original songs. I was blown away by both his playing/singing ability, and the lyrics. Not to mention the passion with which he played. I almost cried on the first song he played. It was amazing.
Best part of the night, by far.

Today is October 11. Aka: Kelly D.’s birthday.
As is our tradition, I make whatever he requests for dinner. It’s usually pretty much the same thing: some sort of meat, mashed potatoes, rolls, and cheesecake for dessert. (yawn)
But this year, when I asked him what he wanted, his eyes lit up and he said, “I want an amuse-bouche!”
This is what I get for making him watch Top Chef with me.
In case you are unfamiliar, an amuse-bouche is a single, bite-sized hors d’œuvre. The term is French, literally translated to “mouth amuser”.
Whenever the Top Chef competitors are making them, Kelly will say to me, “Hey, why don’t you ever make me an amuse-bouche?”
I usually answer with an eye-roll.
But since it was the weekend of Kelly D., I granted his request.
Behold!

Our mouths were amused.

We had family over for birthday cheesecake, and I thought it would be fun to have a few different toppings; homemade caramel, pecans, toasted coconut, chocolate ganache, strawberries, and whipped cream.

I am certain that Kelly’s favorite part of his birthday was not the amuse-bouche or even his favorite cheesecake. He is in love with his gift. I have not seen him this excited about anything in a long time.

Yeah, it’s a motorcycle. An old, 1975 motorcycle, and he is like a kid on Christmas morning.
It’s actually quite funny.
The boys are just as excited as he is, and apparently I am required to learn to ride it as well.

Posting next week from hospital near you.

Today was the baby shower for Cheeks. I decided to throw it with a bird theme, and once I had that idea, the details just fell into place. I posted the invitations HERE if you care to see them again. We served a simple lunch of salad, fresh fruit and three types of finger sandwiches. Oh, and deviled eggs (get it? Bird theme….eggs….)


 


 

My favorite part was dessert. I made coconut cupcakes (Barefoot Contessa recipe…yum…don’t look at the butter content.) To make them look like nests, I toasted the coconut and added three delicious little chocolate eggs in the center.

I liked the ones with blue eggs best…

For the centerpieces, I cut some branches from a flowering tree in my yard and forced the blooms. Then I placed a few birds on the branches (theme!)


 
What are your feelings about shower games? I am personally not a fan of an open-house affair. Where’s the fun in that? So, I tried to find games that could be fun to play and still allow the guests to chat at the same time.
I made a playlist with a bunch of songs that had the word baby in the lyrics, and had everyone guess who the artist was and write them down while we ate lunch. The person with the most correct gets the prize.
Then we did that freeze-a-tiny-plastic-baby-in-an-ice-cube game where you have to “birth” the baby by sucking on it. First one to deliver wins the prize. There were all kinds of deliveries…


 


 
While everyone watched Cheeks open gifts, we played Baby Bingo. I made cards with possible gifts she would receive, and everyone marked their cards as she opened them. First to get five in a row gets BINGO. Makes the gift opening fun for everyone!


 


 

At the end of the shower, the favors I gave out were scrabble tile pendant necklaces. I made them with this cute bird silhouette (theme!), in chocolate brown and pink.


 
The End.

I decided to do Cheeks shower with a bird theme. It’s spring time (well, it will be when the shower takes place) and I thought of lots of fun things to do with baby birds and hatching and also, I just love birds.
I am not quite finished planning the whole thing, but you guys gave me some great ideas, and I’m using some. I just wanted to post the pics of the invitations I sent out.


 

(can you read the outside edge of the invitation? It says: Two little love birds sitting in a tree. K-i-s-s-i-n-g. First comes love, then comes marriage, then comes the baby in the baby carriage.) Precious.

 
I’m doing lunch, and I am trying to think of something that goes with my theme…eggs maybe? Quiche? I’ll come up with something.
But I am doing cupcakes with little birds nests made from toasted coconut on top with three little chocolate eggs in the middle. How cute is that? And it just so happens that Easter time is upon us, so robins egg candy are easy to find.
I’m so excited.

 
Did you know that I’m going on a cruise to the Bahamas tomorrow? Well I am, and the boat has WiFi, so check back in the next couple of days and it’ll be like you stowed away in my suitcase.

My sis-in-law (Cheeks) is going to have a baby in May. We are all so very excited for this little girl to join our family!
But, can I tell you a secret?
I am almost equally excited to throw this baby shower.
I want it to be beyond awesome…
SO, would you be so kind as to share with me your best ideas?
For everything from favors, games, themes, decorations, invitations…..
I want it to be the shower of all showers.
Can you help a sistah out?

I thought it would be fun to have guests for dinner and serve something simple and homey like grilled cheese sandwiches and tomato soup except do it right. You know? Like with really good homemade soup and a twist on the classic grilled cheese.
Tonight, that’s what we did.
The first recipe I’m sharing is the soup. You’ll never eat it from a can again.

Cream of Tomato Soup

extra virgin olive oil
1 onion, chopped
1 C. chopped carrot
5 cloves garlic, chopped
3 C. chicken stock
3 large cans crushed tomatoes
2 tsp. dried basil
1 T. fresh thyme
salt and pepper to taste
1 C. heavy cream

 
Heat oil in large sauce pan. Cook onion and carrot until tender. (about 7 minutes)

Add garlic and cook 2 minutes more.

Add chicken stock, tomatoes, herbs, and salt and pepper.

Cover and simmer for 15 minutes. Puree in blender or use and immersion blender.

Stir in cream and heat through. Do not allow to boil after cream is added.
Serve.

 
And now for the sandwich portion of the meal. I found this little gem a while back at the book store.

I was drawn in by the photographs, but bought it because it is loaded with all sorts of interesting flavor combinations and new ways to enjoy an old favorite.
I couldn’t pick just one, so I thought I’d make a bunch and cut them into smaller portions so we could have a little taste of several.
Behold….
Grilled cheese elevated:

 
#1 Sharp cheddar and dill pickle on whole wheat bread
(This one turned out to be the favorite. So simple, so good)

#2 Roast beef and bleu cheese with spinach on 9 grain bread

#3 Austin Power’s Shagadelic Grilled Cheese (jack cheese, thinly sliced ham, pineapple, and bread & butter pickle on good white bread)
(this was my favorite! So yummy.)

#4 Dill havarti and spinach on whole wheat

#5 Tuna Melt with Spanish flavors with jack cheese
I totally forgot to take a picture of this one when it was done, but I am going to share the recipe because it was Kelly D’s favorite and it was my second fav.

 

Tuna and Red Pepper Salad

6 oz. chunk white meat tuna packed in olive oil
1 red pepper, roasted and chopped (from a jar is fine)
1/2 onion, finely chopped
4-6 Tbsp. mayonnaise
1-2 tsp. paprika
1 tsp. fresh lemon juice
salt
black pepper

 
Drain tuna.

Break up tuna with a fork and mix together with all ingredients.

For sandwich, spread over bread and top with jack cheese. Grill till cheese is melted and bread is golden. Serve hot.

 
Dinner tonight was an adventure in tasting. It was actually kind of fun to try them all, but I seriously hope you try that shagadelic sandwich because it was so good.
Yeah baby!

This recipe comes from Giada DeLaurentis of Food Network fame. Do you watch her show? I Tivo it and watch it at night while I’m in my bed. She has some great recipes, but beyond that…she’s very smiley and she always shows a little cleavage. Entertainment on so many levels.

 
Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)
Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions.

Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients.

Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl.

 
By the way, do you grow herbs in the summer? This is truly one of my favorite things in life…opening the kitchen door to the back and cutting fresh herbs to use in cooking. Also, it’s SO much less expensive. Fresh herbs are expensive in the grocery store, and you can buy a plant for less than one grocery store bundle, and it just keeps giving.

 

Using your fingers, work all the ingredients together until well combined.

Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.


 
Our friends the Bakers came for dinner tonight. Love those Bakers.
I have mentioned before how Matt is a great dinner guest. This is why they keep getting invited back. That, and because we have a great time together.
Having a camera sitting on the dinner table lead to a game of I say a word and you act it out with just an expression.


 


 


 


 
Guess you had to be there.

Last night I had a dinner party in honor of my friend Rachel, who moved to Arizona. She was back in town for a visit so I invited all the friends she has been missing.

It was looking like rain all day long as I prepared for this “summer garden party”. (grumble, grumble) So I set up inside and tried to make it look as gardeny as possible. Which included a trip to the plant store to pick up a piece of sod to line the serving table with. I loved the way this looked! It was SO heavy, and I’m still cleaning up dirt from moving it around, but it was totally worth it.

At the last minute, the weather cleared up so we ended up outdoors anyway.
I bought little plants for everyone as party favors which doubled as table decor. How cute are these tags that Shelby made with everyone’s names?

On the menu were aged cheddar and chutney sandwiches and a variety of main dish type salads that everyone brought. I thought it was all delicious. It was all served up on these cafeteria-style trays I bought at Target. They are my favorite thing to bust out whenever we have people eat over in the summer. Aren’t they fun?

Going along with the summer garden theme, I made fruit flowers using cookie cutters and wooden skewers. I thought they looked cool sitting atop the grass table.

When Kelly D. saw me making them earlier in the day he said, “Dude. I can’t believe how much time you’re spending on those things. Why?” When I put them on the table in this little watering can, I was all…”That’s why.”
Men.
Remember that cake on the last cover of Martha Stewart Living?
I bought the cake mold from Williams Sonoma and used Martha’s recipe. I am in love with how it turned out.

Instead of making the marzipan bees and sticking them right to the cake, I bought little bee buttons from the craft store and attatched them to some wire which I twisted into spirals and poked into the cake to make it look like bees were buzzing around the hive.
The cake was a spice/honey cake with (appropriately) a honey glaze.
We ate and chatted and laughed until it finally started to rain again.
I loved spending time with friends and I hope Rachel enjoyed her home coming. Too bad (for us) she has to go back.

We had some friends over for dinner tonight that we haven’t seen for a long time.

It was through the magic of blogs that we were reconnected, and I’m so glad because we had so much fun with them. And, it’s an added bonus that they have three boys too, that are almost the exact same ages as ours.

This is their youngest. I was particulary smitten with him. I mean, seriously. Look at this face. He is edible!

Before they arrived, I had a little talk with the boys about what it means to be a good host. When I asked The Fish what he thinks a good host is, he said, “Being nice.”
T said that being a good host means that when people come over you invite them in and say things like, “Hey, you wanna see my room? Here it is! Hey, you wanna see my toys? Here they are! Hey, you wanna see my butt? Here it is! (makes fart sound)”
I was totally impressed with his answer until that last part.
We grilled tonight again. Have I mentioned how I love to grill and eat outside? Well, I do. So, we had BBQ chicken with veggie kabobs and one of my favorite Barefoot Contessa recipes….Curried Couscous.
Do you like couscous? This one had lots of flavor. It’s got sweet and spicy, nutty and savory…it’s just delicious and super easy to make.

Barefoot Contessa’s Curried Couscous

1½ cups couscous
1 Tbsp. unsalted butter
1½ cups boiling water
¼ cup plain yogurt
¼ cup good olive oil
1 tsp. white wine vinegar
1 tsp. curry powder
¼ tsp. ground turmeric
1½ tsp. kosher salt
1 tsp. freshly ground black pepper
½ cup grated (or small-diced) carrots
½ cup minced fresh flat-leaf parsley
½ cup dried currants
¼ cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
¼ cup small-diced red onion
Steps:
1. Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes.

Fluff with a fork.
2. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions;

mix well and taste for seasonings. Serve at room temperature.

For dessert, I made this frozen key lime pie. Perfect for a summer meal.

After dinner, we (Kelly D. was there against his will) watched the sneak preview of Twilight on the MTV movie awards. Then we played a little Rock Band.
Good times. And we didn’t even need to see T’s bum!

Fish’s 7th birthday party was today. We hired a magician to come and be the entertainment. I had a whole red/black/silver theme going. Just like the invitations, because as we all know, 6-7 year old boys appreciate attention to such details.


The magician was set to arrive at 11am, so I had the kids show up at 10:45am. I had not given much thought to what we would do for those 15 minutes.
I suppose I thought we all might chat and get to know each other a bit.
But, it somehow slipped my mind that they were 7 year old boys…and apparently, 7 year old boys chase each other around in circles yelling and screaming the whole time. Then they tackle each other, and start over. There were a few girls here, but while the boys were doing their thing, this is what the girls did…

Poor things.
Anyway, we had to come up with some impromptu games for everyone to play because the magician was a few minutes late and I was afraid someone might be injured. Or die.
Once the magician came, it was awesome. The kids were totally enthralled for the entire 45 minutes he performed.

Seriously, he did a great job. He was funny, and all of the tricks he did were age appropriate. And, he made The Fish the star of the show…

Photo Sharing – Video Sharing – Photo Printing – Photo Books
During the show, he let Handsome (the almost 2 year old) pet his real bunny. He was in heaven. He kept saying, “Soft, soft.” and here is is giving the bunny a kiss…

After the magic, we ate pizza. And, wow, those kids plowed their way through 6 large pizzas without taking a breath!

Then it was time to reveal the SpongeBob cake. Now, listen…before you view this picture, remember that I did it by looking at a picture of SpongeBob, and that it was really hard, and that I have never drawn a picture of a cartoon sponge before in my life…let alone on a cake.
Laugh if you must, but just know that it was really hard, and, well…that’s all. I tried. And Josh prayed last night that people would like it, so I’m thinking maybe they did.

Then we opened the presents while playing a really messed up rendition of that Heavy, heavy hang over thy poor head…game.

Lastly, here’s a shot of the kids…

It was a great day for Fish. I have a headache, but I’m thinking it might be from this new scented candle I burned all day today.
It may also have to do with all the crazy, screaming kids.
Either way, I’m going to bed.

When I picked up The Fish from school one day last week, I told him that I had been thinking about the invitations for his birthday party. His ears perked up when I told him I was thinking about making a pop-out invitation. He said, “Mom, you always have the best ideas.”
And then I was all a-glow.
He added, “Unless you want to make something like with ponies or princesses popping out of the card.”
Come on. Give me some credit!
I thought it would be cute to have a magicians hat and have the rabbit as the pop-out part of the invite. Here is what I came up with:

After I finished making one of these things, I realized what kind of time commitment I had gotten myself into. Lots of cutting and folding and attaching.
I told The Fish that these were taking a really long time and maybe we should think of a better idea. He didn’t fall for it. In fact, he once again told me how great my original idea was and then he looked at me with this face…

…and so I had no choice but to continue…(for 4 stinkin’ hours.)

Last night was the big Christmas Party. I think it was a success. I wish I would have taken more and better pictures, but I didn’t have time. I only took a couple of snap shots of the food…


…and some of our friends.
Look, here’s Famous Erin and Mohammed…

And the Funks…

And Josh & Heidi…

And the Bakers (Matt is the world’s best dinner guest… lot’s of “mmmmmm’s”)

I had such a great time with everyone. Our house seems pretty small when you pack 28 people into it, but I like to think of it as a cozy gathering.
We played a little get-to-know-you game when everyone first arrived because even though we knew everybody, some of the guests did not know all of the other people.
After we ate dinner, we played our rendition of the Newlywed Game. That game always makes me laugh. My face was sore at the end of the night from smiling.
The Madsen’s (Blonde Erin) were the winners of the prize for the second year in a row.
Proving once again that they have the superior marriage because their answers almost always match exactly.
Amazing.
It’s always funny what you learn about other people and their relationships when you play a game like that. (I hope nobody had to sleep on the couch last night!)
So fun.
The menu this year was a variety of hot sandwiches. We had Philly Cheesesteaks, Meatball Sandwiches, and Pulled BBQ Chicken Sandwiches. For the sides, I made coleslaw, which I personally love (recipe is in my sidebar) and a potato salad, and I tried a new recipe for a Pasta-Pesto & Pea salad. I really liked this one. It’s a Barefoot Contessa recipe, so I had no fear about making it the first time for guests.
Seriously, if you don’t already have her cookbooks, do yourself a favor and get them all.
Put them on your Christmas wish list. I have yet to make one of her recipes that I didn’t love.
We put out some veggie trays and fruit for people to munch on, and I made some really tasty sweet and salty nuts that I totally forgot to put out. Bummer.
For dessert I made carrot cake, mint chocolate brownies and a lemon/cream cheese tart. I think people liked the lemon dessert best, because there were no leftovers of that one.
I am going to post that recipe for today’s edition of Sunday Dinner because I didn’t cook anything today. We had party leftovers for lunch and dinner.
This is one that I came up with myself.
(it requires a pie crust, and as I’ve said before, make your own if you like, but I rarely do.)

Lemon Cream Cheese Tarts

Pie Crust (I use Pillsbury refrigerated pie crust)
For the lemon curd:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
For the cream cheese:
8 oz. cream cheese (room temperature)
1/4 C. sugar
1/2 tsp. vanilla
For whipped cream:
1 C. heavy cream
4 T. sugar
1/2 tsp. vanilla

Press pastry dough into two 9″ tart pans. (a pie pan will do, but it will only be about half full when finished. No biggie) Prick bottom of pie crust all over with a fork and bake as directed on package. Let cool completely.

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Using a hand mixer, blend cream cheese, sugar, and vanilla until well incorporated. Spread half in each of the cooled pie shells. This will be a fairly thin layer.

When the lemon curd is thoroughly chilled, divide between tarts evenly. Refrigerate at least 2 more hours.

Top with whipped cream. Refrigerate until ready to serve.

.
I wish I would have had time to take a picture of this before everyone arrived, but check the recipe in the sidebar after this Saturday because I’m making them again for our company Christmas party. I’ll remember to take a picture early. They really can be so pretty. The layers of cream cheese and yellow lemon curd just looks refreshing and delicious. They are sweet and tart and citrusy.
I love lemon anything though.
Even just the smell of a fresh lemon does something magical in my brain.
I would bathe in lemon juice if I could.
If only it weren’t for the stinging and burning and irritated skin…

I was out to dinner with Kelly on Monday night for our anniversary having a wonderful time, enjoying a fabulous meal and making sweet love to the dessert we ordered. (It was just that good) when it suddenly hit me that Thanksgiving is like, three weeks away and I am hosting it at my house this year.
This is in addition to the fact that following Thanksgiving, the season we call Christmas is directly upon us.
Which, if you are Kelly Anne (and I am) means PARTY TIME. Not the kegger variety, but the kind which I love to plan menus, decor, invitations, and entertainment for.
Every year we throw a party for all of our favorite people that we are not related to. It is the highlight of my year. We also give a company Christmas party at our house each year.
And, I am the designated party planner for our church as well.
This means that I have something to plan for (read:obsess about) each of the first three weeks of December.
Daunting? Yes.
Do-able? Totally.
After making a lengthy to-do list, I ran out to get supplies to make the invitations. They have to be fun. I think a good invitation compels people to come to the party. Don’t you?

I have been trying to come up with a menu, and I have a few ideas. I tested one new recipe today.
I had some help from my sous-chef…

The biggest thing I am stressing about this year is a fun party game for a group of 30-35 people. I have a few thoughts, but am looking for suggestions.
Anyone?