Moroccan Mezze

Mez•zé n.(meh-ZAY)
1."something to whet the appetite" 2. the pleasure of savoring little bites

Our friends, Bob and Dottie, are coming tonight for wine and appetizers. I met Dolly on a Unity Women's Retreat and Doug and Bob found they are both home based investors. We are looking forward to getting to know them better, already having learned they see spirituality, politics and economics similarly.

I spent the morning practicing my belly dancing drills. This inspired a Moroccan menu. We'll be poolside. San Antonio is enjoying marvelous evenings and the garden loves the cooler weather, rewarding us with bright blooms.

I made from scratch Ina Garten's Hummus , adding 1 cup thawed artichokes to it this time. I have pita chips, feta and mixed olives to serve with the hummus and vegetables. We will be pouring a Greek Zinfadel, Castello Monaci's Piluna Primitivo. Arabic Groove is cued in the media center.

Peace be upon us.

Roasted Vegetables in Charmoula

1 Asian eggplant, cut into chunks, salted to release water
1 Zucchini, cut into chunks
1 Red bell pepper, chopped bite size
1 Red onion, chopped bite size

Charmoula
2 cloves garlic, minced
1/4 tea cumin powder
1/4 tea smoke paprika
dash cayenne pepper
1/4 c olive oil
1 lemon juiced
1/4 c cilantro minced
salt and pepper to taste

Prepare the charmoula, a marinade customarily used for fish, ahead of time. Coat the vegetables with charmoula and let marinade for 30 minutes. Roast vegetables at 450 20 min or until soft. Serve warm or room temperature.

Nutella Cinnamon Coffee Cake

National events being disturbing as they are, I find myself seeking the comfort of home, family and friends this weekend. Jessica and I spent time making holiday plans. Our friends, Michael and Martha, joined us for an old fashioned chili supper and Halloween candy giving. And a sleepless night provided me time to seek meditation and mindfulness in a mixing bowl and baking pan.

Earlier this week, I came upon a guy boasting of having perfected a Nutella mousse on Giada de Laurentiss' website. My only Nutella concoction has been a Nutella Mocha Frappe that I have made frequently over the summer. I must say J.C.'s post got me thinking this morning. I believe I have a recipe submission for the upcoming World Nutella Day!

Nutella Cinnamon Coffee Cake 1 8" x 8" cake
















2 cups All purpose flour
1 1/2 tea Baking powder
1 tea Baking soda
1/2 tea Salt
1 cup Sugar
3 Tbsp Sugar
1/2 tea Cinnamon
1 stick Butter
2 large Eggs
1 cup Sour cream
1 tea Vanilla extract
1/2 cup Nutella chocolate-hazelnut spread

Bring butter, eggs and sour cream to room temperature. Preheat oven to 350°. Spray baking pan with non-stick spray or grease with butter. Mix sugar and cinnamon together, put aside. Combine remaining dry ingredients in a bowl. For 5 minutes, cream butter and sugar together, until light and fluffy. To butter-sugar mixture, add eggs, fully incorporating one at a time. Continue combining wet ingredients with the sour cream and vanilla.

Mix together flour into wet ingredients in two batches. Mix lightly. Spread 1/2 of cake batter into prepared pan. Melt Nutella in microwave 15-30 seconds, just until it will pour in a stream. Sprinkle 1/3 of the cinnamon sugar over the cake batter. Pour and spread the melted Nutella next. Spread the remaining cake batter over the filling, spreading carefully to cover the Nutella. Sprinkle with remaining cinnamon-sugar. Bake for 30-35 min or until a toothpick inserted into center of cake comes out clean.

Revision of Janet's Chocolate Coffe Cake in the May 2007 issue of Every Day with Rachel Ray

Blueberry Coffee Cake

At church on Sundays, there is usually a very popular platter of Shipley donut holes. Once, I made biscuits with cheddar and bacon as a carb plus protein alternative. I learned the congregants really want the sweets with their coffee. Although they barely touched the biscuits, the 1 1/2 cups sugar and 1 1/4 cups butter in this simple but delicious crumb cake had them scraping the baking pan.

Blueberry Coffee Cake

Crumble Topping

1 c. flour
1/2 c. sugar
1 stick of butter, diced

To make crumble topping, sift the sugar and flour together in a large bowl. Place the butter in the sugar and flour mixture. Crumble with your fingers so the butter turns into little pea sized bits.

Cake

2 c. flour
1 c. sugar
2 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla extract
1 c. milk
2 eggs
1/4 c. butter, melted
12 oz of frozen blueberries

-Sift the first five ingredients together in a bowl and set aside
-Whisk the milk, eggs, vanilla, and melted margarine together in a bowl.
-Add the mix of wet ingredients to the bowl of dry ingredients.
-Beat together with a hand held mixer until well incorporated.
Pour into a pre-greased 13×9 pan. Arrange the frozen berries on top of the batter. Sprinkle the crumble toppings.
Bake at 350F for 35-45 minutes.

Adapted from the What Did You Eat blog's Strawberry Coffee Cake

45th

Friends gathered at our house last Saturday morning for a Parisian Breakfast to celebrate my birthday! I turn 45 today. Tonight, Doug is treating me to dinner at the brand new Tre Trattoria.



I made Asparagus, Shallot and Swiss quiches, my own recipe, and a vegetarian option.







For sweet decadence, I also made Paula Deen's French Toast Casserole.









There was lots of good cheer and conversation. Everybody came bearing gifts. I have much to be grateful for. 45, yikes!








I share my birthday with the fabulous Mr. Thomas Sowell. He is a columnist, Economist, Stanford fellow and author. My favorites are View of the Annointed and Quest For Cosmic Justice.

Nutella Mocha Frappe

I am fresh back from our trip to FL. Doug and I have been puttering, getting the suitcases unpacked and the laundry going. I have been surfing the web for inspiration and ideas for my Bistro Breakfast Birthday Party next week.

I came across a recipe for a Frappucino-like drink made with Nutella chocolate-hazelnut spread! With a bit of tweaking, I came up with a most fabulous late July icy coffee drink featuring one of my favorite chocolate indulgences.

Nutella Mocha Frappe

1/2 - 1 cup ice, depending on desired consistency
1 cup milk or your favorite dairy substitute
2 oz heavy cream (optional, reduce milk to 6 oz)
2 oz or 1 shot espresso
2 tbs Nutella spread
whipped cream (optional)

Place all ingredients into a powerful blender. Blend until all contents are liquefied.

Variations:
Vanilla extract, cinnamon powder or caramel sauce added or a flavored coffee syrup
Kahlua or Frangelico liqueurs for an adult poolside or after dinner treat.

The heavy cream in my recipe gives the blended end product the foamy top that makes this a frappe. It also gives the drink a pleasurable feel in the mouth when using low fat milk, which is what I usually have in my fridge. Frozen yougurt or ice cream can be exchanged for the ice for a thicker, milkshake consistency-omit the h. cream if using the frozen treat.

Americans are likely to equate this drink with the modern Starbucks version, but it has been popular since the late 50's in New England area. The Greeks are mad for it and it has been said to be the national drink of Greece.

Starbucks launched Latin American Latte and Frappuccino caramel drinks in April of 2007. A homemade Mexican frappe version could be made with the Cajeta brand of Dulce de Leche. The caramel spread is comparable in consistency to the Nutella and is sweetened condensed goat's milk that is cooked until it reaches the caramel flavor and coloring. Just replace the Nutella with the Cajeta.

Foil Salmon And Zucchini

Doug and I just returned from our July 4th celebration in Houston. Our friends, Graham and Shelly, hosted us for a bird's eye view of the fireworks on Friday at her office building. Bill and Dana treated us to a homemade fish fry with a peach, mint and rum concoction on Saturday. We left early Sunday to have a day at home to ourselves.

One of my projects over the weekend was to prepare my next blog post for Create My Event. It will be a book review of Jennifer Rubell's Real Life Entertaining. Today, Doug and I prepared one of her recipes.

Aluminum-Foil Salmon And Zucchini

1 tbsp evoo
2 1/2 lbs salmon fillet
3 zucchini, sliced in quarters
1/2 c dry white wine
salt and pepper
1 tbsp butter, cut in small pieces
6 springs fresh thyme
1/4 c chopped parsley

Preheat oven to 375. Cut off enough foil double the size of the salmon with room to fold the end. Oil one side of the foil. Place Salmon skin side down on the prepared foil. Scatter the zucchini around the fish. Add the wine, salt and pepper. Dot the fish with the butter and place the thyme sprigs on top. Sprinkle entire dish with parsley. Seal the foil package and cook for 12 min.

For real life entertaining, serve the fish tableside in from the foil pack.

Actually, Rubell's recipe inspired me since I more or less combined my vegetable pouch recipe with her salmon foil one: I substituted dill for the parsley and lemon juice for the wine. I also added cherry tomatoes, lemon and shallot slices and minced garlic. The thyme sprigs are from my patio!

On our trip, I came across this low fat, low calorie sherbet in Shelly's Southern Living magazine. I just had to try this! Next time, I will reduce the sugar. I made mine
with the thawed frozen berries. I also chopped a cup of frozen berries
and added during the last 7 minutes of churning.

Strawberry-Buttermilk Sherbet

Makes about 4 1/2 cups Prep: 15 min., Chill: 1 hr., Freeze: 2 hr.

2 cups fresh strawberries*

2 cups buttermilk

1 cup sugar

1 teaspoon vanilla extract

Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.

*1 (16-oz.) package frozen strawberries, thawed, may be substituted.

Southern Living, MAY 2008

Create My Event

Upon introducing myself to my new neighbor, Dahna Hull, she said, "You are the one that throws the great parties!"

The compliment makes me smile because I do enjoy hosting gatherings that are just outside the ordinary. I try to find a source of inspiration and carry it through my selections for the food, drink, decor and atmosphere. Since moving to San Antonio, I have had a book publishing party honoring Deborah Ford, celebrated Doug's 60th, held a Lululemon Athletica Kitchen Trunk Show and hosted an Italian Bon Voyage for our friends, the Newkirks. I have also had fun planning my Girls Night In, where we have had an Andalusian Dance Lesson, a Chianti Wine Tasting, The Secret Movie Screening and a plain old meet and greet. Next up is a Girls Nite In featuring Savvy Surrounding's Professional Organizer Heather Shimek and a Hawaiian Bon Voyage for the Aguirres.

Recently, I happened upon a site that I thought was a great resource for those of us who like to throw parties. The site is Create My Event and I have gotten myself invited to be a guest blogger. My first post will be entitled Tapas - Andalusian Style.

On Wednesday, I had no idea what I would submit. Yesterday, I was shopping at my favorite gourmet market and spotted a Carro Tinto 2006 wine. I recognized this wine as the one I had in a drink in Seville, Spain, called Tinto de Verano, or "red wine of summer." Since we have Doug's friend, Andy, coming on Sunday, I grabbed a Chorizo sausage, some Manchego cheese and a sparkling lemonade to make the tinto with. Not only did I determine the direction a welcome to San Antonio happy hour and dinner would go but I found the inspiration for my first post. Wah - lah!





TINTO de VERANO

Bottle of Tinto or Tempranillo wine
San Pellegrino Limonata, Sparkling Lemonade or Lemon flavored Soda
Lemon slices

1. Fill a tall, skinny glass with ice.
2. Add the red wine up to 2/3 full.
3. Top the wine with the Limonata
4. Garnish with a lemon slice.

Of course, you could also save time by pouring the whole bottle of Tinto into a pitcher. Add a cup or so of sparkling lemonade or 1 can of Limonata and a lemon sliced. Serve over ice.

Sunday's Tapas Menu

Tinto de Verano
Manchego cheese
Piquillo peppers with drizzled olive oil, olives and capers

Dinner

Sizzling Shrimp in cazuelas
Salad of mixed greens, boiled eggs, cucumber slices, shredded carrot and corn kernels
Homemade Cinnamon-Honey Ice Cream

Memorial Day Observance 2008

MENU

White Sangria, Soft French Bread and Carrot Sticks with Tapanade
Lemon-Rosemary Chicken Skewers
Grilled Corn, Red Bell Pepper and Green Onion
Pavola with Berries

Olive Tapanade

1 cup Kalamata olives
1/2 cup Spanish olives
2 cloves of Garlic
2 tablespoons Capers
8 Sun Dried Tomatoes
Juice of 1/2 or 1 Lemon
1 teaspoon dried Oregano
1/2 teaspoon Cumin
2 tablespoons Olive Oil
Salt and Pepper to taste

Add ingredients to mini food processor and coarsely chop.

Watermelon

Sweet, juicy watermelons have arrived at our local markets. Doug and I have been enjoying them everyday for a couple of weeks now.

Watermelon was a favorite fruit of mine as a kid. We were usually served it in as a large wedge at the picnic table after bbqing. Today, just as years ago, I like watermelon's sweetness. I also love the beauty of the color of watermelon. Usually, Doug will carve our watermelons into chunks that we can later eat as a snack or add to a salad. Lately, my favorite way to serve watermelon is to juice it.

Watermelon has a high level of natural sugars, but it is loaded with nutritional qualities. In watermelon you will find Calcium, Phosphorus, Iron, Sodium, Potassium, Vitamin A, Vitamin C, Folic acid, Magnesium, and Zinc. Watermelon also contains high concentrations of Lycopene It can be enormously helpful in the detoxification process. It is a highly alkalzing food. Watermelon is a high-water-content fruit.

Watermelon became high on our list in spring and summer after visitng the Optimum Health Institute about a decade ago. As part of the detoxing fast and diet, watermelon juice was served. It was here that we learned about acidic/alkaline foods and that watermelon should figure prominently in a nutritional diet. Watermelon is also featured as a Superfood alternative to cancer fighting tomatoes.

Some of my favotire watermelon recipes are:

Watermelon Smoothie

4 cups watermelon chunks
2 cups strawberries or raspberries (I use frozen and omit ice)
1 banana

Blend a bit of watermelon until it liquifies. Add remaining ingredients. Blend until desired consistency is reached. Serve chilled.

News Cafe Salad

5 oz cottage cheese
1 cup watermelon cubes
1/2 c sliced strawberries
1/2 banana sliced
1/4 cup raisings
1/3 cup granola

Place cottage cheese in center of the bottom of a bowl. Surround with watermelon. Add sliced banana and watermelon on top. Top with granola and raisins.

Watermelon Margaritas

1/3 cup Orange liqueur
1/4 cup Triple Sec
3/4 cup Patron or other Tequila
Watermelon
Lime
Sugar

Add liquor to blender. Fill blender with watermelon and liquify. Chill beverage or frost glasses. Wet rim of glasses with water or lime slice. Dip glasses in sugar. Serve with squeeze of lime and lime wedge.

Carolyn Goes lulu....Trunk Show!

This past Tuesday, I held the first ever lululemon athletica kitchen trunk show in San Antonio! A group of my girlfriends and movement teachers assembled to enjoy a girls nite in and snap up some beautiful attire to work out or run about in.



Carolyn with the lululemon showroom team: Jessica, Johanna and Mary.








Lindsay, Meg and Louisa, members of the Alamo Heights Spurs Dance Team modeled the functional (and fashionable) clothes.









Guests received a lulu loot bag. The bag is reusable and is printed with lululemon's corporate manifesto.









lululemonade

1 can Minute Maid lemondade
2/3 cup Blue Curacao
2/3 cup Citrus Vodka
2/3 cup Triple Sec

Empty lemonade in pitcher. Fill can with liquors and add to pitcher. Add water to meet the suggested 4 3/4 can water. Sitr and serve over ice.






San Antonio's Pilates Mafia: Patty, Dana, Carolyn, Jean, Laura and Roseanna.





My gratitude goes out to the lululemon ladies for helping me host such a fun event.

Pumpkin Pudding - SUPERFOOD Rx

Patty's Pumpkin Pudding was featured in Superfoods Rx by Dr. S.Pratt. It's as tasty as Pumpkin Pie without the offending crust and grams of sugar. A great way to get a serving of a healthy superfood this Christmas.

Ingredients:

• 1/2 cup granulated sugar (I reduce to 1/3 of brown sugar or xylitol)
  
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 2 large eggs
  
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) evaporated milk

Directions:

PREHEAT oven to 350° F. Lightly grease 11 x 7-inch baking dish. ( I use a glass pie plate).

COMBINE sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into prepared baking dish.

BAKE for 40 minutes or until center is slightly wiggly. Do not overbake. Let cool on wire rack. Serve immediately or refrigerate.

Nick's Baked Chiken & Vegetable Rigatoni

Nick, our nephew, and Katie, Doug's mom, are arriving this afternoon from LAX. I prepared a make ahead dish so we could attend to our reunion and getting Katie settled in to her home without the extra work of making dinner later in the day.

This is one of those dishes devised by looking in the fridge and coming up with something that utilizes what one has on hand. The plethora of vegetables and minimal sauce were selected with Nick in mind.

Nick's Baked Chicken & Vegetable Rigatoni
Serves 4 - 6

2 cups Rigatoni, medium size, cooked and drained
1 tbs olive oil
2 chicken breasts, cooked and diced
1/2 lg onion, diced
4 cloves garlic, minced
2 cups vegetable medley, cut into chunks,
such as red bell pepper, broccoli, yellow squash and zucchini
1 14.5 oz can diced tomatoes in juices or 1 pt cherry tomatoes
1 cup mozzarella, shredded
1/4 cup parsley, chopped
2 tbs basil, chopped
salt and pepper
1/4-1/2 cup prepared Marinara sauce
optional: dash of cream
1/4 bread crumbs
1/4 grated Parmesan
1 tbs butter

Preheat oven to 400.
Heat saute pan and put in olive oil. Add onions and bell pepper, cooking until onions soften. Add garlic, zucchini and squash, sauteing 2-3 min. Add the broccoli and saute until color changes. Stir in chicken, tomatoes, mozzarella, parsley, basil and salt and pepper. Add rigatoni and marinara sauce. Stir together Parmesan and bread crumbs
Use non stick spray or butter to prepare 9 x 12 baking dish. Pour in rigatoni, chicken and vegetable mixture. Sprinkle on Parmesan crumb mixture and place pats of butter atop dish. Bake until top is golden brown, 30-40 minutes.

Mexican-Style Farmer's Soup with Scott Hitt

Scott came for a visit this weekend. We had a long overdue catch up. Scott and I were introduced almost twenty years ago at a J H Enterprises/ Paul Mitchell event. We became friendly as Sales Consultant (him) and Educator (me). Later, Scott would become a business partner in three full service salons and real estate investments. He was also a valued employee of our company, La Carina Supercuts. He is family.

One can often find Scott in front of a big pot of something to feed many friends in Land-O-Lakes, FL. He taught me how to make a soup that he has been served by the cook on the ship he works on in the Gulf.

Mexican-Style Farmer's Soup
Serves 8

3 lbs Ground Sirlon

1 Lg Onion, diced

2 Bell Peppers, julienned

2 cans Rotelle Tomatoes w/ Green Chiles

2 lbs New Potatoes, halved

1 Pkg Frozen French Green Beans

1 bunch Cilantro, chopped

1 tbs Garlic Powder or 4-6 cloves garlic, minced

1 1/2 tsp Salt, or to taste

2 tsp Cumin, or to taste

Pinch Red Pepper Flakes

Cracked Black Pepper.

3 Qts Water or Beef Broth

Olive Oil for sauteing

Add olive oil to stock pot and brown ground beef. Drain meat. In same pot, saute onions and peppers until translucent. Return meat to pot and add fresh garlic if using. Add canned tomatoes, potatoes and broth or water. Bring to a boil and add seasoning. Simmer 10-15 min. Add green beans and cilantro and simmer until potatoes are soft and beans are to desired crispness. Adjust seasonings.
Serve with tortilla chips, sprinkled cilantro or splash of sherry vinegar.

Avocado and Grapefruit Salad
Serves 4

2 Avocado ripened, halved and sliced
2 Grapefruit, segmented

Reserve grapefruit juice while segmenting. Coat avocado generously with juice. Arrange fruits on serving dish by alternating avocado slices with grapefruit segments. Oil, herb and seasonings may be added to juice to make vinaigrette. Pink grapefruit gives a more attractive contrast to the avocado, jicama makes a nice addition.

Entertaining Styles

I was having lunch with my neighbor, Meera, and the conversation came to parties. Meera had recently co-hosted a baby shower. I was about to throw a book signing. We both were looking forward to parties we are planning for the future: For Meera, designing a Southern menu for a dinner club in the fall and for me, creating a pajama party for my next Ladies In night.

Both of us are lucky to have been raised around women who entertained. Meera's grandmother is reputed to have held over 100 teas through out her days. I remember my mom working herself to a frazzle preparing all the dishes that her 5 children, their romantic mates, 13 grandchildren and the assorted relatives and friends would devour at family celebrations and holidays. The women made others welcome in their home, displayed delicious meals and oversaw many memorable occasions., especially those of Meera's and my childhoods.

Our styles of entertaining have evolved into something quite different from our moms and grandmothers. Meera has two small children so she has found brunches to be the solution for her busy lifestyle right now. I like to host affairs on the casual side, usually setting up a help yourself drink station and buffet on my island.

One of Meera's baby shower co-hosts entertaining style helped us identify a quality that we feel is important: hostessing is an opportunity to put a personal, creative touch on things. We discovered than when we delegate details of an event or party, we want to be careful not to lose our own special flair.

During the selection process on the Next Food Network Star, contestants are asked, what is your culinary point of view? In Daring To Be Yourself, Alexandra Stoddard asks, what is your unique point of view? Is there a better place for us to play with self expression than at home, in the company of our family and friends?

Having others over or throwing a party is work but it is also fun. We all love sharing in relaxing, happy times with each other. I find it intriguing all the ways that I have been entertained by men and women. There really doesn't seem to be a wrong way, except for perhaps when entertaining is sloppy or thoughtless in my mind. I've been to a summer pig roast, a 60th birthday pasta bar and a casual supper with greens freshly picked from the garden out the back door. Each speaks to me about the hosts and hostesses and I am grateful for the pleasant experiences I am left with.

As I host my next events, a few things I'll be thinking about will be:

THEMES: Themes help me get going in a direction. It is simply easier to edit out from all that is available when I have parameters from which to make my choices.

MENU: I usually prepare all my own food. Sometimes a friend will bring an appetizer, salad or dessert. This gives me more control over the dining experience. But if the only way we can see to entertain is by hosting the event where our friends bring over dishes, I say that is the way to go. When I use a caterer, I have definitely ideas about what I want to have. For Deborah Ford's book signing, I worked with the caterer for a Southern cocktail party that honors Deborah's heritage, with items such as biscuit crostinis and pitchers of mint juleps with silver service. I like how some hostesses prepare a signature item when they have catering, such as Alexandra did by preparing Chicken Curry. If I ever have grocery or market tray goods again, I'll follow Aida's example by using my own platter for serving to make it more personal.

FLOWERS: Only for large events do I contract the services of a florist. I have good flower sources and I can save a great deal of money by getting Doug to arrange stemmed flowers for me or using potted plants.

TAKE AWAYS or PARTY FAVORS: These aren't necessary but I love how surprised friends are when I have a little something for them as they depart. Meera's baby shower guests were given tea candles to be lit upon the arrival of the twins. After a cookout, I sent guests home with the potted Hydrangeas I used for the table decor. For Memorial Day, we gave raffia- tied sprigs of Rosemary, the symbol of remembrance.

MUSIC: Doug and I definitely give some thought to the cd selection we play when we have people over. We are fortunate to have many to choose from and our eclectic music tastes allows us to go in just about any direction.

If we're going to go the grocery deli and throw out some cold cuts, we can make an extra trip to serve some artisan breads along with it to make it special. We can sprinkle in fresh herbs, drizzle on some honey, ream a lemon or grate some cheese or chocolate, anything to make things fresher or put a loving hand to the foods we are serving. We can put out flowers that speak to us or have special meaning to our guests. We can light some candles, establishing an atmosphere. We can aks ourselves what our unique point of view is. Whatever we do, let us be inspired as hostesses.

"Acknowledge, accept and appreciate what it is that makes you different." -Sarah Ban Breathnach

"There is something you can do better than anyone else can do it." -Myrtle Filmore

"Being a host is like being in love - you have to think of the other person." - Inn at Ormsby Hill

"The hostess must be like a duck - calm and unruffled on the surface, and paddling like hell underneath." - Anonymous

"To offer wine is the most charming gesture of hospitality." - Alexis Lichine

"Dining is an always was a great artistic opportunity." - Frank Lloyd Wright

Deborah Ford and Friends

Bless His Heart Publishing Party for Deborah Ford held 7.7.07

Simply Delicioso Chorizo

Food Network launches Simply Delicioso on July 14 at 11:30 am Eastern. Ingrid Hoffman promises to do for Latin cuisine what Giada DeLaurentiss did for Italian home cooking. It is hard to miss the cleavage of both!

We can get a peek at Ingrid's recipes at her website, Delicioso. Recipes are in English and Spanish and look like they were first broadcast on her Spanish TV segments. I am excited to to see dishes that feature chorizo and lime juice, flavors I came to love from working and dining in Miami.

The recipe I can't wait to try:

Chorizo Rolls

Serves: 6

Ingredients

1 package frozen puff pastry sheets
1 12-ounce package chorizo
2 slices white bread, crusts removed
2 tablespoons milk
Egg yolk, slightly beaten

Preparation

1. Remove the chorizo from its casing and put directly into a hot pan. Cook the chorizo, breaking it up with a wooden spoon. Once it is completely cooked through remove from the pan and drain on paper towels. Take the two slices of crust-less bread and pour enough hot water onto them so that they become soggy. Squeeze out as much liquid as possible and add to the chorizo. Combine the chorizo and soggy bread. Set aside.

2. Remove the puff pastry from the freezer and defrost according to package instructions.
   Preheat oven to 375°F.

3. Place the milk in a small bowl. Place the thawed puff pastry sheet, one at a time, on a cutting board and cut it in half. If the pastry becomes too soft lightly flour the surface you are working on so the dough does not stick. You can also place the dough in the refrigerator until it becomes firm again. Place a few spoonfuls of the chorizo mixture in the center of the sheet of puff pastry and roll tightly sealing the edge with some milk. You may cut the ends of the roll with a sharp knife so that it looks neater. Place the roll on a baking sheet lined with parchment paper, seam-side down. Flatten roll slightly with the palm of your hand. With the tip of a knife prick the top of the pastry three times. Repeat the same process with the remaining chorizo mixture and puff pastry. Before placing them in the oven, brush the top of the pastry evenly with the beaten egg yolk. Bake for approximately 20 minutes or until the pastry is golden in color.

Bless His Heart

Bless His Heart. This is a phrase we Southern gals say when the men we love exhibit some thought or action that leaves us secure in our superiority among the two sexes. It is also the title of a new book by my friend Deborah Ford. Doug and I have arranged for Deborah to come to San Antonio as part of her book tour. We are hosting a cocktail reception in her honor on July 7. She will also appear at Barnes and Noble July 8 from 2-4 pm at 281/1604.

My daughter, Jessica, first introduced me to Deborah with her book,
GRITS (Girls Raised In The South) Guide to Life. She is the merchandising genius behind the GRITS apparel and gifts you see in boutiques and at Cracker Barrel. Jessica and I had the opportunity to meet her in person when she was a speaker at the Southern Lady Celebration held in Nashville two years ago. I liked her instantly. When she spoke about the challenges she had encountered and overcome to run a award winning, multimillion dollar enterprise, I was touched.

I was also motivated to find an opportunity celebrate her. Now that time has come. The Texan women I have come to know will likely confer with Deborah that loving and living with Southern men requires a good sense of humor. Since the men will be present, we will laugh with, not at, them!

Doug Turns 60!

This past weekend we celebrated Doug turning 60. Doug was fortunate to have high school classmates, college buddies, friends known from est, Supercuts and now Investools, family and friends from near and far present.

We hosted out of towners to a casual Texan meal of pulled pork bbq on Friday. Saturday was the big event, catered by El Jarro de Arturo. Sunday we said goodbye to those who had traveled with Broadway Bread bakery goods, fruit salad and lattes.

We are grateful to everyone who was able to make it, as well as all those who called and sent well wishes. Photos of the event can be viewed at our photographers site, Marks Moore Photography.

A Reason To Celebrate

In 1995, the year I was married to Doug, an author introduced me to the idea that living a beautiful life was a matter of paying attention to life's daily rituals, observing meaningful ceremonies and finding occasions for celebrations. Without mindfulness on these moments, life can be just an endless stream of activities, obligations and duties. In this phase of my life, beautiful living is manifesting itself with lots of happy celebrations.

In my previous home in Naples, FL, I had begun to express the results of my years-long studies in beautiful living in the area of celebrating. The crab boil feast I threw for Doug's birthday was replete with foods to remind him of beloved summers spent in Rehoboth as a little boy: crab with butter, corn on the cob and lemon cake with chocolate frosting. I also hosted a periodic Ladies In night, author publishing parties and a Send Off luncheon just before moving to Texas.

Since getting to Texas, I am hosting Girls Night In about every couple of months. We had a cookout for Easter. I organized an evening out for my Pilates class to mark the completion of our 6 month program. Upcoming are Doug's 60th birthday party in May and a July publishing party for Deborah Ford, in honor of her fourth book, Bless His Heart, The GRITS Guide To Loving (Or Just Living With) Southern Men .

Saturday night we had our friends, Paul and Suzan Newkirk, over for an Italian Bon Voyage dinner. They are heading to Italy in May, where their tour will include visits to Rome and Venice. Since Italy is a place Doug and I are passionate about, the dinner was a joy to put together. I selected Tuscan wines and the Newkirks contributed an Orvieto. I altered a lasagna filling to stuff bell peppers, making a more healthy dish. We had an Insalata Misto drizzled with 12 yr old Balsamic vinegar from Modena that we brought back from Italy 5 years ago. I added some steamed broccoli to Giada De Laurentiis' Lemon Spaghetti . For dessert, we served Pistachio and Chocolate-Hazelnut gelato and Amaretti cookies, with a little Sambuca! The table was dressed with white plates and napkins on a red/white checkered tablecloth, Italian bistro style. We played selections of Andrea Bocelli, Putumayo Presents Mediterranean Odyssey and Pavarotti. We gifted the Newkirks with our favorite MapEasy guide maps.

This is not something I would have put together even a few years ago. It simply would not have occurred to me. Now I see what the author saw, that we have a cause for celebration every day!
I used to think I had to be as talented as my friend, Kimberly Bean, at throwing a party. I am now inspired by her and tweak events to fit my own personality and abilities.

At the Southern Lady Conference two years ago, one of the speakers gave some helpful advice:

1. Find a reason to celebrate and get organized.
2. Develop your theme and determine your budget.
3. Decide what type of party and location.
4. Make your guest list.
5. Select your vendors.
6. Enjoy the party and celebrate.

For each event, I now create a project worksheet. I categorize Invitees, Theme, Decor, Print/Electronic Materials, Menu and Party Favors. For my next Girls Night In, my Theme is Andalusi Dance (I arranged for a 45 min lesson with a great teacher), my Decor will remind one of Flamenco red with rose blooms and music entitled Obsession and Tabu, my Printing is my invitation to set the tone of the evening, my Party Favor is a Spanish fan and my Menu will be Tapas and Tinto de Verano, a Sangria like preparation we had in Seville. I supplement my project worksheet with a shopping list and time line for the day of the party.

Your reason to celebrate can come from anywhere. Victoria Moran used to throw a Mozart's birthday party with her daughter, Adair. The speaker held a fabulous "It's A Dog's Day", where pets and their owners celebrated that special relationship. Our new friends, the Golightlys, threw a dinner in our honor to introduce us to more San Antonians, where we met the delightful Richard and Carla Veliz. Notice what's important to your friends and let that serve as the motivation for an occasion. Certainly don't let the days special to you and your family pass without some marking of the milestone. It doesn't have to be elaborate, just designed with fun and creativity in mind.

Pleasure And Pain Of Company

After having company overnight for three weekends in a row, I gave some consideration to what makes one a good guest and host. Being good at either takes thoughtfulness and respect.

GUESTS
Random House defines a guest as a visitor, as company. Visiting someone in their home can bring about feelings of pleasure or pain for everyone involved. Good hosts are going to do extra meal planning, shopping and preparation for us. They will prepare a place to sleep and bathe for us. Their routines are going to be interrupted by us. They are going to incur extra expenses generated by us. Despite all this, there are actions we can take to ensure we will always be welcome:

Only Stay Up To Three Nights
There is a reason for the maxim that compares house guests to the smell of rotting fish - it is true, both stink as three days approach. No matter how much love exists between the hosts and the guests, everyone is going to reach their co-habitation limit. We want our hosts to be happy to see us come, not to see us go. Trust me, three days is pushing it.

Plan Our Own Travel And Entertainment
Hosts will invariably have recommendations for dining, accomodations, activities and points of interest for their area. But we are responsible for arranging our own amusement and excursions while on a visit. Alerting our hosts of arrival and departure plans is considerate. It is a burden for hosts if we do not pre-plan our activities. Take advantage of our American Express concierge. Have our own transportation. Extend invitations, not obligations.

Help vs Hindrance
Ask where to place our personal items. Offer to assist with the meal. If the hostess declines, appreciate that they would like to do it themselves or enjoy serving us. If we have food allergies or strong taste preferences, let our hosts know in advance so they may accommodate us. Offer to clean up the dishes. However, if our hostess invites us to have a seat in the family room, take the hint. Be mindful that during meals, hosts are multi-tasking so don't require too much attentiveness. Maintain any areas we are bathing, lounging and sleeping in. Allow hosts the freedom of filling the washer or pulling out items from the pantry without our hovering. Assure our hosts that we understand they have professional or personal priorities that must be attended to. Do all that we can to not impose on our hosts' graciousness.

5 Hour Rule
In Things I Want My Daughters To Know, Alexandra Stoddard wrote an essay entitled, "The 5 Hour Rule." The 5 Hour Rule states that a break is needed after 5 consecutive hours in one another's company. (Since the very nature of house guests holds each other captive for more than 5 hours, Alexandra chooses never to entertain others overnight.) After 5 hours, it is time for a break. Be mindful that a break may be needed earlier than 5 hours. Give hosts some privacy. They may wish to phone their spouse or child, take a nap, have a walk, read a passage or observe a meditation. Take this time to do the same. ( I once had a house guest who said they loved everything Alexandra had written in Things...but the 5 Hour Rule. I remarked the 5 Hour Rule was for those who didn't see the necessity of the 5 Hour Rule!). The 5 Hour Rule gives us a guideline for maintaining our positivity and energy as a host and a guest.

Shower Your Hosts With Generous Reciprocity
Pay the tab of meals eaten with our hosts outside their home. Spring for movie tickets, amusement park admissions and museum passes when they accompany us. Let's face it, we would be spending a great deal more if they hadn't provided us with room and board during our stay. Always arrive with a gift and send a hand written thank you note after we get home. Exhibit an attitude of gratitude and be the law of abundance in action.

HOSTS
A host is an entertainer of guests (coincidentally, Host comes just before Hostage). Personally, I like for my guests to feel as if they have booked a room at an elegant bed and breakfast. Remember, an invitation is not an obligation, so visitors to our area may prefer to stay in a hotel or meet us at a restaurant for dinner.

Sleeping Quarters
Dress the bed with luxury and comfort in mind. Provide pillows from soft to firm and the highest thread count you can afford for the sheets. Supply extra blankets for those who may get chilled in the night. Set out a vase of flowers, drinking water, glasses and possibly a snack. Stock the room with brochures for area attractions and activities. Place a selection of books or magazines that guests can enjoy as they savor a break as the 5 Hour Rule is observed. In our guest room, my guests have a plasma tv to keep them occupied and thick bath robes to lounge in . Complete the sensual experience with matches and a scented candle.

Bathing Facilities
As with bed linens, provide the highest quality bath ensembles you can afford. Put out a fresh bar of soap. Our guests may also enjoy a bottle of shower and bath gel. Have a spare hair dryer available. Stock the bath with Q-Tips, shampoo and conditioner, facial pads, razor, tissue and lotion.

Meals
For those of us who like to cook, an elaborate lunch or dinner is an expression of care for our guests. It needn't be overdone - one or twice in a stay is sufficient. Perhaps you host a welcome dinner and can relax a bit about the meals after that. Provide continental breakfast items such as fresh fruit, juice, coffee and breads or cereals. It is likely that our guests would welcome a breakfast comprised of egg, fruit and meat dishes with delicious bread as a treat at some point during their stay. Have snacks such as nuts, crackers, cheese, deli meats and frozen desserts on hand. If we are not cooks, we should make reservations at our favorite regional restaurants. An assortment of wine and liqueurs presented at a happy or nightcap hour are a nice touch.

Miscellaneous
Orchestrate that one something that would make the trip memorable.You may want to plan a dinner party and introduce your friends to your company. Arrange to attend a concert of a popular band or the gallery opening of a local artist. Encourage them to get a massage with your fabulous massage therapist or a facial at a favorite spa. Give them directions to your favorite shopping area. Rent a video, see a blockbuster or an obscure release. Direct them to something with local flavor that they wouldn't necessarily find on a travel website. Grant them access to your PC to catch up on emails or keep up with projects at work. Leave night lighting on in hallways, stairways and the kitchen or bathroom so your guests don't have to fumble in the dark. Give instructions on adjusting thermostats.

PLEASURABLE AND PAINLESS

When traveling, I usually seek the privacy and freedom that comes from a room provided by an anonymous hotel chain or proprietor. I am glad when my friends and relatives do not make a fuss and insist I spend every meal or waking moment with them. I do have select friends and family who extend the kind of hospitality that affords me a good night's sleep and autonomy to plan my days and nights as I please. I am more comfortable as a host than a guest. It brings me a great deal of joy to provide travelers a delicious meal and a welcoming room. I most appreciate guests who wake up to share a latte in the morning, head off to pursue their interests in the day and keep to themselves until it's time to reconvene at dinner.

As guests, we are most tolerable when we are self-sufficient. As hosts, it is rewarding when we attentively design stays for our guests. Hosts and guests alike can aspire to exceed each other's expectations, minimizing discomfort of shared quarters and maximizing the enjoyment of shared company.