This past weekend was filled with yummy food and fabulous friends.

And zombies, of course.

No, not dining with zombies. Zombies in the morning on Atlanta Movie Tours Big Zombie Tour (shameless plug!) After the tour, Eric and I grabbed a couple of beers at No Mas Cantina to celebrate Cinco De Mayo and then later that night, bestie John came over and cooked for Melanie and me while Eric had a guys’ night out. Sunday, Eric grilled fabulous pork chops and we drank wine at our house with Rick, Denise and Melanie.

Photos!

John's perfect baked brie en croute with walnuts and apricot preserves. OMG so good!

Mel's marvelous salad!

One amazing plate. Shrimp pesto pasta, garlic bread and Mel's salad.

John made cinnamon bars! My new favorite!

I found the recipe for these cinnamon bars on Foodgawker and sent it to John. He promptly spoiled me to death and made me a batch on Saturday night. I love my besties.

You can find the recipe here.

Make them and be a hero to everyone. Seriously.

Melanie, showing great restraint.

Oops, guess I forgot to shoot the dinner on Sunday. I couldn’t see past those cinnamon bars.

Oh, and we saw The Avengers on Friday night. In 3-D. Now I want shawarma.

What is shawarma, anyway?

Happy Tuesday!

xoxo, Patti

Today blogging to Til Tuesday – Voices Carry

Did you have the best Christmas with the most fun? Oh, good! Me, too.

New Year’s Eve is less than a week away. Are you hosting? Need some ideas?

Here are a few ideas to get you started with beverages. Tomorrow I will share my crazy easy do-ahead dinner that I used on Christmas so you won’t be stressed out. I would hate for you to be stressed out. Think of it as my Christmas gift to you. Or post-Christmas gift. You know what I mean.

From my friends over at Nielsen-Massey, a WOW of a martini, sure to please all of those with a sweet tooth – and who doesn’t have a sweet tooth? Plus, it has my name in it, so I consider it now my signature cocktail. I have officially claimed it. If you are wondering what Tahitian Extract is, I’m pretty sure it’s vanilla extract, not the extract of someone from Tahiti. Because that would be pretty hard to get.

Nielsen-Massey Peppermint Pattitini

2 oz. Vodka
2 oz. Half & half or cream
1 heaping Tablespoon hot cocoa mix (i.e. Ghiradelli Premium Hot Cocoa)
¼ teaspoon Nielsen-Massey Pure Peppermint Extract
½ teaspoon Nielsen-Massey Pure Chocolate Extract
½ teaspoon Nielsen-Massey Pure Tahitian Extract (Madagascar or Mexican if preferred)
Ice
Chocolate syrup
Mini candy cane

Add all ingredients except the syrup in a shaker and shake vigorously. Pour into chilled martini glasses. Garnish with a swirl of chocolate syrup and candy cane.

* for a fun twist, swirl chocolate syrup in martini glasses, then place in freezer for 5-10 minutes
** garnish with a sprig of fresh peppermint for more holiday cheer

Serves 2

Yummity yum yum!

Do you have some friends that keep Kosher? Hanukkah runs through the 28th, so if you need ideas for that particular holiday, here you go. Kosher cocktails, y’all!

Shanah Tovah! (Happy New Year!)
1.5 oz Russian Standard Vodka
2 oz POM pomegranate juice (kosher parve)
Splash of lemon juice
Mint leaf

Shake Russian Standard Vodka, lemon juice and pomegranate juice gently over ice. Strain into a chilled martini glass and garnish with a mint leaf or lemon twist.

Shanah Tovah!

Do you have some Sailor Jerry rum hanging about? No? You drank it all? Well, hustle on over to the liquor store and pick up some more because we are about to get busy!

Horis’ Juice – annunciate please. lol
2 part Sailor Jerry Rum
.25 part fresh lemon juice
.25 part fresh lime juice
.5 part homemade cinnamon ginger syrup (1:1:1) ratio
4 part hot black tea
dash of walnut bitters

Boil tea. Add rum, juices, syrup into empty mixing glass. Slowly add tea. Stir. Add dash of bitters. Stir and sip at desired warm temperature.

That should warm you up. Where do you find Walnut bitters? Heck, I don’t know. Ask my buddies over at Our Libatious Nature – those kids know everything about cocktails. Tell them I sent you. I bet this cocktail would cure whatever is ailing you.

In the middle of all these cocktail ideas, I want to share a beverage that my own darling Eric conjured up with Hendrick’s Gin. After our Christmas party, as you might imagine, we are left with a bevy of liquor (hooray!) One night, as we sat by a fire out in the backyard, mixing up as many concoctions as we could fathom (hic!), Eric came up with this keeper. We called it The Shirley Bassey Jackson Franklin Manson. Yes, The Shirley Manson, because it is red and if you drank too many, you might feel like Garbage. Thank goodness Eric called Chioke with the recipe and left a voice mail, because we might not have remembered the next day. Don’t Judge Me!

Shirley Manson, lead singer of Garbage.

The Shirley Manson

2 oz of Hendrick’s Gin
1/2 oz of grenadine
wedge of lime
3 oz of Ginger ale
rocks

Mix, drink, rinse, repeat. Sing a bunch of songs from the 80s with all your friends.

This next libation comes from Atlanta’s very own Ludacris! We love our Luda here in Atlanta! He has just come out with his own cognac and we are whipping up beverages left and right with it. Here’s a fave.

Sunset Boulevard
2 oz. Conjure Cognac
1 oz. orange liqueur
Fresh lime juice
Splash orange juice
Grenadine

Shake Conjure, orange liqueur, lime juice and orange juice with ice, strain. Serve in a grenadine-rimmed glass and garnish with star fruit.

Worried that all these cocktails will give you a hangover? Well, that’s more than likely. But, you could try Bytox, which claims to be a swell hangover prevention patch. It sure as heck can’t hurt. Our verdict? Some felt pretty good after a night of parties, while some of us not so much. I imagine it all has to do with body chemistry. You know, how like when one perfume smells fab on one person, but not so much on another? But, you could try it and you might wake up feeling like a million dollars or 50 Cent.

Either way, I’ll meet you in da club with a bottle full of bub.

xoxo, Patti

Today blogging to 50 Cent – In Da Club

I hope you are reading this while watching the Macy’s Day Parade in your jammies and drinking hot chocolate on the couch. While someone else peels the potatoes.

My darling husband makes my life a dream. He is the number one thing I am thankful for.

I only spend the holidays with the people we love. Truly, it’s the only way.

My dogs keep me laughing every single day. And they’re cuddly. Barky, but cuddly.

I am grateful that I want for nothing, and have the extreme luxury of doing what I love.

The besties – I could not do without the core: John, Holly, Clint, Baroness, Lisa. They keep me sane. Relatively.

I am thankful for all my other friends, too. They are the coolest people I know and I can’t wait for our Christmas party to have most of them here to celebrate with.

And always, I am thankful for you. For your funny comments, for reading, for making this little blog a happy habit everyday. I love you.

Just a tiny and cute reminder.

Now, back to the parade!

xoxo, Patti

Today blogging to Liberace – Give My Regards To Broadway

I was musing today about what nourishes me.

And not just food. Things that feed my soul. A gorgeously set table always puts me in the best mood.

Wouldn't you like to join this party?

An adorable puppy is good for anyone, yes? How can anyone resist a basket of puppies?

A basket of cute.

Personally, time spent exclusively with my love Eric and our two pups, Oscar & Karen, are times cherished. We are all so busy these days that the luxury of one night of delivery pizza and pjs sounds divine. We had a night like that last night and I’m still smiling.

Last week I had the opportunity to host a group of friends for dinner to celebrate our dear Kathy’s birthday. Two of these ladies I had not seen since high school, so when they arrived, there was lots of squealing and hugging. Lasagna always makes everyone happy, so I put together a roasted veggie lasagna with a lemon bechamel sauce. Good Golly, it was delicious. Of course there was lots of garlic bread along with a fabulous antipasti platter that Kathy put together. The bubbly flowed and after dinner I brought out the white cake filled with lemon curd and frosted with Seven Minute Frosting.

Kim, John, Kathy, Sherry and Me. Citrus High School alums from... some time ago.

It was a perfect evening. I never took one photo of the food or the table.

What’s feeding your soul these days?

xoxo, Patti

Today blogging to Chicago – Old Days (this is for you, John! xoxo)

Oh, you know how we are here in the south. We have to make sure everyone is fed. And fed well.

One night not so long ago, we had our dear friend, Johnny P. over for supper. I made meatloaf. To feed about 20. You never know how hungry men will be. Or who might stop by.

Johnny P. says, "You made HOW MUCH meatloaf???" lol

Now, Eric says this is not exactly the time anyone would want to hear about meatloaf. It’s summertime and it is so hot outside. But my thought is, put it all together and fix yourself a cocktail until it’s done. And put together a nice green salad to go with.

You will need all this stuff.

We have a funny way of making meatloaf at our house. For one, I do not use breadcrumbs. I use oatmeal. When I was a child, the mother of my best friend Parri (our names together spell Parti!), used oatmeal and I thought it was a revelation. I have used oatmeal ever since.

Eric says this one is a winner!

Secondly, instead of cooking green beans on the stove, we use canned green beans and just pour the whole can (liquid and all) over the molded meatloaf. It cooks with the meat, flavors the green beans and keeps the meatloaf super moist. That was Eric’s idea. I think it works pretty darn great.

Looks a little weird, but I promise, it is SO tasty!

Recipe? Why, sure! Here you go.

Meatloaf For One Million (ok, maybe just 20)

4 lbs of Ground Beef
2 Eggs, cracked and mixed
4 oz Mushrooms, chopped
1 Medium Onion, minced
3 Garlic Cloves, minced
2 tsp Red Pepper Flakes
2 tsp Chili Powder
1 tsp Salt
2 tsp Ground Pepper
1 Cup Oatmeal
2 – 14.5 oz Cans of Green Beans

Set oven to 375F
Mix all ingredients except the green beans
Divide into two loaf pans or casserole dishes
Pour one can of green beans each over each loaf pan

Bake for approximately 1 hour, 15 minutes. Or until the internal temperature of the meat registers 135F.

Serve with mashed potatoes, green salad and maybe some nice brownies for dessert.

Enjoy a legion of meatloaf sandwiches for the rest of the week!

We poured you a glass, join us? We have PLENTY!

Might be a great way to surprise Dad for Father’s Day?

And, if you just do not want to cook for a crowd, you can always halve the recipe. Don’t blame me if the friends and neighbors smell this cooking and come knocking on your door.

Blame Eric. It’s his recipe.

Today blogging to Meatloaf – Two Out Of Three Ain’t Bad

I am so excited for spring to be here. Easter, in particular, when Eric, John and I will be hosting dinner at our house.

To get ready, I have taken large square votive holders, filled them with potting soil and grass seeds and now I wait. The grass-filled votive holders will line our dinner table, enveloping the table in fresh, green grass. But for now, I am tending to my little charges.

Grass seeds all planted and ready to sprout!

This is a delightful and inexpensive way to dress up your spring holiday table. Don’t you agree?

And although my lawn could use a cutting, I can’t bear to mow down the sweet dandelions dotting my lawn, just waiting for wish makers.

Go ahead, make a wish.

And I am loving these Pee Wee Herman-esque flowers. They are so happy! How can I best use them at Easter?

I'm just waiting for them to burst out into song.

What’s inspiring you this pre-spring day?

xoxo, Patti

Today blogging to Frank Sinatra – You Make Me Feel So Young

Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.

Eric sleds down the hill.....whee!!!

Sarah, Eric and Rick

Sarah shows off her snowball style

Justin lobs a snowball up the hill.

For the pot luck we roasted a chicken with potatoes, made an eggplant casserole, onion tarts, dinner rolls, and Eric whipped up some yummy cookies so all that was left to do was to light some candles and open the wine.

Eighteen friends showed up to eat, drink, play games and watch Auburn beat Oregon. There were some really yummy dishes. Beside what we cooked, there was veggie chili, cornbread, spaghetti, pork tenderloin, meatballs, cous cous, rice & black beans. It was a great party that started at 5pm and ended at 11pm. It was a terrific day that was full of fun, great food and even better friends.

Eric visits with Justin, while another group gathers in the kitchen.

Miquela and Olivia play Uno before supper.

The kitchen is always popular in our house.

Eric and I stop for a hug and a photo.

Warming up to sweet Michelle.

Jeff and Michelle watch the game.

Our resident War Eagle, Stephanie, who came equipped with pom poms!

And because I think that a roast chicken is the little black dress of the food world, I believe you need a recipe for this simple dish that makes just about anyone happy.

Simple Roast Chicken
Adapted from Mark Bittman
Serves 4-6

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

3 tablespoons extra virgin olive oil

1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, and put the herb sprigs on it if you’re using them.

2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet; if you’re using garlic, scatter it around the bird. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F. 3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird (see the illustrations on page 685), garnish, and serve with the pan juices.

Gobble up like hungry badgers. We were all so hungry that I never even got a photo of said chicken. Oops!

xoxo, Patti

Today blogging to Snow Patrol – Chasing Cars

Good Morning, Darlings!
 

My wonderful husband, Eric, is taking the reins today to share the recipe for the scrumptious White Bean and Chicken Chili he made this weekend. It is perfect for these cooler nights. Enjoy!

This chicken chili hits the spot on a cool evening.

White Bean and Chicken Chili

Ingredients

• One whole chicken, in parts
• 12 tomatillos
• Two large poblano chiles
• Two medium jalapeño chiles
• 1 1/2 cup diced onion
• 3 12oz cans cannellini beans
• 3 cloves garlic, sliced
• 2 beers
• 1/3 cup apple cider vinegar
• 2 1/2 tbsp olive oil
• 2 tsp Adobo
• 3 tsp sage
• 2 tsp basil
• Salt & black pepper

Debone the chicken. Season evenly on both sides with salt, pepper, adobo, sage, and basil. Reserve.

Peel and rinse the tomatillos. Cut the smallest in half and the larger to roughly that size. Put in a medium saucepan, and add the cider vinegar and one beer. Bring to a boil, then simmer for 20 minutes or until the tomatillos soften.

Roast the chiles and wrap in plastic to steam them, 15 minutes. Rub or peel off the skin, then remove the seed pits and dice.

Heat the olive oil in a large pot to a shimmer. Add the chicken, skin side down, and brown. Remove before the chicken is cooked through, about 15 minutes. Drain on paper towel.

To the pot, add half of the liquid cooked with the tomatillos and deglaze. Add the chiles and onion to the pot and sautée* with a pinch of salt. Once toasted, add the garlic and toast, stirring often 5 minutes. Add the tomatillos and liquid, then the cans of beans, with liquid. salt and pepper the beans before you stir them in. Add the other beer.

Dice the chicken and return to the pot. Bring to a boil, then simmer for an hour. Taste frequently to correct the seasoning.

Serve with white corn tortilla chips and a dollop of sour cream.

* If you started with a whole chicken and have giblets, dice them and add them with the onions and chiles. Skip the kidneys and neck.

xoxo, Patti
 

Today blogging to Beyonce – He’s My Man

We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!

Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.

Do you remember the photo of those smoking turkeys? Unbelievable.

There were seven of us at dinner and then some other friends stopped by for dessert. Diane’s beau, Jonathan, really outdid himself and spoiled us by showing up with luscious goodies like homemade Parkerhouse rolls, fresh cranberry sauce, twice baked potatoes, a pumpkin cheesecake, roasted brussel sprouts, and our new friend Jay came laden down with a wonderfully tasty pumpkin ginger soup and marvelous green beans ladled with a walnut sauce that had us all elbowing each other for the spoon. Of course there was that smoked turkey that was out of this world. I am not kidding when I tell you that the turkey was so good, not only did we get no photos of it, but there was only enough leftover to make one sandwich. Seriously.

Eric and I teamed up to make a pumpkin pie, two types of dressing and a gingered sweet potato mash. Our sweet friend Christy brought a delish black eyed pea and beet salad that I loved. So yes, there was plenty of food to be thankful for. And we were.

Before dinner, I asked everyone to jot down what they were thankful for on a post-it note and stick it to our fire lantern. Have you seen these? They are so cool.

I decided to keep the table simple this year. A burlap runner ran down the length of the table and gold chargers were layered with our plain white dinner plates, topped with soup bowls and my new linen napkins embroidered with a “D” for dinner (or Davis, either way).

But first, there was popcorn. In the new popcorn machine. Just like at the movies!

Isn't this fun? Just like the Pilgrims!

A very happy reunion indeed.

Eric and I were so happy to have Diane with us, even for only one day.

And so was Jonathan...

Table is set. With little notes of gratitude for each guest as place cards.

Post-it notes and paper lantern for later in the evening.

Jay and Jonathan get acquainted.

Sweet Christy

Okay, everyone, to the table!

Black Eyed Peas and Beet Salad

Pumpkin and Ginger Soup

Mmmm, twice baked potatoes.

Those green beans and walnut sauce...

Roasted brussel sprouts. Yum.

Oh so good Parkerhouse rolls. Homebaked by Jonathan.

Eric carving the turkey we roasted. I'm telling you, the smoked turkey from Black Tie BBQ was GONE in 60 seconds.

I would post pics of dressing and sweet potatoes, but you know what those look like.

Dinner polished off, we sat around and visited until it was time for dessert. Our good friends Johnny P, Barry B as well as darling neighbors Tracy, Denise & Rick showed up for the post game festivities.

Um, Oscar is not allowed on the furniture. Well, maybe just today, with Tracy and Colin.

So sweet having Diane and Jonathan with us.

Sharing a laugh with Rick, Denise and Diane.

Mr. Barry Belcher, caught on film.

And then it was time to light the lantern and send it off with all of  thanks for the year. Um, I’m not sure what the fire code is for this type of thing, so maybe we didn’t actually do this…

We may or may not have lit the lantern...

And maybe we didn't release it into the sky...

But our friends sure seem tickled.

Barry and Christy cuddle in the front yard.

Diane and Jonathan.

And around 11pm, everyone left for their respective homes and Eric and I assessed the aftermath.

Not too bad...

It was one of my favorite Thanksgivings to date. Great food (most of which I did not have to cook), fabulous company, a case of bubbly and a fire lantern that we may or may not have set on fire and let loose.

Perfect.

Hope yours was as much fun, Darlings.

xoxo, Patti

Today blogging to Josh Groban – Thankful

I hope you all are up and watching the Macy’s Thanksgiving Day Parade, like I am. One day I will get there in person, all bundled up in NYC.  But not this year. This year we are hosting 6 friends for dinner and several more after dinner for drinks and dessert.

And I am feeling particularly lazy, so I am digging up a rerun from last year’s turkey day festivities here.

As for what I am grateful for this year, it is much the same as last year. The love of my amazing husband and number one best friend, Eric, our good health and that of our dogs and never last, our beloved friends that make every day a holiday. I love you.

And Glee! I am thankful for Glee. Could there be a more perfect television show? I think not.

You know I am grateful for you, too, yes? Because I am. You all are the greatest and make me want to blog every single day. Thanks so much for reading and commenting. Next week, I have a very special giveaway to show my appreciation.

xoxo, Patti

Today blogging to The Warblers from Glee -Teenage Dream