Alrighty, we have eaten, visited with Cap, Miss Millie, Mr. Dick, Chef Dave, Chef John, and eaten some more.

What should we do now?

Darlings!! We are going on a shrimp boat! The Lady Jane, to be precise. This is going to be so much fun!

Cap’n Larry Credle, along with Marina biologists Paul and Phil, are giving us a first-hand look on what it means to be a shrimper. And….we get to eat boiled shrimp. Can you smell the Old Bay in the boiling water? Yum!

All aboard the Lady Jane! Watch your step.

Phil explains how the nets are cast mechanically.

I sit on the boat and try to think of as many dishes as I can with shrimp, ala Forest Gump. Shrimp scampi, shrimp cocktail, stuffed shrimp.

Here's our first haul. What did we catch?

Oh, it’s a diamondback terrapin turtle!

Lots of crab, shrimp and turtle.

Shrimp gumbo, steamed crab, turtle soup…

The best fed birds in the world. Everyday is the seafood buffet for them.

This is a great trip for the young ones, too. Take a look at the Burr Fish (aka puffer fish).

The Lady Jane makes learning fun.

Is it time for shrimp yet? Coconut shrimp, mint, chile & bacon shrimp, shrimp salad…

Paul is cooking them up!

Shrimp ala king, fried shrimp, boiled shrimp, shrimp bisque…

They are ready to serve!

Shrimp jambalaya, shrimp po boy, shrimp wrapped with bacon…

Fresh from the sea. Luscious.

Grilled shrimp, skewered shrimp, shrimp over greens…..

New bestie Kathleen and I waiting for some shrimp in our swanky hats.

Shrimp & grits, shrimp burger, popcorn shrimp…

New bestie Miss Leigh and I, posing with the gulls.

Key lime shrimp, tequila shrimp, shrimp stir fry…

You get the idea. I loved this expedition. It was my favorite of the trip. And for those of you who think it will be a shrimpy odor-y mess – I assure you, you could just enjoy the trip in your ball gown and tiara and come ashore smelling like a rose. Truly.

All aboard!!

xoxo, Patti

Today blogging to Elvis Presley – The Shrimp Boat Song

Happy Monday to you all. I hope you had a fabulous weekend. On Saturday night we gave a dinner to thank some very special folks for being so good to us. Joining us were Spencer, Allison, LaToyin and Neil of Black Tie Barbecue, Laura Scholz, her husband, Tim and our new friends Teresa & Nicholas.

Menu

Grilled Shrimp w/cocktail sauce

Chips w/cheese dip

Grilled Ribeyes wrapped in bacon

Twice-baked stuffed Potatoes

Salad w/raisins, almonds and red onion

Garlic Bread

Pound Cake soaked in Lemoncello

Apple Pie

Sesame and Chocolate Cookies

Vanilla Ice Cream

Malbec, Chardonnay, Cava

Pellegrino

But first, you have to start with a pretty table. I dressed the table in all metalics to give it sparkle. Gold runners, candlesticks and napkins rings paired with silver chargers.

Before guests arrive. I ended up moving the candelabra because it was in the way of the a/c and blowing madly everywhere.

Candles lit and ready for guests

Teresa and Nicholas were the first to arrive. And bless them for taking a chance on two chatty folks they had met at Shaun’s just a week before. They are total delights and I knew everyone would love them. It’s always fun to invite a couple of people no one knows to mix it up a bit. Plus, Teresa had previously worked at The Ritz-Carlton in Amelia Island so we had some friends in common and Nicholas is from England with that cool accent and hilarious sense of humor. They totally fit in.

LaToyin and Neil arrived with their bundle of joy, Nevada, who was passed around and cuddled by everyone before she decided she had had enough of the adults and fell fast asleep.

Laura and Tim were next, with Spencer and Allison close behind. Time to party.

The cava was popped, grilled shrimp was passed around and everyone dug into the cheese dip and chips.

Patti, Laura, Allison & LaToyin

Neil and Teresa Visit

Nicholas and Spencer get to know one another.

Oscar makes Laura feel at home.

Allison and LaToyin share a laugh.

Where’s the bubbly? Why, it’s on the bar.

Steaks rest while the cava continues to flow. Eric bartends.

Time to sit down to these:

Eric's special twice-baked stuffed potatoes. They were so good.

I’m starving. All I’ve had today is a plain, gluten-free waffle and a glass of pomegranite juice. I just forget to eat when getting ready for a party. Oh, if only everyday could be party day!

Five pounds of shrimp were grilled. Yum.

Um…I didn’t take any photos of us eating. Sometimes that just seems so intrusive. But take my word for it, it was one of the most lively groups we have ever had at our table. Tons of fun.

We ate and ate and then had dessert. It was all so delicious. And the food was good, too.

And on a nice Atlanta night, inevitably we end up on the front porch for after dinner drinks.

See all the phantom horseshoes? I'm sure that's good luck circling us all....

Teresa, Laura and Tim

The guys find something very funny....

You know, it always ends so quickly. I plan and plan, Eric and I spend the afternoon puttering around the kitchen together, in our little kitchen rhythm, our friends show up and illuminate our home and then you are left with the most fabulous memories.

Thanks for always allowing me to share them with you.

xoxo, Patti

Today blogging to The White Stripes – We’re Going To Be Friends (if you have never heard this, I promise you will love it)

We go to a lot of events. Dinner parties we throw, cocktail parties feting fab friends, cookouts and birthday celebrations.

But last night was a first. Eric and I were hosted by not one, but four hostesses, at a dinner party in Decatur.

Let me explain.

Invited by my friend, Elizabeth, who I met through bestie Clint (you all know Clint, right?), to the home of her good friends, Allison and Joel. Oh, their home was dandy – a grand piano, fantastic art created by Joel himself, it was a very elegant setting. Allison even set their lovely table with collected silver and beautiful southern china. Add Victor, a most dapper Image Consultant (I have got to call him) and you have got yourself the recipe for a perfect night.

A Genteel Table Dressing

I especially loved that Allison labeled all her platters and serving dishes as to what was being served in which dish (take note!)

Shrimp Goes Here

A round of blueberry mojitos began the evening. So luscious. And as the ladies put the finishing touches on dinner, the rest of us sat on the back porch, getting to know one another and enjoying the fireflies flitting about.

Elizabeth Pops Out Of The Kitchen For Some Time With Victor

We discussed our first jobs, paper routes as children and the idyllic small towns Victor and I both grew up in.

And then, it was time to eat!

Elizabeth With The Main Course

And let me tell you, it was quite the feast. Granny Emma’s shrimp – full of butter & pepper (as all good southern grannies cook), butter beans, collards, grits, artichoke chow chow and fresh french bread to sop up all that butter from the shrimp. Delicious.

Allison's Got The Butter Beans

Joel Totes The Shrimp To The Table

A Close Up Of That Platter Of Scrumptious Shrimp

And we feasted. And feasted. And, okay, maybe one more serving of shrimp. Yum, yum, yum!

Allison and Elizabeth got up to clear the table and with all the lively conversation, we didn’t realize until some time that they had been gone a while.

But not to worry, they had gone out for more wine, and Kiki & DeeDee popped in to fill the hostessing duties. Kiki, a stewardess for Kudzu Air (they’re everywhere) and her equally blond compatriot, DeeDee, swept in and kept us entertained.

That's Kiki On The Left, DeeDee On The Right

Looking so 1975  with their matching Farrah Fawcett hairdos and polyester outfits, they kept us giggling. DeeDee even did a reading from the 1965 classic “Glamour’s Party Guide,” which states that “every good hostess should have at least one ashtray per party guest.” Don Draper would approve.

DeeDee Reads From The Hostess Bible, Circa 1965

DeeDee took time from her reading to serve us all a tasty blueberry cobbler with ice cream for dessert.

Nothing Artificial About Dessert!

And then, it was over. Poof.

How did you spend your Wednesday evening?

xoxo, Patti

Today blogging to Elton John and Kiki Dee – Don’t Go Breaking My Heart

Last night we were tickled to be invited to the home of Spencer & Allison, co-owners of Black Tie Barbecue for an intimate get together with their fabulous, and recently engaged, friends, Joe and Lauren. You’d think Spencer and Allison would be exhausted from catering constantly, but no, they were up for a tasting party. A bruschetta tasting party. I love being a recipe guinea pig.

Four different types of bruschetta were prepared by our gracious hosts as the rest of us gathered in their kitchen to cheer them on:

1. Buffalo Chicken
2. Melon, Proscuitto & Mozzarella with Mint
3. Shrimp with Red Pepper
4. Antipasto

And I know this is crazy, but I left my camera on during the day and the battery died, leaving me with no way to document our time together. Thank goodness for Spencer and his iPhone! Thanks again, Spence!

Since this was the first time we had all seen each other since February (Lauren lives in D.C.), we had loads to catch up on. And catch up, we did. The talk inevitably turns to food and catering, since I used to cater and of course, we all love food.

Lauren & Joe, From The Night We First Met In February

And then it was time to test the recipes.  Pinky swear, these two cannot lose (actually, these four – Neil and LaToyin, who round out the 4 owners of Black Tie BBQ), are so talented in the kitchen, that soon I will be saying, “I knew them back in the day,” when Hollywood calls.

The Fabulous Four - Allison, Spencer, Neil & LaToyin

First up – Buffalo Chicken Bruschetta. How could what looks like a yummy spread taste exactly like a plate of hot wings? We all loved the flavor meld of chopped fried chicken tenders, blue cheese, hot sauce and celery. I can’t wait to serve this at next year’s Super Bowl party. Ok, I won’t be able to wait until then – college ball is starting soon! Go Gators!

Next -Melon, Proscuitto & Mozzarella. Finely minced sweet cantalope paired with salty proscuitto, mini mozzarella and mint. So refreshing and not the least bit cloying. It was like a palate cleansing bruschetta. An elegant winner. I could see this served on silver trays with mimosas as a starter for brunch.

Third – Shrimp with Red Pepper. What’s not to like? It’s shrimp, y’all. Not a speck of this was left over. Scrumptious.

Last offering – Antipasto Bruschetta. Yum, Yum, Yum.  Chopped kalamata olives matched up with crunchy radish and tomatoes. Gobbled up like ravenous badgers. Gone, Daddy, Gone.

Antipasto & Shrimp Bruschettas, With A Peek of Buffalo Chicken Below

Melon, Proscuitto, Mozzarella & Mint - Perfect

The six of us sat around the living room, noshing, sipping wine and discussing classic television. So much fun. As we discussed where we all go on vacation together (we would have the greatest time traveling with these two awesome couples), Allison and I dished up the blueberry crisp and vanilla ice cream I had made earlier in the day. I have to say, it was well-received.

Blueberry Crisp & Homemade Vanilla Ice Cream

After all these tasty treats, Spencer suggested we move the party to a very secret location in Buckhead. A place I have been dying to check out. This place is so secret, it has no sign, no visible entrance – the only way to gain entry is to know the private telephone number. I won’t tell you where it is, because that would spoil it for those in the know, but I will tell you that they mix some of the tastiest cocktails I have ever had the pleasure of imbibing until 2 a.m.

When I finally tucked myself into bed at 3 a.m., I had happy visions of delicious bruschetta dancing in my head.

Thanks a million, Spencer and Allison, you all are fantastic to bring the six of us together. Cannot wait to do it again.

xoxo, Patti

Today blogging to The Bugsy Malone Soundtrack – Speakeasy