Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Happy Halloween!

Written by Patti on October 31st, 2011

Good Morning Darlings!

It’s HERE! Happy Halloween! I love this holiday and tonight I will be wearing the third costume this week.

At Friday night’s Discoween, Eric & I dressed in 1970s Studio 54 garb and did the Hustle and the Bus Stop and danced the night away while sipping on Moet & Chandon. Fun!

Eric & I at Discoween

The Captain & Tennille! They have slimmed down considerably!

My good friend, Stuart, Mark and me.

Saturday night was a birthday/Halloween party for our friend, Sara Gale. The costumes at this house party were fantastic! There was Maxine from the greeting cards, Teddy Ruxpin and Strawberry Shortcake. My good friend, Rick, was all made up like Mayhem, from the StateFarm commercials. Hilarious. I dressed as The Barefoot Contessa, but somehow I didn’t take any photos of that. Oops.

Sunday night our dear friend Melanie came to dinner and I whipped up some pumpkin risotto. It was just the dish for a chilly night. And super easy to make. I used canned pumpkin, but if you want to roast your own, here’s a recipe for you.

Pumpkin Risotto
Adapted from the Food Network


1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.

Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn’t simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

Have a safe and happy Halloween my little goblins! Tonight I dress up as an evil witch to hand out candy……BOO!

xoxo, Patti

Today blogging to Backstreet Boys – Everybody


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