Things have been hopping around here, so I thought I would post a few photos and give you an update.
Candy Experiment
Eric and I went to see Nathaniel Hawthorne and the Night Sweats on Halloween night, so we weren’t here for most of the candy-handing-out. I put a sign on our candy bowl and set it out. It worked pretty well. No one took the bowl!
Larry. Oh, Larry.
This is crazy Larry. No, he won’t make you a great deal on a new car, but he lives with us now. Larry loves long walks, chasing balls, driving Karen insane and sleeping on the bed. Get off the bed, Larry. We are learning to love Larry.
These ladies are electric!
This was a group of ladies I brought together that pretty much run this town. From the Arthur M. Blank Foundation to the Georgia Chamber of Commerce and beyond, these ladies taught me so much in one evening. Looking forward to plenty more dinners with women of substance like these five.
Cream Puffs!
Did you know that cream puffs are insanely easy to make? You can make tons in an afternoon and watch your friends gobble them all up. This is a before picture, but they turned out great. I topped them with chocolate ganache and filled them with…GASP…vanilla Jello pudding (I dumped all the jello into a piping bag and hid the evidence). Don’t judge. They were delicious. Here’s a recipe. Go make them right now.
I love my friends.
After I made the cream puffs, we had a lovely dinner party for 6 friends. I made a beef bourguinon and served it over Israeli cous cous with a crisp green salad and yeast rolls.
The photo above is my kitchen after the dinner party. Our wonderful friend Teague rolled up his sleeves and washed all the dishes. Our dishwasher is on the fritz. I could tell you why, but the story is too gruesome. If you live in a 100+ year old house, you can imagine.
Argh – I feel like I’ve neglected you this Halloween season. And you know I adore you.
How about this? Pumpkins are soo….well, they’re still cool, but I really love pineapples. And my friends at Southern Kitchen are using them to make jack o’lanterns. How fun is that?
Happy Pina Colada!
You can read the how to here. And browse the site. My good friend, Chef Jeffrey is the star of their fab cooking videos.
Here in Atlanta, it’s getting a bit cool. My thoughts turn to fried chicken and chili – college football and autumnal get togethers.
That also means my cast iron is fixin’ to get a work out. How do you keep your cast iron like new, only better? My good buddy, Chef Jeffrey tells you right here.
From now on, I promise to post at least 4 times per week. Even if it’s just a photo.
This weekend Eric and I had breakfast at Gato. I probably shouldn’t be sharing this because it’s one of Atlanta’s best kept secrets. So if you want to find more info, you are going to have to Google it yourself.
I had The Slam which was cheesy eggs with duck fat potatoes, bacon and a glorious ginger cilantro sauce. OMG.
Eric had the Huevos Rancheros. I seriously could go back again today. But I won’t. So you can have my seat at the bar. 🙂
The Slam
Huevos Rancheros
Today, we are going to cook out and mow the lawn. Not in that order. What are you up to?
In honor of the sun shining, I am posting gold things today.
I bought these gold beauties on a recent shopping trip in Tampa with bestie Holly (we saw U2, too, but that’s another story).
There’s no place like gold…
And Eric and I finally got around to bottling up the limoncello that has been brewing for months in the pantry (note to self: don’t let it sit so long next time).
Easter is right around the corner. I LOVE Easter – all the pretty colors, the nice weather, the leftover ham. What’s not to love?
My favorite thing is to set the table. I attended a meeting this week at 14th Street Antiques and Modern Home and wowza, do they have gorgeous things to set the table with. Take a gander, my little geese.
All that glitters, might be gold!
Swimming in glamour.
Always welcome your guests with a drink.
And for all you Easter fans like me, there’s even a sale on all things spring and gilded. Love.
With spring in the air, I am dying to start planning some outdoor parties. Our new (100+ year old) house has a gigantic front porch that faces a very busy and loud road, but I’m still determined to throw a porch party (or three) this spring to bring together friends old and new for adult beverages and fun conversation.
What do I do for inspiration? Why, I do the same as you – I read dinner party blogs! I love this one, Cup of Jo, who gathered tips from tons of party givers. I even learned a new tip or two.
Warmer weather makes us want to get out and enjoy the outdoors. Or a drive to somewhere indoors. Recently, Eric and I enjoyed a night out at Saltwood, the hotel restaurant at the Loews Atlanta. I am swoony for a hotel bar and restaurant and Saltwood did not disappoint. Incredibly charcuterie, and gorgeous craft cocktails at their new Traveller Bar, which may be gone by now. It’s a pop up! Take a look.
Traveller Bar, as seen in LA. It looks the same in Atlanta! 🙂
And here in Atlanta. Photo credit, Eater Atlanta
I will admit, instead of having dessert in the restaurant, we retired to the bar for another cocktail. So good. Special thanks to our sweet friend, Rachel Peavy, who is the PR Maven for the Loews Atlanta. It was so much fun running into her and catching up.
Go forth, and entertain your friends. Mix up some fresh lemonade and add a bit of grenadine to make it pink and then some vodka to make it boozy. It is such a lovely springtime cocktail! Here’s a great version!
I am asked so often what is the best thing to bring to a dinner party. So many lovely answers. No one ever seems to ask what not to do.
But I am happy to clue you in. Shall we begin?
Never show up early. Ever. Your hostess is putting the finishing touches on everything (including her face). Don’t be early. We expect to give you a 15 minute window to arrive after the announced time. Five or ten minutes late is perfect. We will greet you at the door with a smile and cocktail and welcome you warmly. Showing up early is akin to setting the cat on fire or knocking over an entire bottle of red on a crisply ironed white linen tablecloth (but even that is more tolerable than showing up early). Don’t set the cat on fire, please. And it bears repeating – don’t be early.
Do show up with a small something for your hosts. Wine is always welcome. Bourbon is even better. A couple of fluffy cinnamon rolls for your hostess to enjoy the next morning is so sweet. We love homemade treats. And if you are bringing a beer, something unusual or local is sure to please. What not to bring? Please, for the love of all that is southern, please do not show up with flowers that are not in a vase. The last thing your hostess wants to think about is running around looking for something to put those flowers in. Also, do not bring a dish that you have not been asked to bring. This is a no-no for a couple of reasons: A. this dinner has been scrupulously planned, right down to the olives & nuts served with cocktails, and B. all of her serving dishes have been coordinated with the table. If you show up with pimento cheese sandwiches on a flowered tray, she (I) might fly into a silent rage. While smiling. We southern hostesses always smile.
Introduce yourselves to the other guests as they arrive. Especially if your hostess has to duck into the kitchen for just a moment. Ask how they know the hosts. That always gives you something to talk about. She has put you all together for a reason and thinks you will be fine friends by the end of the night. If you are shy, think of it this way – you are going to meet your new best friends and it’s way more comfortable.
Have an interesting or funny story to tell. Keep it short. Keep it clean.
Read the crowd. Is everyone drinking and then drinking some more? Well, then. Go ahead and have that third gin and tonic. Is it a school night and the group is having a cocktail before dinner and either a glass of wine or beer with dinner? Follow suit.
That’s a good start. Let me know your favorite ideas. Oh! And here’s a look at our homemade limoncello. Next time we make a double batch. This disappeared in no time. Serve it in a gorgeous cut glass decanter. Or bring some to your hostess. Before serving, put in the freezer so it is ice cold when your guests enjoy it. YUMMY!
Lemon & vodka, ready to mix with the simple syrup.
