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

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An Antico Feast

Tuesday, June 21st, 2011

Good Morning Darlings!

I am blessed with ridiculously good fortune. Or maybe it’s because of my pollyanna attitude that I see my life through rose colored glasses. Either way. Amazing experiences happen to me a lot.

One of those times happened last week in an invitation from Miss Tinsley to attend a Tinsley Tasting at Antico Pizza.

But this was not a pizza dinner. Oh no. So much more.

What happened that afternoon at Antico?

Birthday Pizza and Porch Drinks

Monday, February 28th, 2011

Good Morning Darlings!

Well, it’s been a week but it seemed like the birthday fiesta went on and on. Friday night, Saturday night and Sunday Sunday Sunday (insert motocross announcer voice here). Sunday was my actual birthday and we gathered everyone to eat pizza, leftover nibbles from Saturday night and drink some lively libations. What I didn’t know was that Eric had asked our dear Lisa to bake me a cake. What a cake!
You’re invited! Come on in.

Shane Has A Birthday

Wednesday, February 2nd, 2011

Good Morning Darlings!

Last week my good friend and neighbor, Shane, celebrated a landmark birthday. Yes, he is now 21……

And of course, all the neighbors were there to toast him. We love a good party, you know. So Shane ordered up some pizza, we brought wine and beer and showed up. We are always good for bringing the adult beverages. We’re good like that.

With my buddy Shane.

I even made a cake. Now, I know what you’re thinking…really? After two misfires? Yes, really. And it turned out well. Looks like my cake mojo is back! Although I have a beef with one Miss Betty Crocker. I picked up the cake decorating tube in a nice yellow only to get it home and read that I need a Betty Crocker frosting tip to use with it. What? Really Betty Crocker? I think not. So I wrote it out freehand, sans the silly little cake tip I was told I needed. It was legible. That’s all I will say.

Not so bad.

Shane seemed happy enough with it.

And so we gathered and ate pizza and cake, washed down by wine and beer. A good time was had by all.

Lovely photo of Valerie and Shane....

...photobombed by Justin. lol

Tracy and Crystal

Jay and Rick

The guys enjoy a slice.

Humphrey was so good all night!

It was another great night in the neighborhood. Happy Birthday, Shane!

xoxo, Patti

Today blogging to the Paul Weston Orchestra – The Theme From Shane

Taruan’s Birthday – Don’t Call It A Party

Wednesday, April 21st, 2010

Good Morning, Darlings!

This past Friday was my sweet Taruan’s birthday date of birth celebration day. Called a “get together” by his partner, Chioke. Tomato, tomahto – I call it a party. And it was such fun!

Chioke always has something surprising and fun at his parties get togethers and this time was no different. Take a look at the outside of their house as we walked up.

Nope, That Doesn't Scream "Party". Not One Bit.

More Unparty Photos Inside

Laid Back Sunday

Wednesday, January 27th, 2010

Good Morning, Darlings!

Sunday was a very lazy day for E and me. We just stayed home, baked cookies, played games, made pizza dough and then baked a pizza.

More Sunday Eats After The Fold

Eating Local and Making Pizza

Tuesday, October 13th, 2009

I am having a lovefest for all my cool friends this week.  They are all so stupendous.  Yesterday I received a call from one such fab friend – Lisa, proprietress of the Cabbagetown Market. If you haven’t been to her store, you must.  It is everything a small town store should be, in our big city of Atlanta.  Lisa called to ask me to join her at the Georgia Grown show in town.  Lots of vendors from our great state and the fruits of their labor.  Of course I said yes!

After trying to figure out where we were going, we finally arrived at the event right by Underground Atlanta.  Going to these events with Lisa is a hoot, she knows everyone.  So I got to meet lots of cool farmers, seafood vendors and even a cattle rancher.  Time for some photos!

Yummy Sauce from Sweet Sue!

Will Harris, one very southern gentleman and Cattle Rancher
from White Oak Pastures

The very generous John Pelli, Owner of Savannh Clam Company

Lisa and I both agreed he should win best booth. And best clams! Yummy!

One of the swell farmers from R & G Farm, LLC and
his gorgeous basil. Take a look at their breathtakingly beautiful lettuce (below)

Lisa and I happily munched our way through the show. There were lots of delicious foods to try and even wonderful beers to imbibe – provided by Red Brick, Terrapin and Sweetwater 420.

It was the perfect way to spend an afternoon. Thank you, Miss Lisa!!

Then it was back home to put on my homemaker cap and prepare dinner. I had made some pizza dough last Friday, but we got busy and had plans every night until last night. And so it was pizza night at our house.  Eric got in on the fun and we sliced, diced, sauced and baked until it was time to eat. It has become such a rare treat for us to be together in the kitchen, alone, even (!) that we savored every moment.  Eric is also becoming the photographer in the family and is doing a bang up job. Take a look at some mouthwatering pizza shots.

A perfect margherita pizza waiting for the oven

And after baking – it was so cheesy!!

Eric’s bbq chicken pizza ready to be baked

And ready to be gobbled up

And I’m sure I’ve posted this recipe for the dough, but it is so good, lets do it again.  Top it anyway you see fit.


  • 1/4 cup light red or white wine, Fiano di Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon olive oil
  • 3 1/2 cups flour


Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

So go ahead, get your hands all floury and full of sauce. Giggle with your loved ones in the kitchen. Make some memories.

xoxo, Patti