when things don't go exactly as planned

i don't know how to tell this story

without sounding a bit

braggadocious
but i want to tell it
so i'll take that chance

it all started when the priest didn't check into the hotel

or maybe 

it all started when the weather suddenly changed from

partly sunny

to

mostly rainy

or maybe

 it was when i threw my back out

things were getting so out of hand

that 

upon smelling the wood in the pizza oven

i went into a mild panic

i imagined
the house was burning down

wouldn't that have been

the 

icing on the cake

i'm pretty good under pressure

i was always a last minute lulu in school
but

saturday night tested me good

tested us all

saturday was the big day

a celebration

50 years in the making

dinner and dancing

alfresco

with the pacific as the backdrop

my parents planned to

renew their wedding vows

followed by

a huge party

in the garden of their new home

at half past six

at three it was all on track

smooth as silk

drama free

with a slight chance of rain

by 3:30 it had all changed
slight chance turned to you betcha

not enough time to tent

plan B was scratched

and we punted

we were moving it all inside

2 hours until show time

frantic stashing commenced

jars full of candied nuts, crammed into linen closets

antique match strikers in warming drawers
plants in the dishwasher
pots under the sink
sorry mom

we were punting

the
butler's pantry became a wine bar

the
kitchen island, five feet of antipasti
cocktail tables were moved into the foyer
the band relocated to the living room

space was at a premium
which meant the
brazilian bbq and pizza oven
remained outside
under a canopy of umbrellas


and then
an hour before the ceremony
and me in my grubbies
we hear from the priest

not coming
forgot
had the wrong date on the calendar
no show

duck
here come the locust
or was that just me
nervously humming

let me recap
no priest
no outdoor party
food
 120 people
and
a band
wedged
in the house

a happy 50th anniversary indeed


so here is what happened

i grabbed a bible
pulled some passages
wrote some intentions
found traditional vows via the internet
wrangled the grandchildren to be readers
ran a comb through my hair
put on some lipstick
and pretended
that this is exactly how it was supposed to be
i figured
if i didn't acknowledge it was a disaster
the guests would be too polite to mention anything

here is how i sold it
with a glass of champagne in my hand
and a smile on my face
and this conversation starter

isn't this just so italian
drinking great wine
eating in the kitchen
laughing with friends
cinzano!

here's the thing
when the last guest left
in the wee hours of the morning
i looked at my parents
and i thought
this WAS how it should be
this party
just like a long held marriage
did not come off without a hitch
but
left within its wake
echoes of joy

here's to the next 50
mom and dad
cin cin!

Je Sweets

get it?

it is a play on je suis

which is almost the extent of my french language knowledge

almost

as part of my real life

i am on the board of a private high school

which means

i do a bit of donating

this year

the big gala had a

french 

theme

with a french market

 i donated a  little something

for the auction

a Madeline Birthday Party for 8

and

for the french market

i did a sweets table

modeled after

a sweet shoppe

i frequent

in my dreams

you can get the recipe for the 

marshmallows

here

and the 

truffles

here

* hubster made my signage, stickers

and the template for the eiffel  tower

bon bon!

( i have no clue if that is even french, but if i were french, which i am not, i would make it the newest french catch-phrase)

sweet sixteen

It's been 27 years since my sweet 16 and I still remember it like it was yesterday.
I will never forget opening the front door to one of my older brother's friends and he said, "sweet 16 and never been kissed", leaned over and planted one on my cheek, and watched me turn about 15 shades of pink.

Well, it wasn't true. I was "married" at the age of 4 to my neighbor..and I know we must have kissed at least once.

My mother and I planned for months for my party. We ordered beautiful invitations with tissue confetti nestled in the envelope. When the recipient opened it, the little orbs floated out and it looked like a party was happening right at that very moment. I asked all my friends to bring another friend, and I wore a frilly white dress (it was the 80's).  It was fun.

Last night, one of my many nieces had her sweet sixteen birthday party

And I crashed it

sort of

I was hired help

sort of

Okay, Okay

I inserted myself in the middle

Come on...

I do food for a living

Remember my cousin-slash-friend from our Operation Christmas Child party? Well, she and I were at it again

and this is what we came up with

so cute, right?

sunday giving, sunday grace

On Sunday, Julie and I had our box collection party for Operation Christmas Child.

If you measure success in bringing people together for a wonderful cause, sharing stories, laughter and good cheer, and a pile of shoe boxes full of goodies, then our "box collection party" was a great success.
We have such generous friends and family who put together beautiful gifts that will make wonderful surprises for the children who receive them.
So, thank you to my dear friends who generously gave of their time and spirit for this cause.

In order to show our gratitude, Julie and I put out a spread and gave everyone a gift.

We had a

give a box, take a box 

Table

Each box was filled with cream scones and a bundle of tea

we also gave each person a jar of marmalade

so they could sit back, enjoy a bit of tea

and revel in their generosity

it was the least we could do

We also had a

please eat a lot 

Table

I love German Chocolate Cake...but I also love pie. So, Tedesco Tart was born.

Tedesco Tart 
(printable recipe)

(tedesco is german in italian--how's that for complicated!)

1 recipe chocolate crust

1/2 cup milk chocolate chips--melted

1 recipe vanilla custard (or 2 boxes pudding if you are going rogue)

1 recipe coconut topping

1 recipe bittersweet chocolate ganache

Blind bake the chocolate crust in a tart tin at 325 until done.  Once it is cooled, spread melted milk chocolate in a thin layer over the entire bottom and up a bit of the sides.

Once the chocolate is cooled, pour cooled custard or pudding in the crust and spread evenly. Pour an even layer of ganache over the top and let firm up in the fridge.  Top with coconut topping.  Remove from fridge about 30 minutes before serving if a cold day. If a warm day, it will need less time to ease up.

Chocolate Crust

( from Claudia Flemming's "The Last Course")

1 cup unsalted butter--softened

1/2 cup + 1Tbs confectioner's sugar

2 egg yolks

1 1/2 tsp vanilla

2 1/2 cups flour

1/2 cup cocoa powder

pinch of salt

In a mixer cream butter and sugar until just combined...you do not want to incorporate too much air in this.  Add yolks and vanilla and beat until just incorporated.  Mix all dry ingredients together and add to the butter mixture.  Mix until just combined.  Pat into a circle and chill until firm, about 1 hour.  Roll out and fit into a 9" tart pan.  You will have excess dough. I like to have my crust a bit thicker than normal for this tart as it is holding a lot of stuff! But if you like a thinner crust, by all means, roll it thinner.

Blind bake at 325

Vanilla Custard

2 1/2 cups whole milk

pinch of salt

2 tsp vanilla

6 egg yolks

1/2 cup sugar

3 Tbs unsalted butter

1/4 cup + 3 Tbs Cornstarch (i know it seems like a lot but this recipe needs to have a firm custard)

Heat the milk to just a simmer over low heat.  Meanwhile whisk together the yolks, sugar, cornstarch and salt.  Once the milk comes to a simmer, use it to temper the yolks.  Put the entire mixture back into the pot and on the stove over low heat. Use a whisk to whisk while the mixture begins to thicken.  You do not want to cook the eggs, but you do need the custard to thicken.  Once the mixture bubbles in the middle, and is a big thick mess, take it off the heat.  If you think you may have cooked the eggs, then run it through a sieve...if you are confident, then don't.  Pour mixture into a clean bowl and add the butter and vanilla.  Whisk until the butter is melted.  Cover with clingfilm and refrigerate until cold. Or you can put the bowl over a bowl of ice and stir until it cools.

Bittersweet Chocolate Ganache

1/2 lb bittersweet chocolate (use 60% or higher)

1/2 cup heavy cream

1/2 tsp vanilla

heat heavy cream to just a simmer. Pour over chocolate and let sit until chocolate begins to melt.  Stir until it becomes nice and glossy. Add vanilla. Let cool just a bit, but make sure it is still pouring consistency when you pour onto tart.

Coconut Topping

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

2 1/2 cups shredded coconut

1 1/2 cups toasted pecans

Place milk, sugar, yolks and butter in a saucepan over medium heat.  Cook until thickens--about 15 minutes or so.. Keep an eye on it and stir frequently. Don't freak out if it looks like the eggs are cooking, because they will. It will also start to darken a bit.  Remove from heat and stir in coconut and pecans.  Let cool before placing on tart.

So, that is it.  Looks like a lot of work, but it isn't..it comes together nicely.  It's a great holiday dessert.