Much To My Delight

Much To My Delight

Sneak Preview: Baby-on-the-Way Brunch

Yesterday, I hosted an intimate brunch for a dear friend who is expecting her first baby in a few weeks.  I just love the way her parents spelled her name. It makes her sound all French and fancy, and I really dig on that. In fact, I tried to get kids to call me ‘Genevive’ in lieu of Jennifer for a few weeks in the 6th grade. It never caught on. They just called me ‘Pretentious’ instead. Which, if you pronounce it just right, also sounds kinda French-like. Ha! 
But I digress! We gathered yesterday to celebrate Aimee.

We sat with our hands folded in our laps at this nice table with pretty flowers.
And ate dainty lady food like scones with lemon curd and fig and blue cheese pizzas.

And then those perfectly lovely ladies defiled my shower game with simply profane nouns and utterly filthy verbs. Bah, who am I kidding? I totally designed it so they would…

They were so naughty I sent them home without supper. Just a teeny portion of homemade lemon bread and two bags of tea. 
Details to follow. I’d post more, but I’m still busy washing dishes…

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Easy Like Sunday Morning

Last week I fished for suggestions on how to use up the 8 1/2 pints of blueberries taking up valuable real estate in my freezer. My friend Bridget, a fellow food afficionado, added her two cents to the comments section.
“Why don’t you make a blueberry compote to pour over crepe-like, banana-filled pancakes?”
“Yes!” I exclaimed. “Why don’t I?” Then I remembered how every pancake I’ve ever flipped has had the shape and heft of a hockey puck. “On second thought, ol’ girl, why don’t you make some crepe-like, banana-filled pancakes?”
{And so, she did. God love her.}
{Bridget’s cooking is classic. She brought over her mother’s old Joy of Cooking. I loved it, because it looks exactly like my mother’s well-worn copy.}
{There ain’t no Bisquick in Bridget’s cabinet. I can assure you that.}
{Blueberry compote is super easy. Just combine 2 pints of blueberries, 1/4 cup sugar and 1 tbsp lemon juice. Cook over medium heat about 10 minutes, until several berries burst but most remain intact.}
{Bridget snuck a few thinly sliced bananas into the pancakes as they cooked. She is full of good ideas.}
{I set the table for brunch in the garden. I even stuck linen napkins in the wine glasses. I learned that trick waiting tables in a country club.}
{Clean white plates ready to be filled with goodness…}
{What’s better than a glass of mimosa? A big ol’ pitcher of mimosas!}
{What’s better than bacon? Bacon glazed with pure maple syrup and dusted with black pepper.}
 
{A big bowl of blueberries, more bananas and a little powdered sugar to sprinkle on top.}
{Come to mama.}
{A dish so pretty, even the aftermath looks good.}

Thank you, Miss Bridget, for making my Sunday so sweet!

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Party Pics: Takeaway Treats

Remember going to birthday parties as a kid and coming home with a treat bag filled with bubbles, trading cards and candy necklaces? Man…those were the days, and sometimes I miss them.  Why should kids have all the fun? 


I only had two children at my birthday party, but had sweet party favors at the door for every attendee. Grown-ups work hard all week–we deserve treats too! I went with pretzel rods dipped in white chocolate then covered in sprinkles and cookie crumbs. And if I may say so myself, they were deliciously adorable!
Melt a bag of white chocolate chips with a teaspoon of shortening in a double boiler over low heat.

After melted, I separated the melted chocolate into two bowls, then added a few drops of food coloring to each bowl. 

After dipping the pretzel rods, scatter sprinkles or cookie crumbs onto the chocolate before it has a chance to cool. Line them up on a cookie sheet covered with wax paper.

Make sure to refrigerate the pretzels after coating to ensure they cool and harden properly.

What’s the best party favor you’ve ever gotten?
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