KHW

Thank you to all who attended for helping to make my dream of throwing a pseudo Breakfast at Tiffany’s party a reality. To those who weren’t able to attend, there will be more in the future and we’ll try to keep everything a bit more in keeping with Truman Capote’s vision.
Thanks to Sue, the setting was perfect for a summer cocktail party!
The hors d’ hoeuvres were amazing – and when were you last at a party where not 1, but 3 different styles of mini hotdogs were served? Yes, the infamous velveeta/pepper dip/fondue with Fritos was also available. Cocktails might have been a bit more exotic and modern than the 1950′s versions but oh my . . . You could choose between Margaritas, Cosmos, a Basil/Gin Lillet, or Sake Sangria if you were not playing it safe with beer or seltzer. To end things on a sweet note there were homemade chocolate covered strawberries.
But, of course, what makes a party are the guests and you all made it stellar. Many many thanks for food, beverages, and the use of a certain someone’s brand new Element.
Until the next soiree, cin cin!

Walking along the Promenade!

Here are a few pics from Nancy’s camera of our trip to Kaaterskill on 7.30.05. Nancy took some great shots including this sunflower.

Here’s a few pics of Redman (Sue Sie’s cat). Just testing some gallery options!

Marvelous! This recipe is adapted from the June 2003 issue of Gourmet magazine and I am utterly addicted to it. I’m a huge rhubarb fan but have convinced quite a few non-rhubarb devotees to make this beverage part of their summer collection.

• 4 lbs rhubarb stalks, trimmed & cut into 1/2 in. pieces
• 2 cups sugar
• 6 cups water
• 1 cup fresh lime juice
• 750 ml bottle of gin, chilled
• 2 (1 liter) bottles of seltzer water, chilled

Bring rhubarb, sugar, and water to a boil in a heavy pot, reduce heat and simmer until rhubarb falls apart, approx. 20 minutes. Remove from heat and cool about 15 minutes. Pour mixture into a large fine-mesh sieve set over a large bowl and drain 15 minutes (I keep stirring the mixture to make the process a bit faster if a bit more tedious) press gently on and discard the solids (which can be eaten as old fashioned stewed rhubarb). Skim any foam, cool to room temperature and then refrigerate. Stir in lime juice and gin. (I keep everything separate in the frig and make the collins to order if not having a party) Fill the glasses with ice and add rhubarb gin mixture, stop with about an inch of space to spare. Top with seltzer. Run a wedge of lime around the rim of glasses and then sqeeze into drink. This drink says “summertime” with its soft blush color and condensation from the ice beading the glass. Bring on the heat!

Welcome to my very own, brand spankin’ new website!
This is my first blogging post ever and I hope to make this a spot for many more!
Enjoy!