Wow. Has it been over three weeks already? I'm just now realizing that I haven't had an entry since the last day of last year. Sad--as there have been quite a few lovely cooking moments, stories and recipes. I have taken the pics, so we'll just need to play "catch-up"! I hope you don't mind...I may have to go from most recent back...yup, that's exactly what I'll do!So the week before last, my girlfriend (and client), Gianna, decided it would be fun to have an all girls' night at her house for the Golden Globes (GG at G's) she called it (she's cute like that) in the beautiful hills of Sherman Oaks. Oh what a night! Although five were invited, there were four--the evening unfolded even better than what we saw on the red-carpet!
First to arrive, she greeted me while in the middle of making not one, but two appetizers. Yowza! Her first dish, Artichoke Jalapeno Dip was almost ready for the oven and already smelt absolutely divine. We began our evening toasting to a glass of Cava--if you enjoy champagne, this is nice. I believe she said she picked it up from Whole Foods.
While the dip was melting with all of it's madness, she pulled out one of my all-time favorites anyway anyhow...avocados and made guacamole--superbly delish! Additions to the menu of delights that evening included a mac-n-cheese(a recipe from Shape) which I was glad to have tasted, but I'm still not sure nutmeg was the way to go...and believe me, I am a huge fan of the meg. I do give Ms. Maya two-thumbs up for bringing something new to the mix (and of course we're ever grateful it was from Shape). Our evening came to a close with none other than strawberry shortcake (Brynn was cute enough to bake it in a heart-shaped pan) and chocolate-cupcakes with strawberries on top. This night was a night fit for a queen...and thus the four of us enjoyed every minute of every bite of every gown that walked the plank!
I'd have to say that the banter and critiquing of the gowns was far more entertaining that the networks had to offer...and really, what was E! thinking with their "play-by-play" blue markings on the gowns!?! I mean seriously, I love Ryan Seacrest--I think we'll be great friends some day, but as far as taking the award, so not fitting for an evening such as that! I think we laughed until our pants couldn't take it anymore...from what I understand, those events are the type where it's legal to be catty, is that right? (Yes, I asked for forgiveness when all was said and done.)
Needless to say, it was another successful night in the land that never goes to sleep...and I was glad to be a part of it!
Until next time, spruce up something normal with something fun...go ahead, make their days (and yours)!
Bon Appetit!
~Cyndi, 39
Fullerton, CA
Recipes:
*Artichoke Jalapeno Dip (Coming soon...)
*Gianna's Guac (Coming soon...)
*In Shape (I think the one we had that evening was a little different as it favored us with Cauliflower):
Ingredients
1 12-ounce box of uncooked elbow macaroni
1/3 cup reduced-fat sour cream
1 14-ounce can diced tomatoes, drained
1 12-ounce can evaporated fat-free milk (or 1 1/2 cups nonfat milk)
4 ounces (1 cup) reduced-fat Cheddar cheese, shredded
2 teaspoons Dijon mustard
1/2 teaspoon black ground pepper
1/8 teaspoon ground nutmeg
2 tablespoons bread crumbs, dried
2 tablespoons Parmesan cheese, grated
1 12-ounce box of uncooked elbow macaroni
1/3 cup reduced-fat sour cream
1 14-ounce can diced tomatoes, drained
1 12-ounce can evaporated fat-free milk (or 1 1/2 cups nonfat milk)
4 ounces (1 cup) reduced-fat Cheddar cheese, shredded
2 teaspoons Dijon mustard
1/2 teaspoon black ground pepper
1/8 teaspoon ground nutmeg
2 tablespoons bread crumbs, dried
2 tablespoons Parmesan cheese, grated
Directions:
DirectionsPreheat oven to 350°F. Cook pasta according to the package directions. Drain and reserve 1/3 cup of the pasta water. Transfer pasta to a large bowl. While pasta is still hot, stir in sour cream, reserved pasta water, and diced tomatoes. Set aside. Scald milk by heating it in a medium saucepan over medium heat until tiny bubbles appear around the edges. Add cheese, mustard, pepper, and nutmeg. Simmer, stirring constantly, until cheese melts. Fold cheese mixture into the pasta and transfer to a casserole dish (mixture will be thin but will thicken as it bakes).Mix together bread crumbs and Parmesan cheese. Sprinkle over pasta.Bake uncovered for 20 to 25 minutes or until the top is golden brown.
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