Twenty-three years ago today my life took an awesome turn. To say the least, it's been an amazing journey.
We have traveled some winding roads together and peddled up some pretty steep slopes. For the most partits been a wonderful, smoothride. I married my best friend and my life partner. That says it all. It just doesn't get any better than that.
I love you. Happy anniversary Don!
This just happens to be my 100th Post as well.
I absolutely cannot believe that I have sat at this computer and by hook or crook banged out 100 posts. Blogging has also been an amazing ride. It's had it's twists and turns as well.
It's not been so good for my posture but it's been great for my soul. I cherish all the new friends I've made more than you'll ever know. The awesome feedback via Comments and E-mails brings me back to this computer every day. I also know that there are countless others who follow and never comment but are enjoying what we are doing just the same. It's been an amazing challenge to keep digging for relevant content and a privilege that I don't take lightly. We all have such busy lives. Our time is a valuable commodity. That you would allow me just a few minutes of yours several times a week, both amazes and humbles me.
From the bottom of my heart. Thank-you!... Here's to you!!!
Looks like we're starting off the evening with champagne and toasts, but what 's for dinner???
We have a double celebration tonight , so the entire thing is being catered.
Image via This is Glamorous
Just a few last minute details before the guests arrive...The table's all set.
Image via House Beautiful
The lights are turned on and the candles all lit...
Image via Veranda
Image via Veranda
Cantering Caterer is providing the food tonight.
At the Bar
Truffle Herbed Popcorn
Stationary hors d’oeuvre
Mustard Dill Marinated Shrimp Cocktail
Baked Brie with Cranberry Bourbon Glaze
Fried Wontons with Creamy Artichoke and Crab Dip
Plantain Crostini with Spiced Sweet Potato Puree
Butlered hors d’oeuvre
Mini Garlic and Cheddar Twice Baked Potato
Lump Crab cakes with Zesty Green Sauce
Bacon Stuffed Dates
Roasted Chicken Skewer with Lemon- Rosemary Dipping Sauce
They shared this recipe that will be good through-out the holiday season.
Port-Glazed Walnuts with Stilton
2 ½ cups walnut halves (9 oz.)
¾ cup sugar
¾ cup ruby port
½ tsp freshly ground black pepper
1 bay leaf
one 1 lb. wedge of Stilton Cheese
Preheat oven to 500 degrees. Spread walnuts on rimmed baking sheet and toast for eight minutes or until lightly browned.
In a large saucepan, combine sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat stirring occasionally, until slightly thickened, three to four minutes. Discard bay leaf.
Add walnuts to saucepan stirring to coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread nuts out in a single layer.
Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate nuts that stick together.
Simmer the syrup over low heat until it is thick enough to coat the back of a spoon; about three minutes.
Set Stilton Cheese on serving platter and place walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts. Guests cut small chunks of the Stilton Cheese and dip into the port syrup.
Makes 12 servings; 15 minutes prep time
Image via Veranda
We're about to close the door for the night. It was a fabulous evening. But before you go, you know I'm dying to know. What do you think?
It's your turn. Let's Talk!