wrapped and ready
perfecting the "done before they arrive" party- a work in progress
There's something wonderful about having breakfast ready to go when family arrives. No frantic morning cooking, no coordinating schedules around the stove—just grab, heat, and enjoy.
These make-ahead breakfast sandwiches have become my secret weapon for visits from our children and those precious grandchildren. While the little ones are still rubbing sleep from their eyes, I can have a hot, satisfying breakfast on the table in minutes. It's the kind of prep that lets you focus on what really matters: those early morning snuggles and unhurried conversations over coffee.
But these sandwiches aren't just for hosting. Some of my favorite holiday mornings are the quiet ones—when the house is still, there's time to linger over coffee, and breakfast is as simple as unwrapping foil and pressing a few buttons. Whether you're surrounded by family or savoring solitude, having something this good tucked away in your freezer is its own kind of gift.
Here’s my adapted recipe from the New York Times for make-ahead breakfast sandwiches. The recipe can be easily doubled using a 9”x13” baking pan. But I find making a half batch an easier task and they take up less precious real estate in my freezer.
I love using Cristal Artisan Sliced Bread from Whole Foods instead of English muffins. They are light and airy and give an elevated feel to a breakfast classic. They are usually in their bakery section.
Preheat the oven to 425°F. Peel a half pound of bacon apart and place in an 8x8-inch or 9x9-inch baking pan (preferably metal). Just drop them in, no need to lay them flat or space them evenly.
Bake, stirring occasionally with tongs, until browned, 15 to 30 minutes depending on the thickness of the bacon. I like using thicker bacon from the butcher.
While the bacon cooks, toast the six English muffins or six portions of bread until lightly toasted (take care not to over toast).
Place nine eggs into a blender or in a bowl if using a hand blender. Add one quarter cup heavy cream and generous pinches of salt and pepper.
Blend until just combined. Be careful not to overmix.
Transfer the cooked bacon to a paper towel-lined plate. Reserve the pan with the bacon fat.
Reduce the oven to 300°F. Carefully swirl the bacon fat to grease sides of pan, then pour off all but a couple tablespoons.
Give the egg mixture a good stir then pour into the prepared pan.
Using scissors, snip a couple tablespoons of chives over the top. And carefully place into the oven.
Bake until the eggs are set around edges and slightly wobbly in center, 20 to 30 minutes (take care not to overcook). If making the sandwiches ahead of time, let the egg cool completely.
When ready to assemble, run a sturdy spatula around edges of egg, then cut into 6 squares if using a 9”x9” pan or six rectangles if using a 8”x8” pan. The rectangles work perfectly for the artisanal bread because they match the rectangular shape.
I like to use freshly sliced American cheese from the deli. It melts to perfection.
Stack the egg.
Then cheese, and bacon on the toasted bottom halves.
Close the sandwiches with the tops.
To eat right away, warm in the oven on a baking sheet covered in foil or better yet parchment paper until the cheese melts. To store, tightly wrap sandwiches in heavy-duty foil, pressing out as much air as possible.
Refrigerate up to 3 days or freeze up to 1 month. To reheat: unwrap the foil, loosely wrap in a paper towel, and microwave in 30-second intervals until heated through (1-2 minutes if refrigerated, 2-4 minutes if frozen). OR keep wrapped in foil and bake in 350°F oven for 15-20 minutes if refrigerated (25-30 minutes if frozen).
With this make ahead breakfast the only thing melting down this holiday season will be the cheese on your sandwich!
Ho ho ho
(Photo credit of my two-year-old grandson and Santa: Gabriella Santos Photography)
sweater weather
perfecting the "done before they arrive" party- a work in progress
The first snow just blanketed the peaks of our Wasatch Mountains. As the temperatures dipped and the aspens turned the most brilliant gold, I knew it was time for soups and sweaters.
Last year I fell in love with celery root soup. I spent much of that midwinter tweaking and perfecting the recipe.
What's key is letting the soup gently simmer for an hour or two on top of the stove. Something magical occurs as all of the root vegetables meld together. Then a quick puree with a hand blender and a swirl of heavy cream…
well, it's like sipping on cashmere itself.
The obvious base of cream of celery root soup is celery root.
Peeled and diced.
Along with leeks, thoroughly cleaned and sliced.
In a heavy-bottom stock pot over medium-low heat, melt four tablespoons of butter and add two chopped stalks of celery and two leeks with a pinch of kosher salt. Sauté until wilted, about 7 minutes.
Add the celery root and sauté for 5 minutes. Add a peeled and diced Yukon gold potato and two finely sliced cloves of garlic. Sauté for another five minutes.
Add the salt, thyme, and bay leaf. Stir. Add six cups of chicken broth, bring to a boil, and lower the heat to medium-low. Simmer, stirring occasionally, for 45 minutes and up to two hours.
Remove the bay leaf. With a hand blender, carefully puree the soup.
Stir in the heavy cream and heat through.
Garnish with crisp crumbled bacon and sautéed diced apples.
Both can be made ahead of time while the soup simmers.
This velvety soup is as cozy as your favorite sweater.
Because this soup is best made a day or two ahead of time, you'll be ready to greet any guest that might just mosey by.
rinse and repeat
a moment in time
It's been an action-packed summer for sure.
Bookend trips to the gulf to visit my dad, wedding celebrations across the country, end-of-year school plays on the west coast, concerts on the mountain, rodeos, baby showers, a trio of littles' birthdays, mini-solo-staycations atop nearby canyons, a seaside reunion with college roommates, and the very exciting arrival of our newest granddaughter!
Through this whirlwind season, I've had a steady sidekick: my two-year-old grandson, Peter. It's been a real joy living so close to my youngest daughter and her growing family.
Most afternoons, you'll find me with Mr. Zippy—one of the busiest boys I've ever encountered. Filling the hours between school pickup and bath time has certainly kept me on my toes.
Thankfully, Pete and I have found our rhythm. And at the top of our daily routine? The carwash!
Way back when, I signed up for unlimited carwashes. I figured I'd go two or three times a month. But Peter's fascination with the cosmic soap, the strands of "witch's hair," and the big spinning brushes has turned our visits into a daily occurrence. We've developed sound effects for each component, and the big moose sporting a silly shirt never fails to thrill as we enter and leave.
Peter would happily go several times a day if allowed, but I convinced him that the carwash sleeps in late and must go to bed very early. As we drive by on our way to other adventures, we call out, "Goodnight, carwash! See you tomorrow, moose!"
The recipes that served me best this busy summer fell into three categories: make-ahead dishes that warmed the soul, quick weeknight wins that beat takeout, and grab-and-go options for when dinnertime kept slipping further away.
Banana bread is perfect for those mornings when breakfast needed to happen now, and sweet enough to double as an afternoon snack for a certain toddler.
Shrimp fried rice is a better-than-takeout dinner that comes together in minutes. This became my go-to on nights when energy was low, but everyone still needed real food.
Herby cottage cheese dip provides healthier sustenance when proper meals kept getting postponed. Paired with veggies or crackers, this kept me going through long afternoons of toddler wrangling.
I loved my summer with Peter—the adventures, the chaos, the daily carwash ritual that somehow became the highlight of both our days.
Now we're driving off into a new season in the cleanest car in Utah. See you tomorrow, moose!
Summer, frame by frame…
secret sauce
perfecting the "done before they arrive" party- a work in progress
What's turned out to be the highlight of my summer entertaining isn't what's served alongside but rather what's slathered on this grilled chicken.
I read this recipe for dijonnaise grilled chicken in the New York Times and was dubious but decided to give it a shot. Boy oh boy am I glad I did. It's turned into a summer staple. Not only is it a cinch to make, it yields the moistest chicken I've ever grilled with the perfect hint of tangy flavor that keeps everyone coming back for seconds.
Our outdoor entertaining is certainly elevated by our Utah view. With this vista beckoning, being out among my guests rather than cooped up in the kitchen is always a priority. There's something magical about cooking outdoors when you're surrounded by such natural beauty.
Setting this table is a certain joy, as is having friends gathered while looking over our peaceful slice of Toll Canyon with its winding East Canyon Creek below. The combination of good food, great company, and this breathtaking backdrop makes for unforgettable summer evenings.
One of the best things about dijonnaise grilled chicken is that it should be marinated and refrigerated several hours before cooking. This means you can prep everything in advance and spend more time with your guests instead of frantically preparing dinner at the last minute.
In a medium bowl, stir together one-quarter cup mayonnaise, one-quarter cup Dijon mustard, two teaspoons lemon juice, one garlic clove finely grated, and one teaspoon chopped fresh thyme.
Season the sauce to taste with salt and pepper.
Pat the chicken dry with paper towel and season all over with salt and pepper.
Toss the chicken with the Dijonnaise to coat. Let sit at least fifteen minutes, or better yet refrigerate overnight. If you've chilled it, let the chicken come to room temperature before cooking for the most even results.
Clean your grill grates well—no need to grease them since the mayonnaise keeps the chicken from sticking beautifully. Heat your grill to medium-high. Scrape any excess marinade off the chicken before placing it on the grill. Grill over direct heat until the chicken releases easily from the grates and develops that gorgeous deep golden color, about 4 to 6 minutes per side. The chicken should be cooked through with an internal temperature of 165°F. If you're using a gas grill, cover it between flips to help everything cook evenly.
The magic of this dish lies in its simplicity and the way the dijonnaise creates an incredible crust while keeping the meat incredibly moist. The mayonnaise acts as a protective barrier, while the Dijon adds that perfect tangy bite that elevates ordinary grilled chicken into something special.
Trust me, once you try this dijonnaise grilled chicken, it'll become your secret sauce for summer entertaining success too.
taco tuesday
perfecting the "done before they arrive" party- a work in progress
Why is it that as summer days grow longer, so does the list of activities filling those daylight hours? From the heat of afternoon to early evening, you find yourself racing from one place to another, dashing to get it all in.
One of the biggest challenges can be getting those weeknight dinners on the table. Here's an awesome riff on shrimp tacos that's sure to please your busy crew. The best part? If you prep ahead, these cheesy shrimp tacos truly come together in mere minutes.
Dice one onion and two seeded poblano chiles. Melt one tablespoon of butter in a large skillet over medium-high heat. Add the diced poblano peppers and onion with a pinch of salt. Cook, stirring often, until softened, about five minutes. Stir in three roughly chopped garlic cloves and three teaspoons of Worcestershire sauce. Continue to cook until fragrant, about 30 seconds. Transfer to a plate to cool.
In the same skillet, lower the heat to medium and melt the remaining tablespoon of butter. Stir in three-quarters of a pound of chopped, peeled, and deveined shrimp. Season with salt and pepper. Cook, stirring often, until the shrimp is just cooked through, about two minutes. Remove from heat and transfer to a plate to cool.
Note: The pepper mixture and shrimp filling can be made earlier in the day. Cool completely, then cover and refrigerate. Before proceeding, gently warm each in a skillet to take the chill off.
Preheat oven to 450 degrees. Cover two sheet pans with parchment paper. Lightly brush one side of twelve 5–6-inch flour tortillas with vegetable oil. Place six tortillas, oil side down, on each pan.
Top the tortillas with eight ounces of grated Monterey Jack, Pepper Jack, and/or Cheddar cheese.
Sprinkle the pepper mixture over the top. Bake for five minutes.
Remove the baking sheets from the oven and divide the shrimp filling on top of one half of each tortilla. Bake for another three to five minutes until crisp and golden.
Remove from the oven and carefully fold each tortilla over, pressing down gently. Serve immediately with lime wedges, hot sauce, salsa, and guacamole.
You'll find this crowd-pleasing main dish is one race you can easily win!
sweetest of endings
perfecting the "done before they arrive" party- a work in progress
For many, Memorial Day marks the official kickoff to summer entertaining. How fun that I could fill my mountain home with my youngest daughter and her growing family and friends.
There's something special about having littles and pups running around. It also calls for a well-planned approach so that your barbecue will come off without a hitch.
Strawberry shortcake is the quintessential finish to any summer gathering. It's the perfect seasonal treat that's both impressive and surprisingly simple to make. Ripe strawberries, whipped sweet cream, and flaky biscuits can erase the most hectic moments of backyard gatherings.
For four to six servings - pick over and hull one pint of strawberries. Cut the berries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and ¼ cup of sugar. Set aside, covered, for about half an hour at room temperature or covered in the refrigerator for up to four hours so the flavors can meld.
Beat ¾ cup heavy cream and ¼ teaspoon vanilla extract until the cream forms soft peaks. Cover and refrigerate.
In a large mixing bowl, sift together 4 cups flour, 3 tablespoons sugar, ¼ teaspoon salt, and 5 teaspoons baking powder.
Add ¾ cup softened butter and rub into dry ingredients until mixture resembles coarse crumbs.
Add 1¼ cups cream and mix just until a soft dough forms.
Knead the dough for one minute on a lightly floured surface, then roll out to about ¾-inch thickness.
Using a 3-inch biscuit cutter, cut straight down without twisting. This recipe will yield 8-12 biscuits.
Note: Extra unbaked biscuits may be frozen for up to 3 months. Thaw completely before baking.
Cover a baking sheet with parchment paper and lightly grease with butter. Arrange the rounds close together on the parchment paper, making sure the biscuits are touching.
Brush the tops with 2 tablespoons heavy cream and sprinkle with coarse sugar.
Bake at 425°F for 15-22 minutes or until biscuits are golden brown on top. Remove from the oven and let cool slightly.
Pull the biscuits apart. Place the bottom half of a biscuit on each plate.
Top with a generous spoonful of whipped cream and berries. Cover with the top half, add a few more berries, and top with more whipped cream. Serve immediately.
Sometimes the messiest desserts make the best memories.
sweetest of endings
For many Memorial Day marks the official kick off summer entertaining. How fun that I could fill my mountain home with my youngest daughter and her growing family and friends.
There is something special about having littles and pups running afoot. It also calls for a buttoned up plan so that your bar-b-que will come off without a hitch.
Strawberry shortcake is the quintessential finish to any summer gathering. It's the perfect seasonal treat that's both impressive and surprisingly simple to make. Ripe strawberries, whipped sweet cream and flaky biscuits can erase the most hectic moments of backyard gatherings. Completely homemade strawberry shortcake is easier than you think.
The beauty of this luscious dessert is that every component can be prepped ahead of time. Making gathering for the ending all the sweeter.
Pick over and hull one pint of strawberries. Cut the berries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ¼ cup of sugar. Set aside, covered, for about half an hour at room temperature or coved in the refrigerator for up to four hours so the flavors can meld.
Preheat oven to 450 degrees.
In a large mixing bowl, sift together the flour, 3 tablespoons sugar, ¼ salt and 5 teaspoons baking powder. Add ¾ cup of softened butter and rub into dry ingredients as for pastry. Add 1 ¼ cups cream and mix to a soft dough. Knead the dough for one minute on a lightly floured surface then roll out to about ¾ inch thickness. Using a 3-inch biscuit cutter. (For this recipe you will have enough for four to six plus another four to six biscuits to freeze for later use.)
Beat ¾ cups heavy cream and ¼ teaspoon vanilla extract until the cream forms soft peaks.
Cover a baking sheet with parchment paper, lightly grease with butter. Arrange the rounds close together on the parchment paper. Make sure the biscuits are touching.
Brush the tops with two tablespoons heavy cream and sprinkle with coarse sugar. Bake in a preheated 400 degree for 15-22 minutes or until biscuits are golden brown on top.
Remove from the oven and let cool slightly.
Pull the shortbreads apart. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
Extra unbaked shortcakes may be frozen for up to 3 months. Thaw completely before baking.
There is not a simpler way to celebrate the season’s freshest of flavors.
Sometimes the messiest desserts make the best memories.
time to catch up
dinner for two
The new year blew in as powerful as a Santa Ana wind. Time has literally flown, a gusty whirlwind of real highs and lows. My 2025 has been marked by wildfire evacuations (all are now safe), baby’s steps turning into toddler dashes, sudden loss, milestone birthdays, first swims across the pool, illness and recovery, and exciting new career paths.
Through it all, my kitchen has remained a constant—a blessed space with an evolving table of loved ones and dear friends. Big parties have given way to more intimate gatherings, and elaborate recipes have yielded to simpler, more comforting ones.
As I travel north to our mountain home, I’m hopeful that spring and summer will afford me time to catch my breath and regain balance. I’m looking forward to traveling to celebrate amazing unions, be present as my family continues to grow, and serve up some memorable meals that emphasize those present. What’s key is finding recipes that can be prepped ahead of time and swapping in prepared items to make sure no one is sequestered in the kitchen.
I’m loving these oven-baked fish sticks. They can be prepped ahead of time and quickly baked right before serving. The fresh tartar sauce takes minutes to make, and while some might want homemade "chips," I have to say Ore-Ida makes more than a suitable substitute.
For the oven baked fish sticks start with three-quarters pound skinless cod, cut into 1-inch strips.
In a large skillet over medium heat, warm a tablespoon of olive oil. Stir in a cup of panko, quarter teaspoon dried thyme, a grated clove of garlic and ¼ teaspoon pepper. Cook, stirring frequently, until crumbs are evenly golden brown, about 3-5 minutes. Transfer immediately to a shallow bowl.
In a separate bowl, whisk together the two tablespoons mustard and two eggs. Place three-quarters cup flour in a third bowl. Season the fish with ½ teaspoon salt and a few grinds of pepper. Dredge each piece of fish in the flour, then mustard/egg mixture, then panko mixture; making sure each is well coated before proceeding to the next bowl.
Transfer the coated fish to a wire rack. The fish can be breaded up to 4 hours ahead of time. Store in the refrigerator, uncovered, either on the rack or on a plate.
Preheat oven to 425 degrees. Place the wire rack with the fish on it over a rimmed baking sheet. Bake until the fish is flaky and golden about 10 to 15 minutes.
While fish is baking whip up a fresh tartar sauce. Whisk together a third cup mayonnaise, three tablespoons sweet pickle relish, half a chopped shallot and quarter teaspoon soy sauce. Season with salt to taste. The tartar sauce can be made ahead of time, cover and refrigerate for up to three days.
Serve these crispy sticks piping hot with fries and tartar sauce on the side—you're not going to want to let this one get away!
yuletide dream
perfecting the "done before they arrive" party- a work in progress
The holiday season brings a house full of joy – and hungry guests. When your dining table is packed for the big feast, chances are your spare bedrooms are too. Suddenly you're not just planning that showstopper holiday dinner, but a parade of breakfasts and lunches too. What started as holiday cheer can quickly spiral into hosting overwhelm.
But I've discovered a lunch combination that's nothing short of magical, perfect for greeting travel-weary guests or feeding a crowd between festivities. It all started with a New York Times recipe that caught my eye: cheese dreams. These little wonders are what would happen if a grilled cheese sandwich, Welsh rarebit, and pimento cheese spread got together and created something entirely new and utterly delicious.
These cheese dreams truly live up to their whimsical name. Imagine a perfectly toasted sandwich, slathered with a savory cheese spread that's been transformed in the oven into a bubbly, golden blanket of comfort. The best part? You can prepare them a day ahead and keep them in the fridge, or even freeze them for longer storage. When hunger strikes, they're just minutes away from perfection.
But what's a dreamy sandwich without its perfect partner? Enter the simplest, most satisfying cream of tomato soup you'll ever make. This isn't your standard canned affair – it's a homemade soup that requires barely more effort than opening that can but delivers infinitely more flavor. Like its sandwich companion, this soup is make-ahead friendly. Prepare it a day or two in advance or freeze it for future comfort food emergencies.
When the doorbell chimes and familiar faces arrive at your door, you'll be ready. While they're settling in and catching up, you can transform these pre-prepped ingredients into a warm, welcoming lunch in minutes. Watch as their faces light up at the sight of golden, bubbling cheese dreams alongside steaming bowls of rich tomato soup.
The beauty of this combination lies in its delicious simplicity. This is comfort food at its finest – both for those eating it and those serving it.
Your holiday hosting just got a whole lot dreamier.
choosing sides
perfecting the "done before they arrive" party- a work in progress
Well, the holidays are almost here. If the idea of putting together an elaborate meal for a tableful of perhaps differing minds seems daunting… have no fear!
Here are some of my tried-and-true side dishes that are sure to please both sides of the table. The best part many can be made or prepped way in advance. Giving you ample to time to take a deep breath, go for a walk, have a glass of wine, hide in your closet and eat that leftover Halloween candy, whatever you need to do to find your happy place before the doorbell rings.
My grandmother’s sausage stuffing is to die for. I double the sausage because let’s be honest who doesn’t love more sausage. And don’t get jazzy trying to upgrade, you are going to want to use Jimmy Dean. Make this recipe weeks ahead of time, divide into two large Ziploc bags and pop in the freezer The night serving before defrost the stuffing in the refrigerator, place in a buttered casserole, drizzle with chicken broth, toss and bake for an hour in a 350 degree oven.
My mom’s best friend Carol’s cranberry sauce is out of this world. And it must be made at least a day ahead of time. At first this sauce looks more like a cranberry soup but overnight in the refrigerator it gels perfectly. It also freezes beautifully, so go ahead and make this one now.
What holiday spread is complete without Brussels sprouts with bacon? This incredible combination can be prepped and partially cooked earlier in the day. All it needs is about a ten-minute flash in a pan and it is table ready.
My sister’s recipe for mashed potatoes is amazing. Added bonus you can make this a day (or two) in advance.
My mom’s whipped sweet potatoes are beyond simple to prepare. Do it the day before then top with mini marshmallows before baking for a toasty retro touch.
So rest easy, your stressless holiday awaits. And if things get heated just remember that cardinal rule of table manners… no talking when mouths are full.
eye on the storm
a moment in time
My dad is truly a wonder. 92-years-old, living alone, and thriving. We talk almost every day, mostly about what he’s making for dinner. But two weeks ago the conversation pivoted to the brewing storm that was projected to make a direct hit to the Gulf coast of Florida. With each passing day the news grew more dire.
Months earlier I had made plane reservations to come visit. As my dad prepared to go into a shelter before the projected cat 5 hurricane, he told me to cancel my trip. I said let’s just wait and see as my trip wasn’t scheduled for days after landfall.
It was a tense week, my stomach in knots as I watched the pending storm. Then waiting to hear how my dad was faring in the shelter, a second floor of a parking garage near the waters’ edge. Happy news, he weathered that experience, then anxiety as we waited another day before he could leave to check on his home. It appeared he had truly dodged a bullet. His house was intact though the entire region was out of power. The first 24-hours his spirits were high and he seemed to enjoy the adventure and imminent tale he was going to tell. But with each passing day everyone’s mood began to dim.
Again, he said I should cancel my trip. I told him we should sit tight and that I didn’t need to cancel until right before my flight. Miraculously the night before his lights on. At dawn I drove to the airport and made my way across the country to the shores of Fort Myers.
We celebrated that evening with grouper sandwiches at the Sunflower Café, its sign boasting “home cooking and cocktails”. Upon arrival I could use a bit of both. The waitress brought me a very large overflowing glass of one of the cheapest white wines I’ve had since my college days. It tasted divine.
That night in my dad’s house I woke to a huge bang. I jumped up thinking my dad had fallen out of bed. Then noticed all of the ceiling fans were still. Power was out again. The next morning they began to whirl. I finished cleaning out my dad’s frig and headed out to the grocery to replenish and get the ingredients for a requested triple batch of my famed chili. As I chopped and chopped the power went out again. A few hours later it surged back on.
I opened the refrigerator and the much-improved bottle of wine that I had purchased at the grocery and stowed in there was sadly warm. His frig had died. I took a partially frozen therapeutic icepack out of the freezer and wrapped it around the bottle and started making phone calls. Amazingly at 10pm a cold loaner refrigerator was delivered. I transferred what I could and threw out the rest.
The next morning I went back to the market and with the power back on once again started to make my chili. As it simmered two amazing appliance repairmen, Leo and Daniel, arrived to check on the state of my father’s refrigerator. The culprit was a blown fan, due probably to the continuing power surges. Not only had the surges burned out his frig but also his TVs, internet and the WIFI transformer from his house to the street.
Incredibly they found a replacement fan in their shop. By the time my chili had cooled to room-temp, the refrigerator and freezer were cold.
I spooned individual portions into Ziploc bags.
Smoothed them out and froze them flat.
Once frozen solid they were stored vertically, ready to go any time my dad had a hankering. Here’s the recipe for my chili, a true family favorite.
Day 4 for me, Day 7 for my dad another guardian angel arrived, Patrick, from Blue Stream Internet arrived. He entered our ever-quiet house and within hours replaced the entire transformer panel, reinstalled all of my dad’s TVs, and even reprogramed his plethora of remotes so each TV only needed one and in titles my father could easily understand as he punched the buttons. The next day I phoned Patrick’s supervisor to sing his praises.
With the power on, refrigerator stocked and running, internet connected, my father's news friends filling the house with their once familiar voices, it was almost time for me to leave. That last night we went out to dinner with my dad’s best friend Sam.
I adore meals with these two, the conversation is always lively as we delve into all of the world’s problems. Uppermost this evening were the issues on the upcoming Florida ballot. Sam wanted to know what I thought about each and how I was going to vote. I told him that I wasn’t a Florida resident so I wasn’t familiar the stated issues, but that I would happily take a look and let him know. With that Sam and dad declared it was time to go and that I could review dad’s ballot at his house, call Sam on speaker phone, and let them know my thoughts.
An hour later we had reviewed the issues, engaged in another animated exchange, and created a “cheat-sheet” the two could use when they went to the polling place. Another one of those southwestern Florida glasses of wine please!
Oh and here’s an added bonus- on the way back I watched the most wonderful film. “Thelma” is about a 93-year-old grandmother who is scammed out of $10,000 and her true story quest to get it back. Along with a can of Delta Airlines chardonnay it was the perfect ending to this eventful trip.
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Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation! read more →