Freshly Squeezed

I'm not really a fan of mimosas. I'd rather take it straight. But this weekend Greg squeezed half of a minneola tangelo into our glasses and it was the perfect bit of fresh sweetness for a brunch cocktail. For a party I want to put out a bucket of citrus halves and let guests squeeze their own juice of choice to enjoy with their champagne.

Le petit deviled egg...tres chic

I am drawn to quail eggs. They are so adorable and I always want to buy them when I see them in their little crates. But what to do with the little guys? Well for easter, I did deviled quail eggs. Tip: hard boil your quail eggs in half water/half white vinegar and they'll be way easier to peel. The little labors of love are a fun twist on the classic but save the idea for a small crowd!

A trinket for my basket

My friend Deirdre created Candy Shop Vintage and sells charming and glamorous vintage jewelry. I have been coveting this hand painted egg necklace (being the Easter lover that I am) and just received it in the mail from Charleston!! Check out her website as it is a perfect source for Easter Baskets and all gifts for girlfriends, sisters and moms. Thank you Deirdre...I am sure to be the hostess with the mostess tomorrow wearing my lovely egg.

I have a crush on Jamie...

Jamie Oliver's Food Revolution is amazing television. I mean, Alice just may be the best tv villain of all time. I'm inspired to make a Jamie dinner each week for Friday's viewing. If you haven't watched, you can catch up on all episodes at abc.com and read more on Jamie's website. (and get simple and tasty recipes) Last night I swapped English peas for the asparagus in Jamie's risotto recipe and used meyor lemons. All was delicious.

The Menu

Spicy mixed greens with cucumber, shallots, and a mustard vinaigrette

Jamie's Fish Cakes with a touch of dill

Jamie's pea, mint and lemon risotto

Lemon Souffles with blueberry compote

Greg's Minty Vodka Cocktails

Cakebread Chardonay

Jemima Puddle Duck

Growing up we always had an Easter tree decorated with the same ornaments: glittery chicks and bunnies. This year I simply stuck a few flowering apple tree branches into a vase and decorated with some of last year's eggs which Amy wrapped in fabric scraps. Very exciting that we used plastic eggs that didn't rot throughout the year! I live for traditions and putting up my 'tree' reminds me of all my childhood Easter memories: hunting for my basket which always featured a Beatrix Potter book and stuffed animal, the year my little brother and I discovered live bunnies on the hunt, stuffing my face with deviled eggs and eating a lamb dinner with the Brodie family. Getting excited for Sunday...

Thank you nature...

I have to admit...I've been nervous about Easter eggs. I'm not the craftiest girl on the block so I was jump-up-and-down thrilled when I stumbled upon these beauties at the Santa Monica Farmer's Market this morning. The combination of turkey, guineafowl and duck eggs are varied in shape and color and will make lovely Easter decorations. So, this year, I don't have to humiliate myself with trying a fancy Martha Stewart decorating technique and ending up with little kid results.

If you want to get really inspired with your eggs, check out the Blessing girls' amazing creations at bbbcraft.blogspot.com

Gifts of Spring Keep On Giving

This weekend I threw an especially special party! On Saturday a group of friends came over to help me prepare a meal for 80 women at the Downtown Women's Center which we served on Sunday morning. Saturday was basically an open house where friends stopped by to do some chopping, stirring, a baking project, have a glass of wine...or you can be hard core like Julianna who prepped 20 pounds of sweet potatoes for hash, caramelized 10 onions, made a dressing with a quart of buttermilk and created three desserts!! It's an awesome reason to get together, catch up and have fun while helping others. My goal is to serve food that is as delicious and fresh as what I would serve at any of my parties. In the past we've pleased the crowd with pulled pork, five cheese macaroni and cheese, twice baked potatoes and Christmas ham. But I've also been struck by the appreciation for all that is fresh. Last summer the women loved a salad of juicy watermelon, tomatoes, basil, cilantro and a balsamic vinaigrette which I had been really nervous about serving. And this weekend I created a menu inspired by all of the spring vegetables in the farmer's markets. Again, I was nervous. Frittatas with asparagus and leeks? Goat cheese? Strawberries with onions? All of the veggies were full of love and flavor and the women flipped for it, especially the carrot cake muffins made with whole wheat flour and sweetened with applesauce. And if the strawberries are as good where you are as they are in LA right now, you HAVE TO make Martha Stewart's Strawberry Shortcake Cookies. I can't wait to make them into an ice cream sandwich for a summer BBQ!!!

The Menu

Spring Frittatas with ham, roasted asparagus, red peppers, leeks and chives

Sweet Potato Hash with caramelized onions and sweet yellow peppers with green onions

English Peas with goat cheese, mint and basil walnut pesto

Strawberry Salad with romaine, red onions and poppyseed buttermilk dressing

Carrot Muffins with lemon cream cheese icing

Strawberry Shortcake Cookies

Coconut Pecan Blondies

Oatmeal Raisin Chocolate Chip Bars

THANK YOU Julianna, Ahna, Chloe, Scottie, Jonathan, Mary, Greg and Ben. You guys are amazing!!!