Hats Off to Frank Buda, MD: World's Best Host for "Hats On" Easter Brunch!

Frank Buda is one of or the most generous guys I know (and, we share the same birthday and neither one of us is talking about what year!). Twice a year he hosts a big party for his friends of which he has many. We are so lucky to be on this invitation list. On Easter he always has an indoor/outdoor soiree in his historic Ansley Park (Atlanta) home. The Easter brunch features a hat contest with X-rated prizes. If you don't arrive in a hat at this party, one is issued to you at the front door. It's much better to wear your own!

 

The party consists of four parts. The first part is a greeting a the door where each guest is greeted by the host who always wears a different outfit. This year was the year of "Cowboy Frank." 

 

 

The host, Cowboy Frank and Susan

 

Part two is mingling and oogling at the hat creations. Some guests spend hours designing and making their hats. Some spend 15 minutes at Marshall's or TJ Maxx making a choice. Some hats are creative and beautiful; some tacky and some aren't worth mentioning.

 

 

Check out the hats! Note the color-coordinated shirts.

 

 

From left: Realtor Alan Hanratty, Alex Brown, Todd Benjamin and Sam Rhodes

 

 

You have to have very good posture to wear the hat on the left. He did. The other hat is good for rain or shine.

 

 

These guys preferred to bring their own Easter bunnies.

 

Part three is the buffet with choices of meats, cheese, salads and desserts all artfully displayed on the dining room table. Most of the people at this buffet are NOT on a "diet." 

 

 

CC filling his plate from the beautiful table. Look at that centerpiece! CC fits right into the color scheme as does the guy behind him.

 

Part four is the awarding of prizes for best hats at which time the x-rated gifts are handed out.

 

 

Waiting for the awards. (I thought the lady in the white dress should have won the Audrey Hepburn award. I also like the hat beside her--not CC).

 

 

Best Couple Hats! This is one of many awards.

 

We always leave saying Frank is the most generous man we know and we appreciate being included on the guest list. If we're lucky, we'll see some of these same folks on Christmas Eve.

 

We love you, Frank! Happy Trails to you until we meet again.......

 

 

Frank Buda, MD

 

The Invisible Diners: Us!

Had this evening not happened to us I would never have believed it. We'd heard about and wanted to go to Top Flr in Midtown, Atlanta for a long time. This was the night--our first and last visit.

 

We arrived on time at 8 and were seated quickly. Good. After waiting about 5 minutes and asking for a server, the menus arrived. Most of the wines were out of our price range (yes, we're frugal) so I ordered the best I could under the circumstances. CC had a beer. They arrived in good time. We ordered a salad and that arrived within a reasonable amount of time. When it arrived, we ordered our entrees and side dishes. That was about 8:25. That was the last we saw of any service staff at our table without flagging someone down.

 

At 9 PM we asked about our entrees from a guy with a clipboard (we'd already asked the waitress who told us they would be out in 5 minutes--10 minutes earlier). The clipboard guy said he'd check. After getting his attention again (he did not let us know what was happening after he "checked"-- we had to ask again). His said "there's been a glitch in the kitchen and I'll take care of it." About 9:30 (I'm not kidding), the entrees arrived (scallops for me; trout for CC). Mine was good, although not very hot. He thought his trout was "fishy" but we each ate every bite because we were quite hungry by now. The pearl barley dish was good, too.

 

Not having enough to eat, we ordered a dessert to share. After 10 minutes we asked another server, not ours, about our dessert. He said "they do take time." (We ordered a tart). Ten minutes after that, the dessert arrived, but not what we ordered. We ate part of it anyway. 

 

The check arrived (after asking for it). CC did tip; the clipboard guy did take off our entrees and a glass of wine. Did we see anyone on our way out? No, there was no one around. We left about 10 PM.

 

In retrospect, the evening was more like a battle than a pleasant experience. And, we kept saying, there was no one in obvious charge. Is that anyway to run a business?

 

 

 

Celebrating a Birthday in a Tent--Who Me?

No one could believe it when I said I wanted to go Glamping for my birthday this year. First, they said "what the heck is Glamping?" Then, after I explained they said "you've got to be kidding. You? Glamping?Have you lost your mind?" You see, Glamping is a combination of camping with a glamorous touch. You don't arrive and then put up a tent, like I hear some folks do. You arrive, and are escorted your "tent" and taught how to operate the "equipment."

 

Full disclosure: I'm not a camper, never having slept outdoors in my life. In other words, I'm not much of an outdoor girl, but these tents and the outdoors were different from our Girl Scout days.

 

The tents are about 10 by 12 feet, with walls, floor, en suite bathroom with shower, heat, coffee pot, and if you're lucky, a cat to sleep at the foot of your bed. Oh, did I mention, also comfy twin beds.

 

 

Our tent

 

 

The front porch

 

Day One: Our arrival was on Friday afternoon with plenty of time to gather in the ceramics studio of our host, an artist. It's kinda the "living room" for campers. The cozy room was furnished with a large sofa, multiple chairs and a big table. Right out the door was a huge fire pit, for later in the evening. Lisa brought music and we all (6) brought food and beverages to tide us over until dinner time.

 

After the fire pit was revved up and we had a few adult beverages, we sat around the fire and told war stories. (All girls will understand what consistes of a "war story" and we're not talking!) The scene was just perfect with mountains in the background and a huge meadow before us. Rather than risk life and limb for dinner out we opted for a pizza delivered to us. To end the evening, I carried one of the resident cats "home" with Lisa and me and the beautiful gray girl slept at my feet the whole night, a perfect companion (and foot warmer).

 

 

By the fire, but mIssing two of the six

 

Day two: We woke up and Lisa and I were frozen like logs. All you could see were our heads sticking out from under the covers. Our heater had run out of propane during the night. We were told at "orientation" that we were to call immediately if such a thing happened. Within a few minutes, help arrived and we were toasty warm. After a huge breakfast, we visited Blue Ridge, GA, a lovely town in the north Georgia mountains a few miles away. It was a girl-shopper's paradise. (We all agreed that no man we knew could have lasted more than 5 minutes in this town.) It was a day of touching and searching for the perfect prize. I won it (as far as I was concerned).....a St John dressy jacket....at a much reduced price. We all agreed it was perfect.

 

The town of BR has some respectable restaurants. When I say that, I mean restaurants that have good food and don't gouge tourists (like so many towns I could name and won't). You won't believe this, but we all ordered the same entree. Yes, we were a compatiple bunch.

 

 

Elaine treated us to lunch in Blue Ridge. (From left to right, Lisa, Bobbi, Margaret, Elizabeth, Susan and Elaine).

 

The big birthday dinner came later that evening and bountiful it was. The meal, along with a perfectly decadent birthday cake, made by Elizabeth, kept us all on a chocolate high for many days following. Bobbi brought French champagne, so we were in heaven. Naturally they had put those candles on the cake that won't go out as I huffed and puffed until I had help from the audience.

 

 

Dinner and Cake with the Owner and Hostess of the Glamping Grounds supervising

 

 

 

Birthday Girl:

 

Elizabeth, The Thoughtful, gave me this tiara and a wand to go with it. I granted many wishes. After all, what are friends for? Another dear friend (Margaret) gave everyone t-shirts that said "Sensational Susie Sisterhood." It made me cry.

 

 

Love the t-shirts! We're on about the fourth course by this time.

 

Following dinner, we once again experienced the fire pit. This time, I was led into the dark by the hostess who commanded I make a wish and then I was to release a fire-filled Chinese-like lantern. Into the sky the lantern floated up and down over and over until it disappeared into the distance. What a perfect ending to a wonderful weekend with special friends.

 

What I have to do now is figure out another out-of-character celebration. Sky-diving, anyone?

 

Glamping? We were at the Martyn House in Elijay, Georgia. We filled 3 of the 4 tents.

 

 

 

 

 

 

 

What! Me Bring Dessert?

Dear friends hosted a small New Year's Eve gathering at their downtown Atlanta high-rise condo. The hosts always do an outstanding job of creating a fun party with interesting guests, good food, lively music and great martinis and other beverages. For a previous party, they did all the food and beverages and had a bigger group. For the New Year's celebration, she decided that everyone would participate and bring some of the food. That was a good idea and fair. Good idea until she said to me, "bring dessert." I'm more of a main plate girl and not at all interested in appetizers (except to eat) or desserts (except to eat). We were going to a restaurant after appetizers and back to the condo for dessert, so I was cooked. No escape.

 

Of course, I stewed over this turn of events and made several suggestions of what to prepare to CC (my husband) that he didn't like. (Notice how easy it is to dislike if you don't have to produce? I noticed that, too.) The other couple was bringing appetizers, so how could I not step up to the plate and do my part. How?

 

Full Disclosure: You should know as a child, I was quite a dessert producer (and eater). My cakes were at least one half inch tall (rather than an inch or more) for a simple reason. I ate half the batter before it went into the oven. (We didn't worry about raw eggs then.) I even won a prize in elementary school for the best cake (I resisted the batter for that one). That was then. How could I rise above my anxiety? "Charge on," I said to myself.

 

Here's what I came up with. It had a really nice flavor. Might have been the dark rum?? Look for this cake in an upcoming 7-Day Menu Planner column.

 

 

Rum and Sour Cream Pound Cake with Walnuts

'Tis the Season

This time of year is when friends and groups gather to show off their fine cooking and come together to enjoy each other's company. Both of us belong to book clubs, each one with different personalities (just like the two of us!). Added to his book club festivities this year was a book exchange with orders by the hostess for each person to bring one "good" book. Someone wasn't very pleased to take home a Paula Deen cookbook last year since this person is not what you'd call a butter-baby but a serious reader!

 

We did our part with Richard Russo and Richard Ford books which my book club had read. I brought home "Freedom" which I've already read but, oh well, I can pass it on. He now has "Me Talk Pretty One Day." We'll see where that leads. Now, to the important part: food.

 

 

By far the prettiest dish (and quite good) was Metty's Paella.

 

 

Lynda slaved over a hot oven (she told us) to make these delicious Roasted Vegetables

 

 

Diane won the chopping award for her Salad.

 

 

I contributed the Pork Tenderloins.

 

Part of the spread which also included a Squash Casserole and Baked Ziti. Desserts were hiding elsewhere.

Taste of Atlanta

What a glorious weekend for this stuff-your-face, cooking-demo, entertainment event. We live right next door to the the festival which causes some inconvenience on our part...especially the Friday night loud music, but enough about me.

 

Our passes entitled us to 10 food tickets each (you can buy more to extend your gluttony). The food samples are "charged" at 1, 2 and 3 tickets, so in order to stay within budget, you have to select carefully. The strategy is to get good "free" samples first. Luckily, a bite of smoked chicken was near the entrance, a first taste for me.

 

 

Set-up and before the masses arrived -- taken from our balcony.

 

 

Throngs of very hungry people arrived on Saturday. There was so much smoke from grills that you would have thought the place was on fire.

 

 

My first "paid" sample. It was a generous portion of grits with bacon, cheese and a poached egg from Rosebud restaurant.

 

 

Rosebud Restaurant, a chef-owned place.

 

 

Our next taste from Bocado.

 

 

Chef and owner, Todd Ginsberg of Bocado. The chef used leg of lamb, cooked and then ground for the chili. No wonder it was good.

 

 

How about a Puffy Taco? I chose chicken and ate it before I took a picture. Ooooppps.

 

 

Way, way too salty. Unfortunately, chefs often oversalt.

 

 

Aetna sponsored a healthy cooking contest. I didn't taste any of the food but I hope they didn't overdo the salt.

 

PS: Whole Foods offers less sodium, no sugar added prepared soups and other items in their stores. If you don't see them, I was told to ask. We tasted two flavors; both were good.

 

Family Fun in the NC Mountains

It had been a year plus since our trip to the Highlands, NC area. This time it was with our Dallas,Texas, family. Unless you've been living under a rock, you know what the weather has been in Dallas and other parts of Texas and Oklahoma this summer. Needless to say, CC's brother and wife were happy to be in 70 degree weather, as were we. They took full advantage of hiking in the mountains. I took full advantage of the huge deck, the rocking chairs, lush trees and birds enjoying the mountains with us.

 

The cabin and surroundings were so pleasant that we ate "in" every night. CC was the grill maestro and showed his Boy Scout skills at building a charcoal fire. (In the city we use a gas grill). Menu planning was somewhat limited. We grilled salmon the first night and enjoyed it with risotto that I had schlepped from home.

 

 

The grill master

 

 

 

Another night we had burgers.

 

 

Ready to be dressed.

 

 

These were the best tomatoes I've eaten since my father used to send them to me via UPS from his garden in Virginia. These came from Ingles supermarket in Clayton, GA. They were heirloom babies and were they good!

 

 

Our only meal out was at Wild Thymes Gourmet in Highlands. I had a Black Bean Burger with more tomatoes. I do love them. The salad was butter beans, onions and more tomatoes.

 

Eating, hiking, mountain air, chirping birds and family-togetherness made for a wonderful week.

The Great American Bake Sale - Help Feed Hungry Children

The organization, Share Our Strength wants to eliminate hungry children in America. Hungry children are one of the primary targets of the organization. One in 4 children wakes up everyday not knowing if they will have enough to eat. Most of us can't imagine such a thing. The Great American Bake Sale is one way to help put food on those children's plates. All over America, individuals and organizations contributed baked items to sell to support this worthy cause. All proceeds benefit Share Our Strength and their work to help the nearly 1 in 4 children in American that struggle with hunger. 
  

 

Amy Crowell, Director, Great American Bake Sale and a Les Dames member, along with her mom and sons

 

The Atlanta chapter of Les Dames d'Escoffier along with friends offered their services and baked goods to help raise money. I didn't bake, but worked during the sale. (And, it wasn't easy keeping my hands out of the "cookie jar.") We raised a respectable amount for our first time hosting the sale.

 

A collection of pound cakes that were donated

 

 

 

A professionally prepared tart by one of the pastry chef Dames

 

Singing "Happy Birthday" to Kay Goodwin on Her 93rd Birthday (and testing a couple of recipes)

Air travel and all of its hassles doesn't get in the way of Kay Goodwin having a good time. Kay's from Austin, Texas, and traveled from her home to visit Atlanta and her daughter, Bobbi. We're often lucky to see Kay when she visits, althought Kay and her daughter have many things to do while she's here. Kay's no sit-around-and-wait-on me-kind-of-girl. She's action-oriented!

 

Since she was in Atlanta close to her birthday, what better thing to do than have a party! I can't say my birthday cake was any prize-winner, but it's the thought that counts I always say. (Disclosure: I was on the phone when the bell rang to pull the cake out of the oven. Too bad I didn't hear that bell! We'll just say that the ice cream softened it a bit and the guests were too polite to say otherwise! My lips are sealed).

 

The menu was assorted Appetizers, Chili-Rubbed Pork Tenderloin (I made the rub), Mediterranean Herb-Seasoned Potato Salad, Edamame, Red Pepper and Ginger Salad, Fresh Buttered Zucchini, Rolls, Chocolate Cake (with pink candles and sprinkles) and Ice Cream. Most of the work was ahead of time but when the guests arrived, all I had to do was roast the tenderloin and microwave the squash. That's the way I like to entertain.

 

 

The Birthday Girl, Kay Goodwin, who graduated from Ohio State with a degree in Home Economics.

 

 

Bobbi Goodwin, Kay's daughter and our good friend.

 

 

The hostess (and cook) and Kay ready for dinner.

 

 

Mediterranean Herb Potato Salad

 

 

Edamame, Red Pepper and Ginger Salad (The Essential Guide to Healthy Healing Foods by Victoria Retelny, RD).

 

 

The Grand Finale (note the smoke)! Just a couple of candles remained lit. 

 

Testing: Nutty Meatloaf from "Essential Guide to Healthy Healing Foods"

After a hiatus from my blog (pure laziness + vacation) I decided I'd better get busy and let you know I'm still here, testing recipes. (Since we "spoke" I've completed 16 years of writing the "7-Day Menu Planner" which is about 5840 dinners. Sometimes, I'd rather eat out!)

 

Last night I tried Nutty Meatloaf from a new book, " The Essential Guide to Healthy Healing Foods" by Victoria Retelny, RD, LDN with JoAnn Milivojevic. The recipes are simple and the two I've tried have been worth the effort. The book is packed with sound nutrition information and a generous number of recipes. We both enjoyed this meatloaf last night (you could use very lean beef). I upped the fresh basil and the walnuts, knowing we like both falvors and I had fresh basil on hand. (When fresh herbs are not so available as they are now (August), I'd use dried to save money.) For me, it's hard to resist any meatloaf and meatloaf demands mashed potatoes, my favorite potatoes (next to French fries). It was one side dish. Fresh zucchini is always easy, as is a mixed green salad so, I added both along side. It was a good meal and easy, too.

 

The recipe will appear in my column, the week of October 16, 2011.

 

 

Nutty Meatloaf with Mashed Potatoes and Fresh Zucchini