Ding Dong!

Happy Halloween! My favorite day of the year has arrived. If you live in an area where trick-or-treaters visit, tonight is the night. Here are a few last minute ideas for this evening.

To add a classic and autumnal touch to your front porch, float apples in a metal wash tub or bucket. Add some floating candles or tea lights in a rounded-bottom tea light holder that floats among the apples. This takes me back to the days of "bobbing for apples".

Add some dried corn stalks on each side of your door among your pumpkins and jack-o-lanterns. They give the area your candy-seeking visitors see most some added texture and height.

Play a Halloween sound effects CD or tape on a portable radio or iPod dock to make the approach to the door unnerving. Tuck a fog machine on a timer out of sight at one end of your porch. The low fog will creep along the floor. One final thing...stock up on the candy. You don't want to be the receiving end of a trick tonight!

Autumn Bounty

You already know autumn is my favorite time of year so it is a no-brainer that I also love the bounty of vegetables the season produces. Seasonal eating is not only less expensive, but it also provides the freshest, most tasty foods available.

Apples, pears and figs of all types are in season now. Whether you eat them whole or slice and bake them in a pie or other pastry delicacy they are delicious. Apples also are great baked or stewed served with pork. Sliced figs make a beautiful garnish for all types of recipes.

Root vegetables like potatoes, parsnips, carrots and onions are so satisfying roasted together or separately with a little olive oil, salt and pepper and a maple syrup drizzle. Pumpkins and squashes are amazing roasted as a side or pureed into a creamy soup.

Crispy green vegetables such as broccoli, cabbage, brussels sprouts and celery are ideal in salads, as sides dishes or used together as ingredients for soups. Nature's bounty is now at its best....make the most of it!

Its A Sleeper

Have you ever stayed at a luxury hotel or resort and did not want to get out of bed? Chances are the mattress and bedding were holding on to you, keeping you surrounded by comfort. Recreating that feeling at home is not that difficult.

Spend your dollars on a high-quality mattress to support you while you sleep. You should not have to replace it again for 10-20 years depending on the brand. I really love the new memory foam-type mattresses. They are really comfortable and cradle your body in luxury. Next, cover your mattress with a padded cover. It can be easily removed for cleaning and will prolong the life of your mattress.

You may notice when you stay in a hotel that the sheets are probably white. I love crisp, white sheets with at least a 250 or more thread count. If you live in a colder climate, a thick down comforter will keep you warm on the chilly nights. In the summer or if you live in a warmer area, a down blanket will be sufficient. Both are very plush and surround your body with naturally insulating feathers. No matter which you choose, place inside of a duvet cover to provide a decorative touch and keep the comforter or blanket clean.

I prefer a firm pillow for sleeping to support my neck. In addition, I like to make the bed with standing European pillows in the back, my sleeping pillows in the middle and a decorative bolster pillow out front with the comforter or blanket turned down to expose some of the sheets. The next time you need a vacation, invest that money into your bed, close the bedroom door and relax!

Feeding the Progressive Party

A good friend of mine from St. Louis emailed me yesterday. He and his partner have a beautiful 3-story, 19th century, Victorian row house. They have spent years restoring and decorating it back to its original and historical grandeur.

Whenever they have parties, people always want to tour the entire house so they decided to have a progressive dinner party. Normally, a progressive party starts with one course at one house and then the group moves to another house for each progressive course. In their case, they will move from room to room in the house. Since they really won't be able to sit down to eat at a table in each room, he contacted me for ideas of what and how to serve each course.

My suggestion was to start in the parlor closest to the front door and serve drinks and some appetizers like crostini with different toppings (sliced Roma tomato/mozzarella/basil and some sort of cheese spread topped with a shrimp) . Next, the guests will move to the library to enjoy a stationary salad crudités (vegetable display) with a couple of dressings for dips. As the guests move upstairs, serve individual hot or cold soup "sips" in shot glasses or coffee mugs served from a tray in the bedroom.

For the main course, set up a pasta station to order in the dining room. Get a couple of hot plates and offer penne and farfalle pastas, a red and a white sauce, meatballs, grilled chicken, peppers, grated cheese, etc. Everything can be precooked and people can select what they want in the entree. You can warm it up in an omelet pan on the hot plate.

Another option would be to do a carving station of ham, turkey or beef and serve with rolls and condiments to make little sandwiches. As a side, set up a mashed potato martini bar featuring mashed red and sweet potatoes in crock pots or chaffing dishes with a selection of butter, sour cream, cheese, chives, bacon, cinnamon sugar, honey butter and pecans. Scoop out their choice of potatoes into the martini glass and let them pick their toppings themselves.

For the conclusion of a great evening, set up a display of mini desserts, coffee and cordials in the kitchen, where the tour ends. Their progressive dinner party really sounds like fun. I think I am going to jump on a jet and join them!

Trick-or-Treat

Halloween and trick-or-treaters will be knocking on your door in just a couple o'eves. Unless you are fond of cracked eggs on your windows and toilet paper streamers in your trees, you had better get the candy ready. Of course you can always get a big bowl and dole out the candy by hand, but why not make it a little more ghastly for the ghost and goblins rap, tap, tapping upon your chamber door and give them a "hand?"

Small envelope-style bags with Halloween scenes are one option. For something a little more spooky, buy a box of rubber gloves from the pharmacy. Place large Toostie Rolls or Smarties candy in each finger of the glove. Fill the palm area with your other favorite candy. Twist the opening of the glove and tie with a narrow Halloween ribbon. Your trick-or-treeters will get a shock and it will will be easy for you to quickly toss the "hand" into their pumpkin basket.

Be A Barista

There is nothing like starting your day with a big mug of hot coffee. With national chains like Starbucks and local coffee houses as well, its very easy to quickly stop in and pick up a cup of Joe. The only problem is, it can be really expensive. At $4 a cup, you could potentially save over $1000 a year by making your own at home.

Start with a great roasted whole bean variety. Watch your favorite supermarket sale paper and stock up when they run a buy one, get one free deal. Invest in a good quality coffee bean grinder and process your own beans fresh when you are ready to brew. Most home coffee makers now have a programmable feature so your warm cup of morning joy can be ready as soon as you roll out of bed.

If you like the fancy coffee flavors available at your favorite java shop, try flavored creamers like French vanilla, mocha or one of the other many flavors available. Making your own coffee at home will save you a stop in the morning and some cash as well!

A Tawdry Tale

One of my favorite quick and inexpensive meals is my version of pasta puttanesca. Legend has it that prostitutes in bordellos in Italy would make this dish between customers since it was cheap, quick and easy. These "ladies of the evening" were only allowed to go to the market for fresh ingredients once a week, so everything needed could be kept on hand. Also, the wonderful smell of the sauce would entice customers to their door.

To make my version, heat a handful of whole peeled garlic cloves in a large saute pan until they caramelize slightly. Add one 14.5oz. canned of diced tomatoes with basil, garlic and oregano. When the sauce starts to boil slightly, add a heaping tablespoon of dried Italian seasoning and about a teaspoon of crushed red pepper and mix well. Throw in a small handful of Kalamata olives and two tablespoons of capers. Reduce heat to low, cover and simmer about 10 minutes.

Prepare a half pound of thin spaghetti or angel hair pasta. Drain and toss with thickened sauce. Top with grated Parmesan cheese. Enjoy this dish as a vegetarian meal or add some sauteed or grilled Italian seasoned chicken breast or tenderloins. Today, you don't have to compromise your values to enjoy this "spicy" dish!

It's Organic, Baby!

There is a lot of confusion as to what organic means. Most people see the word and automatically think "healthy." But are cookies made with organic flour and organic sugar the new health food?

Growing food organically means that there were no chemical fertilizers or pesticides used in the cultivation of that particular plant and its fruit. Organic farming has a lot more to do with protecting the environment (which is a good thing) than making one tomato more healthier than another tomato.

Granted, we should avoid chemicals in our food as much as possible, but nature has a way of helping us deal with this by providing thick skins on vegetables and fruit. When you buy organic produce, pick items with very thin skins like tomatoes and grapes or the ones like potatoes when you eat the peel.

If you are simply buying organic for your health, be smart and spend the extra money where it might actually benefit you. As organic farming becomes more standard practice, the price will be comparable with traditional farming methods, saving us money, helping us stay healthy and save the Earth!

Time For Haystacks

Even though I love to bake, I usually pick up my bite-sized sweets from the bakery for my parties. I do like to make at least one of the desserts I serve, so today, in preparation for my Halloween cocktail party on Sunday, I made Butterscotch Haystack candy. My mom used to make them when I was a kid every autumn, without fail.

They are so rich and delicious and so quick and easy to make. They are crunchy, salty and sweet.....Yum! All you need is:

2 (12oz.) bags of butterscotch morsels
1 (6oz.) bag of chow mein noodles
2 cups dry roasted peanuts

Melt the bags of butterscotch morsels in the microwave in a large glass bowl for 1 and 1/2 minutes. Stir the melted morsels with a spatula. Add the chow mein noodles and peanuts. Mix well. With a soup spoon, scoop out the "haystacks" onto a cookie sheet lined with waxed paper. Allow to cool for 30 minutes and store in an airtight container with waxed paper between the layers of candy. This recipe makes about 36-48 depending on the size.

Try these sweets at your next party and take the credit for your "homemade"desserts!

Put Your House on Stage

Home staging, or preparing your house or condo for showing to Realtors and potential buyers, has become a standard practice in the real estate industry.

Whether you take on a staging process yourself or hire a professional, the process starts with decluttering. Personal styles that are too specific and family pictures need to be removed. When you put your home on the market, it no longer belongs to you. In order to appeal to the most potential buyers, someone touring your home must be able to see themselves and their belongings in the space.

After you have packed away your thimble collection and Aunt Ruby's photograph, consider the arrangement and amount of furniture in each room. You may need to simplify the configuration of your dining room, living room or bedrooms to make the traffic flow easier and the rooms feel larger. Either store these pieces in your garage, move them to your new home (if available) or rent a storage unit until your home sells.

When staging a home, you are actually selling a lifestyle to potential buyers. While your house should be neutralized, you do need to make it warm and inviting with color. Walls and furniture should be warm, modern and neutral but take the opportunity to add a splash of color and interest with accessories. Live plants and the proper lighting also is a very important finishing touch. With just a few minor adjustments and a little creativity, your house will sell quickly, even in a sluggish market.

Let's Make It Last

It is always a good idea to bring life and warmth into your home with nature, but fresh flowers can get expensive and don't last very long. Lilies, roses and other exotics are ideal for special occasions but it is also nice to have something around everyday.

Obviously, houseplants will last for months or even years if they receive proper care. One tip, as Joan Crawford might have said, "No more fake plants....ever!" Artificial flowers and plants do not add any life or energy to your space and just end up a dusty mess.

If you want more than the green foliage that most house plants provide, try orchids. Orchids are available with blooms in an array of many beautiful colors, will bloom for 4-6 weeks and will bloom again if placed outdoors in tropical climates or in a greenhouse. Some nurseries even have orchid programs that care for your plants in the optimal conditions until they bloom again. Buy several plants and rotate them out throughout the year as they bloom.

In lieu of cut stems, bowls or other containers of fruit or vegetables can provide a lovely centerpiece for your coffee or dining table. Artichokes in the spring, limes in the summer, apples in the fall and oranges in the winter provide a seasonal "punch" of color. When you tire of the centerpiece, you can give it a second life by eating it!

Pantry Basics

Making a quick, delicious, inexpensive and healthy meal is super easy when you have a properly stocked pantry.

You should always buy in bulk and have the following liquids on hand for cooking and quick dressings:
1. extra virgin olive oil
2. white wine vinegar
3. red wine vinegar
4. balsamic vinegar
5. apple cider vinegar
6. low-sodium chicken broth
7. vegetable oil (such as peanut or canola)

Dried spices and seasonings add pizazz to fresh ingredients:
1. finely ground and coarsely ground sea salt
2. whole peppercorns in a pepper mill
3. seasoned salt
4. Montreal steak seasoning
5. Italian seasoning
6. Old Bay seasoning
7. crushed red pepper

Jars and containers of condiments for that finishing touch or ingredients in other dishes:
1. Worcestershire sauce
2. hot sauce
3. prepared horseradish
4. ketchup
5. yellow mustard
6. spicy or deli mustard
7. honey or agave nectar
8. butter or a butter substitute like Smart Balance
9. low calorie mayonnaise
10. whole peeled garlic cloves
11. minced garlic
12. low sodium soy sauce
13. capers
14. whole green and Kalamata olives

It is also a good idea to keep frozen chicken breasts or tenderloins in the freezer. Buy them individually frozen in a zip bag and you can prepare them quickly without thawing. Whole wheat pasta in different varieties as well as seasoned, crushed canned tomatoes also make last minute meals just minutes work. You will find that you use these items mentioned over and over again so stock up and get cooking!

Save it, Sally!

Saving energy is more important now than ever. Cutting your budget and doing your part to conserve and save the environment can be accomplished by taking just a few simple steps.

First, a programmable thermostat can keep you warm or cool when you're home and not waste power when you are on the go. Set your thermostat when home to 78 when you use the AC and 68-70 when you need the heat.

Use dimmers and timers on lamps and other lighting. Dimmers reduce the amount of energy used and timers provide light just when it is needed without having to return home to a dark house.

Tankless hot water heaters provide never ending steaming water on demand without constantly heating and reheating stored water that is not needed. The new tankless models take up a tiny amount of space (about the size of a loaf of bread) and are now priced about the same as traditional water heaters.

Unplug countertop appliances, computers, TVs, iPod docks, phone chargers and other energy-eating devices when not in use. Even when these items are turned off but plugged in to an electrical outlet, they continue to gobble up energy and your money.

It may take you a week or two to get into the habit of conserving energy, but it will easily become a money saving habit in just a short amount of time!

House Guests & Entertaining

No matter if you are hosting guests for a few hours or overnight, its all in the details. When I have the opportunity to entertain smaller groups or house guests for a night or two, I always take advantage of the opportunity to pull out the stops on the "little things."

When having company over for dinner, always chill salad plates and glasses for beer, martinis or Champagne. Warm your dinner plates in the oven on low before serving your entree. Its always nice to have some fresh flowers in the house when you have people over. Make sure your lamps and lights are on dimmers and plenty of candles are lit throughout the public spaces in your home. Place a scented candle in the bathroom. Everyone always looks better by candlelight!

If you have a guestroom, make sure the mattress is comfortable and the sheets and duvets are clean, soft and plush. I like to add a little bit of nature on the bedside table with simple stems of a single flower in a vase. Keep a folding luggage stand in the closet so your guests don't have to work out of a suitcase on the floor.

Its also a good idea to set out a water carafe and glass or bottled water just before bedtime. Make sure the bathroom is stocked with fresh, fluffy towels for your guests' use. I always have a couple of extra bathrobes available for them during their visit. Always serve breakfast to your overnight guests the morning after their first evening with you.

Keeping your guests relaxed and comfortable makes their stay more enjoyable for everyone. When it is your turn to visit, I'm sure they will return the favor!

MMMMM….ketchup!

I am in love with ketchup. I buy it in bulk. In addition to letting my occasional fries swim freely in this delicacy, I like to keep it and a few other basics on hand in the refrigerator that can be mixed up at the last minute into salad dressings or sauces.

First, I like to make an easy barbeque/Heinz 57 type sauce that I use as a dipping sauce for chicken, as a base for BBQ chicken pizza and as a condiment for broiled steaks. For each serving, combine 2 tablespoons of ketchup, 1 teaspoon of apple cider vinegar and 1 teaspoon of Worcestershire sauce. Its tangy and delicious!

Next, I love cocktail sauce on shrimp, scallops and even my scrambled eggs. Making it at home is much less expensive and is at its freshest when your ready to enjoy. Mix 2 tablespoons ketchup with a teaspoon each of sweet pickle relish, prepared horseradish and Worcestershire sauce. Mix well.

One more ingredient to cocktail sauce and you have a great salad dressing with a kick…1000 Island. Mix your prepared cocktail sauce with 2 tablespoons of a mayo substitute like Smart Beat nonfat mayo. Not only is it nonfat but it only adds 10 calories per tablespoon. I think I will have a wedge salad for lunch!

What Ever Happened to Manners?

In a world of text messaging, email and PDAs we seem to have lost our manners when we actually interact with one another. Being brought up in the South, I guess I got a double dose of training when it comes to being nice to people. Today I offer you a review of some basics…do what you will with them.

1. Say “please and thank you” when you ask for or someone gives you something.
2. Restaurant servers aren’t your servants…be polite and tip 20% of the total bill.
3. When you enter or exit a door that closes automatically, hold the door for the person behind you.
4. Refer to people who are your senior as “sir or ma’am” unless you are on a first-name basis with them or they tell you otherwise.
5. Always open the car door and pull out the chair for ladies (for romantic male/male or female/female situations, if you invited them out you open the door and pull out their chair).
6. When you invite someone out to dinner, pick up the tab.
7. Always ask visitors to your home if they would like a beverage (and a snack) as soon as they arrive.
8. Donate your time and money to your favorite charity.
9. When you are in a crowded area, give up your seat to someone else who needs it more.
10. Don’t text, email or talk on your cell phone when you are out to dinner with friends or family.
11. Don’t tailgate when driving.
12. Let someone with one or two items ahead of you at the checkout when you have a buggy full of stuff.
13. RSVP in a timely manner to all invitations to parties, events, etc.
14. Send a thank you note or email for all gifts and favors you receive.
15. Say "excuse me" when you bump into someone.

Maybe I’m just a little old fashioned but I think its our duty as humans to be just a little bit kinder to each other. Karma will thank you!

Steakhouse Chic

Time for another quick and easy dinner party menu. Eating out at a really nice steakhouse can easily run you $100 or more a person with drinks and tip. Making a classic steakhouse menu at home could not be simpler. After all, what's easier to prepare than steak and potatoes, right?

As your guest arrive, serve a classic gin or vodka martini with blue cheese stuffed olives. I like to set the table simply with a crisp white tablecloth, a full silverware setting for each course, a wine and water glass and a simple candle centerpiece. For a first course, a simple Caesar salad or sliced, ripe tomatoes with blue cheese dressing and crumbles set the tone for the decedent evening ahead. Offer cracked pepper when you serve the salad.

You can actually find USDA Prime steaks at better supermarkets and even wholesale club stores. USDA Prime is the best cut of meat available and only accounts for 2% of beef produced in the USA. I prefer the bone-in ribeye but other options include a NY strip, a Porterhouse (a combo of a NY strip and Filet Mignon) or a boneless ribeye. Season each side with seasoned salt or Montreal Steak Seasoning and grill outdoors or broil in the oven on a cast iron grill pan about 3-4 minutes per side for medium-rare.

For classic accompaniments, bake some large Idaho potatoes, scoop out the inside and reserve for mashed potatoes for another day. Brush the skins with olive oil, salt and pepper and bake again until crisp. Serve with butter, sour cream and fresh chives. Sauteed green beans with garlic or prepared creamed spinach from the deli round out the main course. I like to serve the steaks on individual dinner plates and pass around the side dishes family style.

A tasty cheesecake from your favorite bakery is an easy option for dessert. Pair your menu with a robust red wine from California or the Pacific Northwest. This menu is not for those watching their waistline, but a little "excess" once in awhile never hurt anybody!

Halloween Music Play List

My Halloween cocktail party is just around the corner. Music is a very important part of any event. That along with lighting sets the mood. I always have plenty of candles and usually choreograph every minute of music, even if it is only in the background, for dinners and parties I plan.

Halloween lets me be more creative and combine types of music that otherwise wouldn't fit together. I usually start the play list on my iPod with classical music and let the tempo grow to classics, pop and dance music as the crowd grows and the spirits flow. I even subtlety mix music that is not overtly spooky or intended for Halloween but mentions the devil, magic or some other word that reminds you of the holiday.

Some classical music great for Halloween include:
"Night on Bald Mountain"
"Ride Of The Valkyries from Die Walkure"
"Funeral March of a Marionette"
Bach's "Toccata & Fugue In D Minor"

Modern classics provide a nice transition to more uptempo music to come. Some that I have included on my play list every year include:
"Hall of the Mountain King" by Mannheim Steamroller
"Witchy Woman" by the Eagles
"Magic" by Olivia Newton-John
"Werewolves Of London" by Warren Zevon
"Rapture" by Blondie
"Very Superstitious" by Stevie Wonder
"Spiderwebs" by No Doubt
"The Time Warp" from The Rocky Horror Picture Show
"Ghostbusters" by Ray Parker, Jr.
"Thriller" by Michael Jackson

Of course any song by Marilyn Manson or Rob Zombie fit perfectly. Making the list a little more interesting are other campy Halloween standards like:
"The Adams Family" Theme
"The Munsters" Theme
"The Monster Mash" by Boris Pickett

This year I have also added more recent music including:
"Shewolf" by Shakira
"The Devil Wouldn't Recognize You" by Madonna
"Bad Things - Theme to True Blood" by Jace Everett
"Disturbia" by Rhianna

I can now check music off my "to do" list as I finalize details for the party. If only every aspect of party planning could be that fun and easy!

Dinner Party Clubs

Autumn stirs my need to host dinner and cocktail parties. It made me think yesterday about a club I started several years ago that lasted for over two years...the "supper club."

I started our group with the first dinner party and some coworkers. There was a base of 8 people and when it was your turn to host, you could invite two more guests for a total of 10, if you wished. Since I was single, I would invite a different friend each time as my "date." Kristi and her husband Shane was the second host. Debbie and her best friend Robin would switch hosting every time it was their turn. Helen (since she was also single ) and her best gay boyfriend Jarrett rounded out the 4th "couple."

For the first year, when it was my turn, I would take care of everything. To begin, a theme was selected. Some of the themes we enjoyed were a Haunted Dinner, an Italian Feast of St. Valentines, a Rare Asian Snowfall, French Bistro, a Spa Dinner, a Pajama Party, a Cowboy Dinner, Jazzy January, Mardi Gras and other interesting themes.

Once a theme was selected, invitations were sent out to the members to inform them of the date and theme. Appetizers and a signature cocktail were served as everyone arrived. Next a soup course, salad course, entree, dessert and wine were served throughout the evening. The space for the dinner party was also decorated to fit the theme and sometimes we even wore costumes.

The second year, the host picked the theme, served the drinks and entree. Everything else was rotated each month. One "couple" brought the appetizers, another either a soup or salad, and the 4th "couple" provided the dessert. It made things a little easier on the host.

After a break of a few years, I think it is time to revive the club...any takers?

In A Pinch

Sometimes you may have company on the way over and you simply just don't have the time or money to buy all the specialty products you need to do a specific job. Take for example, a stain on a light colored carpet and no carpet cleaner spray... I learned from my days in the hotel industry that a great substitute is glass cleaner. Spray the glass cleaner on the stain until well saturated. With a small, clean brush lightly scrub the stain in circles. The glass cleaner takes the stain away and the alcohol drys quickly. Vacuum area when completely dry.

A professional-style home steam machine is a wonderful tool to freshen drapes or clothes from the dry cleaners that have hung in the closet for just a bit too long. You can even cut your ironing time if you pull your clothes from the dryer while still warm and run the steamer over them after placing on a hanger.

If you only steam vegetables like broccoli, cauliflower or asparagus once in awhile don't invest in a steamer basket that you have to store when not using. Rather, turn ramekins or other ovenproof pieces upside down in a large stockpot. Fill water level just below ramekins. Cover and turn heat to high. When water boils, turn down heat to medium, add vegetables and cover. Steam until al dente.

That vase of flowers in the living room past its prime? Just step outside and find long stems of lush green hedges, flowering limbs or just a bunch of beautiful bare branches. They are a beautiful and free way to bring a little nature indoors.

Kitchen Essentials Part II

Yesterday's blog focused on tools needed to prepare daily meals and the occasional dinner party with friends. Today's list covers the essentials of plating up and serving the fabulous meals you can now make at home.

1. White dinnerware set including dinner plates, salad/dessert plates, cereal/soup bowls and mugs (I like to stock all white or clear glass pieces that can be used for any season or theme; you can also add pieces as you need them from any store or line and they will work together)

2. A large and small white serving platter

3. 3-4 various sizes of serving bowls in white and a sauce boat with under plate

4. Stainless steel fork and spoon salad serving set, serving spoon, slotted serving spoon, meat fork and sugar or sauce spoon

5. A set of 8 ramekins for individual desserts, casseroles or sides of sauce

6. A good-quality steak knife set for 8

7. Silverware for at least 8 people including dinner and salad forks (I like the same size for both so you can use all 16 when you have large groups for buffet meals), teaspoons, soup spoons and dinner knives

8. At least a 12 piece each set of water/tea glasses, rocks/juice glasses, all-purpose wine glasses, martini glasses and Champagne glasses

9. A stainless steal salt and pepper mill

10. Electric coffee maker with insulated pot and coffee bean grinder

Now you are all set with the basics for preparing and serving home cooked meals made with love. Stay tuned in the coming days for stocking basic menu ingredients that you should always have on hand. By picking up a couple of fresh items at the last minute, you can always make dinners quick and delicious!

Kitchen Essentials Part I

Cooking at home is a healthy and economical way to eat. Not only can you control everything in food you prepare, but you can also eat for a fraction of the cost of takeout. Having a well equipment kitchen makes dinners at home and last minute dinner parties a snap.

The list below is by no means inclusive, but it is definitely a good start. You should be able to cook most recipes without any trouble.

1. A 4-6 piece anodized aluminum cookware set including an 10 inch omelet pan, 2 quart saucepan with glass lid, 3 quart saucepan with glass lid, 4 quart saute pan with glass lid and an 8 quart stock pot with glass lid.

2. A good quality chef's knife and a serrated knife

3. A medium to large wooden or bamboo cutting board for vegetables and serving cheeses and a small to medium plastic cutting board for cutting raw meats and chicken (plastic boards can be sanitized in the dishwasher)

4. A blender/small food processor combination unit

5. A set of small to large mixing bowls

6. Long and short handled wooden spoons, heat resistant plastic spatula, spoons, slotted spoon, pasta spoon and a heavy duty set of tongs

7. A large aluminum cookie sheet, covered round glass casserole dish and a 9"x13" baking dish

8. A large metal colander and a medium mesh hand strainer

9. A 2 cup glass measuring cup and a set of metal measuring spoons and cups

10. A manual salad spinner

11. A hand mixer or stand mixer if you really are into baking

12. A cast iron grill pan for stove top or oven use

This is Part I of kitchen essentials. Part II will focus on serving and tableware essentials. Once you have your kitchen ready, cooking really does become a "Joy." Thank you, Irma Rombauer!

The Diet & The Mojito

So, the other day I posted how my version of the South Beach Diet has helped me lose weight and keep fit for years. While you can't have any alcohol on Phase 1, red wine and clear liquor in moderation are allowed after your initial week or two.

Living in south Florida with its huge Cuban population, I can't help but love the Mojito. Traditionally, a Mojito is made with dark rum, crushed mint, sugar cane and sparkling water. While sweet and delicious, this cocktail is a carbohydrate and sugar nightmare. I made just a few changes to my version and significantly reduced both the carbs and calories.

Add 1.5 oz. of your favorite white rum to a rocks glass. Tear 3-4 mint leaves and drop into glass. Muddle the mint in the liquor with a fork, the back of an ice cream scoop or a muddle stick. Add ice and fill the glass with diet ginger ale. Pour from one glass to another to mix. Garnish with a lime wedge, a straw and enjoy. You can even leave out the rum for a refreshing non-alcoholic beverage you can enjoy anytime. Now... if I could just cut the calories in key lime pie!

"Keep Young & Beautiful" Without A Needle

You may recognize the title of this post as a campy, satirical song by Annie Lennox, but in today's society, it is probably all something we strive to do. Unfortunately, people often first judge us by our appearance but looking good can help boost our confidence, making us more attractive.

While the following tips are not based on scientific research in any way, they seem to work for me. At 37 I still get carded for a lottery ticket once in awhile. My regimen consists of three simple steps: 1. clean 2. moisturize 3. protect.

Clean skin is healthy skin. A deep cleaning every day with liquid cleanser like Cetaphil Gentle Skin Cleanser is a great start. This brand was suggested to me by my dermatologist years ago and works very well. I also use an antibacterial bar soap by the same name when I shower to remove oil and keep my entire body blemish-free. After, I wash my face with the daily cleanser, I use St. Ives Apricot Facial Scrub. Exfoliation removes the layers of dead skin and helps your skin glow naturally.

Once your skin is clean, time to moisturize. Again, I use Cetaphil Daily Moisturizer with an SPF 15. Avoiding sun exposure and using an daily SPF is the single most effective way to avoid skin damage and keep your face looking years young than you are. It is also important to use a sun lotion with SPF on other areas of your body when exposed. An under eye cream before bedtime (or even just a little Vaseline) works wonders. Our eyes are the area that first begin to show our age.

Finally, you can protect your skin from aging prematurely by getting plenty of sleep, drinking lots of water and not smoking. Smoking is the second greatest cause of aging your body, next to sun exposure. So with a little work each day, your face can stay young and beautiful no matter what your birth certificate says!

A Quick & Inexpensive Italian Dinner Party

I would much rather host a dinner party at home for 6 or so people than go out to a restaurant. Hosting people in your home is a very generous thing you can do that doesn't have to cost an arm and a leg.

I usually pick a theme and let the menu follow through. Today I am going to let you in on the time-saving and cost-cutting tricks for an Italian-inspired evening with friends.

On the menu is a Caprese Salad, Chicken Marsala with Italian Roasted Potatoes and a fancy Teri"mock"su. You just need a few ingredients, most of which you may already have on hand if you have a properly stocked pantry and freezer.

For the salad, shingle sliced Beefsteak tomatoes and mozzarella cheese on individual plates. Tear or chop fresh basil (dried will work in a pinch) and sprinkle over tomatoes and cheese. Just before serving, toss a bit of sea salt and fresh cracked black pepper on and drizzle some extra virgin olive oil and balsamic vinegar....Caprese easy!

For the main course, fresh or frozen chicken tenders make quick work of this Chicken Marsala recipe. Start by sauteing an 8 oz. package of sliced baby portabello or button mushrooms in olive oil in a saute pan until tender, about 5 minutes. Remove and set aside. Add a bit more olive oil to the pan and add the chicken tenders (about 3-4 per person) cooking until done and browned on both sides (about 4 minutes each side). Return mushrooms back to pan, add 3/4 cup or more Marsala wine (you can pick this up in the vinegar section at the supermarket), about a tablespoon of dried rosemary and about 2 tablespoons of fresh, finely chopped parsley (regular or Italian will work). Heat until mushrooms and sauce are hot and serve either over cooked pasta or with a side of diced red potatoes tossed with salt, pepper, olive oil and Italian seasoning baked in a 425 degree oven for 30 minutes.

I have always loved Tiramisu but the calorie count and expense to prepare always make me cringe. I put some thought into it and came up with this mock version that you can enjoy with just a fraction of the guilt. You can also make 6 elegant servings for under $3 once you have the basic ingredients. Brew about 2 cups of extra strong coffee, pour into a flat bowl and cool. Pick up a pack of shortcake dessert cups located next to the berries in the produce department and a small carton of low-fat Cool Whip. Pour a few tablespoons of coffee and a tablespoon of vanilla extract into the defrosted Cool Whip bowl and stir until blended and fluffy. Once the coffee is cooled, cut each dessert cup into 6 wedges. Dip the shortcake into the coffee and place 3 pieces in each of 6 martini glasses. Next, put a couple of tablespoons of the Cool Whip mixture on top of the cake and repeat both steps again with the remaining cake and whipped topping. In a small mesh strainer or shaker, sprinkle unsweetened cocoa powder on top until covered completely. Chill for about 30 minutes and you have a fabulous dessert... no one will be any wiser unless you tell them.

Pair the above dishes with a nice bottle of Italian red wine and some crusty bread. Serve on your best red and white check board tablecloth and turn on some Frank Sinatra music...Finito!

Decorating For A Halloween Party

My annual Halloween cocktail party is just around the corner. Over the weekend, I pulled out all I had been gathering from the past few weeks and set the mood for the event with some spooky decor. This year I went with a raven, classic Jack-O-Lantern face and skull theme.

Since I live in a small place and always have, I usually like to keep the decorations at chest level or higher. When you get 20-25 people in my place all you see is bodies unless you look up. I find that decorations look more sophisticated and less cluttered when done in displays or smaller groupings throughout the public spaces of the house or apartment.

I usually do one display near the front door in the living room, one in the dining room and one above the kitchen cabinets if there is space in addition to something outside the front door. Those are the areas people tend to gather during a party so they present a great opportunity to let your imagination run wild. Since guests pass through my bedroom to access the restroom, I did something there as well.

Think outside your local discount store's Halloween department when planning your decorations. I placed different sized and shaped apothecary jars with lids in the dining area filled with retro sweets like candy corn, Tootsie Roll Kiddie Mix, Pixy Stix, M&Ms and Smarties candy rolls.

Above the kitchen cabinets I placed artificial carved Jack-O-Lanterns from one end to the other. Two grapevine wreaths unwound connect the area between the pumpkins and give it a creepy effect. I placed raven silhouettes cut from black card stock around and on the pumpkins and filled in the holes with Spanish moss. Everything was backlit with orange string lights against the wall...spooky!

On the dresser in my bedroom, I purchased an antiqued urn to hold bare limbs that had fallen from a tree outside. I stuffed tissue paper around the limbs to hold them upright, filled the urn with miniature skulls and placed stuffed black birds from a craft store in the branches. A full-sized skull next to it repeats the theme.

All the normal framed photographs in the house got a macabre makeover when I downloaded black and white cemetery scenes from the internet, printed them out on my home printer and replaced the smiling faces of my family. One last touch...candles everywhere, just be sure to use a cup or deep tea light holder so your party doesn't go up in flames. Remember, candlelight always sets the mood for any party and always makes everyone look better!

The 22 Miles North of South Beach Diet

I've always had a battle with my weight. When I graduated from high school, I weighed 195 pounds at five feet ten and a half inches tall. That may not sound like I was obese but my waist line told another story as my 34 inch jeans would barely button.

When I hit my early 30s I decided to leave my years of inactivity and fatty fast food diet behind to start a new way of life. I took it slow and in the beginning I bought a bicycle. Over the course of several weeks I worked up to a 13 mile ride a day. At that point I tried a low-fat diet and lost about 30 pounds but I found that maintenance, at least for me, was difficult.

A couple of years later, about a year into the low-card diet frenzy, I bought a copy of the South Beach by Dr. Arthur Agatston. I had great success with it and was actually able to adapt many of the basic principles into a way of eating that enabled me to maintain a better weight and drop a few pounds quickly when I had cheated for a week or so.

Basically, when I want to loose weight, I cut out all bread, pasta, potatoes sugars, sweets, fruit, alcohol and dairy except for lower fat cheeses like Parmesan and mozzarella for one or two weeks. If I am active, I usually drop 10-14 pounds in 14 days. Then I reintroduce fruit, sweet potatoes and 100% whole-wheat bread and pasta in small quantities. I will continue to lose 1-2 pounds a week. When I reach a goal weight or when my pants start to fill a little loose, I pretty much eat what I want within reason, just watching my refined sugars. I am usually able to enjoy my favorite foods and keep a constant reading on the scales.

When I introduced weight training into the mix about 6 years ago, I found the higher my lean muscle mass, the more I can eat, the more I weigh but the smaller my midsection measures. Therefore, I have started to rely more on how well those 30 inch waist jeans fit and not be as concerned with what the dreaded scales has to say!

Bloody Marys

I have an obsession with Bloody Marys. I love tomato juice any way I can get it. This vodka-based cocktail fits in great during the Halloween season due to its bloody color and ghoulish name but is also a staple at brunch.

My favorite recipe is spicy tomato juice based. In a tall rocks glass, add 1.5 oz. Grey Goose vodka over ice cubes. To the liquor, add 1/2 teaspoon prepared horseradish, 1/2 teaspoon Old Bay Seasoning, 1 teaspoon Worcestershire sauce and fill just below the rim with the spicy tomato juice. Shake in a cocktail shaker, pour back in the rocks glass and garnish with a lime wedge and blue cheese-stuffed olives and enjoy.

When I host brunch, I always set up a Bloody Mary bar. I set out Grey Goose, Absolut and Smirnoff vodkas and a selection of plain tomato juice, Clamato juice and spicy tomato juice in carafes. A collection of cute little containers hold Worcestershire sauce , Tabasco sauce, olive juice and lime juice. Bowls of lime wedges, plain olives, blue cheese-stuffed olives, pepperoni slices and a glass of celery stalks with the greens gives your guests a wide array of garnish selections.

I also set out a few small plates; one with seasalt and cracked black pepper, one with Old Bay Seasoning, and one with lime juice to rim the rocks glass. When I am really feeling like going over the top, I also do a bowl of spicy cooked shrimp with the tails on. Glasses of bamboo skewers and straws let everyone pick just what they want with their cocktail. Mine usually looks like a first course appetizer by the time I'm finished!

Host/Hostess Gifts

Plans for my Halloween party are well underway. As I looked over my responses to my Evite, I starting thinking about the things I like to bring when I am invited to dinner or a party. No, this is not my wish list...just a couple of ideas to make your next host or hostess gift just a little more thoughtful.

When you consider something to take along to a party, there is always the standard bottle of wine or cut flowers. While these are OK, I can't tell you how many times I've ended up with 10 bottles of wine when I've thrown a get-together.

So, with that in mind, here are a few new ideas that won't break the bank. Instead of Merlot, try a nice bottle of Grey Goose or Tanquerry. It's always nice to restock the liquor cabinet after a party.

Cut flowers create a couple of issues. When you arrive with a bouquet of posies, the host must take time away from the party to cut the stems and place them in water. Also, since most flowers are very fragrant, many people have allergies to varieties like lilies, roses and the like. A much better option is a potted orchid. Orchids fit in both modern and traditional spaces, come self contained in a pot and will last for weeks instead of just a few days like cut stems.

So, lets says you waited to the last minute and now you are wandering around the grocery store frantic to find something to bring along to the party. Both items mentioned above are available at most supermarkets. How about a nice set of new kitchen towels (just keep to solid and neutral colors) rolled up and wrapped in a nice ribbon?

You can also pick some sort of kitchen container from the housewares aisle like a metal colander and put together a non-perishable meal such as boxed pasta, a good-quality pasta sauce, grated cheese and maybe a fresh loaf cake or cannoli from the bakery.

Most grocery stores now have an end display of gift cards to home repair stores, discount stores and restaurants. These are a great and easy option for hostess gifts.

So next time you are off to a party, think outside the norm and pick up a gift that shows just how much you appreciate the invite!

Planning A Cocktail Party Menu

Yesterday was October 1 and I sent out my Evite invitation for my Halloween party first thing in the morning. After logging into the Evite site all day to see who had opened their invitation, who had responded and who had still yet to read it, I decided its time to stop obsessing and narrow down the menu for the fete.

After years of helping people select their menu for cocktail-style wedding receptions and other parties as an event planner, I pride myself as somewhat of an expert in this arena.

For a simple menu, generally 3-5 items are plenty. I always include something salty, something sweet, something creamy and something crunchy. For more elaborate events or to build more of a dinner buffet, start with that and add a chicken dish, beef or pork dish or carving station and a seafood offering.

With that in mind, I'm keeping it simple for my Halloween cocktail party this year and limiting it to just a few items. For Halloween I always like to keep the food on the "spooky" side. Whole roasted garlic heads remind us of vampires and are creamy, delicious and not strong at all when baked. I'm serving that with stone-ground wheat crackers.

For the crunchy, a selection of raw vegetables with sun-dried tomato dip does the trick. Carrots with sliced almonds on the ends standing in a cocktail glass look like severed "fingers." Small green florets of broccoflower look like little "brains." Peeled whole radishes and stuffed olives look like "eyeballs." Add some cucumbers, grape tomatoes and a ranch dip and that should do the trick.

I like to make pumpkin hummus in a small pie pumpkin with the top removed. An easy tip for this it to buy a good quality garlic hummus from the deli and then add a 1/2 small can of solid packed pumpkin (not the pie mix) plus a little cinnamon and nutmeg. Cut the top off the pumpkin, scoop out the seeds and most of the flesh and fill with the hummus. That, along with some blue corn chips will satisfy the salty component.

As for sweet, I usually pick up some brownie bites from the grocery store bakery. This year I am also going to make a childhood favorite: Haystacks. Melt 1 cup of butterscotch morsels in a glass bowl in the microwave. Add 1/2 cup of peanuts and 2 cups chow mein noodles. Mix well and scoop out on waxed paper by the teaspoonful.

For drinks, I always serve red and white wine, a pumpkin ale with a light beer and a "signature" liquor drink. Dark & Stormy cocktails (dark rum and ginger beer on the rocks) are on tap for this year. Of course always have a selection of bottled water, club soda and diet cola for the non-drinkers. Boo-Appétit!

Welcome to My Blog!

I guess there is no better day to start a blog than the first day of my favorite month...October. Growing up in the southeast October always meant cooler days, changing of the leaves and my most favorite holiday of all... Halloween!

Even as a kid, I could not wait until October. I always wanted to pull out the paper skeleton and the other kiddie decorations that we saved from year-to-year in a special drawer in the fancy dresser in the upstairs guest bedroom. By the end of August, I was digging through the drawer plotting as to where everything would be placed this year. By mid-September, I was begging my mother to please let me "decorate for Halloween."

Little did I know as a child that I was already celebrating the "gay high holy day." Not only do I love the colors, textures, smells, tastes, music, candy and all the other spooky and campy traditions that come along with this "pagan" holiday but it is the one time a year we don't have to be ourselves. Whether you put on a mask, makeup and a wig or just a sailor costume, everyone can be someone else, even if just for a night.

I still have to control myself to not breakout out the skulls and jack-o-lanterns until at least October 1st or else "what will the neighbors think?" So...guess what I will be doing this weekend? Some things never change...