Uncategorized Archives | Pamela Says
Print Tuesday

A Cherry on Top!

Cherry Sundaes with Chocolate Cherry Sauce!

It’s as good as it looks! Scarlett certainly thinks so!!! Cherry Sundaes with Chocolate Cherry Sauce…

Last year my friend, Sandy, made these amazing Chocolate Cherry Sundaes for my birthday. I had to ask for the recipe… she was so wonderful to share!

This is Sandy’s go-to dessert she found in Bon Appetit years ago!

Go to recipe section to print recipe.

So when cherries came into season this summer and I needed a great dessert for a little girlie get together… I knew just what to serve!

I used vanilla bean gelato and Lindt Sea Salt Chocolate when I made them.

I did a trial run freezing the entire sundae but found I didn’t like the cherries frozen… notice my freezer has lots of frozen martini glasses!

To save time, you can make the chocolate one week in advance and then just heat it up!

Thank you Sandy for my new favorite dessert!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print Monday

Over the Top… Not Over the Hill!

IMG_0293

Our dear friend, Brian, just celebrated his 60th birthday last week and I was among the lucky guests to attend this momentous occasion!

IMG_0294 (1)

This was beyond the “Perfect Experience”!!! His partner, Thierry, created the most amazing soiree.  I felt transported… a truly magical event!

IMG_0504

An alfresco summer party that was fit for a King!

IMG_0288

The birthday boy never looked more handsome!

IMG_0487

Cocktails on the patio before the sit down dinner!

IMG_0488

Special touches!

IMG_0322

Thoughtful, loving speeches!

IMG_0324

Unbelievable food catered by St. Clair’s in Burlingame…

IMG_0310

Lovely wines and champagne!

IMG_0496

Gorgeous arrangements!

Just breathtaking!!!

IMG_0491

Special guests carried the celebration into the night!

IMG_0393

IMG_0361 (1)

All the beautiful gifts!

IMG_0456

Such fun had by all!

IMG_0356 (3)

I’m always in awe at the beauty Thierry creates!

IMG_0373

Curiosities abound!

IMG_0368

IMG_0383

IMG_0350 (2)

IMG_0352

IMG_0392

So honored to feel the love on this special night…

IMG_0302 (1)

Happy Birthday Brian!!!!

 

 

 

 

Print Thursday

“Pam Says” Poipu is Paradise

P1020403

“Pam Says” Where to Go in POIPU

The original inspiration for my blog came from a song my friends’ kids made up on their trip to Kauai. I gave them a list of where to go and each day they would ask “Mom what are we doing today?” and she would answer, “Well, Pam says…” and the kids would sing “Pam Says, Pam Says”… the rest is history.  We own a little place in Poipu on the beautiful island of Kauai so I’m lucky enough to go often. Here a few of my favorite “Pam Says” things!

Beach

IMG_3274

Brenecke’s Beach: Great for boogie boarding, you can rent boards at Nukumoi’s across the street from the beach (Breneke’s Market, also across the street, has “good” shave ice)

Poipu Beach: Good for families and snorkeling

Waiohai Beach: In front of the Waiohai Hotel, good to take beginning surf lessons… nice calm waves…Ole Hay!

IMG_7386

Shipwreck’s Beach: To the left of the Hyatt, not always safe to go in the water. But it’s a pretty beach and fun to watch the locals jump off the cliff

 Lunch

IMG_3067

Da Crack– A little hole in the wall Mexican place next to the old Kukuiula Market on Poipu Road, great take-out to take to the beach

IMG_5462

Captain’s Bar at The HyattThe upper bar at the pool is a casual spot for lunch with an amazing view.

IMG_3266

Puka Dogs– A must go! Located in the Poipu Shopping Village, I love the polish sausage with spicy sauce, mango relish and lilikoi mustard, but get whatever you want… they are all good! And try a lemonade with half the sugar.

IMG_1868

IMG_1986

Savage Shrimp– In Kukuiula Marketplace. Super casual, really great, peal the shrimp by hand. If you’re staying in a condo, get it to go and have it for lunch or dinner!

Duke’s Canoe Club– It’s not in Poipu but it’s my favorite lunch on my last day on the way to the airport

Lava’s on Poipu Beach– Open air dining at the Sheraton, the food is very good!

Keoki’s Paradise– Best fish sandwich!! The fresh fish is always good!

Brenneke’s Beach Broiler– The Kama’aina Pupu Platter is delicious for lunch! But I don’t recommend the restaurant for dinner.

IMG_3150

Old Koloa Fish Market– Unbelievable fresh Poke… get the Ahi and Avacado

IMG_5421

Taro Ko Chips Factory– If you get poke from the Koloa Fish Market be sure to drive up the road to Hanapepe and pick up some freshly made Taro Chips from this little hole in the wall right at the beginning of town on the left. Yummy! Buy a few bags and Stanley will always throw one in for free!!

IMG_5422

 Dinner

DSC00164

Stevenson’s Library in the Grand Hyatt- Sushi. Make your reservation right at 5:30 when they open and you will have the best chance to sit out on the balcony and watch the torch lighting ceremony and have an amazing view. Get the Tai Chi, Mai Tai!

Tortilla Republic– In the Kukuiula Marketplace. Upstairs is casual, downstairs is very casual- both delicious food. I like upstairs the best. Get the guacamole made to order at your table

Keoki’s Paradise- In the Poipu Shopping Village, eat in the bar area. It’s touristy but fun and there’s a band, the fish tacos are really good and the hula ice cream pie is worth the trip

IMG_2793

The Beach House– go before sunset and take pictures out on the lawn. The restaurant is hit or miss and somewhat pricey for the quality, so we like to go to the bar and get snacks and a drink

IMG_4565

Merriman’s RestaurantIt’s delicious… get the house Mai Tai with the lilikoi honey foam! Share appetizers and an entree! It’s a nice restaurant to see the sunset!

IMG_8988

Eating House 1849- A Roy Yamaguchi Restaurant in the Kukuiula Marketplace. Everything is delicious. The menu has an old Hawaiian feel updated with Portugese flavors. Loved the whole fish!

Red Salt- The food is sophisticated and delicious. It’s fun to get there early and watch the sunset at the front of the Koa Kea property, grab a drink at the pool bar!

Plantation Gardens– Old guard restaurant that’s beautifully Hawaiian! Get there early and walk the gardens and be sure to have a Panini, this is where this delicious banana drink was invented!

La Spezia– In the old town of Koloa. Delicious Italian food… it’s hard to consider eating Italian food in Hawaii but this is good for a change of pace… love the lasagne!

The Dolphin Sushi Bar Love the sushi here!

Activities

IMG_8870

Kuluiula Village Farmers Market– Wednesday’s from 3:30-6, small but very nice… fun to go before you have a dinner reservations

IMG_4548

Poipu Kai Tennis Center– Very nice facility. You can join for the week at reasonable prices

IMG_2932

Outfitters Adventures Kipu falls, zip-lining, kayaking-the best adventure tour ever!!!

IMG_2940

This is my favorite adventure tour…you start with a kayak ride up the river…

IMG_3040

IMG_2977

then zip-lining!

IMG_3006

IMG_3017

IMG_3022

and then lunch and swimming in beautiful pools!

IMG_5228

Anara Spa Day at The Grand Hyatt– Since we have a condo we don’t have the luxury of a hotel so we always book a treatment at the Anara Spa. With the price of one treatment you can use the exercise room, take yoga classes and use the spa pool for the day and order lunch!

Waimea Canyon-long drive up there, but it’s beautiful and there are some great hikes

Kauai ATV Tours-Mud Buggies

Kipu Ranch Adventures-ATV’s

Kauai Back Country Adventures-Tubing Down a Lava Tube River

Grocery Shopping

IMG_5162

Living Foods Market and Café – Gourmet Market

IMG_3158

Sueoka’s – Full Grocery Store with more specialty items, buy Popo’s Cookies-shortbread cookies made in Kauai (better than Kauai Kookies). All flavors are delicious, buy Auntie Lilikoi’s Passion Fruit Jelly (don’t get Passion Fruit Guava – just the Passion Fruit) and serve on English Muffins!

Big Save – best price for basic groceries, wine etc. in Old Koloa Town

Where To Stay

There are many beautiful hotels, but for an experience that encompasses everything, I like the Grand Hyatt… the spa, the restaurants and the fun water slide make it my top choice!

IMG_2863

IMG_5472

IMG_2840

The water slide at The Hyatt!

The Lodge at Kukuiula is a newer property that is lovely. It’s an all-inclusive luxury resort where you can rent cottages or homes. The property is gorgeous and the spa is the nicest on the island!

The spa at The Lodge at Kukuiula

North Shore

Even though I titled the blog, “Poipu is Paradise”, you have to go to the North Shore for at least one day. It’s one of the prettiest places in the world. I love…

Queen’s Bath, Secret Beach, Lumahai Beach (where they filmed the scene “I’m gonna wash that man right outta my hair” in South Pacific), Kalalau Trail at the end of the road, the town of Hanalei, Hanalei Pier for surf lessons, Tunnels Beach, “Tropical Taco” or  “Tahiti Nui” for lunch, “Wishing Well” for Shaved Ice and a Napali Coast boat tour

IMG_3096

The Beginning of the Kalalau Trail at the end of the road on the North Shore…

IMG_3089 (2)

It’s a beautiful hike with spectacular views of the Na Pali Coast!

IMG_5267

Secret Beach

IMG_4626

Tunnels Beach

IMG_5314

And… be sure to notice King Kong’s profile on your way to the North Shore (On the way back on Hwy 56, just before Kapaa on the right side, mile marker 14)

Chris’ Famous Mai Tai- The Don Ho Show

IMG_2754

The Don Ho Show (serves 6)

2 oz. Orgeat (Almond Liqueur)
2 oz. Orange Curacao (Orange Liqueur)
Juice of 3 Limes
Juice of 1 Lemon
6 oz. Pineapple Juice
6 oz. Passion Orange Juice
6 oz. Sweet and Sour
6 oz. Light Rum
Meyers Dark Rum (floater)

Mix all ingredients in a pitcher and serve over ice with a float of Dark Rum and an umbrella garnished with lime and pineapple! Soooo good!!!

IMG_2866

IMG_4705

It’s an old Hawaiian tradition that says, if you throw your lei into the water it means your coming back!!!

So this is where it all started. “Pam Says” was the heading of the itinerary I would hand to my friends when they were taking a trip to Poipu on the island of Kauai.  We have been coming every year for about 30 years and this is one of those places I have been trying to “create the perfect experience”!!!

Print Sunday

Johnny A’s Mafia Meatballs!

Chris has always loved our friend Johnny A’s famous Mafia Meatballs, so Chris made him an offer he couldn’t refuse and he came over to teach his secret recipe! We set a date and had an incredible dinner party!

DSCN0233

It was so great to having Johnny in the kitchen… he is not only a really great chef but a sweet, warm man and a complete character… The Godfather of comedy!

Johnie A’s Mafia Meatballs

Ingredients:

1 lb. ground round
1 lb. Italian sausage
1 lb. ground veal
2 yellow onions
Parsley and fresh Basil
Parmigiana Regiano (a lot) Grated Cheese (a lot)
Bread Crumbs
2 eggs
Fresh Packed Tomatoes- Di Napoli San Marzano Style Peeled Tomatoes with Basil
Salt and Pepper
Red Pepper Flakes

Go to the recipe section to print complete recipe.

DSCN0246

Start with your ground meat… and some serious attitude!

DSCN0248

Sautee the onion… How you doin’?

DSCN0301

Add the Parmesean Cheese…

DSCN0245

And lots of fresh parsley and basil…

DSCN0263

Add the Bread Crumbs and  Tomato Sauce and start mixing…

DSCN0260

Form into baseball sized meatballs and bake at 350 degrees for 20-30 minutes…

DSCN0278

DSCN0290

Pour your sauce over the top to keep warm and moist…

I used the beautiful Di Napoli Tomato cans for our centerpiece… they are almost as amazing outside as in.

DSCN0324

DSCN0429

DSCN0423

DSCN0403

DSCN0353

DSCN0397

It was a spectacular dinner!!! He really knows how to cook for the mob… I mean our mob!!! Thank you Johnny!!!

DSCN0426

IMG_8192

Above is the recipe for the meat sauce he makes.

Print Thursday

I’ve got the Holidays all Wrapped Up!

DSKH5969

Mrs. Clause has been very busy wrapping gifts for the holidays… stylish parties require stylish gifts!!!! Right?

IMG_6896

These little rolls are my new favorite wrapping technique because you can make your own box. It seems I never have a cute box for all the “finds” I pick up for my friends and family! From cute little gifts I find at Filoli or something found at an estate sale or an antique store… I always need a cute box to wrap it up in. Here’s how to make it…

IMG_6884

Just roll a piece of cardboard.

IMG_6885

Wrap it in tissue and tie off the ends with ribbon.

IMG_6886

Cut a piece of fabric (I had some velvet left from a chair I reupholstered) Glue it to the roll.

IMG_6887

Glue gun ribbon to finish the edges. Add buttons, jewels or stickers to embellish.

IMG_6888

Fringe the ends and your done!

MLEG9417

MRLQ3876

IMG_6960

IMG_0444

IMG_6917

Linda and Hector from lulu Pom did an amazing job decorating for this fabulous party!

IMG_6948

And Linda even made her famous French Onion Soup (go to my recipe section)!

IMG_6924

IMG_6920

Such a beautiful evening!!!!

 

 

Print Sunday

Lisa’s Yummy Salty Caramel Budino Dessert

IMG_6745

Just in time for the holidays… my friend Lisa brought the most delicious salty caramel Budino (Italian for pudding) to our party! The recipe comes from the restaurant, Barbuzzo in Philadelphia. Lisa found the cutest little jars at Sur la Table and presented these little gems… and they tasted better than they look! Even though I shouldn’t be eating dessert right now with holiday dresses to zipper and a vacation where I’ll need to don a bathing suit, I managed to eat it all up!

IMG_6726

I loved it!!!!

IMG_6748

Oh what fun.. After dessert we did a gift exchange!!!

IMG_6747

CARAMEL BUDINO WITH SALTED CARAMEL SAUCE

INGREDIENTS

  • Cookie Crust
  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt
  • Budino:
    • 3 cups whole milk, divided
    • 1/4 cup cornstarch
    • 3/4 cup (packed) dark brown sugar
    • 5 large egg yolks
    • 3 tablespoons unsalted butter
    • 2 teaspoons dark rum
    • 1 teaspoon kosher salt                                                                                                                                                                                                                                                                                                                             Salted Caramel Sauce:
      • 3/4 cup plus 2 tablespoons heavy cream
      • 1/2 vanilla bean, split lengthwise
      • 1/2 cup sugar
      • 2 tablespoons light corn syrup
      • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2″ cubes:
      • 1/4 teaspoon kosher salt
      • Lightly sweetened whipped cream

        PREPARATION

        For Cookie Crust:

      • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.
      • For Budino:
      • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until thermometer reads 210°F-220°F.Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and an instantread thermometer registers 175°F, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve only if lumpy.
      • Pour 1/2 cup budino over crust in each jar, Cover; chill until set, 4-5 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
      • For Salted Carmel: DO AHEAD: Can be made 1 day ahead. Keep chilled in glass jar and heat up in a pan of warm water on the stove before topping.
      • Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
      • Stir in sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove fromheat; whisk in cold butter and salt. Strain ingto a heatproof measuring cup. Let cool slightly.
      • Spoon 2 tablespoons caramel sauce over each budino. Sprinkle each budino with Maldon Finishing Salt. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

img42oLisa told me about Maldon Finishing Salt, I don’t have this, it’s just for finishing and it’s beautifully flaky! You can buy it at William Sonoma.

Print Thursday

Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa

IMG_3323

There is nothing better than grilling in the summer, especially when most of the ingredients can be picked from my garden or picked up from the Farmer’s Market. I have been raving to all my friends about how amazing this chicken turned out… so here is the recipe!!!

IMG_3327

Grilled Cilantro Lime Chicken with Guacamole/Nectarine Salsa

For the Chicken:
4 (5-6 oz.) Bone-In Skinless Chicken Breasts
3 T. Lime Juice
Zest of 2 Limes
5 T. chopped Cilantro
3 T. Olive Oil, more for grilling
2 T. Bill Baron’s Jamaican Jerk Rub-(or any spicy chili powder based rub)
A Sprinkling of Vignalta Salt
For Salsa:
2 medium ripe Avocados, pitted and diced
1 1/2 Nectarine, pitted and diced
2 Jalapenos, seeds removed and diced
1/4 cup finely chopped Cilantro
2 Scallion Onions, chopped
3 T. Red Onion, chopped
1 t. Sugar
2 t. Champagne Vinegar
2 T. Olive Oil
Wash and dry chicken breasts, place in Pyrex dish and rub with oil and lime juice. Cover with rub and toss in remaining ingredients. Sprinkle with the Vignalta Salt. Cover with plastic wrap and marinate up to a day and a half. Heat the grill to medium-high and grill on well oiled grates. Grill for 25 minutes (approx). Let rest for 5 minutes before serving.

Combine all ingredients for salsa. Serve with chicken. (you can add fresh corn or replace the nectarine with peaches or tomatoes)

IMG_3320

Brush vegies with olive oil and sprinkle with pink salt and grill. I used zucchini and jalapenos from Bunny Acres.

IMG_3325

Scarlett is ready to try all of this deliciousness!

Print Friday

The Famous Frederickson Thanksgiving Turkey Sandwich

Here comes Thanksgiving and I’m not sure if I am more excited about the Thursday meal itself or the yummy day after sandwiches!!!  I know the answer at the Frederickson home this year… they are  celebrating Thanksgiving on Friday… so that means SANDWICHES! Not just any sandwich but The Famous Frederickson Turkey Sandwich!!!

IMG_2186

So what is so special about this sandwich??? It is simply the best and I’m looking forward to my invitation again this year…

IMG_3585

So here it is, The Famous Frederickson Thanksgiving Turkey Sandwich:

Ingredients:

Sour Dough Bread-Toasted

Best Foods Mayonnaise

Ocean Spray Cranberry Jelly

Thinly Sliced Turkey Breast Meat

Brad’s Egg Salad (recipe to follow)

Crispy Bacon-made that day

Iceberg Lettuce Leaves – thoroughly dried

Sliced Swiss Cheese

“Building the Masterpiece”

Start with one slice of toasted sourdough bread and spread with Mayonnaise, then spread on the cranberry jelly, then layer the turkey breast meat, then the egg salad, the bacon, the lettuce, the Swiss cheese and top with other piece of toasted sourdough that has also been spread with mayo and cranberry jelly.

IMG_2194

Brad’s Egg Salad

12 Hard Boiled Eggs-finely chopped
3/4 – 1 cup Mayonnaise – Best Foods
2-3 Tablespoons Yellow Mustard
1 Tablespoon Grey Poupon
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Freshly Ground Pepper

Mix… “just enough to stick, it’s the glue”

Brad says the egg salad is the most important part of the sandwich and it must be done right… or someone might get hurt!  Here are a few helpful hints:

1. Make sure the eggs are completely dry before you chop.
2. Do not mush them with a fork, chop with a knife… even “if shit flies everywhere!”
3. Start with less Mayonnaise to get the right consistency. When you start adding the mustard and Worcestershire Sauce it may get too runny… that’s not good!  And the mix consistency cannot be too dry either or then it does not act as the “glue” necessary to hold the everything together. Oh, and it cannot be  too wet either… so basically it has to be perfect. Add more mayo as needed to get the perfect texture to the mix.
4. DO NOT use diet mayo or Whole Foods brand, only Best Foods.
5. You don’t want the egg salad to be hot when you make the sandwich… so place the egg salad in covered dish and refrigerate for an hour before using.

IMG_2191

I know it seems like there’s is a lot going on, but trust me… it’s perfection!!! I can’t wait and now you can’t either!

Thanks Brad for the recipe!

Print Wednesday

It’s Getting Chilly…. So Here’s My Chili

Every year about this time when it starts to get a little nippy outside I get the urge to make a fire and whip up a batch of my delicious chili with rice.  I learned this recipe at a cooking class years ago and it’s one of those wonderful dishes that everyone asks me to make!  So here’s the recipe… you’re going to love it!!!

                    Top Sirloin and Black Bean Chili on Corona Rice

IMG_5269

3 tablespoons olive oil, plus more as needed
3 pounds coulotte steak (top sirloin), 1/2 inch thick, have butcher cut in to cubes
2 large onions chopped
2 medium red bell pepper, seeded and chopped
4 cloves garlic cloves, minced
4 tablespoons  Gephardts chili powder
2 teaspoons cumin powder
1 teaspoon oregano
2 cups beef broth
2 8-ounce cans of tomato sauce
2 15-ounce cans of black beans (rinsed thoroughly)
2 teaspoons sugar
2 teaspoons garlic salt
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Corona Rice (recipe follows)

Makes 8-10 Servings

IMG_5240

1. In large skillet, heat 1 tablespoon of olive oil over high heat (I use a wok because you get more surface space and it’s large enough to fit all the ingredients into)  In batches, adding more oil as needed, cook the steak, turning occasionally, until seared, about 3 minutes per batch.  Transfer to plate and set aside.

IMG_5244

2.  Add the remaining 2 tablespoons of olive oil  to skillet and heat.  Stir in onion, bell pepper, garlic and cover.  Reduce heat to medium and cook until the onion softens, about 5 minutes.

IMG_5252

3.  Return the steak to the skillet.  Add the chili powder, cumin, oregano and stir for 1 minute.  Stir in broth and tomato sauce, bring to a simmer and cover.  Reduce heat to medium-low and simmer for 5 minutes.  Stir in the black beans and cook until heated through, about 3 minutes.  Season with salt, pepper and sugar.  Can be made up to 2 days ahead.

IMG_5263

4.  Serve over Corona Rice: In a medium saucepan, bring a 12-ounce bottle of beer (preferably Corona or a Mexican style beer),  1 1/2 cups chicken broth and 1/2 teaspoon of salt to a boil.  Add 1 1/2 cups of long grain rice (I use Mahatma) and return to a boil.  Reduce the heat to low and cover tightly.  Simmer until the rice is tender and absorbs the liquid, about 18 minutes  Remove from the heat and let stand covered for 5 minutes before serving.

IMG_5266

IMG_5264

Serve with condiments: red onion, shredded cheddar cheese, chopped jalapenos, sour cream or Fage-2%, cilantro and ketchup.

IMG_5270

I’s sooo wonderful!!!  You are going to love the rich flavors of the chili on the rice!

 

Print Sunday

Summer Highlights

IMG_6393

No, not hair highlights…all the fun things to add to your “Pamela Says” list!  I haven’t written many blog posts this summer because I’ve been off having fun….

IMG_4884

Small Vines Winerey set on a beautiful old apple farm was a highlight of my summer when we took a trip up to Sebastopol.  Make an appointment for a private tour if you’re up in the area.  We learned that small vines and an ultra high density  planting style make their wines delicious… they make a beautiful rose, chardonnay and pinot!

IMG_2723

That same weekend we also did a tour and a private dinner at Kosta Browne Winery.

IMG_4932

This dinner was definitely a highlight of the summer. Fork Catering prepared an incredible meal with beautiful wine parings.  Look for an upcoming blog post with recipes of some of the amazing dishes she prepared!

DSCN0932_2

Watching my baby graduate from college was such a proud moment…

DSCN1012

…and a perfect opportunity to sit on the terrace at Nikita in Malibu overlooking the Pacific ocean!  Malibu is such fun, and now that Chelsea has spent the last four years there I have an upcoming fun packed blog that will give you insights in to where to stay and what to do!!!

IMG_5094

Another high point of my summer and a big accomplishment is the Flume Trail in Lake Tahoe.

IMG_5109

Starting at Spooner Lake State Park, the trail takes you up 8,000 feet and along 14 miles of spectacular views of Lake Tahoe.

IMG_4772

All summer long we have had the good fortune to share with friends and family the bounty of our garden, “Bunny Acres”!  I had a bumper crop of tomatoes… my favorites of the season were a beautiful red and gold marbled beef steak called Marvel Striped, an early girl called Fourth of July that was deep red and very sweet and a little cherry tomato jewel that is called Sweet 100 (I also grew Sweet Million but it wasn’t as sweet as Sweet 100).

DSCN1400

I loved helping my friend Carla of Camille K Jewelry with an informal fashion show at The Four Seasons in Palo Alto this summer.  I’m obsessed with the “Lucky” cuff that I’m wearing (above).  The clothes were provided by a shop that I wasn’t familiar with, Jarbo, but I am now… they are luxurious and comfortable! I wanted everything I modeled!

IMG_4259

Here Shari and I are rocking out at The Cats in Los Gatos!  So many fun times when Fossil plays there most every month.  They play again on November 14th and December 12th!!!

IMG_4822

The Bruno Mars concert was a blast, I was especially pleased with my new peep toe bootie… be sure to pick a pair up to update your fall wardrobe!  More wardrobe updates to come!!!

DSCN1532

One of my favorite days of the summer was a long al fresco lunch in honor of my birthday, I’m sharing this with you because I hope to get the recipe for my favorite cheesecake in the whole world!  I’m not sure if it’s a secret, I’ll see what I can do!

DSCN1330

This apple pie was also a birthday dessert and this I will definitely feature. It’s so delicious and will be the perfect dessert to make for the fall!

IMG_5032

Goodbye wonderful summer!!!  Next up….New York City and Antarctica!  I can’t wait to share!!!!

 

 

 

Print Wednesday

Mini Gourmet Cupcakes

DSCN1163

I’m so excited about my latest discovery: the most beautiful and delicious mini cupcakes from Polka Dotz Mini Gourmet Cupcakes!!! The other day I ran in to my friend Ellen in Los Gatos on her way to Icing on the Cake trying to find some mini cupcakes, but they don’t make mini cupcakes… not even by special order… where could she go?  Days later, I was attending an event and these special cupcakes were being served! I found out where they came from and best of all found out they deliver…no driving required!!! So now Ellen can have a great mini cupcake shop and one that delivers!

DSCN1164

Each one is its own little work of art and everything is hand made… even the little chocolate hearts on top!!!

DSCN1177

My favorite is the Burnt Almond!

IMG_4599

They were so accommodating… I called that morning  and she whipped up my gorgeous little cakes that same day and delivered them right to my hair salon… now that’s service!!!  I’m excited to share this with all my girls!!!!

POLKA DOTZ
Contact: order@polkadotzcupcakes.com
or Call: 1.408.221.4540

« Older Entries