New Year, New Beginnings

I hope that everyone had a wonderful holiday season. I know that Dave and I did and we were sad to see it end. Okay well I was sad. Dave and I started out the holiday with a drive to Dallas and then a flight to Denver. From there it was planes, trains and automobiles. We drove to Ft. Collins, then COlorado Springs, took a train up to Royal Gorge then a train to Pikes Peak, drove to Cripplecreek, drove back to Colorado Springs, saw Garden of the Gods, drove back to Ft. Collins, back to Denver, flight to Dallas and then drove home from Dallas. I am exhausted just typing that.

We arrived back in Houston on December 30 then I dragged Cion all over town to 4 grocery stores and Williams Sonoma. We unloaded the groceries, made homemade tiramisu and took a break for sleep. New Years Eve I took down holiday decorations, made a homemade Cream of Mushroom soup (recipe follows), baked an ooey gooey butter cake (recipe also follows) and spent NYE in pj's, well some of us were, watching tv and drinking.

New Years Day we made a beef tenderloin, fennel au gratin potatoes, green beans and individual apple crisps for dessert. I have to say to be honest the beef tenderloin just wasn't teh same without Cion's magic touch.

On an update for Cion he has started at the new salon, Traci-Scott. Randy and him have put in a tremendous amount of work hanging drapes, painting, lighting and buying furniture. It is absolutely amazing, personable and feels like home. I will post pictures soon, promise.

I hope everyone had an amazing holiday season. Hopefully 2 Party Planners will have some catering jobs soon.

Creamy Wild Mushroom Soup:
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced(or whatever are you favorites, I like to add at least one portabello)
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock
1 1/2 cups heavy cream

In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, until the mushrooms give off their liquid and start to brown, about 7 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.

Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 38 minutes

Gooey Butter Cake:
3 Eggs
1 Stick butter, softened
1 yellow cake mix
1 lb powdered sugar
1 8oz. pkg cream cheese

Directions:
Preheat oven to 350. Mix 1 egg, soft butter and cake mix and press into 9x13 pan sprayed with Pam. Push edges up just a little. Then mix powdered sugar, cream cheese and 2 eggs with hand mixer. Pour over cake mix. Bake 30-40 minutes. It will rise then fall.