tag:blogger.com,1999:blog-38804906681935061272024-03-05T14:46:36.384-08:00The trials and tribulations of two party plannersBehind every great party is a great planner that has pain stakingly researched a menu, labored over food, decorations, themes, guest lists, cleaning and many more details. This blog is a tribute to all the time and effort that goes into planning a wonderful party. It is also here to serve as a reminder for years to come of all the wonderful memories once the lights go out and the disco ball comes down. Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3880490668193506127.post-76869922527939885922010-02-03T07:51:00.000-08:002010-02-03T07:59:04.847-08:00Annual Awty DinnerCion and I catered a clients annual Awty dinner on Saturday. Cion provided the appetizers and plated the remaining entrees and dessert. I provided the drinks, played bartender and waiter. Drink menu included Champagne Cosmos, Pomegranate Martini's and Kachumber Kooler.<br /><br />Here is the recipe for the Kooler:<br />Ingredients:<br />2 oz. Tanqueray 10 gin<br />2 half-inch round slices of cucumber<br />1 stalk cilantro leaves<br />1 1/2 tsp. green finger chilies<br />Simple syrup (recipe follows) or liquid sweetener<br />Instructions:<br />Fill mixing glass halfway with ice and add cucumber, cilantro and chilies.<br />Top off the glass with ice. Use a muddling tool to crush mixture to extract juices so they dribble into the ice.<br />Add Tanqueray 10 gin and a splash of simple syrup and shake well.<br />Strain drink into a double rocks glass filled with ice. Garnish rim with a single slice of cucumber.<br />Simple Syrup<br />Stir equal parts granulated sugar and water in a saucepan. Bring mixture to a boil and cool, then use the reduction to sweeten cold drinks. Refrigerate in an airtight container.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-14758657796895400772009-12-11T12:52:00.000-08:002009-12-11T12:58:04.412-08:00Menu for Annual Holiday PartyEvery year I look forward to hosting a holiday wine and cheese. I enjoy the company, food and most of all the free flowing booze. I went to my all time favorite store Spec's off Smith last night and stocked up on assorted cheeses and meats for the event. I also purchased 2 bottles champagne, 2 bottles of Rhone and 2 Cab's for Saturday. Everyone always brings bottles to share and it's alot of fun to try peoples favorites.<br /><br />The menu for this year includes:<br />Chipotle Glazed Pork Tenderloins<br />Smoked Gouda<br />Manchego<br />Summer Sausage<br />Soppreso<br />Proscuitto<br />Pepperoni Roll<br />2 Baked Bries (one with a mushroom wine reduction and the other is TBD)<br />Artichoke Spinach Puff Pastry<br />The standard veggie tray<br />Cupcakes<br /><br />Breann is making Oreo Truffles, Jimmy is making his jalapeno poper dip and Adrianne is bringing homemade crackers, spinach dip and queso with sausage<br /><br />Should be a great evening as always. Happy Holidays and Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-38564596865275350332009-12-07T17:52:00.000-08:002009-12-11T13:04:33.802-08:00Post Snow BluesTwo nights ago I woke up vowing to finally go on a diet. I meant it this time. That lasted a whole whopping 2 minutes till I realized it is the holiday season and it's party time. I swear I could lose weight if I just cut out the alcohol but what fun is that?Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-50804098276242688452009-10-05T14:01:00.000-07:002009-10-05T14:05:49.013-07:00Is RSVP even understood anymore?I just don't understand how you can send out almost 60 invitations and barely get back 15 RSVP's. What is wrong with people. How hard is it to pick up the phone or email and say I am sorry I can't make it or Yes I will be there? Nothing irritates me more. It's rude. Are you waiting for another offer to come in that is better than the invitation you just opened? Unbelievable.<br /><br />Needless to say the RSVP count at the wedding shower was an embarrassment. Not only for me but I am sure it made the guests of honor sad. So today I went to the post office and mailed out 26 invites for a baby shower I am hosting at the end of the month. Let's see how many people RSVP out of this group. If I get less than 15% I am calling Miss Manners.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-9597052006024414842009-10-02T07:44:00.000-07:002009-10-02T07:59:12.964-07:00Crazy Themed Events and More!Wow how pathetic am I? It's been all summer since I last posted. That's what happens when all of a sudden you are actually required to work for your paycheck. Let's see how do I pick up after my last post. Let's start with Cion.<br /><br />Cion is still at Tracy Scott Salon and busy as ever. It's the start of his busy season which should make him very happy. He is also fast approaching his birthday on October 27. So if you are reading this and know my favorite person text him and send him good vibes for his upcoming day. Oh and he hasn't been cooking much just pouring concrete and of course drinking with me. Don't ask.<br /><br />Here is a rundown of upcoming events I am hosting:<br /><br />October 3 - Wedding Shower for Carl and Damian, Fall Themed<br />Menu: Sandwich Wraps, Spinach Dip served with crackers, Veggie Tray and Mini Quiche<br /><br />October 17 - Monthly Supper Club Mediterranean Theme<br />I have appetizers so will probably do a hummus dip spread and cucumbers served with a mint yogurt and topped with a grilled shrimp<br /><br />October 24 - Halloween Couples Baby Shower<br />Menu: Tea Sandwiches and a bunch of Halloween inspired finger foods<br /><br />Secret Surprise Dinner Party for 14 people (still trying to play with menu, more on that later)<br />Ugh what do you cook for 14 people when it is teh same day as your puppies Halloween party?<br /><br />November 14 - Renaissance Festival Camp Out for 30+<br />Old standy Burgers and Hotdogs<br /><br />Turkey Day - 18 people<br />Brined Citrus Turkey with a champagne gravy, buttermilk mashed potatoes, slow cooked green beans, Cion's special recipe dressing, cranberries, brussel sprout coleslaw, deviled eggs, relish tray, pies, pies and more pies.<br /><br />Tonight well I am craving a Filet. Wish we had a Sprouts here in Houston but unfortunately we do not so I will settle for Central Market. Maybe Dave will read this and also pick up a bottle of Joseph Phelps. I would but my local Specs closed down thanks to our wonderful City.<br /><br />Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-5248753854049771672009-06-23T12:58:00.000-07:002009-06-23T13:07:39.608-07:00Back from DestinI am officially back from vacation. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Cion</span>, Randy, Dave and I drove to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Destin</span>, FL with 3 dogs in a pathfinder. I have to say it was tight but comfortable. Both <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Cion</span> and I packed too much but I think he wins with a whole <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">duffel</span> bag of shoes for the beach. Seriously the bag was 3 ft long full of shoes. Me, well I packed 6 pairs of flip flops. Mind you flip flops do not take up a whole <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">duffel</span> bag. Anyways, as a result we had bags on the roof of the car and in the back. The dogs were forced to sleep on the bags for a 10 hour drive. Poor things. People do NOT call PETA, they were fine.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Destin</span> reminded me so much of Mexico. White sand beaches and clear, I mean crystal clear water. It was incredible. I was so impressed if I won the lotto I would buy a house down there. Only negative thing, okay 2 negatives, were you can't take dogs on the beach and it was very family friendly. Lots and lots of kids. You know I am allergic to them, right? Well I survived thanks to my alcohol supply.<br /><br />Speaking of....funny story. It was Sunday and we were passing through Louisiana on way to Florida. I realized that you can buy liquor in LA anytime, day and even in gas stations. Well we crossed into Mississippi and I made Dave turn the car around and go back to LA so I could stock up. We stopped at the first grocery store and spent $200 for 4 days. Yes I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">know</span> excessive but we drank every drop.<br /><br />We spent 4 whole days laying by the beach, watching the waves and of course cooking. We made so much food I gained 5lbs on this trip. If I were to gain a trip on how much weight I gained this would probably be my most successful. Now vacation is officially over and I am back at work and my pants are to tight. Oh well at least I have wonderful memories.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-8549547250630166002009-06-09T13:39:00.000-07:002009-06-09T13:45:25.364-07:00Off for a Foodie VacationOff to Florida with Cion Ortega this month. The four of us will be hitting the road with our 3 puppies and driving to the panhandle area. Our only thought is food, from where we will eat to what are we cooking. We will be stopping in New Orleans one night for dinner at Mr. B's Bistro and breakfast at Cafe Dumonde, lunch at Central Grocery then on to Florida. We will be staying in Destin at a beach house with a full kitchen. We plan to make a bunch of food and drink enough that all the food will taste good.<br /><br />In other news Cion has settled in really nicely at the Traci Scott Salon. He has a very comfortable room with great space to feel pampered in. I myself have changed jobs. I am really enjoying this new adventure. It has been the best start of a job I think I have ever had in my career. I truly hope this will last a long time.<br /><br />Sorry for not posting. I hope to have some images from our foodie adventures soon.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-83176831160016194882009-05-15T15:20:00.000-07:002009-05-15T15:26:16.285-07:00Heading to Las Vegas for ICSCSo much has happened in the last few weeks. I have officially changed jobs. I am now working for a commercial real estate company. I am thrilled about this job and hope it lasts a long time. Cion has also booked us for a meeting with a River Oaks client on catering a rehearsal dinner for 50 people. We should be meeting with the client upon my return from Las Vegas.<br /><br />No I am not traveling to Las Vegas for personal and fun. Strictly work, 100% of the time. Not even staying on the strip. I will eat breathe and live this convention. Kind of sad. I am at least hoping to get some good dinners in. I know that no matter what I will hit the In-n-Out there. If you guys are familiar with the In-N-Out burger chain I highly recommend you check them out. Great cheap burgers all freshly made. No freezers on sight. Similar to the new Five Guys that opened off I10 and Bunker Hill but In-N-Out is way better.<br /><br />I promise to post more. I know I have been lagging.<br /><br />Cheers!!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-29961004307326475052009-04-28T12:26:00.001-07:002009-04-28T12:32:17.469-07:00What Else... Food AGAINI am on a Benjy's kick again. Ate an amazing lunch with Cion last week. Had a bottle of Schramsberg Rose with spinach/portabella crepes. I need to learn to make crepes. I think it would be a cute addition to a catering menu although we have zero clients. At least I could eat them. Anyways... Will be dining at Benjy's again tomorrow with a previous work colleague. Still debating what delicious dish I want. Her stepson is partner's in Benjy's so I am sure she will know what we should order.<br /><br />On another note tonight I am making homemade spaghetti and meatballs. Not very healthy considering a)I complained about my weight last week, b)ate Chick-Fil-A for lunch and c)did I mention I am dining at Benjy's again tomorrow?? I prefer a homemade tomato sauce using San Marzano tomatoes, basil, garlic, olive oil, splash of red wine and red pepper. Will post recipe tomorrow if I am not in another food coma.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-1453260738169675362009-04-21T12:04:00.000-07:002009-04-21T12:13:35.131-07:00My Obession with FoodSome people are addicted to cigarettes, drugs, tv shows, etc. My addiction is food. Terrible. I am consumed by it. Always wondering what my next decadent meal will be before I have even finished my current meal. It's really pathetic. Even worse I don't crave good food, I crave bad food. Lucky Charms, Filets covered in butter, Au Gratin potatoes with Gruyere cheese and heavy cream, Artichoke Spinach Dip... well you get the idea.<br /><br />To futher illustrate my point my twitter name is HoustonFoodie, I must read 20 food blogs, I subscribe to every single cooking or food magazine and I live for the Food Network. When did I become this way?? I used to be a thin, broke college student who just ate to live. Now my age has increased as well as my pants size. Sometimes, ok I am lying, every time I step on the scale I pray to the weight fairy to make the number go down. I do what I call the Scale Dance. Has to be early in the morning before you have consumed anything, have to have gone to the bathroom and of course be completely naked. I know scary thought. The number is continually going up.<br /><br />Which is why I am freaking out. Summer is around the corner and Cion and I are going to Florida for a week. What can I do to drop 40lbs in 2 months? I can't afford lipo and besides I heard you only lose like maybe 5lbs and it comes back in odd places. So anyone out there have a lazy, food addict diet I can do?Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com2tag:blogger.com,1999:blog-3880490668193506127.post-63702751560548991922009-04-08T14:17:00.001-07:002009-04-08T14:24:20.542-07:00Why am I so lazy at blogging?So I haven't posted since February. Not sure what my excuse is other than i have nothing exciting going on. Catering business is nonexistent except for our one client. Cion and I still chat daily and see each other just as much. I don't think I could exist without his friendship. He truly has been the best friend I could ask for. That being said we are an awful influence on each other. It's amazing that our husbands put up with us.<br /><br />Sunday started out same as any other. Saturday night was drag night and we both drank a bit that night. So Sunday morning comes around and Cion wants to make waffles, eggs and bacon for Dave and me. Of course my instructions are to bring booze. We all sat in the sun eating our fabulous breakfast and drinking bloody marys. Then Dave left to go home and that's when trouble started. Hehe.<br /><br />We drank the bottle of champagne from the Cava region and then moved back to the vodka. We wanted more champagne but it wasn't even 12 yet. Once the hour struck 12 Randy was so kind to get us a bottle of Moet. Which we drank up. By 2:30 we noticed we were burning and headed in. (Did I mention neither of us were wearing sunblock?)<br /><br />Within 2 hours I had become a lobster. Of course I was Hollywood and never took my shades off so I looked like a reverse raccoon. I am an idiot. Fun day had by all but note to self always wear sunblock.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-61320238786016499132009-02-23T14:46:00.000-08:002009-02-23T14:47:12.904-08:00TwitterFYI - You can follow me on Twitter at: <a href="http://twitter.com/houstonfoodie">http://twitter.com/houstonfoodie</a>Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-1762954797599637472009-02-23T11:39:00.001-08:002009-02-23T11:54:58.924-08:00Eating to much and being lazyOkay so my title of this blog speaks for itself. I am addicted to great food and of course alcohol. I personally think my love affair with food began when Dave came into my life. Before Dave I was a drunk (wait still am) who could only afford an El Chico frozen dinner smothered in sour cream to make it appetizing. My idea of a gourmet dinner out was the free meal I got when I worked at the Olive Garden and my shift ended. So when Dave came around he opened my eyes. He was the first guy I dated who actually had a real job with a pay check. On our first date he took me to Ruggles. That's where my food affair started.<br /><br />So let's fast forward almost 10 years. My weight is out of control, I have developed into a wine snob and I am constantly on the hunt of the next greatest restaurant. I have also formed a side job of catering with Cion when we can get the work. Catering business is slow but boy Cion and I are still eating and drinking in style. Now once again due to my past experience waiting tables I shudder at the mere thought of entering a restaurant on the dreaded Valentine's Day. So this year Cion and I gathered to share a meal together. His husband, Randy and of course mine joined us. Cion cooked beef tenderloin with a red wine reduction served with garlic mashed potatoes and sauteed spinach. I brought the Kahlua chocolate cake with vanilla bean fresh whip cream. I also brought a 2005 Neals Cabernet, a 2004 Groth Cabernet and a 2005 Frogs Leap Zinfandel. It was a great evening that resulted in a half day recovery on Sunday.<br /><br />Anyways I digress. Every week on Monday I make a promise to eat healthier and to drink less. This is primarily due to the fact that my pants are to tight and I have seen a drunk picture of myself from the previous weekend. Once again by Tuesday the promise is broken and I am gorging rich, sinfully good food.<br /><br />So what exactly is my purpose of this confession? Nothing really I just hoped that maybe if I put it in writing it would mean something. Guess not. Anyways below is a recipe I did for a new potato salad. Let me know what you think:<br /><br /><strong>Mustard-Green Onion Potato Salad</strong><br /><br />Ingredients<br />3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds<br />4 green onions, thinly sliced<br />1 cup mayonnaise<br />3 tablespoons Dijon mustard<br />3 tablespoons whole grain mustard<br />2 cloves garlic, finely chopped<br />3 tablespoons white wine vinegar<br />1/4 cup chopped parsley<br />Salt and freshly ground pepper<br /><br />Directions<br />Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.<br /><br />PS - It's Girl Scout cookie time!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-40899352711122110742009-02-04T07:49:00.000-08:002009-02-04T08:00:15.091-08:00Supper ClubSince I don't have enough to do Dave and we joined a Supper Club. It's a group of 10 people that meet once a month and do a themed dinner. The idea is that each "couple" contribute an item. For example The host will supply the entree, one person brings an appetizer, one a dessert and 2 bring sides. Our very first meeting will be this Saturday and of course I am hosting the first.<br /><br />Our theme this time is american comfort food. The main course will be meatloaf which I like to make quite often. I am not sure what the other items will be but I am excited to find out. I even made little place cards since the group is not familiar with each other.<br /><br />I will report back on Sunday and let you all know how it went.<br /><br />PS - made homemade sloppy joes last night. I have decided not to do the canned manwich crap anymore.<br /><br />Here's recipe:<br />1 tbl vegetable oil<br />1 red bell pepper, chopped<br />1 green bell pepper, chopped<br />2 cloves of garlic, minced<br />salt & pepper<br />2lbs ground sirloin<br />8 oz. tomato sauce<br />3 tbl tomato paste<br />1 cup bbq sauce<br />1 tbl worcheshire<br />1 tsp hot sauce<br /><br />Heat vegetable oil in a large skillet with sides. Cook peppers and garlic till softened, about 3 min. Season with salt & pepper. Add ground beef and cook till meat is no longer pink. Add remaining ingredients and cook till sauce is thickened, about 10 minutes. Serve on hamburger buns and top with monterrey jack cheese.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-16096899863242000982009-01-29T14:02:00.000-08:002009-01-29T14:11:04.571-08:00Super Bowl SundayIt's that time of year when football comes to a close. This means its time for a big blow out Super Bowl party. Last year I hosted and the crowd was quite large. Dave insisted it was to large and we were to loud. Is that even possible for a party? Whatever. Yes I drank to much and got excited and Adrianne had a screaming match with drunk lesbians but still, come on. Oh wait I digress. Anyways, I promised Dave I wouldn't throw a party and instead we will be joining friends at their house. I will be making my famous seven layer dip. In honor of the Super Bowl I thought I would include a Sliders recipe I found in a Martha Stewart magazine.<br /><br />Here you go:<br /><br />Sliders<br />Makes 20 small burgers; Serves 8<br /><br />3 ounces (6 tbl) unsalted butter, softened<br />2 to 3 shallots, minced<br />2 tbl water<br />coarse salt and freshly ground pepper<br />2 pounds ground sirloin<br />20 round pickle slices<br />20 slices (2-inch square) white cheese, any type<br />20 soft dinner rolls<br />20 small lettuce leaves, any type for serving<br />3 roma tomatoes, thinly sliced for serving<br /><br />1. Melt 4 tbl butter in a small pan. Add shallots, cook until softened, about 1.5 minutes. Stir in water and season with salt and pepper.<br />2. Form 20 patties using 2 tbl ground sirloin for each. Place on a rimmed baking sheet, and coat patties with remaining 2 tbl butter. Press a pickle slice into each patty (refrigerate for up to 2 hours).<br />3. Preheat broiler. Season patties with salt and pepper. Broil for 4-5 minutes. Top burgers with cheese during final 30 seconds.<br />4. Spread shallot butter on bottom half of each roll, then top with 1 burger. Sandwich with top half of roll, and serve with lettuce tomatoes, ketchup, mayo and mustard.<br /><br />Cheers.... off to meet Cion and drink champagne.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-88910149019748062222009-01-19T14:38:00.000-08:002009-01-19T14:54:31.022-08:00Dining In and Dining OutSo I have been chastised several times now for not posting enough so I will set a goal of publishing something weekly. The catering business is slow but that's to be expected given the bleak business section and the focus on the new salon. Even though we haven't been cooking for others I am still cooking at home.<br /><br />The weekend before last I cooked every meal at home. Quite unusual for me. Friday was something (can't remember since I have had multiple bottles since then), Saturday morning was a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hashbrown</span> Quiche, Saturday evening was spaghetti and meatballs, Sunday morning was blueberry pancakes and Sunday evening was ham and beans.<br /><br />This weekend was quite different. On Friday I cooked <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">risotto</span> and scallops. This recipe was courtesy of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Cion</span>. I was distracted by chores and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">accidentally</span> overcooked the shallots and garlic which made the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">risotto</span> a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">smidge</span> bitter. The scallops turned out well. Your supposed to drink white wine with seafood entrees but I am a red wine addict so we had a Chateau <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Montelana</span>. Very nice.<br /><br />Saturday evening after I got home from the swap party, a bit <span class="blsp-spelling-error" id="SPELLING_ERROR_7">typsy</span> from champagne I might add, we went and tried <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Raia's</span> Italian Market on Washington. Food was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">mediocre</span> at best. Dave had a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Caesar</span> salad and I had the mozzarella salad. Both could have used more salt or pepper. It was missing something. Found the same to be true on the entrees. Dave had <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">the</span> chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_12">picatta</span> and said it was over floured which made for several dry bites. I had the cheese ravioli and it could have used more fresh herbs in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">the</span> ricotta filling. Service was terrible and it wasn't just us; noticed a table behind us and in front of us looking for a servers attention.<br /><br />Sunday <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">morning</span> met Bert and Roy for brunch at Shade. Wonderful as always and left quite happy after 3 bloody <span class="blsp-spelling-error" id="SPELLING_ERROR_15">marys</span>. Continued <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">the</span> drinking at <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">the</span> house enjoying the sun. <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Deidra</span> popped over and we drank way to much and had drunk munchies at Max's Wine Dive. Drank 2 more bottles of wine there and left with 4 bottles. Damn alcohol.<br /><br />Tonight we will have <span class="blsp-spelling-error" id="SPELLING_ERROR_19">filets</span> thanks to Rice Epicureans Saturday meat sale.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Risotta</span>:<br />1 large shallot minced<br />2 cloves of garlic minced<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_21">tbl</span> butter<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_22">tbl</span> olive oil<br />1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_23">risotta</span><br />1 cup white wine<br />2 cups chicken stock<br /><br />Heat butter and olive oil in a skillet and add shallot and garlic. Cook for approx. 3 minutes and shallot becomes translucent. Add cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_24">risotta</span> and cook till golden, approx. 3 minutes. Add white wine and cook till all liquid is absorbed. Add 1 cup of chicken stock and cook till all liquid is absorbed. Add remaining cup of chicken stock and cook till liquid is absorbed.<br /><br />Serves 2-3.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-29089914176016881672009-01-05T07:23:00.000-08:002009-01-05T07:38:44.692-08:00New Year, New BeginningsI 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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />I hope everyone had an amazing holiday season. Hopefully 2 Party Planners will have some catering jobs soon.<br /><br /><strong>Creamy Wild Mushroom Soup:</strong><br />6 tablespoons unsalted butter<br />1 cup chopped yellow onions<br />1/2 cup chopped celery1/4 teaspoon cayenne<br />1 1/2 teaspoons minced garlic<br />6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced<br />6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced<br />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)<br />2 teaspoons fresh thyme leaves<br />1 teaspoon salt<br />1/2 teaspoon freshly ground black pepper<br />4 cups chicken stock<br />1 1/2 cups heavy cream<br /><br />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.<br /><br />Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.<br />Yield: 8 servings<br />Prep Time: 20 minutes<br />Cook Time: 38 minutes<br /><br /><strong>Gooey Butter Cake:</strong><br />3 Eggs<br />1 Stick butter, softened<br />1 yellow cake mix<br />1 lb powdered sugar<br />1 8oz. pkg cream cheese<br /><br />Directions:<br />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.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-43012011730047988812008-12-15T12:21:00.000-08:002008-12-15T12:29:35.726-08:00Cion Ortega is changing salons!This post is for my wonderful catering partner Cion. Since both of us have "day jobs" this is in reference to his. Cion has decided to leave Azur salon and move over to Traci Scott salon. His last day at Azur will be on December 20 and his first day at Traci Scott will be January 3. If you would like to book an appointment please call 713-520-8212. The salon is located at 615 West Gray (near Barnabys and Bibas).<br /><br />In other news Cion and I are working on several new catering items. We have added a variety of individual desserts to the menu including apple crisps and chocolate souffles. We will be getting together over the holidays to test some more recipes. If you have suggestions please let us know.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-62495777572069453822008-12-08T06:36:00.001-08:002008-12-08T06:40:18.419-08:00The aftermathAnother weekend of parties checked off the list. I have to say I drank way to much champagne which makes work on a Monday morning VERY difficult. All that being said I think it was a huge success, but then again I may be biased. We went through a total of 2 bottles of vodka, 2 bottles of rum and over 15 bottles of champagne. Now those numbers indicate a good time had by all. I have to say that my favorite food item was Randy's breakfast french toast. It was yummy.<br /><br />I still have many more events to go. Bert and Roy are hosting a movie night Wednesday, Thursday is dinner with friends, Saturday is my office party and Sunday is brunch with teh Nashes. The following week is my parents holiday dinner, the Nashes Wine and Cheese, Stephanie's Holiday party and Thuy's graduation dinner. So many parties so little time. My liver is going to need a vacation come January.<br /><br />Hopefully Cion and I can book some catering gigs in 2009!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-42524912970279320412008-11-30T17:56:00.000-08:002008-11-30T18:03:54.430-08:00It's that time of year again... Parties GaloreI can't believe I haven't posted in over a month. The Indian themed dinner turned out really well. It was hard work and both Cion and I were incredibly exhausted after. The hosts were very happy with our work so it proved to us that we really could make a great career out of this.<br /><br />In other news I have several parties this holiday season. The sad part is that on December 13 I had 4 invitations. They are all the night of my work holiday party so I have to miss all the festivities. Boo! On December 21 I am also double booked. So many parties but so little time. Did I mention that I LOVE parties though. :)<br /><br />The menu for December 7 Holiday Brunch is below:<br />hashbrown casserole with sausage<br />hashbrown casserole with spinach<br />breakfast bread pudding<br />spinach dip<br />lox and bagels<br />mini bagel dogs<br />sausage balls<br />assorted pastries<br />fruit tray<br />wassail<br /><br />Everyone have a wonderful and safe holiday season. Cheers!!!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-77791000093520989702008-10-30T07:59:00.001-07:002008-10-30T08:03:28.272-07:002nd Official party BookingCion and I have officially booked our second party. It's an Indian themed dinner that is part of a fundraising event for AWTY. (Awty is a private school here in Houston). We will be preparing 3 appetizers, serving cocktails, serving food and cleaning up. Food wise it's really small but service wise we will be getting a workout. we estimate about 8 hours for the party prep, cleaning and the actual event.<br /><br />We met with the client last night and walked through the set up and planned the appetizers she would like. Cion and I will be in the kitchen tomorrow night experimenting with mango martinis, indian themed seasonings and food. I will report back with pictures and progress.<br /><br />Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-75457172881674479272008-10-06T09:41:00.001-07:002008-10-06T09:52:25.057-07:00The day afterWell yesterday was a long day. I actually peeled the 36 boiled eggs at midnight Sunday then slept a few hours. I got up at 5:50 so that I could pack up car, run and get ice as well as bagels. Cion arrived promptly at 8:30 and we actually left early. We made a stop off at Super Target for an extra puff pastry and arrived at the destination at 9:30.<br /><br />The first thing we did was unload the car and set the table. I have a habit of labeling all the serving plates with the name of the dish that will go in them. This way as we go along we know what we need to make and what is left. We started with the delived eggs and assembling the bries. We quickly noticed that refrigerator space was sparse. Not sure how to over come this in the future. Anyways, moved onto assembling veggie tray and cheese tray. We started baking the artichoke/spinach puff pastries and then the bries. Serving wasn't to commence till 2:00 so we were all ready to go at 1:00 so we just took a quick break.<br /><br />At 2:00 guests started to arrive. We both manned the drink area and tried to watch food spread for refills. Items to note: no one drank red wine, salmon was gone fast as well as spinach puff pastries, lots of left over roast beef and 4lbs of orzo pasta salad is a bit much for a crowd of 30. Overall I think it was a success. The clients were happy and we gave out quite a few business cards. We ended the day at 5:30 so it made for a very very long day with a very minimal profit. However, I am very thankful for given the chance to cater our first event and had a complete blast doing it. I really hope it turns into something more. I really think Cion and I make a great team and we are already planning our next menu items. Now we just need to book another gig with more profit.<br /><br />Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-16507421795362845792008-10-03T12:01:00.000-07:002008-10-03T12:07:00.353-07:00Sunday's LuncheonSo far I have hit Costco, ordered the flowers from Killions and ordered the desserts. Here is the breakdown on the shopping lists and schedule:<br /><br />Kroger:<br />Roast Beef<br />Puff Pastry - 2<br />Cream Cheese<br />Capers<br />Mayo<br />Sweet Relish<br />Ranch Dressing Pack<br />Swiss<br />Muenster<br />Frozen Spinach<br />Artichokes<br /><br />Central Market:<br />pine nuts<br />orzo<br />sundried tomatoes<br />dill<br />vegetable stock<br /><br />Caninos:<br />Mixed Greens<br />Red Onion<br />Red Pepper<br />Yellow Pepper<br />Cucumbers<br />Carrots<br />Celery<br />Cherry Tomatoes<br />Lemons<br />Green Onions<br />Mushrooms<br /><br />Costco:<br />Napkins<br />Plates<br />Smoked Salmon<br />Eggs<br />Cheese<br />Brie Cheese<br />Case of Water<br />Diet Coke<br />Coke<br />Sprite<br />Red Wine<br />White Wine<br />Sour Cream<br /><br />Hot Bagel Shop:<br />Bagels<br /><br />Bakery - DessertsTwo Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com1tag:blogger.com,1999:blog-3880490668193506127.post-59252120200389677462008-09-30T08:01:00.000-07:002008-09-30T08:12:01.839-07:00Hello stranger it's been awhile.After the big August 2nd party I took a few weeks off. Then September hit. Remember the Green Day song, "Wake me up when September ends"; well that is how I felt. So in honor of the conclusion of this month I am posting again.<br /><br />I broke my foot after the last party, then Dave had to have his gall bladder removed, then Hurricane Ike. Both Dave and I are back and healthy howver we are still waiting on a check from State Farm so we can repair our house. Once that starts we are looking at 30 days of construction. They will have to repair 12ft section of missing siding, rip up section of hardwoods on second floor, sand entire floor and stain, rip out sheetrock and repair on all 3 floors, paint exterior and interior, etc.<br /><br />I did have a few friends over in honor of my 32nd birthday in the midst of all this. The menu was sandwiches from Jersey Mikes, 7 layer dip, homemade cake from Miriam, snacks from Anika and what not. Great casual fun was had by all.<br /><br />All that being said teh Two Party Planners has booked our first paid gig. The event is being held October 5. It's a memoriam for a friends late father. The menu is the following:<br />Sliced Roast Beef (served cold)<br />Rolls and Assorted Crackers<br />Lox and Bagels<br />Deviled Eggs<br />Saffron Orzo Salad<br />Veggie Tray<br />Cheese Tray<br />Baked Brie with Mushrooms in middle<br />Assorted Desserts<br />Wine and Beverages<br /><br />Cion and I will prep most of everything at my house then head out to Spring around 9am. We met yesterday to discuss schedules and shopping lists. I need to go at lunch today and get napkins so I can start rolling the silverware. I have ordered the flowers from Killions and placed the dessert order. We will hit Specs Thursday night, Costco Friday, Caninos, Kroger and Central Market Saturday. Our budget for this party was originally $600 but we have had to up it to $700 or we would be in the red.<br /><br />I will keep you posted on how we do as well as post pictures.<br /><br />Cheers!Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com0tag:blogger.com,1999:blog-3880490668193506127.post-63450303623993574632008-08-04T06:22:00.000-07:002008-08-04T07:12:35.376-07:00Launch Party Wrap-upI am happy to report that despite all the blood (several cut fingers), sweat (house couldn't handle all the people and 100º temperatures outside) and tears (in spirit) I feel that the event was a great success. All the food made it to the table in time and all bottles of alcohol were consumed. This in my book equals a good time had by all. Let's take a look back at all the preparation and menu and weigh in on the cheers and jeers...<br /><br />Friday evening we split up shopping duties. Cion took Central Market to get flowers, fresh herbs and miscellaneous items, Dave took the Kroger list and I took the Costco list. My cart at Costco was over flowing. I picked up 2 7-8lb beef tenderloins and 6 3lb pork tenderloins, numerous vegetables, water, plates, trash bags, soft drinks, brie cheese, etc. Needless to say when the last item was scanned and the total appeared I had a bit of sticker shock ($400). Despite the flashing dollar amount I passed out 4 business cards to soccer moms waiting in line.<br /><br />Cion, Randy, Dave and I all gathered our items and met back at the Massey casa. We began chopping and prepping for the layered vegetable terrain and Cion prepped sauces for the beefs. He stayed up late into the night (2am) prepping and marinating. Cion had to get up for work (we both still have day jobs) and I began running around town looking for other items. I dashed over to Williams Sonoma to pick up another white tablecloth, more hydrangeas from Central Market then onto pick up pastries and anti pasto tray. Randy was running around town getting more food supplies we needed and a bucket to keep the wine chilled.<br /><br />After completing the gathering process we all met up (Randy, Cion, Dave, Deidra and me) at 2:00. Then it became a race to finish by the 6:30 mark. We started with the crabcakes, construction of the mini capreses and slicing zucchini. Then we moved onto dips, sauces and baking the bries. We all kept a watchful eye on the clock (ok I did and just yelled time to everyone) and rushed over food to my brothers house to start the ovens. With the sweat pouring down my back I raced between the houses carrying baked bries, nicly cooked crabcakes and prepped zucchini. Cion and I would quickly pass each other in the heat and update on progress. Each item was then carried into the house where Deidra arranged the presenation on the trays. Then grilling commenced outside with Dave and Cion manning the grills. It became Hell's kitchen upstairs as the 6:30 mark was approaching and we were all dirty, sweaty, hadn't showered and we were still missing the tenderloins. I raced to light candles and start the music and Deidra and Randy raced to complete the crackers. The dance of completion ended about 12 minutes past the 6:30 mark but all in all not bad.<br /><br />Cion, Deidra and I raced upstairs to quickly hose off the sweat and make ourselves presentable. I could hear the crowd gathering as the 7:00 hour struck. Once Cion completed my makeup I raced down the stairs to greet the crowd of friends and family. Then right as I reached the last step and turned to say hi to the crowd I fell. CRAP. Twisted my foot. Dang the timing. If it weren't for Jimmy catching me I would have been a pile on the hardwoods. I pressed on and began pouring wine. Cion and Deidra followed shortly behind and the party began.<br /><br />The heat from the outside and the crowd size inside forced my ac's into overdrive. They just could not keep up. The temperature in the inside had climbed to a sweltering 82º. You could see the sweat pouring off everyones faces and makeup running around the eyes. I felt terrible but I really couldn't do anything about it. While continuing to refill trays and pop open champagne bottles I cut 3 of my fingers so by the end of the night I was covered in bandaids and had frozen peas on my foot.<br /><br />In the end all the food was eaten and we only had a few tenderloins leftover. After the last guest left we layed down our exhausted sweaty feet and crashed into the bed with large smiles and words of praise across our faces.<br /><br /><em>I want to offer special thanks to the following people whom we could never have completed this party without:</em><br /><strong>Cion</strong> - no words could express my gratitude for all that you did. You continue to amaze me with your talents and dedication.<br /><strong>Randy</strong> - you are an amazing source of strength for Cion and I as you raced around town to look for the perfect ice bucket, load supplies into the garage and help us prep. You are also an EXCELLENT dog sitter.<br /><strong>Dave</strong> - without you I would never have been able to do this. You are my spirit and I can't thank you enough for putting up with me in the heat of the moment. You are an excellent grill sous chef!<br /><strong>Deidra</strong> - came through on the final day to showcase her amazing talent for food presentation.<br /><strong>Brian and Nicole</strong> - Thank you for letting us smoke and heat up your house.<br /><strong>Keith, Thuy and Hi</strong> - Thank you for washing all the plates and helping clean while Cion, Deidra and I collapsed. We all appreciated your helping hand when we could no longer lift a finger or were to drunk to handle plates. :)<br /><strong>To all our friends, family and party guests</strong> - Thank you for sharing in this special moment for us and we hope you will pass on our information to anyone who is in the need of party planning services.<br /><br /><strong>CHEERS!</strong><br /><br />PS - as soon as I get the photos from the photographer I will post a link.Two Party Plannershttp://www.blogger.com/profile/15871071892584017128noreply@blogger.com2