A Summertime Cocktail Party with Neighbors

Hosting summer parties is such a joy. When the weather is superb, and the food is fine and the company is divine, well then, it’s simply sublime.

Such was the case with this summertime cocktail party with neighbors. Now before you start wondering, this was not a recent event, on the contrary. Usually whenever we host events my intention always is to share the festivities, and of course, the food choices/combos in a prompt, timely manner. Sometimes good intentions aren’t enough, which is why I never had a chance to post this event that took place back in 2019. That’s right, way back 2 years ago. At first, I felt remise not meeting my own self imposed ‘timely reporting duties’. But after some consideration, I am glad now about the delay. I think this post might have gotten lost in the soup given that none of us were entertaining in 2020, and therefore, could have been forgotten or overlooked. As I’ve often said, things happen exactly when they should. And so I believe this post is more timely presented now as we ponder hosting more gatherings during the warmer weather and for the upcoming Memorial Day Weekend.

Let me first start by setting the visuals for you. We live in the most charming little enclave of Hartsdale, NY known as Manor Woods. By its name you can imagine that we are nestled within decades old trees that tower above us 40-50 feet. Our ‘hood also sports 4 dead end courts which means no through traffic, and ultimately super quiet streets. (Minus all the dog barking.)

Our backyard tucked under towering trees.

Our front yard guarded by this majestic Oak Tree.

Looking down from our backyard, more trees.

No way out, but we don’t mind. We love it here.

And if those weren’t reasons enough to live here, the neighbors are something special. A diverse group of considerate, caring, joyous people that truly enjoy one another’s company and look out for each other. Which is why for the past several years we have been swapping hosting get togethers at one another’s homes. As I mentioned, the last one we hosted was during the summer of 2019, and the weather was simply flawless for a Friday night of food, drink, good conversation and laughter. There is something so special about just hanging and savoring the moment, as well as the food. Relaxed and easy going with no agenda but to chill.

Smiles all around.

We had a few more people than our original group which brought the headcount to 18. And it was great to see the camaraderie among all. For this type of event, buffet-cocktail style foods are ideal. Fill up a large table with a good variety of eats and let people pick and mingle as they may. I pulled from some of my favorites and had fun arranging the table from high to low, from hot to cold. For more tips on outdoor hosting, give a gander at 5 Key Steps to Hosting a Garden Party.

Florals don’t have to be fussy, just pretty.

Fill the table, and remember height adds dimension and interest.

Everyone finding their space and favorite drink so we can all catch up.

Back then dipping was encouraged. And no, there wasn’t a line for food.

I do like to ensure that there is variety. If your party is scheduled for 2 hours then it’s true you don’t need as many options. But if it’s going to be longer, having only a couple of offerings simply doesn’t cut it. After a while the palate gets bored, and so do your guests. Plus, with so many people you need to have items that everyone can enjoy. The below menu seemed to hit all the right notes.

Here’s the menu:

Various Cheese & Charcuterie Board with grapes, olives, cucumbers
Fennel with Olive Oil & Course Salt & Cracked Pepper
Baby bell peppers with Chick Pea Mash
Endive Spears with Chick Pea Mash
Endive Spears with Peaches, Goat Cheese & Basil
Smoked Salmon & Cream Cheese on Cucumber Rounds
Spicy Chorizo Pigs in a Blanket
Grill Meats
Watercress, Cucumber & Herbed Butter Tea Sandwiches
3 Dips with Potatoes, Carrots & String Beans
Rice & Quinoa Crunch Salad in Individual Cups
Puff Pastry Tomato Tartlets
Dessert: Homemade Ice cream balls

*Note: Since some of the above items do not have recipe links, please do not hesitate to contact me for simple instructions on how to prepare them. dana@2fishinc.com

Nothing better than Cheese/Charcuterie platters. Always and forever a crowd pleaser.

The freshness and simplicity of fennel dressed with coarse salted, cracked pepper and olive oil. Refreshing and super easy.

Mini bell peppers stuffed with Chick Pea Mash, Smoked Salmon/Cream Cheese/Cucumber Rounds, Watercress/Cucumber Sandwiches.

3 Dips a Dipping. A hearty take on a crudité platter. String beans are blanched, potatoes boiled, carrots are raw all served with 3 different dips that perfectly complement those veggies.

Pretty in Pink. I love playing with color. Rosy Prosciutto, pink Mortadella, red globe grapes and endive spears. What’s not to love here?

Mini spicy chorizo wrapped in puff pastry served with a mix of grain mustard, Dijon and yellow mustard.

Easy to grab and eat Rice & Quinoa Crunch Salad.

Now, I realize that this may seem like a ton of different plates, but for this amount of people for the length of the party (5-11p), the variety and quantity were much needed. Our guests included meat eaters, as well as no pork eaters, plus those who are gluten free. So having options is key to ensure that everyone is satisfied and has enough from which to choose.

Scott & Harry. White wine chilling. (Notice the bug spray between them. Important to have some key essentials available for a backyard party.

Manchego for miles.

All the dishes were well appreciated and loved, even by the kids, which is a great feat if I do say so myself. The best part about these food choices were that most did not require much attending. A couple of dishes were hot/warm but the majority were room temp. Place and walk away!

Mingle, chat, eat.. and text.

I can’t wait for our next get together. I’m really going to have to up my game and come up with a whole new offering. Or maybe since 2 years has passed they won’t mind having some repeat performances. I know I wouldn’t.

Hope you give some of these a try, even if on a smaller scale.

Coconut Milk Poached Monkfish

My mind is always going. Thinking, racing and pondering.

And when it comes to food, I’m always making up new combinations with whatever items I have on hand. This approach provides a decent amount of recipes stockpiled in my arsenal.

Back in the day, I mean 2020BP aka Before Pandemic, when creating proposals for catering gigs I had an ample amount of food items from which to choose.  With a good range from hot to cold, from meat to fish to vegetarian.  Yet even with all those options, I found that each gig offered up opportunities to create new ones.  Before the virus hit and shut down all catering work, I had a client who wanted to add a few more fish options to her menu.  Since it was going to be a cocktail party with pass-around hors d'oeuvres, I needed to devise a small bite that I could easily execute as well as be easily consumed.  I started experimenting with bite sized medallions of cod poached in coconut milk served on a spoon.  It was quite tasty, fit all the prerequisites and was slated to part of the menu. However, I never did get to pull off that idea for the client as the party never took place.

Luckily with me, no idea is ever completely tossed aside. Most often, I just create new ideas but I do try to file through my mind catalog when faced with ‘what do I make with this?’ That’s exactly what happened when I had some leftover coconut milk and monk fish.  Why not try that same codfish recipe using monk fish?  I have poached monk fish before with great success so I felt confident that it would work out.

My hubby, JuanCarlos, wasn’t sure about the coconut milk.  He skews more heavily on garlic, wine and butter sauces. But I just wasn’t feeling the butter.  

I wanted to use shallots because I really like their subtle onion flavor and softer, more delicate texture, but lock down mode had made it difficult to procure certain items vs. others. There’s always an improvise, and this one came in the bigger sister of a shallot: deeper color, larger size and more intense sibling known as the red onion.

Poaching softens everything.  Including my husband’s opinion. Instead of getting a hard sear on the protein, which is his preferred method, poaching gently cooks the protein and provides a luscious finish.  There are times when you just need soft and comforting, and that’s just what this delivers, especially when served with rice.  If you do want to add some crispy elements to this dish, you can fry up some of the shallots or onions or basil to finish the dish.

The aromatics: red onion, garlic and ginger.

White wine adds some acidity as well as a sweet component to then lightly braise the aromatics.

Cut the fish into medallions, a hefty inch thick.

Add the coconut milk and nestle the fish into the liquid.

Over a medium low heat, cover and gently cook until the fish is tender. Then add basil to finish.

Ingredients

⅔ cup shallot or red onion, thinly sliced

2 cloves of garlic, thinly sliced

1 lb monk fish, cut to 1-½” thick slices

2 tbsp of olive oil

¼ cup sliced ginger

1 cup of dry white wine

¼ cup basil, chopped

1 cup of coconut milk

¼ cup of water

2 tbsp basil, chiffonade

Instructions

1. Sauté onions, garlic and ginger in oil over medium low heat to soften
2. Add white wine, and slowly let the alcohol burn off
3. Add the coconut milk and water, and place fish into liquid. Cover and cook over medium low heat.
4. After 10 minutes, turn fish pieces and add cut basil, cook for another 3-4 min.

Serve with rice:
Hopefully you remember when I shared some tips and tricks, with one of them making extra rice and freezing it. Well, here’s a perfect example of when previous work comes in handy. While you are prepping/cooking the monk, just pull out the bag of frozen rice and gently warm it on the stove top or if you have a microwave. Then spoon the poached monk fish and coconut milk sauce over top. Meal complete.

This dish is warm and comforting. The fish is tender swimming in a creamy sauce with only a slight hint of coconut. Besides the rice, I like serving it a side vegetable of bok choy or grilled asparagus.

Sure, there are certain aspects of catering I miss. Mostly, the creating of the menu and culling together foods that will work with the party’s theme, the client’s taste and guests. But, hey, that’s what I have all of you for; catering at home. So, all’s good.

Print Friendly Recipe

Easter Ideas - A Refresher Course During A Pandemic

Brighter days ahead. This Easter will look a bit cheerier and a ton more hopeful than 2020. A year ago we were just getting used to lock down and coming to the realization that we weren’t going to be able to visit with family and friends for the holiday. Never in our wildest dreams (aka nightmares) did we think it would last this long. 365 days later, while there is a glimmer of hope in being able to gather in small, safe groups, it might not be the case for everyone.

For those who can, you may want a refresher course on how to entertain. This harkens back to last week’s post but dives way deeper. And since like all of you I haven’t hosted any events, I don’t have any new tricks up my sleeve. That’s when you have to reach back to the past and pull the proverbial rabbit out of the hat. No reason to reinvent the wheel, use what’s worked before.

I give you, Reminders of the Past & Other Helpful Easter Ideas. And if gathering with loved ones still is not in the cards for you this holiday, any of these can be pared down to help make the day feel more festive.

Get ready. This post is chock full of images and links. Let’s start at the beginning.

Setting a table

To me, it’s the one act that truly connotes a special event and rings in the feeling that guests are coming. This may be the first time in quite awhile that you have taken out your linens and tossed them across the table. I say, go all out and make everyone feel special this go around. Here are a few ideas for a fresh spring table setting.

Yellow, Yellow Burst of Sunshine Tablesetting

The yellows and white are so cheery, while the midnight blue anchors the place setting in a lovely pop of contrast.

Calming Creams & Bold Blues Table

Same sort of color combo but in a more calming tonality.

We will be eating outside in order to continue being as safe as possible. So I might take some cues from this table setting, Sunday Blues - of the Soothing, Swooning Kind. Plus this link also has a few recipes from which I might just take food cues as well.

I know we are all out of practice, but let’s try not to be lazy about the details. Take the time to finish off your table with napkins. There are various ways to fold a napkin, which doesn’t mean you need to be a magician of deft dexterity or a master of origami. It just takes simple folds, and then possibly adding an embellishment… or not. Check out these super simple ideas to put the finishing touch to your table.

Napkin Folding 5 Basic Folds - Countless Options

Maybe you have decided that you aren’t quite ready for a formal meal. Perhaps brunch or a buffet style setting might be a good option for you.

How To Set a Brunch Buffet Table & Napkin Pockets

Brunch Made Simple

Florals

And what would a proper table setting be without flowers? You can be extravagant and make various arrangements or you can keep it as simple as culling together a single color of tulips for single elegance. Need some visuals? Here you go.

Never Too Many Tulips

One big arrangement

Eucalyptus Burst - A Floral Spray 

Given the dire economic state, funds might be a concern, and that is completely understandable. An inexpensive way to use florals that will make a big impression - Mums. They have different varieties that can be mixed and matched for impact.

Mums the Word

The Menu

Sure you can have all the bells and whistles with your decor but nothing keeps them coming back like the food you serve. When it comes to the holidays people have certain traditions they like to keep, and some are even expected. JuanCarlos and I found this out the hard way during a few Thanksgiving feasts. You know me, I like to mix it up; some traditional, some not. You might have your menu already set, possibly with lamb as the starring role. But if you are still pondering what to make, fear not. Below are links to a variety of alternatives that hop just outside the Easter basket but still sing Spring.

Meat alternatives to lamb:

These are hearty and in the same vein as a lamb dish but slightly off the beaten bunny path.

Osso Buco

A Belly Full of Pork

Appetizers:

Pizza Rustica

A traditional Italian appetizer. Admittedly, this recipe is a labor of love. It is very rich and serves a lot, so I highly recommend only making it if you know you have guests that will enjoy it.

That’s right, it’s not actually a PIZZA, but a cake of sorts. It’s filled with layers upon layers of prosciutto, salami and ricotta cheese.

And some not so traditional

Tarts of Summer

Spring Asparagus Tarts
(Rolling and cutting puff pastry, mix together ricotta & goat cheese, parsley, salt, pepper. Spread over pastry and top with asparagus. Brush with garlic oil, sprinkle with parmesan cheese and bake at 400 until golden.)

Spring asparagus with cheese on puff pastry. This is pretty straightforward, and makes a great appetizer.

Crisp pastry, creamy cheese and the bite of spring asparagus. What’s not to love?

Oven Roasted Tomatoes & Ricotta

Oven roasted tomatoes are like candied jewels and pair perfectly with the salty, creaminess of ricotta cheese.

Salads: bright and crisp

Citrus Salad Bowl

Individually plated salads… a good way to serve during a pandemic.

Pretty in Pink Salad

There is something exotic and striking about the colors and textures of these pink lettuces.

Butter Lettuce with Orange, Blueberries & Crunch

Salad Baby: Little Lettuces Fresh & Crisp

Side Dishes:

Here are two side dishes that may not be typical but truly spring - Spring. And the best part, they can be served warm or room temperature.

Strings… of Bean, Peppers & Asparagus

Tomato, Squash, Peppers & Onion Bake, a one pot vegetable side that can be enjoyed warm or room temp.

I love how the sweetness from the veggies plays off the savory of the cheeses in this baked dish.

I hope you found this trip down memory lane useful. Even more, I hope that in taking from the past we can borrow some joy to light a spark for our future. As for our family, we have been extremely fortunate and so very grateful for our health, safety and beyond. This Easter we are lucky that the stars are aligning for some of my family to be able to come to my house. The weather is expected be nice enough for us to be outside. My parents and a few others have been vaccinated and the rest of us have been quite diligent about staying safe. We will still remain a good distance apart and wear masks when we are not eating. But we will be together, and that is a very good thing. I wish for you the same. May you be able to break bread with your loved ones safely and joyously.

Happy Easter and beyond.

Entertaining - How I Miss It | Make Ahead Appetizers

Our Miami crew. How we love sharing time with them.

This has been a difficult year. And it’s certainly not over. Although statistics are improving, we are still grappling with the pandemic and its multitude of ripple effects on our lives. From the obvious life and death fears to struggling to stay employed to figuring out how to juggle Zoom calls with toddlers, it has been challenging. (Newsflash: I don’t have toddlers but can only imagine.)

There are so many issues relating to how our lives have been affected, but the one that seems to really hit most people at their emotional core is the isolation. The inability to freely move about and spend time with the ones we love. I know this has rocked me at my center. I miss hugging people. For those you know me, to say that I am a touchy, feely person is an understatement. Hey, not in a groping way, in a caring way. ( Alright, maybe I do want to see how big your biceps are.) It’s a known fact that human touch has healing qualities. Which highlights how counterintuitive it is to try to heal people through a pandemic without that essential restorative, mentally medicinal element. Ironic and heartbreaking, really. But I digress, or should I say wandered off the road a bit.

I miss people. I miss my family and friends, (or as we like to call them, framily) and the joy of sharing a meal and good time with them. JuanCarlos has joked about how much free time we now have during the weekends, since in his mind we used to spend every one of them hosting parties. Not true, and an over exaggeration . But true, entertaining is in my DNA. From as early as junior high and high school I can remember wanting to invite my friends over for a meal or to play games and enjoy snacks. I preferred it over going to a stale beer smelling bar, filled with billows of smoke, raucous noise and tons of other people with whom I didn’t care to share my time. What a nerd. That that nerd would grow up to enjoy entertaining as a later career shouldn’t come as such a surprise. But here we are, without the ability to do just that. Yet, as we learned from last post, I still found a way.

In all honesty, I’ve been struggling about which posts to launch since so many of them feature groups sharing food. To post them feels either disingenuous or taunting. I don’t want to be either. But as I rummaged through photos, rather than feeling sad and longing, I instead felt hope and anticipation. So, I’m posting this to put out the positive energy that this kind of gathering can resume soon. With that wish at hand, it seemed appropriate to provide some options for make ahead appetizer ideas for your future event. And so, lifting myself up by my house slippers, I’m sharing a moment when we gathered for a few nibbles with our dear friends in our Miami apartment. These handful of simple appetizers might be the perfect strategy to ease our way back into entertaining after a long reprieve.

Sometimes the best way to enjoy one another’s company is to make the food portion as easy and carefree as possible. Serving appetizers that can be enjoyed cold or room temperature allows the host(s) to remain with the party and not in the kitchen. Pre-made and/or ready to assembly right before guests arrive is the ideal way to have everything finished, and allow the fun and conversation from being interrupted. You know I love putting out a big spread. Whether it be a multi-course meal or tapas style, I’m known for my abundance. But there is a beauty to simplicity.
And that was the focus of this gathering several years back.

Skewers make it easy to grab and go.

And don’t forget the drink. It’s also important to have a partner that does their part in hosting. JuanCarlos is always at the ready serving up beverages. P.S. also one of my favorite shirts. It’s a party wrapped around a party!

Just because these were nibbles didn’t mean that it wasn’t substantial. On the contrary, it was filling and satisfying. Every one of these dishes were made ahead of time.

Cucumbers provide the cool and refreshing, grape tomatoes the sweet and the sardines bring the salt. An all in one bite.

Sardine Lettuce Wrap Skewers

Food that you can pick up and eat are perfect appetizers. Wraps fit that bill, so do skewers And this appetizer combines both.

Using a good quality Spanish sardine and some fresh, crisp veggies made this no cook appetizer fast to prepare and easy to enjoy. Spain is famous for its high quality conservas; fish in tins. One of my favorite brands is Cabo de Peñas. Simply skewer Persian cucumber* rounds, grape tomatoes. Then using romaine lettuce cut into 3” pieces, tuck a piece of the sardine in each creating a taco-like envelope to hold the sardine.

*Persian cucumbers are smaller and have less seeds and better for skewering. If you can’t find those, use English cucumbers and cut them smaller. If you can only find regular cucumbers, then scoop out the seeds, and cut them into small chunks.

Pulpo -Potato Skewers

Pulpo - Potato Skewers
Pulpo, Spanish for octopus, is one of those items that I always buy pre-cooked either in a tin or vacuumed sealed. Trust me, it’s delicious and SO much easier than cooking octopus. The Mediterranean countries are known for serving the most delicious octopus, so you can’t go wrong with any from Italy, Spain or Greece. I have two favorites: again , Cabo de Peñas in a tin and the vacuum sealed package from Don Bocarte*. (Even the famous NY Times writer Florence Fabricant agrees.)

To make, cut small new potatoes in half, boil until tender but not overdone or they will fall apart when trying to skewer them. Season with salt and pepper, then skewer them alternating between potato and octopus. Drizzle with good olive oil. It’s that simple.

*Please note that the Don Bocarte vacuum pack is only available at Despaña Soho store.

Shrimp & Avocado Endive Boats

Grill or sauté shrimp that have been seasoned with salt and pepper. Let cool, then cut them into small pieces. Cut avocado into small cubes, toss with shrimp and then spoon both into endive leaves. Make a quick creamy topping by combining either greek yogurt, sour cream or creme fraiche with finely chopped red onion and cucumber and a squeeze of lemon juice.

Room Temp Bean & Veg Salad

Sauté small cubed red/orange peppers, zucchini and summer squash with red onion in oil, salt and pepper. Make a quick vinaigrette of crushed garlic, lemon zest and juice, dried oregano and olive oil. Mix the sautéed vegetables together with chick peas, cannelini beans, and pour dressing over the entire mixture. Serve at room temperature. (Of course, this can also be served warm, but the point is to not have to be in the kitchen.)

3 Bean Salad with raw veggies. A slightly difference version offering a completely no cook option.

For a completely no cook version: use raw red/yellow peppers, grape tomatoes and cucumbers plus black beans and toss with an herb dressing. Replace the dried oregano with fresh parsley, cilantro and mint.

Bite sized cubes of salmon

Sear them in a cast iron pan.

Grilled Salmon

Cut salmon into 2” squares. Season with salt and pepper and using olive oil, sear in a cast iron pan. That’s all this needs, or maybe a squeeze of lemon right before serving. This can be made ahead, refrigerated and served either cold or room temp. The small cubes makes these much easier to eat and requires no utensils. Pick it and pop it in your mouth.

Is there anything better to please your guests than a platter full of dairy rich bites? I think not.

Cheese Platter
The ubiquitous cheese platter. It never gets old and it’s everyone’s favorite.

You know what to do here. Place a variety of cheeses on a platter and fill up and around with crackers, nuts, fruits and jams. Remember color blocking and keeping each element together to create focus and visual appeal. Too much scattering just creates visual clutter.

And just like that you have a hearty table of nibbles perfect for no kitchen distractions. I miss all my peeps and this post gave me hope and inspiration for the next time, hopefully soon, when we will all meet again, and be able to safely blow out candles on a cake.

Although this may seem like a similar shot, it’s important to include because we can see John’s face and it includes JuanCarlos.

WAY before the pandemic when no one thought twice about blowing onto to the top of a cake!

We miss our friends and we miss Miami. And we are counting the days until we can all do this again, safely and with tons of love and laughter.

To wrap up, here are a few visual reminders of the sunshine, sunsets and the pure glory of our second home, Miami, and a couple of other reasons why we miss it so much.

Our favorite spot on Miami Beach where we place our chairs and towels and hang for hours.

The view as we walk along the miles of Miami Beach boardwalk.

The stunning sunset from our apartment. You can see why we love to sit on our terrace and enjoy a cocktail.

Another one just because it’s so calming.

5 Year Anniversary & A Look Ahead

I seriously cannot believe it has been 5 years since I started this blog, exactly on this day, my birthday back in 2016. I can distinctly remember some key moments from back then and my excitement about starting a new adventure. One vivid memory stream stems directly from our trip to Chile. We were invited to spend a most glorious vacation with our friends, Carlo and Leslie, at their stunning vacation home in Isla Negra on the Pacific Ocean. A truly unique locale and we were honored to be their guests.

The view from the bottom terrace of their backyard. Breathtaking.

Throughout that entire trip I was writing and compiling content in anticipation of the launch. It was a magical excursion on so many levels, which ultimately produced four posts from those travels, plus several more awaiting my attention to finish. Colorful countryside, mountainous journeys, crashing waves, and plates of fish, pasta, and the most vibrant fruit abound. I discovered that anything I did, saw, heard or ate inspired me to write and share my experiences. With notebook by my side, camera in hand and heart opened wide I embarked on this journey. That vacation was special not only because our friends made it special in every way, but my heart swelled knowing that I was forging a new expression for two of my true passions: writing and cooking.

Ceviche Appetizer - Valparaiso

Climbing the Andes Mountains

Sumptuous Meal at Concon Hotel

Appetizers at Bar in Santiago

Dinner at Teresa's home

Grilled Fish in Valparaiso

In case you missed the posts from early days or want to take a read down memory lane, click the links below.

Sunday in the Chilean Countryside

Germany in Chile - A Super (bowl) Pork Sandwich

The Powerful, Pounding Pacific & May Year of Gratitude

A Pork Full Sandwich & More

Another notable memory was our meet up with my cousin Therese, her husband Tom and my Aunt Rosie and Uncle Joe for dinner in the Bronx. Having just made a Butternut Crostini, I needed a focus group. What better occasion to trial run a recipe than smack dab in the middle of Arthur Avenue. In the early days of blogging I thought taste opinions might be a good idea to include. So, on a gritty alley next to an Italian restaurant, I passed out the creamy bites on a tacky napkin. Looking over my shoulder like a convict selling contraband, I made sure the restaurant owner didn’t eye us sampling food in front of his establishment. I coerced my family members to chow down before we got carted away. As in any decent Italian mob movie our secret exchange was successful. “Leave the gun, take the crostini.”

Therese graciously agreeing to take a nibble.

Seriously… on a napkin?!

Tom, another willing participate.

After they graciously tasted the bites and gave their opinions, we went inside, enjoyed a great meal, and good conversation, which included Therese posing a question that I would ponder for years. “I’m excited for you starting this blog. I love everything you make, but what is your intention? What do you want to do with it??” GULP. I literally had no idea. It took me years to decide to write the darn thing, now I needed a purpose other than just sharing my recipes? Holy crap, now what? The only answer I could muster: “I’m not quite sure. I have a passion for cooking. I love to entertain and share my ideas. I would love to open a European style cafe but that ain’t happening. This seemed like the next best option.” Her question lingered in the air that night and 1,825 nights after.

Luscious Butternut Cream Crostini with Roasted Walnuts & Honey

And so, 5 years later, here I am still writing and cooking but with a few more answers. Some remain the same. I still love to write. I still love to cook. And my intention for sharing recipes and entertaining ideas is still at the forefront of what I offer. I try to promote the idea that you don’t always need a recipe. I encourage readers to think about how food tastes and what flavors work together. The goal: build confidence so they can open the fridge, pull out a bunch of stuff and just start cooking. That has been a through line and my hope all along.

So many possibilities, but this has the makings of an Apple Crisp Salad

And now to answer the burning question of what I want to do with my blog… Build a brand, and mantra. It’s clear I didn’t know that back then, but it has been a natural manifestation. People loved my granola and artisanal cookies so I started there. Selling slowly with no real exposure. Even with those meager results, I added on ice cream, and sold it locally. At an even slower pace. So what would compel me to make ice cream sandwiches to add to my collection? Don’t ask.. Chalk it up to being a creative spirit that just want to experiment coupled with being stubborn as hell. As if selling ice cream wasn’t hard enough, try individual sandwiches.

The Crunch Attack Trio

Crunchin’ Coconut & Seed Granola | Dana’s Nuts: Spiced & Candied | Rosemary Salted Marcona Almonds

Artisanal Cookie Box Sampler

Chocolate Chip Cookie with Vanilla Chocolate Chip Ice Cream

Sugar Cookie with Peach Ice Cream

Chocolate Wafer Cookie with Strawberry Ice Cream

Flourless Walnut Fudge Cookies with Coffee Ice Cream

Lemon Spice Cookie with Strawberry Ice Cream

Cue the pandemic and people desperately needing to get out of their houses and walk like never before. Ours is a walking neighborhood but now it was like Grand Central Station (pre-pandemic). Who were all these people? How can I meet them? Fire up the childhood memory banks of gathering your neighbors via the ole Lemonade Stand and voilá my little business took shape.

I put a sign on our lawn beckoning them to come for Friday Night Delights featuring ice cream sandwiches and other treats. And just like that people showed up. The old adage; Build It and They Will Come. It’s true. This small act accomplished everything I expected and more. I was able to showcase my brand, share my treats, meet new neighbors and see old familiar faces...

Build it and they will come. And they have.

Halloween Ghost Cupcakes

Iced Pumpkin Cookies

Lemon Loaf

Saturday Morning Sales Table

What I didn’t anticipate was what it would mean for those visiting my table, nor how it would emotionally move me. This little weekly stand gave people hope and enjoyment. A place to go and meet up with other neighbors, and most notably, something to look forward every Friday during a time that was so dark and full of despair. The level of joy I would feel in seeing how a simple ice cream sandwich or treat could light up my customer’s face - Priceless.

Nor can I try to explain the depth of emotions that welled up when the little kids screamed out my name as they walked or wheeled up to my stand. “There she is, the ice cream lady. Hi Dana! We have a picture for you.!” No words can ever sum up my gratitude and sense of great fortune.

Best buddies: Leo & Gavin

Maddison & Audrey. Their favorites: Chocolate Chip cookies with chocolate ice cream and with Vanilla Chocolate Chip. Their dad is a huge fan of Dana’s Nuts: Spiced & Candied

Paloma showing me the paper bag frog she made from my Think…then Jump™ series.

This is the kind of organic and authentic engagement that builds customer trust and confidence, and enabled me to branch out to savory items as well. Offering food to nourish the mind, body and soul, and bring customers solace at that time has been a gift. Out of a bleak and scary time, bloomed life and smiles big enough to be seen from beyond a mask. In an odd turn of events, I had ended up creating my own version of a European cafe.

Check out all the new offerings on my SHOP page

Tomato Tartlets

Dal - Indian Lentil Stew

Marinated Feta

Carrot, Ginger, Coconut Milk Soup

Weekly Meal Prep Plans

Chorizo, Smoked Cheese & Apple Panini

Grilled Asparagus

Tortellini Dinners

Turkey, Swiss, Dill Pickle Puff Pastry Hand Pie

I know that there has been so much devastation from the pandemic, but I also know and have witnessed how much good has emerged from it. From personal experience, I can attest that from even the most difficult events there is always light. Dark and hard times often propel humanity to search deeper, be more creative, be more compassionate and loving and find goodness in their hearts. My little stand at the end of the driveway was not just filled with treats, but with Love. And Love arrived at my table week after week. My hope for this blog is that I and my readers continue to find ways to stir love into everything we do. I believe I have finally found the answer to Therese’s question. Thank you all for your continued love and support. Stay healthy and safe.