My Kind of Baby Shower

By Steph Farrar

When someone truly special moves to a different city, and when that someone is a glue amongst her lady-friends, we all suffer a little. Enter Mrs. Kelly Mathis Hellenga. Boo hoo.

A few weeks ago, I had the pleasure of lending my in-laws home to a few lovely ladies to host a baby shower for Mrs. Kelly. I literally did nothing to contribute to the party except secure the location (get father-in-law out of the house asap) and fight with my daughter. And of course, during a brief lapse in toddler negotiations, thoroughly enjoy a perfect afternoon party. There has never been a better Bloody Mary and Mimosa bar to date.

Beef jerky straws, pickled everything

Betsy provided the bar with, as you can see, a wild array of Bloody additions, pickled onions, olives, celery, lemon, lime, spices, hot sauces and the deal-sealer, beef jerky straws. On the adjacent table, mini sliders (served cold blew my mind yum), deviled eggs, crudite, peel-and-eat shrimp and an entirely stocked Mimosa and wine bar, fresh juices, and crispy breadsticks.  This is just the bar folks. Not the meal.

Meghan's beautiful mason jar arrangements as party favors

Meghan chose the lovely navy tablecloths and beige napkins, arranged these striking mason jar floral favors, one for each party-goer to take home, picked the striped red straws to complement the color scheme, and managed the brawn to set it all up. Sierra, with the help of Meghan's grocery stop, whipped up food for forty all by herself. (I'll let Sierra share her post on the mind-blowing menu).

A real ugly location in Malibu

When someone as significant and special as Kelly bowed out of our L.A. female force, we took it hard. We're taking it hard. Clearly staking her mark on all our hearts, if it weren't for the baby growing in her belly, her man's life settled in Atlanta, and a desire to be closer to family in South Carolina (okay, okay) we would have forced her to stay. But dammit, that baby's being born and raised in the South. I ain't got no problem with that.

Always the rainbow

It seems as if pregnancy is something in the water lately, as I can claim six friends who are currently with-child. SIX! Three of them at this party! Sweet Kelly in red and purple...

The always lovely Claire in yellow. Jesse and Betsy, already mothers of young boys,  I assume are thrilled to not be pregnant.

steph8

Sexy Shannon in black with TWIN boys. Insane, right?

Celebrating not being pregnant

Lola and Sarah and I enjoying some champagne, just before Vesper gave me a bloody lip, (kind of) accidentally. The joys of parenthood!

Back to the shower.

Speaking of twins...

Then we have this tall drink of water, Laura, and her stunning daughter Ginger in the most inspired look of the day, carrying a diaper cake. If having children scares you, just channel these two...  the kindest, gentlest angels of all.

Celebrating a new life coming into this world is a wonder. First time motherhood, while scary and daunting, is one of those rare jobs where endlessly thankless moments are made valuable in the smallest, tiniest smile. I can't wait for Kelly and Shannon to experience it for the first time, and Claire all over again. As soon as a milestone is met, another challenge awaits.

Saying you want to have children is one thing. Living it, marking your growth (and age) alongside these little people, dating yourself by their developments and breakthroughs is quite another. Then you get to put a Superman hat on a little boy amongst forty emotional, hormonal women. And you win.

Little Flynn the charmer

What a day! Thanks to Pearly, my rock of a Mum-in-Law, for lending her beautiful home for this special day. Thanks to the Guest of Honor herself for these gorgeous pictures. Thanks to Sam, my husband, for taking my Ded-in-Law to golf so he didn't overhear the hen party and all our cackling.

Most importantly, thanks to Betsy for the Bloody Mary ideas, especially these.

Hotties

Summertime Whiskey Ribs

By Steph Farrar

I try to never make the same mistake twice; a mistake like not preparing enough baby-back ribs during a summertime BBQ. A week ago, I went overboard, making six racks for ten people. Needless to say, we had leftovers, and no one was disappointed.

My recent rib obsession started back on Adina, where we used to live and cook, plan and party, eat and entertain; it was at Adina that I tried to perfect these ribs. In a relatively small kitchen with an oven sans vent, dwindling counter space and a crappy old grill... I managed to get it right. However, in this Malibu kitchen, food just tastes better. It's either the sunset, the crisp open air, or the endless space... I'm still undecided.

A while back, Sierra and I craved summertime dinner with our best friend Ari and my hubs Sam. What better napkin-tied-to-your-neck meal than Whisky Ribs with potato salad and butter leaf, radish, snap pea greens? Prefaced by either (or both) a Lemon Shandy or a Mint Julep?

No better.

Ribs and a Meat Tenderizer to Crush Ice

Simple Syrup

There's nothing quite as satisfying for me as breaking bread with friends and family. Although, there was no bread on the table, we made do. A close second would be listening to the new Haimrecord, but that's beside the point. Except, you should totally go and buy it now. And third would be drinking an entire bottle of '89 Far Niente Cabernet, meaning I would no longer be pregnant, growing steadily larger by the minute.

Back to the ribs.

"French" Potato Salad Ingredients

Summer Radishes

I'm from Tennessee, as you probably know by now. A rack of ribs is not far from my taste-buds' cravings... usually plated next to a rich, mayonnaise-heavy potato salad and cole slaw, slow-cooked bacon baked beans and buttery cornbread. But I now live in California. And after finding guilty pleasures in Almond Milk and Green Juice, I succumbed to the healthier potato salad option Sierra suggested, as well as a gorgeous butter lettuce salad with radishes, snap peas and ricotta salata... a perfect summer meal. Thank god I gave in, because I think I ate a whole rack that night... but who's counting?

Pretty Little Table

I truly wish I had written this recipe. If I were a liar, even a good liar, I would attempt to pass this off as my own. But, of course, it's not true. This recipe is one part of many attempts to find my way around a kitchen, to perfect a quiet evening with dearest friends, to learn from other great cooks like Sierra. Scott Hibb, who is fortunate enough to claim this recipe, has won several awards for them and rightly so. So give him a high-five if you ever meet him.

Ladies.

Gentlemen.

The trick to these ribs is slow-baking them at 300 degrees in the oven for about 2 1/2 hours before grilling them, all while making a spicy-sweet BBQ sauce from scratch. You're cooking the ribs anyway; you might as well make the sauce while you're waiting. Get a grill nice and hot once you take them out of the oven and let them rest for at least ten minutes before grilling.

Gas is fine; Charcoal is best.

Place them directly on the grill, basting them on each side for only about 3-4 minutes, without burning them too much. A little char adds insanely good flavor.

The steady hand

Don't forget to raise your glass and toast to a job well done, a meal well made, and a night well shared.

A toast... to a meal without bread

*all photos courtesy of the lovely Christopher Wray-Mccann

Summertime Whiskey Ribs

*adapted directly from Scott Hibb's Whiskey Ribs

Ingredients:

Recipe makes 4 servings (1/2 rack per person)

• 2 (2 pound) slabs baby back pork ribs

• 1 tbsp ground red chili pepper (cayenne)

• 2 1/4 tbsp vegetable oil

• 1/2 cup minced onion

• 1 1/2 cups water

• 1/2 cup tomato paste

• 1/2 cup white vinegar

• 1/2 cup brown sugar

• 2 1/2 tbsp honey

• 2 tbsp Worcestershire

• 2 tsp salt

• 1/4 tsp coarsely ground black pepper

• 1 1/4 tsp liquid smoke

• 2 tsp whiskey (I use Jack Daniels)

• 2 tsp garlic powder

• 1/4 tsp paprika

• 1/2 tsp onion powder

• 1 tbsp dark molasses

• 1/2 tbsp dark red chili powder (I use way more, cause I like these spicy)

Directions:

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks (or have butcher cut for you). Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat (or more for added spice). Wrap each half rack in aluminum foil. I place the ribs on a baking sheet, since the drippings will burn through the foil, causing excess smoke in oven. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. I tend to leave the sauce going until about 15 minutes before the ribs are done. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Seance

Patty's Cucumber Gin Cocktail

By Steph Farrar

I have loved Gin for a very long time. I even capitalize the word when I don’t need to. If I’m able to go out for a nice dinner with my husband and perhaps don’t have to wake at dawn the next morning, I will start my night with a Gin martini. Extra dry, basically zero vermouth, and tons and tons of olives. I’m an olive fanatic. It's even possible I drink Gin so I can eat the olives.  No wait, I love Gin. But the olives really help soak up the booze while I’m waiting for an appetizer, hopefully Malpec or Kumomoto oysters.

Dill is so pretty

But enough about me. Let’s talk about you, enjoying Gin, even if you never have before. I can break you. And I will with this drink. 3 ounces of Gin sounds like a lot, I know. Most drinks are four ounces though, and we get a little soda water in there, and veggies and herbs, so whatever. Enjoy your healthy, well-rounded cocktail. Feel good about yourself.

Ice cream scoop muddle

I based this little concoction on a ‘mocktail’ I found in Food and Wine's August 2012 issue. I know cucumber and Gin make sense. And cucumber and dill love each other. So partnering the three seemed like a win. And I was right. I’m going to call this drink “For Patty,” cause she’s a serious Gin lover. And I’m a serious Patty lover.

Agave is best.

You know what I mean. Just drink it. And please eat some oysters if you can.

Dill, Cucumber Gin Cocktail

Ingredients:

• 3 ounces Gin, preferably Hendricks or Plymouth

• 1/3 cup cut cucumbers, plus one disk for garnish

• 2 paper-thin, lengthwise slices of cucumber

• 1 tsp dill finely chopped, plus sprig for garnish

• 3 wedges of lime (and/or lemon), one for garnish

• 1 tbsp agave nectar splash soda water

Directions:

Place cucumber, dill, agave syrup and juice of two lime wedges in a martini shaker and muddle together, breaking down the cucumber and lime. If you have a mortar and pestle that will work as well. I didn’t have a muddle this day, so I found a nice wooden ice cream scoop with a flat end. Worked great.

Line a highball glass with cucumber skin and fill with ice.

Fill shaker 3/4 with ice and add gin. Shake all ingredients well. I like this drink frothy.

Strain cocktail into cucumber lined glass. Fill with soda water.

Garnish glass with lime and cucumber wheel, and a sprig of dill.

Add a straw and enjoy.