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

Inspired and a Bowl of Soup

By Steph Farrar

Not too long ago, a few friends joined Sierra and I for a summer bowl of soup, cornbread, mango micheladas, mint margaritas and a key lemon tart with blueberries. Even on a hot summer day, a bowl of soup can work... as long as dear friends share a seat in the shade and join us sipping something cold.

Fixins

This past week, Sam and I were miraculously able to see a few movies together, two in the theater, two at home. While I love going to the movies, the two documentaries we watched on Netflix at home were not only informative culturally and socially, but they were inspiring on a subject I've been focused on lately: a life's dedication to work and how that dedication and love of work leads to success. First we watched Jiro Dreams of Sushi, a 2011 David Gelb film, following the 75 year career of, arguably, the world's finest and hardest working sushi chef. And secondly we watched Senna, the 2010 Asif Kapadia film which documents, entirely from raw footage, the impeccable career of Brazilian Formula One driver Ayrton Senna.

While the films have nothing to do with Chicken Tortilla Soup and having friends over for an afternoon party, I've been obsessing, clinically and radically, over food, its preparation, its science, its beauty, and its grip on me for the last few years. Even more so in the last few months. After watching and somewhat studying Jiro and Ayrton's allegiance and passion for their work, I'm beginning to finally understand how loyalty to ones craft is born: continue doing what you love and never stop, never concede. The legendary English marathoner, Sir Ranulph Fiennes, only months after having heart surgery, ran 7 marathons in 7 days on 6 different continents. I'm reminded of one of his best quotes,"That part of the human mind which tells us to give up... that part is suspect."

It seems like a little ole' housewife thing to do: enjoy cooking and feeding people. Seemingly the opposite of female evolution. I fear my doctor and lawyer friends, my career motivated artist and fashionable lady-friends might jeer at this. Alas, I can not avoid or deny the sheer pleasure it gives me.

So, I will. I will continue cooking, inviting friends for dinner, posting, writing, working, doing what I love... and never stop. That is, until my presence becomes a nuisance or in any way interferes with the product, the meal, the race. I'm trying to avoid coming across like a motivational speaker here, but it's hard to not be inspired by the relentless work ethic of Jiro, who has loved every single day of his life in work, making the same thing over and over again, for the ten special guests who grace his subterranean Roppongi Hills subway sushi stop.

It's hard to avoid being influenced and encouraged by Senna's unyielding desire to be number one, to put to shame that arrogant Frenchman, Alain Prost, to win more World Championship's than anyone in history, to exist as the idol Brazil needed and deserved.

A bowl of soup does it for me. Friends visiting for a drink, a football game, a chat, a sweet dessert to complete a perfect afternoon in the Los Angeles sun. If I've done that right, I'll do it over and over, forever, continuously, relentlessly. If that brings joy to my soul and to my friends' palettes and personas, I've won.

Friends

*Photos courtesy of Christopher Wray-Mccann

Chicken Tortilla Soup with Cornbread

Soup Ingredients:

• 3/4- 1 lb. boneless, skinless chicken breast, cut into cubes

• 1 tbsp. olive or vegetable oil

• 1/2 small onion, chopped

• 1 tbsp. chili powder

• 1 tbsp. tomato paste

• 4 cups low sodium chicken broth

• 6 cilantro stems

• 1/2 cup corn kernels

• 1/2 cup black beans 1/2 cup diced cherry tomatoes crushed tortilla chips

*diced avocado, chopped cilantro, crumbled queso fresco, sour cream and lime wedges for serving

Soup Directions:

Heat oil in large pot over medium heat

Add onion and cook for about 3 minutes

Stir in chili powder and tomato paste and cook for 30 seconds

Add broth and cilantro stems and bring to a boil.

Reduce heat and simmer, uncovered for 10-12 minutes, until reduced to 3 cups

Season chicken with salt and pepper and add to broth. Cook for 3 minutes

Discard cilatro stems

Divide corn, beans, and tomatoes between bowls. Pour piping hot broth over ingredients.

Add avocado, lime, cilantro, cheese, and sour cream. Enjoy!

Serves 2

note: if you have oven-proof soup bowls, keep in warm oven before adding corn, beans, tomatoes and chips. Soup cools rather quickly once the hot broth touches the cool ingredients.

Buttermilk Cornbread

Grandmother's buttermilk cornbread from www.allrecipes.com

Ingredients:

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 tsp. baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 tsp. salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan

Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.

Combine buttermilk with baking soda and stir into mixture in skillet.

Stir in cornmeal, flour and salt until well blended but a few lumps remain. Pour batter into prepared pan.

Bake in oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cheers my dears

Mixed Berry Pie

Sweet and tart.

By Sierra French Myerson

There are many things that I'm proud of in my life, but one of the greatest is my immense group of very close friends.  For ages, we have been celebrating the 4th of July at the Farrar's in Malibu.  The "grown-up Farrar's" (Sam's parents), that is.  We've gone from being debaucherous 20 year olds to the grown-ups themselves.  The house has been host to many great parties and monumental moments over the years for all of us.  Granted, the parties do look different now.  There are bouncy houses and juice boxes replacing the glory days of our 20's.  But, one thing has maintained over time, all of the faces are the same.  The unwieldy strength of "the bros" is a true force with which to be reckoned.  You Can't Stop Us remains our battle cry (thank you Uniform Circa!).  

Casa de Farrar has really been a cornerstone for French & Farrar.  Steph and I have cooked, cleaned, and played together there, on many occasions,  in the beautiful kitchen with a view.  We've done formal dinners (an epic New Year's eve weekend), Steph's first roast chicken, lots of hot dogs and burgers, and many of my pies.  In fact, I think I may have single handedly created a baking dish collection for the house with all of the pies I've brought to the parties.  They're nothing fancy...Just good crust, whatever ripe fruit the season has delivered, and not too much sugar.

I love making dough!

Steph's and my culinary fun is really just another reason to bring all of our dear friends together.  We might be different, but we are identical in believing that food + friends = happiness.  But, beware!  If you're ever lucky enough to be invited to Steph's in-laws for their annual 4th of July party, bring a different dessert or be prepared to have Sam's mom hide the berry pie all to herself.  I'll be sure to make two next year…one for Pearlie and one for the bros.

Mixed Berry Pie

*For the crust, use your favorite Pate Brisee recipe.  And, look forward to my ultimate one in a future post.

What you'll need:

• 2 large disks of your favorite pie dough

• 2 pints fresh blueberries

• 1 pint fresh blackberries

• 1 pint fresh raspberries

• Juice from 2 juicy lemons, approx. 1/4 cup

• Pinch of salt

• 1 cup of sugar plus a bit extra for sprinkling

• 1/4 cup cornstarch

• Egg wash (1 egg whisked with 2 Tb milk, cream, or water)

Directions:

Generously flour your work surface.  Roll out one disk of dough, and press into the bottom and up the sides of a standard pie pan.  Place in refrigerator while you make the filling.

Stir together the berries, lemon juice, cornstarch, sugar, and a pinch of salt.  Fill the pie shell with the filling.

Roll out the second disk of dough, and cover the filled pie.  Use your creativity here…a traditional covered pie, a rustic lattice, cut-out stars, etc.  Refrigerate for an hour.

Preheat oven to 375 degrees.  Brush top of pie with egg wash, and sprinkle with extra sugar.  Place on a baking sheet (I usually line mine with parchment paper or tin foil for easier clean-up).  Bake for 45 minutes.  Let cool.