2nd Annual Blog New Year’s Eve Party




Or in the immortal words of my drunken friends from my university days: “We’re not here for a long time, we’re here for a good time!” This was the usual battle cry after at least five beers and two tequila shots. Of course, I was just an observer, but when the call was shouted out, one had to hold the beer they had in their hand high in the air and hop up and down to indicate enthusiasm.

Time is ticking, and tomorrow is the beginning of the big Blog New Year’s Eve and New Year’s Day party.

Take That and Party

Take That and Party (Photo credit: Wikipedia)

It begins whenever you want to post and ends at midnight New Year’s Day. I have added a new twist if you should deign to participate:  When making your resolution that you will not keep, write it in haiku form (3 lines, 5 syllables the first line; 7 the second; and 5 the third line—or any facsimile thereof).

We will have entertainment, champagne and ice wine at midnight, and whatever else you want to throw into the mix. Unfortunately this year my co-host from last year, Robin Coyle will not be co-hosting, but I have sent her a special invitation so I am hoping she will show up and dance on the table again. Vanessa is putting together a wonderful song with Neil again—which is reason enough to attend. Anyone else who would like to be featured is welcome.

Your comments, music, videos, and haikus are what will make the party sparkle—so come one and come all!

IF IT IS SATURDAY: It Must Be Recipe Day ~ Two Blissful Recipes

English: Almonds starting to grow, Gran Canaria

English: Almonds starting to grow.(Photo credit: Wikipedia)

As you know I am all about finding bliss this year, and not just my own bliss. I would like to share it and provide you with some bliss on those days when it is a little hard to come by.

So far this year, the New Year’s Eve Party that Robin and I threw was the epitome of bliss–the number of you who came, enjoyed, and checked back in again later was overwhelming. When I was in university back in those delightful days of the 1970’s (I know, some of you were not even born yet) I fancied myself a bit of a social butterfly in that I loved to get a bunch of my friends and acquaintances together to just go out and have some fun. I revisited those “glory” days to start out 2013 and it was just stupendous (I needed a reason to use this word).

I will be providing a few synopsi (yes, I made up this word) of that night, but since today is Saturday, I am going to start up my tradition of providing you with recipes because after all “If It Is Saturday It Must Be Recipe Day”! Okay, so how am I going to meld New Year’s Eve with recipe day? Two of the partiers provided recipes of the appetizers they brought and both sound so delicious I thought I would share them in a forum all of their own.

So without further ado, here are two of the appetizers you enjoyed at the party, and I defy you to not find them blissful:

On January 1, 2013 at 12:20 am lucewriter provided this recipe:

English: Bunches of scallions / green onions (...

English: Bunches of scallions (Photo credit: Wikipedia)

“Creamy Scallion Dip” with Drumstick snacker crackers.
1 c. dairy sour cream
1 c. creamed cottage cheese
4 ounces Swiss cheese, finely grated
1 T. chili sauce
1/2 t. dill weed
1/2 c. slice scallions
Toasted slivered almonds (never optional)
Blend together the first 6 ingredients and pour into a 1 quart casserole. Bake in a preheated oven at 325 degrees 15 minutes or until heated through. Garnish with almonds. Serve warm with crackers. Makes about 2  2/3 c. I always made a double batch.
Happy New Year!

On January 1, 2013 at 2:03 am sharechair shared this Recipe with us:

Feta Cheese

Feta Cheese (Photo credit: Wikipedia)

Found this Feta Foldover recipe on All Recipes several years ago and I’ve made them ever since.

Here is the WONDER of the recipe…. Just make them, DON’T COOK THEM, just freeze them on a cookie sheet. Once they are frozen, throw them into a food storage bag and keep them in your freezer. Just pop a few in the toaster oven whenever you need them. Very very handy!

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water


Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Bliss is not that elusive if you know where to look. I can find it almost anywhere–but it is especially prevalent in good food.

What food do you find blissful?