Home At Last! with Patty Gironda

After five performances and countless edits it's time to call it a wrap on The Georgia Youth Ballet's thirteenth year of the Nutcracker Ballet! Truly, this was one of the easier and more pleasant "gigs" that we have worked in recent years. Each performance delivered holiday magic with stunning costumes, charming actors and talented young performers. A special thanks to Cay Ellis, mother of Co-Director, Randi Lancaster, for the original suggestion to co-ordinate episodes of Home At Last! with the rich history and foods traditionally associated to the dances of the Nutcracker. Some of the recipes developed for the show will seem familiar and simple, but I have also developed a few recipes to challenge your perception of what can be easily accomplished with a little planning and a few quality ingredients. The most enjoyable surprise of the season was my homemade Honeybell Orange Brandy created to enhance my Strawberries Romanoff episode. One of my all-time favorite tea ...

"The stockings were hung by the chimney with care, in hopes that St. Nicholas soon would be there!" On a cold dark night in early December, 1965, there was an unexpected knock on the door of my family's apartment at our base housing in Phorzheim, Germany. A dark, mysterious white-bearded man draped in a flowing red cape swept into our living room, his head covered with a tall polka-dotted red hat. Across his back was a long sheath filled with branches and twigs. In one hand he carried a tall miter leaving his other hand free to point and inquire, "Have you been a good little girl?" As St. Nicholas leaned in close to my sister she let out an awful scream. No amount of fruit and nuts was going to save that night. St. Nick was quietly escorted from the apartment grateful that tradition demanded short visits with each child. Christmas in Germany was a wonderful experience for our...

Originally submitted at Cost Plus World Market El Serpis has been a popular brand of Spanish olives since 1926. The company originally pioneered the production of anchovy-stuffed green olives. El Serpis olives, whether stuffed with anchovies or red peppers, are tasty on their own as a snack, in a martini or as part of an antipasto. El Serpis Olives Love this Olives with Anchovies By Patty from Newnan, GA on 11/10/2008   5 out of 5 Pros: Flavorful, Non-Perishable, Easy To Prepare, Well Packaged Best Uses: Anytime Describe Yourself: Foodie I make an Italian-style pannini with Toma Cheese and the wonderful anchovie olives. ( legalese )

Garden-fresh Pasta (Serves 4) 1 pint yellow pear tomatoes (coarse chop) 3-4 Roma tomatoes (coarse chop) 3 tbsp olive oil 1 pinch of dried herbs (sage, basil and chives) 1 pinch garlic powder 1 piece shallot (finely chopped) 1 clove of garlic (finely chopped) 1 tbsp fresh basil + 2 tbsp basil for chiffonade 1 tbsp chopped fresh chives ½ tsp lemon juice 1 tbsp butter Pepper 2 tbsp of Sweet Grass Goat Cheese 9-12 oz angel hair or spaghettini pasta   *Pre-cook angel hair pasta for about six minutes-al dente. Strain and set aside. Allow pan to preheat on medium heat. Add olive oil and wait a few seconds before adding chopped tomatoes. Add dried herbs, shallot, garlic, fresh basil and chives. Stir gently allowing ingredients to incorporate well. Add salt, pepper and fresh lemon juice. Roll basil leaves into a chiffonade and slice into fine ribbons for garnish. Set aside. Add butter to finish sauce. Stir in another 2 tsp of chopped basil...

Flying over NYC, recently, I decided that when the occasion called for it - I was only going to order Chocolate Martinis. With plans for an upcoming episode on the history of cocktails I wanted do a little research. I know how that must sound . . . but, wait . . . listen! I was dedicating myself to the research [for ya'll] and quite frankly, I came back pretty well informed! For the life of me, though, I don't know what I did with my notes. My research began at the lounge at the Renaissance Hotel in White Plains, New York. You know . . . now that I'm thinking about it, my research actually began with two Bloody Marys on the plane trip up! And even though this blog isn't about tomatoes this might be a good time to share news about another new blog, Tomato Patty. . . http://www.tomatopatty.blogspot.com/ . Do ya'll mind if I take a break here? I'm going to go mix up a batch of Chocolate Martinis. Ok, I'm back. . . anyway, as we sat there in the glow of the can...

Home At Last! travels this week to Thomasville, Georgia, home of Sweet Grass Dairy. Award-winning artisan cheese-makers, Jeremy and Jessica Little share their passion for the most delectable cow and goat cheeses available in America today! Available in specialty markets and wine shops across the America, Sweet Grass Dairy has recently added convenient online ordering. Your artisan cheeses arrive beautifully packaged and carefully packed to ensure freshness! Aah . . .life's simple pleasures! A lovely plate filled with fresh fruit, Majool Dates and a simple Toffee Pear Galette. Try this simple galette with a simple cheese board from Sweet Grass Dairy, add a sparkling rose Cava and you’ve got a party! Toffee Pear Galette Cut Puff Pastry into 3" rounds. Spread Dulce De Leche Caramel within 1/2 inch of outer perimeter. Slice a halved, cored pear into slices about 1/8 inch thick Slice pear thinly-allowing for gentle fanning of pear. Place pear half on top of caramel. Create a simpl...

In June of 1999, I was invited to review a Bed and Breakfast at Villa San Pietro in Montichiari, Italy, in the Lombardy Region of Northern Italy. Fueled by memories of exotic family travels I was anxious to create the same kind of romantic memories with my husband, Ron. We marveled at our good fortune and eagerly agreed. From Frankfurt, Germany we made our way south towards Switzerland. With a heightened sense of excitement, we were eager for adventure. We giggled every time we saw another sign pointing the way to Italy. One sign, in particular, stood out! Gotthard Pass With my rusty German, I offered my interpretation to Ron. “I think if we turn here-we will totally pass around the Swiss Alps!" And so began our slow, arduous climb over the Swiss Alps. The narrow pass was jammed with holiday travelers and tour buses. Traffic slowed to a crawl, dangling us over ravines covered in snow. Climbing over 6900 feet at a snail’s pace I witnessed every glorious waterfall and chiseled snow...

Earlier this month my new website for Home At Last! With Patty Gironda went live. ( www.HomeAtLast.net ) There was a flurry of emails from friends and associates congratulating me on the new look, the exciting line of products and general well wishes! Happily for me, there were also a lot questions about the slideshow of Tuscany. Is this your village? Do you know the people in the pictures? Is it as romantic as you hear? Yes, yes, and yes!! Tuscans are generous, passionate people. Their love of good food, fabulous cheeses and fine wines is apparent in every village, market and social gathering! Open-air markets through-out Tuscany offer the freshest produce and seafood, regional cheeses, smoky-cured meats and sausages, porchetta (roasted pig) and fried polenta and olive oils. Restaurants through-out the region specialize in seasonal dishes that include truffles, wild boar, pears, and super-Tuscan wines. It's a feast for the senses! The anticipation of entering a town square filled ...