A Visit From My Cousin Sherri (And her boyfriend Silvio): Long Lost Relatives

I have but two first cousins.  Sherri and Danny.  As a child I had heard tell of them but we were never given the opportunity to meet. Distance was a factor since they grew up in Toronto and I, New Jersey. Such a shame since Sherri and I  were born only a month apart and it would have been nice to have had a relative, so close in age.  We finally met, quite briefly in our late twenties but our meeting didn't amount to much.

Last year, things changed.  Sherri, feeling the need for some familial connections, made an effort to get in touch with me and we began a correspondence, via email and phone.  We made plans for a visit and then I became ill.  We put the plans on hold until I recovered.

Little did I know what I was in for when we arranged to host Sherri and her boyfriend Silvio, this past August.  We agreed to spend half of their visit on Long Beach Island (at my dad's) and half the time in Jersey City doing New Yorky stuff.

It all began with picking them up at the airport.  Izzy, A. and I went to Newark airport to greet them and it was only then I realized that I had no idea what they looked like.  I tried contacting their cellphone but to no avail.  Instead I found myself approaching strangers with suitcases, while trying to surmise which ones resembled my cousin.  They eventually found A., who found them at customs.   We all piled into the taxi and were on our way to the shore.  Turns out that Sherri looked pretty much the way I remembered her from our one meeting so many years ago.

Thankfully, we got along swimmingly, catching up on our entire lives along the way.  Instantly apparent was that we shared many physical similarities, primarily body shape and size.  We also seem to share an immense fondness for cats, both of us calling after them in incessantly high-pitched tones.  Of course you won't ever find me referring to my cats as "pussies" and therein lies one fundamental difference between us.  Not to mention the disturbing fact that my cousin must rank in the top 3 pickiest eaters I know, far pickier than even some toddlers I have encountered.

Now while we were at the beach, my cousin's picky habits were of little consequence as she selected her breakfast from the options available in my dad's gigantic pantry and we dined out the rest of the time.   When we got back to Jersey City, her food issues became glaringly apparent.  I didn't really comprehend the extent of it until I noticed that she had been eating the same thing for breakfast every day, toast with either peanut butter or almond butter.  When I offered French toast, pancakes or waffles she declined.  Now really, who can decline a fresh waffle?

Now despite her picky ways, my dear cousin managed to find a beau, Silvio, who is quite the gourmand. He is game to try most anything and comes from a family of cooks.  In fact he showed us photos of his family and their sausage and cured meat cellar.  He regaled us with tales of the wondrous foods his family cooks up and we we also discovered what a fantastic cook he is.  One Saturday we went to Union Square and shopped together for dinner.  We bought lamb chops from 3-Corner Field Farm,  along with some purple potatoes to complement other ingredients we had at home.  When we got home, I became his sous-chef while he prepared dinner.   We had grilled lamb chops with herbs, tomato-basil salad, potatoes with rosemary and a platter of radishes.

lamb chops `a la Silvio

Everything was lip-smackingly delicious.  Having Silvio around provided an important counter-balance to the pickiness factor and kept us well-fed and content. From seafood feasts on Long Beach Island, to dinner at ABC Kitchen and a night at Bin 14, overall we ate quite well during my cousin's visit.  At least I know Izzy and I did!  And I do hold out hope that Silvio's eating ways may one day rub off on my cousin!

Sheepy Sustenance (or Why It's Better To Shop At A Farmers' Market)

Not only have I been receiving meals from friends and family but I have also received gifts of sustenance from unexpected places.

When K., the sheep lady from Three-Corner-Field Farm at Union Square, found out I was ill, she immediately offered sheep yogurt and cheeses for me to my friends who continue to shop at the market. In fact, she probably knew about my illness before other people because I was often recounting my inexplicable symptoms when I saw her. She worried that I was losing weight and always asked after my health. It's farmers like her who make traveling to the greenmarket worthwhile. Not only are her products fabulous but she takes the time to build a rapport with her customers. You are not likely to find that connection at the supermarket, which is why I so miss my forays into the city these days, while I am mainly confined to my house.

K. knew I wouldn't be making it into the city for my sheepy fix, so she provided me with one highlight during the beginning of my chemotherapy treatments, the arrival of a large care package filled with goodies from Three Corner Field Farm. Inside there was my favorite Brebis Blanche cheese, along with sheep's milk yogurt, and Izzy's beloved yogurt dip, all kept frozen by a package of lamb chops! I feasted on the dairy and I saved the chops for the day when my taste buds are in good functioning order. I do imagine I will grill them soon!

Many thanks, K.!

To Market To Market To Buy Plenty Of Pig: A Sunday At The New Amsterdam Market

The New Amsterdam Market is a celebration of locally produced, artisanal foods. My plans to visit this market had been foiled on a few occasions but this time I was determined to get there and make sure I had ample time to shop, and shop I did!

We arrived at the South Street Seaport in search of great food and what we found far exceeded my expectations. The stalls offered up generous samples of all kinds. I couldn't think of a better way to spend this breezy autumnal day then sampling cheeses and pig products galore.

Izzy and I, along with our friend Y., made our way methodically past all of the stalls, examining the goodies at each stand along the way. We lingered at The Piggery, where after tasting the Rustic pate, had to bring home a slab to serve for dinner with salad and hearty bread.

Along the way, we nibbled on pork rillettes, smoked duck breast and grass-fed beef chili. We had a taste of sour cream from Hudson Valley Fresh and instantly grabbed a container. Cubes of grassy cheeses, tiny dollops of fresh ricotta were only a smidgen of the other samples calling out.

There was a sweet highlight that will definitely be added to our repertoire, Liddabit Sweets. I couldn't resist their barley tea/honey lollipops, a bit pricey but worth it, along with the sea salt caramels. They have many other tempting treats as well, but decided to save those for next time.

So many notable stops I must go on... The Porchetta stand, where I finally had a taste of the greasy, porky goodness I had heard so much about. Still need to make it to the East Village for the rest of their menu.

Then there was Edward Behr's table, with an eye-catching display of his noteworthy publication, The Art of Eating. He and his wife made it down from far off Vermont to make their presence known. And good thing since hopefully they will attract all of the Gourmet subscribers looking for a new food read.

And on it goes...In the two hours or so we were there, I still left having meant to try or buy something else. The biggest surprise there was The Bent Spoon from Princeton, an artisanal ice cream shop I had only dreamed of visiting. I hope that they were their testing the New York market. Their dark chocolate rosemary flavor is an incredible experience, one I am glad I didn't miss. And on that note...

The next New Amsterdam Market will be held on Sunday, November 22. Don't shop for a week before you go so your fridge is empty! Hope to see you there.

Is A Pound Of Scallops Enough For Two Adults and One Child?

Apparently more than enough, with leftovers for a cat or two.


For the second week in a row, I was tempted by the lovely seafood at the Grove Street market (Mondays only). The vendor is from Long Beach Island, N.J.

Izzy kept circling the fish stand on his bicycle, pleading for seafood which I am always reluctant to purchase. I gave in since the scallops proved to be a simple dinner last week. I bought them again so that A. could try some too.

I grilled the scallops a placed them atop a bed of couscous with fresh corn/shallot/basil saute. The scallops were tossed with olive oil and garlic before grilling and then balsamic vinegar was drizzled on top. I was pleased with the results but Izzy only ate two of his and his dad only ate about seven. The excuses:

Izzy: I am not a big fan of scallops (odd as you begged for them)
A.: Scallops are full of preservatives. Best not to eat too many (Have you heard about this? Where does he come up with these facts anyway??)

As for the cats, Splat just sniffs them and walks away but the gutter cats have good taste. At least Mama and her daughter Miss Fang have a hankering for scallops.

Bounty Of New Jersey: Purple and Orange Cauliflower

Look at these gorgeous vegetables. Only $1.75 for fresh, local vegetables. Grown right here in New Jersey and available at Jersey City Farmers' Markets several days a week, thanks to Stony Hill Farm in Chester, N.J.

I used them to make one of our favorite pasta dishes: Pasta with Cauliflower, Garlic and Anchovies, from Marcella Hazan's book, More Classic Italian Cooking.


Pasta With Cauliflower, Garlic and Anchovies (don't be put off by the anchovies, they dissolve in the sauce and leave behind a pleasing brininess).


1 lb. pasta
1/3 cup olive oil
4 cloves garlic, minced
4-5 anchovies, chopped
1 small cauliflower, cooked in boiling, salted water about 20 minutes or until tender.
1/4 cup minced parsley
pinch or two of hot pepper

1. Heat oil gently with garlic and anchovies. Stir until anchovies are dissolved, about 3 minutes.
2. Add cauliflower and break up into small pieces. Add hot pepper to taste, then salt and pepper. Toss with minced parsley. Set aside.
3. Prepare pasta and mix with cauliflower sauce. Serve immediately.

Local Dinner: Venison Salami

My cat preoccupation has left me scant time for thinking about food. Good thing the Hamilton Park Farmer's Market was open today. There I found the fixings for a no cook meal, completely local save for the olive oil and balsamic vinegar.

I picked up a hunk of venison salami*, definitely worth the $8 donation to Upper Meadows Farm, along with some mozzarella from Hoboken Farms. I added lettuce and tomatoes from my CSA, along with basil from my garden and bread from the local bakery. I drizzled some olive oil and balsamic vinegar over the cheese and greens and voila, our dinner was made.



*I generally don't think of salami as a virtuous food but this salami is altogether different. It is neither greasy nor too salty, having been made with naturally lean venison meat, without any preservatives.

Beet Tartare: Summer Salad Secret

The French have the right idea about beets. In France, produce vendors sell them already cooked. They are perfect in the summer, sliced or grated and can easily be added to a salad. I used to buy the vacuum-packed variety at Fairway on a regular basis. But what are we American supposed to do without a ready supply of freshly cooked beets? Preparing beets in the summer is a tedious, kitchen-warming procedure.

I have a source for fresh beets and they had been languishing in my fridge. I kept meaning to boil them to save them for a borscht but I just never got around to it, which is a shame because Izzy loves beets and they are packed with iron.

Then I learned that beets can be eaten raw (don't think I am leaning towards raw food or anything). A small portion was served to me at a recent dinner and I was pleasantly surprised. Raw beets can be quite tasty and earthy.

Last night, I grated two beets on the large holes of a grater. I mixed in one grated apple to the bowl and then tossed it all with a vinaigrette of 1 tablespoon lemon juice, 1 tablespoon of balsamic vinegar, and a dollop of mustard and about 1 tablespoon of olive oil. Salt and pepper to taste.

I served this as a side salad with some wonderfully creamy Bosina Robiola which I picked up from Key Ingredient Market at the Monday Farmers' Market at the Grove Street Path. They carry many prepared foods and cheese spreads as well as a few select cheeses which vary weekly.

All I can say is that Izzy liked this salad so much, he came back an hour after dinner and asked for more( I gladly obliged).

Blackberries and Raspberries In Hamilton Park: The Market Comes Alive

This past Wednesday the Hamilton Park Farmers' Market was bursting with summer and fine food. Stony Hill Farm and Upper Meadows Farm brought along a veritable fruit cornucopia, including blackberries, raspberries, blueberries, sugar plums, watermelons, cantaloupes, and two varieties of peaches.

The two new farm vendors are more than making up for the disappointment of last year's market. Upper Meadows Farm not only provides unusual produce but they also have a small selection of grass-fed beef and other specialty items available. Hoboken Farms has returned with their great selection of frozen prepared foods (about which I hear many good things, I just don't buy that type of stuff), breads and cheese. The cookie baker, pickle vendor and jewelry stand only add to the allure.

This local market (or your own) is a great place to get your kids excited about summer produce. Izzy couldn't contain himself and was immediately begging for a fix of blueberry donuts and a pint of blackberries. He loves perusing the offerings and figuring out what we might buy and of course I do too.

A Day In D.U.M.BO.: In Hot Pursuit Of The Waterfalls and Brooklyn Ice Cream Factory

Always looking for an excuse to go to Brooklyn, I jumped at the chance to see Olafur Eliasson's Waterfalls. I'm not quite sure why we never go since it is so close but we haven't been back since last year's ill-fated adventure.

My favorite way to get there is to walk across the Brooklyn Bridge, for it is possibly the best way to experience New York, tourist or native alike. This time we scooted across. Izzy and his Papa ended up on my scooter and I had to push or awkwardly scoot on Izzy's. Definitely a strange way to go but it worked.

The walk allowed us to preview Olafur Eliasson's Waterfalls but the close-up is better once you are actually in Brooklyn. They have a temporary cafe set up on the pier which I wish I'd have known about beforehand. It would have saved me from packing a picnic. I couldn't resist the bar where we had watermelon juice and ginger lemonade all the while gazing at the spectacular backdrop.

After the beverages and the view, we continued our exploration of the

surrounding neighborhood, looking to picnic by the water. What we encountered, aside from the picnic area, was a small rocky "beach" with diving cormorants and a great playground with water features, just north of the The River Cafe. I also discovered a Sunday Greenmarket with produce, nuts, pickles and meats.

The neighborhood boasts plenty of child-friendly eating, including Almondine Patisserie and the original Jacques Torres Chocolate Factory. We skipped those spots this time around because I was saving my appetite for my raison d'etre: The Brooklyn Ice Cream Factory, home of one of New York's best ice creams. Look at the dreamy look on Izzy's face as he savors his strawberry cone.

The walk and the ice cream are reason enough to start planning your trip. The art, playground and other food options only add to the appeal, making for an ideal outing.

Black Caps: A Berry Treat

Each week, I check to see what unusual offerings Upper Meadows Farm has on hand at the Hamilton Park Farmers' Market. Last week I came upon some tiny dark berries which they called "Black Caps" and sold for $7 per pint. The vendor urged me to sample one and told me they were wild picked. I bought the last one, with a slight suspicion that somehow I had been hoodwinked.

I was dead wrong. These were as tasty as the berries I used to pick from an errant bush in my childhood suburbia. A fleeting taste of summers past.




The berries, which turned out to be black raspberries, remained fresh for nearly a week. I doled them out judiciously, as daily embellishments to my yogurt. I was sad when we nibbled the last ones, and ever hopeful for today's market.


No berries today, which is, I suppose which made them so pricey and so special.

Hamilton Park Farmer's Market Special: Clover Blossoms - 10 Cents A Piece

Don't think that I would allow the farmer to sit home chuckling over the fact that he sold some city folk a lamb's diet, not to mention something that grows freely in our own backyards. No, no, not I.

What we happily did do was take the free sample and Izzy, little lamb that he is, chewed it right up.

What I would really like to find out is if anyone else bought some, cause last I read, the only thing left from his stand were some stinging nettles. Mighty interesting inventory this here farmer was selling...Can't wait to see what's on offer for next week.

This week, aside from the clover blossoms and stinging nettles, he had showpiece lettuces and some certified organic brown eggs, a carton of which awaits us in the fridge. If he keeps his promise of meat and poultry, he could very well make a great addition to our neighborhood. Keep your fingers crossed.

Local Pasta: Fresh Fast Food For Four Bucks

This box of pasta is my latest, greatest food find. It is a steal for four bucks, made with Knoll Krest Farm eggs, sold at the Knoll Krest Farm Egg Stand at the Union Square Market.

Fresh pasta like this cooks up so quickly that you can have dinner on the table in the time it takes to boil the water plus four minutes. Tonight's theme was green.


Spinach Fettucine With Spinach, Scallions and Garlic

1 container Hudson Farmhouse Pasta

4 cloves garlic, minced

1 bunch scallions sliced in thin rounds

1/2 bag chopped, frozen spinach or 1 bag fresh baby spinach

1/4 cup olive oil

salt, pepper to taste

chili oil to taste

Parmesan for grating

1. Boil water and salt.

2. While water is boiling saute garlic and scallions 3-4 minutes.

3. Add spinach and cover until wilted.

4. Add salt and pepper to taste, chili oil if desired.

5. Boil pasta for four minutes and drain (reserve one cup of cooking liquid).

6. Add drain pasta to sauce and place over low heat until ingredients are melded, adding water if sauce seems too dry.

Serves 3

Thanksgiving Shopping At The G-Market??

Union Square Greenmarket Saturday. I know. Pure shopping foolishness once again. But I had to do it and with Izzy as my sidekick. I had no choice. Monday I will be stuck home awaiting the dishwasher repair..the very idea of preparing this entire Thanksgiving meal and washing all of the dishes is abhorrent.

So my only option was shop today and Wednesday with a little local stuff thrown in and hope to have it all together. I dread Wednesday, when I drag Izzy and the 15 lb. turkey plus all of my missing ingredients home together, with granny cart. That ought to be interesting. But I digress. Back to today's story...

We made our usual rounds, stopping by to see the sheep lady who had her holiday dip on hand. It is a spreadable, dippable cheese which is one easy no-brainer appetizer. Picked up some other essentials and as we were on our way to the playground I was approached by a woman with a camera.

She wanted to know if I would be willing to answer a few yes or no questions. Now tell me.. Do I have a sign on me that reads, "Pick me. I am a nervous, babbling wreck?" Why am I always the target? In any event, I assumed the questions were food related and was happy to oblige.

The young woman appeared harmless enough and for once I didn't feel that I looked my worst. She handed me a small mike, pointed her camera at me and asked: "Do you believe the G-spot exists?" With Izzy at my feet, she then inquired, "Have you found your G-Spot?" I burst out laughing, answered and she then proceeded with a couple of other questions. I continued to giggle until the interview was complete. At the end she said, "I would interview your son but he is a minor."

Never mind interviewing him. Didn't she have a clue that he would soon be interviewing me. "Mama, what is a G-spot?" Hmmm... If you have any clever ideas for an appropriate reply, do let me know!

To Market, To Market: To See Nina Planck?

This may even be more thrilling than spotting Martha at the hair salon. You see, I didn't interact with Martha, I merely glimpsed her from my salon sink, as my head was covered in some seemingly toxic goop, awaiting a shampoo. I don't even know if I would uttered a word to her had I been given the chance.

On the other hand, bumping into Nina Planck was an altogether different experience. I was on my regular Wednesday post-Pilates run to the Union Square Greenmarket. While engaging in my preliminary wander through the market, I saw that someone was being filmed. I stopped to watch for a moment and noted that the woman did look remarkably like Nina, and in fact, as she spoke about some interesting squash, I remarked that she sounded like her too. I didn't really have time to linger and watch her so I continued on my way, smiling at the thought of shopping at the market with Nina in the vicinity.

Later on, as I was discussing some pressing lamb issues with my favorite sheep-lady, Karen, of 3-Corner Field Farm, Nina walked over to have a word with her. As she stood next to me I blurted out, "You are Nina Planck, aren't you (I wasn't 100% certain so I didn't want to assume.") I then went on to explain that I had met her before at the Times Talk (I'm sure she has met many fans before and I was not notable but..) and then I said that I had emailed her and I had a blog. Zing! She said she had read of my Parisian travels with Izzy!! I couldn't have been more flattered.

We chatted briefly before she had to rush off to Julian, her almost year old son. She mentioned something about trying not to get too excited about watching all of the wonderful things he eats. Of course I say, she has every right to get excited, especially as I gather she is providing him with the absolute best in food, as far as local, organic and sustainable is concerned.

My only regret from my morning encounter is that I have no photo to share. Nina is on the forefront of changing the way Americans eat. She has been a great inspiration for me to seek out grass-fed, organic, local eats whenever possible. And I can't help but mention that she should be the poster woman for her healthy way of eating. She is slender, glowing and looked particularly fetching in her woolen shorts. If you haven't read her book, Real Food, you ought to. If nothing else,she will certainly lead you to think differently about the things you eat.

Ronnybrook Farms Milk Bar: They "Were" Good Eggs

Dreams of dairy - organic eggs, cheeses, and ice cream led me to the Ronnybrook Farms Milk Bar at Chelsea Market. I had gone in hopes of scoping out the place for a future excursion with Izzy. I am quite familiar with their products from buying them at the Union Square Greenmarket. While pregnant I needed my weekly fix of their Raspberry Truffle ice cream and Izzy would recommend their drinkable yogurts, especially the mango. Sadly my imagination conjured up an experience far different from the one my friend D. and I had today.

When we arrived, D. and I managed to find two seats at the counter where we perused the menu which was full of possibilities, both for breakfast and lunch, not to mention the desserts. We both settled on the same breakfast meal of Cast-Iron Eggs, Country Ham and Potatoes.

We waited and waited. No beverage, no food. Something was clearly amiss in the kitchen since nothing seemed to be emerging from it. We were surrounded by disgruntled diners who had also been wronged.

When the eggs were finally set down before us, they were overcooked and rubbery. D. guessed they must have been forgotten. Not only that but the eggs did not come with toast and when we requested some, one of the sullen servers did not even offer it to us for an additional cost. Was this meal a complete flop? Not exactly. The menu had potential and the decor had an honest, homegrown appeal.

I can only hope that today's experience was an abberation. I will definitely return with Izzy, even if only for the ice cream since I can assure you that it is a wonderous, rich and creamy delight. I will wait for things to even out a bit before trying the food but I will do it again because I know those were good eggs.

Izzy Ponders: Is There Such A Thing As Elephant Cheese?

This question came up when we were delighting in my latest obsession, Sprout Creek Farm's Doe Re Mi Goat Cheese. This cheese is a sell-out every week and I have been fortunate enough to snag the last container for the past two weeks. So as we were nibbling, we were distinguishing between the three types of cheeses that Izzy is now familiar with, sheep's milk, goat's milk and cow's milk. This particular goat cheese is neither gamey nor goaty. Instead it is tangy, smooth and addictive. Whereas the sheep's milk cheese we favor is exceptionally sheepy.

Back to the question though. Why don't we make elephant cheese? After all, elephants do produce milk.. I explained that elephant's milk was best for baby elephants since I surmise that it would be rather difficult to milk an elephant. Did I leave anything out?

What We Eat: In The Company Of Important Food Thinkers

Today I had the good fortune to attend a "Sunday with the Magazine" Times Talk. New York Times Food Editor, Amanda Hesser moderated the discussion which included a panel of food personalities including chefs Dan Barber of Blue Hill at Stone Barns and Peter Hoffman of Savoy. Also present was Rick Schneiders, president and CEO of Sysco and Nina Planck, farmer's market innovator, champion of and author of Real Food. The women certainly stole the show, sharing their unique brands of food expertise and eloquence with the audience.

I left with their words and ideas swirling in my head:

Nina Planck's response to how she eats (for example, does she deprive herself of lemons or chocolate because they are not local..) She said that she buys what she can locally, than regionally, nationally and then internationally... One is "not likely to get all of the attributes in one meal." Which means that not every product can be local, organic etc. I was relieved to hear this because I strive to do the best I can but it certainly is difficult.

Also of interest was Sysco president Rick Schneider's attempt to portray his company in a better light. He'd like us to believe there is a movement afoot to think more locally and encourage healthier growing/animal raising practices etc...Is it true or just P.R.?

And then we had the comic relief of Dan Barber and Peter Hoffman, who undoubtedly both bring their fundamental values of local, sustainable etc to their restaurants in a myriad of ways, yet refuse to be considered elitist..

Lastly, the thoughtful and lovely Amanda Hesser, who I have adored and revered since her Cooking for Mr. Latte column and then book, who managed to keep the conversation on track.

All in all, it was an eye-opening view into the minds of these great food icons.

The icing on the cake was that both Amanda and Nina were available for book signings after the Talk. I had them both sign my books and even managed to say a few words to them. It was special treat to see Nina's new baby, Julian and note how she so nonchalantly breastfed him while book-signing! We need to see more of that so that moms everywhere feel more comfortable.

p.s: I brought to you only a smidgen of this talk..I think a podcast will be up on TimesTalk in the near future.

Greenmarket News Flash: Sprout Creek Farm Has Returned to Union Square

I was on my usual Wednesday Union Square outing when I came across what for a moment appeared to be a new cheese vendor. When I honed in on the product I did a double take, as I spotted the names of some long lost cheeses. Sprout Creek Farm had stolen my heart last year and then left without a trace. Well they are back at Union Square on Wednesdays with some new offerings. I noted two old favorites, Barat and Ouray, along with some goat cheese and ricotta. I can't wait to conduct a cheese tasting with Izzy. I did bring home a small sample of Toussaint and I hope I manage to save a bite for him.

I find this most exciting because Sprout Creek Farm was the first and only farm that Izzy has visited. We went last Spring and he still holds a fond memory of wandering the grounds looking for a pig (today they told me they didn't have one). We also saw goats and sheep and a few hens meandering about.

Maybe this is a harbinger of more farm visits to come. Here's hoping!

Making Bad Food From Good Ingredients

It can happen to the best of us, though it shouldn't have happened to me. I bought marinated chicken thighs from Dines Farms, first spinach of the season from Migliorelli Farms and sweet potatoes from Whole Foods.

I grilled the chicken, which was fine since it came already marinated. I had little time to prepare the sides so I decided I would make mashed sweet potatoes and cook the spinach for a short time and drizzle with salt, pepper and olive oil.

Simple, right yet ruined. I undercooked the potatoes since I only sampled one piece; this made for lumpy potatoes. The spinach was still a tad gritty and needed something besides olive oil. Oh well, I always thought good ingredients speak for themselves, I guess I wasn't listening well enough tonight.

The chicken was the star of the show and as Izzy watched me grilling it he said, " I could eat a thousand pieces of that chicken." He also liked the lumpy potatoes. Too bad A. and I didn't.

Pizza Party Prattle: Menu, Mayhem and More

Birthday Party Pizza Cook-Along
Menu (30 guests)

Vegetable platter
(grape tomatoes, celery, carrots, cooked broccoli and tzatziki dip)

Pizza with assorted toppings
(mozzarella, tomato sauce,turkey sausage, sauteed mushrooms,artichokes, parmesan cheese)

Strawberries with purple whipped cream
Gingerbread men on sticks
Cannoli

When I got up on Saturday morning, I had only three hours to prepare for the guests, who were arriving at 11:00 a.m...I was unable to finish up the night before because Izzy was cranky and kept calling me to soothe him.
Besides, there are always things that must be done right before the party.

One of the first things I needed to do was remove pizza dough (made two days ago) from fridge and allow to rise. Then on to prepare the vegetable platter, hull the strawberries, cut the mozzarella, and prepare a zillion other little things that all should have been done in advance.

While working, I peered over at the 24 balls of smooth dough rising on the counter. It was then that I had an inkling that things might work out. Somehow I had faith in this pizza dough. After all, I had never even tested it before making the four batches for the party. I just trusted the source, 101 Cookbooks.

Thankfully, by party time, almost everything was done (thanks to M. who helped me out) except table set up. The party boy was in his chef's garb and guests started trickling in. By 11:30, we started rolling! It would have been chaos, but friends helped out and somehow, every child was ready, with apron on, to get started. They each had a ball of dough, on parchment paper and a rolling pin. I didn't even have time for a demonstration. The dough was so pliable that they all managed to get it rolled out while I wandered around and offered assistance as needed.

Then I came around with sauce - surprisingly there was only one white pizza in the crowd. After that, the various toppings were passed around. Fascinating to see the variations, from the ultra plain..sauce and tons of cheese, to pizzas topped with the "works" (yay, I.!)

The hairiest part of the whole process was the interminable wait for the pizzas to bake. I only had room in my oven for four pizzas at a time so they were made in three shifts for the kids, who by that time were quite ravenous. Only after the children had been fed did the grown-ups even begin making their pizzas..how to deal with that lull next time..hmmm. At least the kids were able to run amuck in the yard.

Then there were the inevitable squeals for dessert from the kids who had already finished their pizzas first. So I relented and handed out the gingerbread men on sticks (I didn't actually use this recipe, just the stick part) to stave off the dessert demons. Funny thing, I thought the cookies were awful. I am not a gingerbread cookie person, have never made them before and I was convinced they were all wrong. I was shocked to see that the kids ate them. Izzy gave them the thumbs up. I used a recipe from an old cookie book I have but I won't give it to you because it really wasn't tasty. I will continue to look for a better one..Perhaps I should have used the stick one..but I digress...

After all of the children were served, we started on the grown-up pizzas, I took orders and made some, others came up and prepared their own. Of course the hankering for dessert continued so those gingerbread cookies turned out to be the interim dessert. When it was finally time for Happy Birthday, I brought out the cannoli, filled minutes before and the berries with purple whipped cream. Izzy blew out his candle and I could finally slump down, exhausted from the entire experience.

When all is said and done, preparing a pizza-cook-along for four year-olds was fun but it was no small feat. The words of one of I's, classmates rang in my ears.. As I was off with Izzy to prepare for the party one day last week, she asked where we were going. I said we needed to get some things for the party. She said, "Why? The party isn't now. We didn't have to do anything for my party. All we had to do was show up." Would that be food or lack thereof, for thought...