Ahhhhhh.....

A night with wonderful music, good friends and great food.  Pretty damn wonderful.  Thanks to all that came and thanks for your generosity to Fats and Kristi Rose as well as all the food and drink!  It was a great night....it really brought us joy. And Leo even said it was one of our more bearable parties.  High praise indeed!!!

I didn't take many pictures because I was too busy just enjoying myself.  I'm sure Richard will come through with some!  Thanks to Vicky and Greg for so kindly putting up Fats and Kristi Rose and of course most of all...thanks to Fats and Kristi Rose.  They are very special indeed, not only in talent but also personally....  And if you weren't there....don't worry as they WILL be back for the Christmas party!!!

 
 
Oh, and a couple of people asked for the recipe for the pasta salad I made.  It was taken from the following recipe:

Cremini Mushrooms with Chive Pasta
Adapted from"High Heat," by Waldy Malouf and Melissa Clark.

1/2 cup plus 2tablespoons extra-virgin olive oil

1 cup roughly snipped chives (2or 3 bunches)

1/8 teaspoon coarse or sea salt

Freshlyground pepper

1 pound cremini mushrooms, stems trimmed

1pound spaghettini or angel hair pasta

Freshly grated pecorinoRomano cheese, optional

1. Heat the oven to 500 degrees. Combine1/2 cup of the olive oil, chives, salt and pepper to taste in a foodprocessor or blender. Puree; set aside.

2. Toss the mushrooms withthe remaining 2 tablespoons of the olive oil and salt and pepper totaste in a medium bowl. Spread the mushrooms in a single layer on arimmed baking sheet lined with aluminum foil; roast 5 minutes, turnmushrooms over, and continue roasting until tender and browned, about 5more minutes. When cool enough to handle, cut the mushrooms intoquarters.

3. Meanwhile, cook the spaghettini according to packagedirections until al dente. Drain, reserving 2 tablespoons of the cookingwater.

4. Toss the pasta with the mushrooms and the emulsifiedchive oil in a large bowl. Toss with 1-2 tablespoons of the reservedcooking water. Serve with the cheese, if desired.

I really love this recipe because it's good warm, room temperature or cold and ifyou don't add the cheese it's vegan.  The recipe calls for chives but Ifind if I use chives that are kind of overgrown (as mine are right now)it can get bitter.  I need to cut my chives back and then I could usethem once they came up again.  I substituted green onions which is a bitstronger---the chives make for a more delicate flavor but I think it'sgood either way.  Of course I also used gemelli for the pasta and wegrilled portobello mushrooms and cut them up rather small.  I didn't have any last night but it will be my lunch today!

Thanks again to all!