I’ve always heard things happen in threes. Here’s proof.
We just celebrated Gourmet Night last weekend. This is a tradition where a few couples who love food get together after days of preparation and eat fabulous food while talking about, well, mostly food. And although we have put on several Gourmet Nights, this was the first time we have included our little foodies. Now that there are no more diapers to change, bottles to warm, or wailing to calm (okay, there was a little wailing), having the children—11 total—join us is actually enjoyable. Aside from one bee sting, one fire, and a raccoon, all went well.
Did you catch that word? FIRE?! Yeah, there was fire, folks. The full-blown, get-out-the-fire-extinguisher kind. We had moved our party inside to have dessert (believe it or not, there was a chill and many bugs in the air here in CT). The kids were settling down for a movie, and the adults were finishing dessert, when my friend Jennifer points outside and shouts, “FIRE!” Well, that immediately roused the pyromaniacal instincts in the children—all 11 of them. Not only did the kids race to the French doors to see the fire, which by the way was caused by the wind blowing a paper tablecloth over the citronella candle, but they proceeded to run outdoors TOWARD the fire to get a closer look. I, of course, grabbed my point-and-shoot and ran to the scene, while my husband grabbed the fire extinguisher (he’s a fire-fighter’s son) and doused the crisis before anyone got too close. Or got any good pictures. This is all I got:
As for the bee sting (ouch!), it happened early in the evening and threatened to derail a promising night. But my friend’s tough foodie son powered through and even rallied to take this photo of a very hungry and perhaps slightly possessed raccoon.
This photographer also concocted these delicious (or so I heard; they were sucked down before I got even a sip or a photo) Pineapple Lemonade Spritzers.
Pineapple Lemonade Spritzers
- 3 cups pineapple juice
- 3 lemons, juiced
- 1 cup white sugar
- 1/2 cup honey
- 6 slices lemon
- 1 (2 liter) bottle carbonated water
- To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
- Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.
- The syrup can be stored in the refrigerator for up to 2 weeks.