Starlight at the ponds: a Hattiesberg couple welcomes friends to a summer gathering with a tropical twist.From the moment guests arrive at the Hattiesburg home of Drs. Barbara and George Carter
n. The light from the stars. starlight Noun the light that comes from the stars Noun 1. at the Ponds." From the moment each guest is greeted by George and Barbara at the doorway with a warm word of welcome and a flowery flow·er·y adj. flow·er·i·er, flow·er·i·est 1. Of, relating to, or suggestive of flowers: a flowery perfume. 2. Abounding in or covered with flowers. 3. lei, it's clear that this will be a celebration to remember. Once inside, the first tropical vision is a whimsical whim·si·cal adj. 1. Determined by, arising from, or marked by whim or caprice. See Synonyms at arbitrary. 2. Erratic in behavior or degree of unpredictability: a whimsical personality. table in the dining room featuring flamingos in a tall grass scene. Once ordinary plastic, these flamingos have been dressed for the party in coats of white chocolate white chocolate n. Cocoa butter combined with milk and a sweetener, often flavored with vanilla. Noun 1. white chocolate and made to blush with delicate strokes of pink food coloring applied by the talented hands of caterer Fran Ginn of Columbia. It is obvious that Ginn's "In Good Taste" catering company specializes in feasts for the eyes as well as the palate palate (păl`ĭt), roof of the mouth. The front part, known as the hard palate, formed by the upper maxillary bones and the palatine bones, separates the mouth from the nasal cavity. . Exotic bouquets in every room add to the festive feeling. Guests, more than 150 in all, circulate among the well-appointed rooms, including the kitchen. The cooktop cook·top n. A flat cooking surface making up the top of a stove or built into a countertop, usually having electric heating elements covered by a sheet of glass. on the island is nowhere in sight. Instead it is cleverly disguised as a "tray" that Barbara dreamed up. She bought a large frame at a craft store, installed a piece of plywood inside the opening, painted it black, and covered it with the. During the party, it is used as yet another attractive place to serve food and stores easily after the last guest has departed. Outdoors, six-foot palm trees light up from the inside to add a touch of whimsy whim·sy also whim·sey n. pl. whim·sies also whim·seys 1. An odd or fanciful idea; a whim. 2. A quaint or fanciful quality: stories full of whimsy. near the dance floor. The cars that normally occupy this spot are parked elsewhere as guests dance in air-conditioned comfort, a feature the couple added to the garage to create room for dancing and a band. Says Barbara, "It also works well at other times when you need a lot of space for projects." Nearby, two impressive water features and a waterfall provide the perfect backdrop for a gathering on a summer night. Barbara, a psychologist and therapist by day, is fond of working in the garden, and her work has paid off, providing her guests with a playful place to drink in the scenery. From the looks of the landscape, she spends a lot of time here. The two small ponds accented by rocks owe their existence to her. The large pond at the lower edge of a slope serves to open up the view and encourage serenity. "There are two things I do to take care of my own mental health," Barbara says. "One is to be in my yard. It is wonderful therapy. If 1 don't have dirt under my fingernails, I am probably depressed! The other way I take care of my mental health is with friends, and that's what this party is about--just having wonderful friends around." The first "Starlight" event was Barbara's way of celebrating her own birthday. "When I turned 50, I thought, 'Hey, I've made it through the first 50 years. Why not celebrate the next 50 starting now?'" This is the fifth time the Carters have hosted "Starlight at the Ponds," each time with a different theme. This year's theme got its start far from home; on a road trip Barbara took with her sisters to Arkansas a couple of years ago, she spotted two plastic pink flamingos at a roadside shop and just had to have them. At the time she didn't know that they would later serve as inspiration for her festive gathering. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. Barbara, working with talented, trusted people is the secret to a successful party, from the menu to the music. Starting ahead of time and staying on top of things as plans develop are also important, she says, allowing the hosts to relax on the day of the event. Otherwise, says Barbara, "You don't enjoy your own party. If you are stressed, it takes away the whole reason for doing it." When the night has slipped into history, Barbara has her own way of judging how things went. The morning after this one, she muses, "I go by the noise level. And the noise level here was pretty high last night!" menu Dining room Flamingo flamingo, common name for a large pink or red wading bird, similar to the related heron, stork, and spoonbill but with a longer neck, webbed feet, and a unique down-bent bill. Flamingos are tropical birds, although large colonies have been observed high in the Andes. eggs made of tinted tint n. 1. A shade of a color, especially a pale or delicate variation. 2. A gradation of a color made by adding white to it to lessen its saturation. 3. A slight coloration; a tinge. 4. white chocolate and cookie crumbs CRUMBS is an improvisational theatre duo based in Winnipeg, Manitoba, Canada. The duo consists of two actors, Stephen Sim, and Lee White. Other members include videographers, musicians, photographers, webmasters, illustrators, producers, agents, publicists, graphic Key lime Key lime n. 1. A lime indigenous to the Florida Keys, having a yellow rind and yellowish-green fruit. 2. A yellowish green. Noun 1. bars Fresh strawberries Breakfast room Pink grapefruit grapefruit, pomelo (pŏm`əlō), or pummelo (pum`məlō), citrus fruit (Citrus paradisi) of the family Rutaceae (orange family). sections with Back Door Cafe poppy seed dressing * Fresh pineapple with rum and fresh mint * Caprese salad * Jerk pork tenderloin Noun 1. pork tenderloin - pork loin muscle tenderloin, undercut - the tender meat of the loin muscle on each side of the vertebral column skewers * Back Door Cafe tomato sandwiches Kitchen counters Goat cheese terrine ter·rine n. 1. An earthenware container for cooking and serving food. 2. Any of various dishes prepared or cooked in a terrine. [French; see tureen. with pepper jelly Pink caviar caviar or caviare (kăv`ēär), the roe (eggs) of various species of sturgeon prepared as a piquant table delicacy. spread Kitchen island Shrimp and pineapple skewers with rum butter Grilled grouper grouper, common name for a large carnivorous member of the family Serranidae (sea bass family), abundant in tropical and subtropical seas and highly valued as food fish. with pico de gallo Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). * Fried flour tortilla chips Crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce guacamole * Tequila-marinated shrimp * Passed to guests Smoked salmon Noun 1. smoked salmon - salmon cured by smoking salmon - flesh of any of various marine or freshwater fish of the family Salmonidae lox - brine-cured salmon that is lightly smoked club sandwiches with wasabi-cucumber remoulade ré·mou·lade n. A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs. [French, from dialectal rémola, large black radish, from Latin armoracia, Hoisin chicken wontons * Recipes follow article JERK PORK TENDERLOIN SKEWERS 3 green onions (white and green parts), chopped 2 cloves garlic, chopped cup canola oil 1 1/2 teaspoons orange peel, grated 2 1/2 tablespoons orange juice 2 tablespoons lime juice, freshly squeezed 2 teaspoons soy sauce 2 tablespoons Tabasco pepper sauce 1 tablespoon dried whole-leaf thyme 1 tablespoon ground allspice 1 tablespoon Chinese five-spice powder 1 teaspoon salt 1 teaspoon freshly ground pepper 2 pork tenderloins, washed and patted dry Chopped green onion or cilantro for garnish For marinade, combine all ingredients except pork in a food processor until well-mixed. Marinate pork tenderloins in mixture for at least 1 hour. Preheat oven to 400 degrees. Place pork on a rack over a sheet pan. Roast in upper half of oven for 15-20 minutes or until pork registers 160 degrees on a meat thermometer. Remove from oven. Let stand until cool. Cut into large cubes, and thread a single cube onto a bamboo skewer. Garnish with chopped green onion or chopped cilantro. Yield: 12 servings. BACK DOOR CAFE POPPY SEED DRESSING 1/3 cup sugar 6 tablespoons red wine vinegar 1 1/2 teaspoons white onion, grated 1 teaspoon Dijon mustard 1 cup canola oil 1 tablespoon poppy seeds 1/2 teaspoon kosher salt, or to taste In the bowl of a blender or food processor, combine sugar, vinegar, onion, and mustard. Pulse to combine. With the blender or processor running, slowly drizzle in oil. Stir in poppy seeds. Add salt to taste. Use as a salad dressing or as a dip for pink grapefruit sections. MINT AND RUM MARINATED PINEAPPLE 2 fresh pineapples, peeled, cored, and cubed 1/2 cup dark rum, such as Meyer's 1/2 cup fresh mint, torn Combine all ingredients, and let marinate in the refrigerator for at least an hour before serving. Drain juices before serving. Serve pineapple very cold. CAPRESE SALAD Fresh mozzarella cheese, sliced Fresh tomatoes, sliced Balsamic vinegar Extra-virgin olive oil Fresh basil, torn Sea salt Freshly ground black pepper Arrange cheese and tomatoes on a platter, alternating slices. Drizzle with balsamic vinegar and olive oil. Sprinkle torn basil, salt, and pepper over tomatoes and cheese. Serve with crusty bread. Serve as an individual salad or as an appetizer. This is really attractive using a combination of yellow and red tomatoes. GRILLED GROUPER WITH PICO DE GALLO Juice of two limes (about 1/3 cup) 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper 2 cloves garlic, minced 1 teaspoon whole-leaf oregano, crushed 4 tablespoons canola oil 4 grouper or other firm white-fleshed fish fillets (such as redfish, drum or snapper), about 6 ounces each Sea salt and freshly ground black pepper For marinade, combine lime juice, cumin, cayenne pepper, garlic, oregano, and oil. Spread marinade over fish. Let stand for at least 1 hour. Heat a grill to medium. Remove fish from marinade. Salt and pepper fillets. Grill for a total time of 10 minutes per inch. (Fillets of this type will typically cook for 5 minutes on each side.) If a grill is not available, place fillets on a greased sheet pan, and roast in a 400-degree oven for about 8 minutes or until just done. Serve grilled fish with Pico de Gallo as an entree or as a cocktail hors d'oeuvre with flour tortilla chips. Yield: 4 entree servings or 16-20 hors d'oeuvre servings. PICO DE GALLO: 2 cups fresh tomatoes, seeded and chopped 1/4 cup white or red onion, chopped 1 fresh jalapeno pepper, split, seeded, and minced (wear gloves!) 1/2 cup fresh cilantro, chopped 1 tablespoon wine vinegar Salt and pepper to taste Combine all ingredients in a non-reactive bowl such as ceramic or glass. Let set for at least 30 minutes for the flavors to marry. CRABMEAT GUACAMOLE 4 Hass avocados, peeled, seeded, and coarsely chopped 2 fresh jalapeno peppers, split, seeded, and minced 1/4 cup red onions, chopped 1/4 cup fresh tomato, seeded, juiced, and chopped 1 tablespoon fresh cilantro, chopped 2 tablespoons lime juice, freshly squeezed 1 tablespoon tequila 1 tablespoon olive oil 1 tablespoon sour cream 2 cloves fresh garlic, minced 1 teaspoon ground cumin Salt and pepper to taste 1 pound fresh white lump crabmeat, picked for shells Combine all ingredients except crabmeat, using a fork to mash them together. Don't use a food processor--the chunkiness of the avocado is nice. Gently fold in crabmeat, taking care not to break up the lumps. Serve with Fresh Flour Tortilla Chips. Yield: 4 salad servings or 12-16 hors d'oeuvre servings. FRESH FLOUR TORTILLA CHIPS: 6 (10-inch) flour tortillas Peanut oil Salt Cut tortillas into wedges. Fry in peanut oil until golden. Salt immediately as chips come out of the frying pan. TEQUILA-MARINATED SHRIMP 1/4 cup tequila 1/4 cup lime juice, freshly squeezed 1/4 cup canola oil 4 cloves garlic, minced 1 teaspoon dried red pepper flakes 2 pounds (16-20 count) large raw shrimp, peeled and deveined Salt to taste 4 green onions (white and green portions), chopped 1/4 cup red onions, chopped 2 tablespoons fresh cilantro, chopped For marinade, combine tequila, lime juice, canola oil, garlic, and pepper flakes. Reserve. Wash shrimp. Bring a large pot of salted water to a boil. Boil shrimp just until they turn pink. Taste one to check doneness. Remove from water; place in a non-reactive bowl such as ceramic or glass. Cover warm shrimp with marinade. Add salt if needed. Let cool, stirring several times. When cool, add green and red onions and cilantro. Chill for at least an hour before serving. Yield: 12-16 hors d'oeuvre servings. |
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