This invitation was made with Microsoft Publisher, a super easy program to create all sorts of designs and invitations (I used it for all of my wedding papery), writing an original poem, and a little raiding of some old photo albums. We printed the invites on heavy, shiny card stock at a local print shop, which also helped us enhance the pictures. They came out simple and fun, just like our party was to be!
Frogs Leap Winery is a small, wonderful Napa winery that produces excellent and expensive wines. My favorite is their Chardonnay, but their reds are also delicious!
This recipe is one of my summer favorites, given to me by my lifelong friend Matt. It always reminds me of our summer vacations with our families on Captiva Island! Matt never really measured for this recipe, so after watching him make this a few times, I estimated amounts... feel free to adjust the ingredients (like less brandy or sugar) depending on your taste.
cups), and heat over medium high heat, dissolving the sugar to make a simple syrup. Once the mixture boils, turn down heat to medium low, and stir in cinnamon. Next, quarter two (2) oranges and two (2) lemons, and squeeze their juice into the simple syrup, and stir. Let the mixture simmer for 5 minutes to allow juices to really mix. Fill a large pitcher half way full of ice cubes. Next, add 6 oz of brandy to the pitcher, and the two bottles of red wine. Remove the saucepan from the heat and let the syrup mixture cool for 5 minutes. While it is cooling, cut the remaining oranges, lemon, and apples into small slices, and add to pitcher. Finally, pour the syrup over the fruit, ice, wine, and brandy, and mix with a wooden spoon. Pour into glasses, and spoon out some of the fruit in every glass. Remaining sangria-soaked fruit is a great treat you can eat later too!
Of course, depending on the function, you can certainly add or subtract pieces. Like for instance, if you are not serving soup but are serving an appetizer, eliminate the bowl, and replace with an appetizer or salad plate. You can also be less formal and place the silverware on the napkin. This model is only a guide and totally adaptable to your own dinner party. Just be sure to put the forks on the left, and the knives and spoons on the right. Simple and easy, and if nothing else goes right throughout your event, at least you set the table properly like a good Hostess!
For quick, easy, and fresh tomato sauce, add the following ingredients to a food processor:
I received an e-mail from two Karens in my family, both of whom love to try new recipes. The title of it was "The Most Dangerous Chocolate Cake In The World" - intriguing, I know. So of course, I open the e-mail and what was written before me was the recipe for a 5 Minute Chocolate Mug Cake. Sounds too good to be true, but I am here to attest that I made it, tried it, and love it. Five minutes is truly all it takes with a few simple household ingredients. Grab a large microwaveable mug and add the following:
4 Tbsp all purpose flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp vegetable oil
3 Tbsp chocolate chips (optional, but it is so much better with these)
Splash of vanilla extract
Add dry ingredients first and just mix with a spoon. Next add the egg and stir. Then add the 
remaining ingredients, mix well, and you should have what looks like the concoction (pictured) above. Place in microwave and heat on high for 3 minutes. Mixture will rise out of the mug while cooking, but will not overflow. Remove from microwave and turn mug upside down on a plate to serve. The cake will pop right out! Let cool for 2 minutes and enjoy!
I like a side of whipped cream or strawberries for the ultimate indulgence. Feel free to add any syrups or toppings - it will only make it better! This also works great for a quick and easy recipe for last minute dinner guests - you can make them all individual, decadent desserts.
*Forever The Hostess will not be responsible for any addictions, burns from hot cake or mugs, or weight gain. Enjoy at your own risk!
There have not been any FTH recipes posted lately due to a stomach bug that had me steering clear of food. When I started to feel a little better, the first thing I asked myself was "Is it something I ate?". Thanks to Wired Magazine (and my husband for showing it to me!), I found a great site that can answer that question, as well as a million more about the food you have stored in your house. 
In a world far from here (Florida) there is a shop where I could spend all eternity. Located in Denver, Colorado is the Savory Spice Shop, a mecca of fresh spices, savory blends, flavored sugars, and cooking ingredients from around the globe.
