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Trina's "Sea You In September" Birthday Party

Happy Birthday Dear Trina!

We started our luncheon with Jerk Marinated and Broiled Shrimp
This was followed by Amazing Creamy Lobster Bisque (See Separate Blog Entry For Recipe)

Janice made the Chicken Salad Sandwiches on Croissants...Don't they look just like crabs!
Mary made a delicious Tropical Cole Slaw with pineapple, papaya and lemon yogurt!
Watermelon Fishes were cut with a cookie cutter.

Patty made the Decadent Chocolate Cupcakes Frosted to look like the ocean that hosted a variety of cut out and mounted fishies. Janny finished off the dessert plate with Rocky Road ice cream (to resemble sea rock and shells) accompanied the cupcakes along with a gummie shark added for a bit of whimsey as did the almond flower "sand". Below the square glass dishes rested a computer print out of water cut to size to create the exact look I wanted. Trina and the girls were delighted! :-)

Patty, Janice, Debbie, Janny, Trina & Mary

We all love to dress for the theme of the party and enjoy being together so much!
What a fun day celebrating someone we all love so much!

Amazing Creamy Lobster Bisque

My husband and I dined at the Embers Restaurant at the Tenaya Lodge in Yosemite the first weekend of September. We both enjoyed the most amazing Lobster Bisque. It was placed in a flat soup bowl, then encased in puff pastry and served to us with the bisque still bubbling. It was the best lobster bisque we had every tasted! It was very creamy. Most of the lobster bisques we have had in the past were no where near this creamy, but still delightful like the one served at Mr. Stox Restaurant in Anaheim.

I tried to duplicate this recipe minus the puff pastry. I believe I came very close. I found the basics from this recipe when I googled "Creamy Lobster Bisque". It was adapted from a recipe by Wilma Scott on and has been saved by over 9,750+ people!

Everyone at my luncheon loved it. I hope you do too. You will have to ignore your diet for this one! is not cheap.

Amazing Creamy Lobster Bisque for 8

4 slices of onion, chopped 4 tablespoons butter
3-4 tablespoons flour
2 cans Campbell's Chicken Stock
2 Cups Heavy Whipping Cream
1 Cup Half & Half

1 Cup Milk
1 teaspoon paprika

2 tablespoons Emeril Legasse's Creole Seasoning
1/2 teaspoon pepper
1/4 teaspoon salt

1 tablespoon garlic powder
6 small lobster tails; boiled, shelled and shredded

Saute onions in 2 tablespoons of butter. Add one of the cans of chicken stock. Puree this in a blender. Set aside. Melt the other two tablespoons of butter in a small saucepan. Add 3-4 Tablespoons flour whisking constantly.

In a large pot place, the other can of chicken stock, heavy whipping cream, half and half, and milk.

Stir in the flour/butter mixture and whisk constantly.

Add all of the other ingredients except the lobster. Let this simmer and stir occasionally. Turn off heat. Let this cool. Place in refrigerator 1 hour or overnight to allow flavors to permeate.

Just before serving, reheat, add most of the lobster meat. This way the lobster isn't too tough. I saved about six tablespoons of lobster to place on top of the soup just before serving. Listen for the wows

This would easily serve 12 if serving half cups full.

Patty's Grape Cupcakes

Our Bible Study theme this year for the book of John is "I AM the Vine, You are the branches, abide in Me and I will abide in you". (John 15)

We will be featuring lots of "grape and vine" themed foods this year at our many gatherings. These lemon cupcakes were frosted with a lemon icing and blue berries along with colored leaf and vine frosting designs. Aren't they DELIGHTFUL?!!

"Falling" For You

I love decorating my tables with Autumn floral sprays, dried gourds and corn, and ceramic pumpkins of all types. I loved the way the plaid table cloth framed this setting and added such warmth.

I can sure decorate better than I cook. But I was very proud of this turkey!
I think even Martha Stewart would be proud ;-)

These leaf dishes come in a variety of autumn colors and one can find new sizes and shapes each year at either Pier 1 Imports or Crate & Barrel and other Specialty Shops.

Loved this pumpkin plate adorned with a sunflower. It added a bit of whimsey to the table.

I have collected antique glass of all types since I first saw the cover of Martha Stewart's Book "Entertaining" in 1984. The amber sherbert glass for marinated fruit or soup, as well as the burgandy and clear beverage goblet, are a pattern called "King's Crown".
I often wrap napkins in Autumn floral sprays.
So perfect for Autumn tables.

Pumpkin Soup is served in these Fitz & Floyd Tureens. (Recipe Below)
Autumn is one of my most favorite times of the year! I love everything about it;
the colors, the weather, Thanksgiving celebrations with family, and just dining with friends.

Here's my favorite Pumpkin Soup Recipe. Everyone I have ever served this to LOVES it! I obtained this recipe from my good friends Bob & Mary Carlson. Bob can make ANYTHING taste good! (Not that this recipe needed any help!)

Pumpkin Soup
Serves 4

Saute together:
1/4 chopped onion
2 Tablespoons Butter

Add 1/2 Cup Applesauce
Puree together.

Add one can of Campbell's Cream of Chicken Soup
1/2 can of Water
1/2 can of Half & Half
1/2 can of Pumpkin Puree
1 Tablespoon Honey
1/2 Teaspoon Curry Powder
Dash of Nutmeg & Pepper

Cook until hot. Serve with a dollop of sour cream or whatever other garnish you like, such as parsley leaves, cutout pieces of cheese in an autumn shape, or for Christmas, two cranberries and a mint leaf.

Hope your Autumn dining is DELIGHTFUL!