Friday, February 24, 2012

The Perfect Recipe for your Bunco Game Night – Burgundy Mushrooms!

Happy Friday! I'm uber excited to share a really fabulous recipe which came to me via a very dear friend, Lauren. She is actually great friends with both me and Lindsay. We've known this girl forever and she is many fabulous things rolled into one... a wonderful mother, wife, friend, fashionista, purse hoarder – the girl has more pocketbooks than Imelda Marcos has shoes!

She is captain of her tennis team, was voted most congenial for her senior superlative, and some might call her a comedian because she is down right hysterical. But truthfully, I've never really thought of her as a cook until recently. This is ONLY because she is always saying she doesn't care to be in the kitchen much, not because she doesn't make some really yummy things! After trying a few of her recipes out though I think we can add 'cook' to her long list of attributes.

Well, the other night it was Lauren's turn to host Bunco and she whipped out this mushroom dish that had everyone coming back for more. So, for the foodies who read our blog, I encourage you to try this Burgundy Mushroom recipe. It makes the perfect side dish or you can do as Lauren did and serve as an appetizer. It does take some time, a whopping 9 hours to be exact, but trust me, these shrooms are well worth the wait.
I hope you guys enjoy this recipe as much as I do... next time I hope to blog about a delicious candy bacon that I hear is pretty easy to make. First, I gotta get it from Katie, another good friend and fellow bunco player to me and Lindsay. Wish me luck. ;)


Burgundy Mushrooms
4 lbs. button mushrooms
2 sticks real butter
1 liter of burgundy wine
5 cloves garlic peeled
1 tsp pepper
2 tsp salt
1 tsp dill weed
4 beef boullion cubes
4 chicken boullion cubes
2 cups boiling water
1 1/2 tsp worcestershire

Put everything except the salt into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to low and simmer COVERED for 6 hours. Remove the lid and continue to cook UNCOVERED for 3 more hours.

Add salt to taste at the end of cooking, if desired. The mushrooms will be very dark in color. 
You can simmer these slowly until you need them. Serve warm in chafing dish, with tooth picks or alongside a tenderloin or good steak. They will keep for a few days in the fridge.

Monday, February 20, 2012

Forlines, Party of Two

Happy Monday, dear readers!  I hope you had a wonderful weekend.  Please excuse my tardiness in getting {what should have been} Friday's post up.  However... I do have a good reason.  I was enjoying a weekend away in beautiful Athens, Georgia.  As some of you may know, this past fall I was elected to one of four spots on my city's Board of Mayor and Commissioners.  I was sworn in in January, and I needed to complete a "Newly-Elected Official" conference to get up to speed on my new position.  Lucky for my hubs and me, one location where the conference is offered is The University of Georgia.  As we are both Double Dawgs (i.e., we each have two degrees from UGA), we jump on any chance to go spend time in what truly is our home away from home.

Friday, February 10, 2012

Break out your heart shaped doilies, it's V Day!

Throwing a party in honor of Cupid? Then check out some of these fabulous, flirty finds! You may just fall in love with them. ;)
Love that blue is the prominent color here, not pink.

Friday, February 3, 2012

You’re invited, now have some cake!

As promised, this post is a follow up to my daughter’s birthday party in which I’d like to give kudos to a few others, besides my MIL, who really made the day special. First, I’d like to give a nod to Callie Burnette, creator of Calliespondence, who was the mastermind behind the invitations. This girl is a whiz-bang with pretty paper. Her stationary creations are simply amazing! All I had to do was give her the theme and she provided me with some adorable options to choose from, but below is what we ended up going with and I couldn’t have been more pleased.