Champagne Grapes and the Un-surprise Party

Hello all!  

Patrick's 31st birthday was on Wednesday, and I planned a surprise party for him - which was indeed a surprise until I blew it the day before.  Our conversation went something like this:

Kate:  Are you suspicious?

Patrick: No.  What would I be suspicious about?

Kate:  Are you suspicious that I'm having a surprise birthday party for you?

oops.

Anyway, there were 11 of us, and it was so much fun!  Anna helped me cook all day which was challenging with Anabelle army-crawling over to Buzz's water bowl every chance she got.  We made watermelon/blueberry/mint salad,  a really yummy spinach salad from epicurious, and a coconut cake from Barefoot Contessa.   I set out several cheeses, champagne grapes, salami, edamame, yummy bread and nuts for starters, and even though Pat wasn't surprised he really appreciated it all.  

We have about a pound of champagne grapes left over lucky for Anabelle.  They are the perfect size for her little fingers.  She LOVES them, and why wouldn't she?  They are as sweet as candy, and they go POP in your mouth.

Here is the recipe for Pat's birthday salad straight from epicurious.com:

Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc

Gourmet  | July 1996

Sandy Szwarc: Albuquerque, New Mexico

yield: Serves 2 generously

ingredients

For dressing:

• 2 tablespoons raspberry vinegar*
• 1 tablespoon balsmic vinegar
• 1 tablespoon soy sauce
• 3/4 teaspoon Dijon mustard
• 1 1/2 teaspoons minced peeled fresh gingerroot
• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/3 cup extra-virgin olive oil

• 1 whole skinless boneless chicken breast (3/4 pound), halved
• 1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
• 1 firm-ripe mango, cut into 1/4-inch thick slices
• 2 plum tomatoes, sliced thin
• 2/3 cup raspberries, picked over
• 4 scallions, chopped fine
• 1/4 cup walnuts, toasted and chopped coarse

• * Available at specialty foods shops and some supermarkets.

preparation

Make dressing:
In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)

In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)

Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

On another note, I have been listening to podcasts on craftsanity.com, my new favorite website.  There are over 100 audio interviews with artists.  The one I am currently listening to is with a master quilter named Sharon Schamber (www.sharonschamber.com).  Her creative process is SO interesting, and her quilts are absolutely unreal.  She talks a lot about getting into her creative zone -- allowing the right side of her brain to completely take over (and that is, in my opinion, when you lose track of time and your surroundings fall away - love that!).  While I listen I have been working on a drawing and trying my hardest not to let my inner critic take over; I just want to see where my hand takes me.  I find it incredibly difficult not to forecast what the end result of my drawing will be -- what the composition should be, whether the drawing is any good, whether people will like it.  I am trying my best to just enjoy the journey and see what comes of it.  

Already I am so inspired by the detail in Sharon's quilts that I am determined to take this little drawing I am doing and make it larger -- 24" x 36" or so...  I love being able to use the hours when Anabelle naps to delve in and do my art.  However my struggle remains, as always, what do I have to say as an artist?  Is my final product just... to be pretty?  

Here's a detail: