Skip to main content

Grooming for Wifehood

  • Scenario #1: You're engaged and within a year or so, you will become a Mrs. and will be in many ways RESPONSIBLE for another adult


  • Scenario #2: You're a newlywed, still adjusting to for better or for worse, taking your new way of life as it comes ... in stride


  • Scenario #3: You're a party/event planner and you simply can not resist evolving and expanding your beautifying and entertaining skills


    • Whatever the case may be, you'd be wise to check out the classes being hosted by 2 of my absolute favorite specialty stores!


    PotteryBarn Spring Decorating Class
    Call your local store for details - Cost: FREE!

    SUNDAY, JANUARY 20: Learn tips on updating and accessorizing your home. Class time is limited, so be sure to call your local store for class times and to reserve your space.


    Cooking Classes at Williams-Sonoma

    Bridgewater Commons Mall, NJ - All Classes 7pm to 9pm - Cost: $55 per class

    WEDNESDAY, JANUARY 30 - Bowl Game Party: Host a party for the big game this year. We guarantee that fans will cheer when you present this spread of wonderfully spicy fare) On the menu: Chipotle Guacamole, Fresh Tomato and Chile Salsa, Mexican Meatball Soup and Chicken Enchiladas. Presented by: Chef Maral Apelian Banks

    SUNDAY, FEBRUARY 10 - Foods of the World New Orleans: This dinner menu features dishes from one of America's most beloved culinary cities, New Orleans. From our Foods of the World: New Orleans book, the recipes combine traditional flavors with contemporary flair. On the menu: French-Fried Eggplant, Cheese Grits Souffle, New Orleans-Style Barbecued Shrimp and Bourbon Pecan Tart. Presented by: Chef Maral Apelian Banks

    MONDAY, FEBRUARY 11 - Seasonal Dinner Citrus: At the peak of flavor in winter, citrus is perfect for enlivening both savory and sweet foods. Our dinner menu features orange, lemon and grapefruit in a variety of exceptional dishes. On the menu: Citrus Salad with Mint and Red Onions, Lemon Zest Spinach, Sauteed Scallops with Lemon Beurre Blanc and Lemon Pound Cake. Presented by: Chef Michael A. J. Greene

    MONDAY, FEBRUARY 25 - The Versatile Panini: A favorite in Italy, panini are sandwiches filled with meats, cheeses, vegetables and other ingredients, then grilled to crisp perfection. We'll show you how to use a panini press to create simple appetizers, savory sandwiches and even a delectable chocolate treat. On the menu: Ligurian Panini, Tapenade Crostini, Pressed Croque Madame and Chocolate-Banana Croissant Panini. Presented by: Chef Michael A.J.Greene

    SUNDAY, MARCH 9 - Easy Easter Dinner: For your Easter dinner this year, streamline preparation by purchasing a baked ham from a local market. Then round out the meal with a few irresistible dishes that you make yourself. On the menu: Popovers, Frisee Salad with Bacon, Potato and Onion Gratin and Coconut Cupcakes. Presented by: Chef Maral Apelian Banks

    MONDAY, MARCH 10 - Food Made Fast Vegetarian: Part of our Food Made Fast cookbook series, Vegetarian is a comprehensive collection of simple-to-prepare meatless entrees that take advantage of seasonal produce and bold spices. We will show you how to make a few of these satisfying dishes. On the menu: Red Pepper and Goat Cheese Frittata, Tofu Stir-Fry with Black Bean Sauce, Chickpea and Sweet Potato Curry and Wild Mushroom Risotto with Peas. Presented by: Chef Michael A. J. Greene

    MONDAY, APRIL 7 - Fresh Pasta: More tender and lighter than its dried counterpart, fresh pasta is easier to make at home than you might imagine. You'll learn to prepare pasta from scratch along with some simple sauces that complement fresh pasta perfectly. On the menu: Fresh Pasta, Fresh Spinach Pasta, Wild-Greens Filled Ravioli with Walnut Sauce and Zucchini Lasagna. Presented by: Chef Michael A. J. Greene

    SUNDAY, APRIL 20 - Festive Spring Brunch: Welcome the arrival of spring with this festive brunch. Our menu showcases fresh ingredients of the season, including slender asparagus, tender young greens and ripe berries. On the menu: Two Berry Smoothie, Farmers' Market Greens with Goat Cheese Toasts, Cinnamon-Buttermilk Muffins and Asparagus and Potato Frittata. Presented by: Chef Maral Apelian Banks

    MONDAY, APRIL 28 - A Simple Spring Dinner: Invite a few friends over to enjoy the fresh bounty of the new season. This simple spring dinner includes dishes that you can prepare in advance, so you can serve a memorable meal in no time. On the menu: Warm Black Olives, Asparagus Soup, Torn Pasta with Zucchini and Arugula and Lemon Angel Food Cake. Presented by: Chef Michael A.J. Greene

    Labels:

    Comments

    Anonymous said…
    Ohhh, I can use these classes myself! Thanks for the great info.
    January 10, 2008 at 8:37 PM
    Post a Comment

    Popular posts from this blog

    scam (skām): A fraudulent business scheme

    Y esterday, I received my first wedding scam attempt (guess my latest marketing and advertising efforts are starting to work). I received an email from an "Irish" bride-to-be whose fiance was offered a job in the U.S. and needed help planning a small wedding in New Jersey. I vaguely remembered hearing of certain swindle attempts on wedding vendors (especially photographers and videographers), so my radar peaked immediately, however, I didn't jump to any conclusions right away. I responded to the email, drew up a preliminary proposal, quoted cost of service and submitted an invoice for payment. Nonetheless, when it became apparent that the bride-to-be and her French fiance only intended on mailing a cashier's check, I knew right away what I was dealing with ... a scam! I happen to know that international cashier's checks are not fully validated for 90 days. So even though the check may clear at first, if found to be phony, the money is later deducted. I must say, i...
    94 comments
    Read more

    "Farm Sweet Farm" 1st Birthday Party

    My husband and I celebrated our baby twins, Jonah & Gia's, 1st birthday with a "Farm Sweet Farm" party last weekend.  The party was held at our home (aka The Anderson Farm ) and our closest family and friends excitedly attended.  Honestly it's still difficult for us to believe a full year has gone by since they entered our lives, but one thing was clear from the beginning --- we had a lot to celebrate and we intended to do just that! Everyone had loads of fun; they would've partied until the cows came home if we let them.  And since the guests of honor LOVE animals, the theme proved to be absolutely perfect for them and their guests.  To most, I'm known for planning amazing weddings and bridal celebrations by means of THE BRIDAL PARTY , so it was really a lot of fun to step outside of my comfort zone and show off my versatility and range.  I can't deny, this was FUN!  I'm still quite "giddy" about it all. * * * * * * * * * * INVITA...
    20 comments
    Read more

    Aidan & Jonathan: Enchanted Forest

    We shared snapshots of our Enchanted Forest wedding just four days ago and somehow, SOMEWAY, professional photos became available last night!  (an unbelievable world record ... calling Guinness after the holiday) As mentioned before, we were brought on to plan and execute this wedding just 3 months out, at which time 90% of the vendors and service providers had not been selected.  But I must say, we couldn't have had a better team of professionals bring this event to life if we'd started a year ago.   The ceremony was held in the evening on the outdoor patio of Stone House at Stirling Ridge in Warren, NJ.  On this brisk mid-November night, our teams successfully achieved a loving and warm ambiance by having clear tent wall covered by swags of 21-foot long fabric hung on the outer perimeter of the space.  This treatment allowed for the bride's dream of being married near nature but also kept the couple's beloved friends and family comfortable.  A blo...
    2 comments
    Read more