Category Archives: Celebrations

Here’s a Synopsis of Our Burns Night Supper and the Recipe for My Vanilla-Blueberry-Bacon Cupcakes, with Mouthwatering Photos

Posted on by
22

Our 2013 Burns Night Supper was a rousing success. It was a great reminder of what a wonderful, loyal, hilarious group of friends we have. The Chef and I spent months assembling every piece of the puzzle: the menu, music, guest list, drinks, poetry, toasts. Finally, on 25th January, everything locked into place: we had an amazing time. Once our friends started arriving, I more or less put my camera down for the night. Good photos are in short supply, but I plan on posting a video of the winning toast soon. To make up for lack of photographic evidence that the party, indeed, took place, I have decided to share my famous cupcake recipe. These cupcakes are, to be honest if a bit immodest, scrumptious. After concocting this dessert, I spent 2+ years refining the method and ingredients. Now you, dear readers, can benefit from my diligence. A few words of warning, however: one taste, and your friends and family will pounce on your cupcakes like a pack of wild beasties, leaving behind nothing but shreds of cupcake liners, pools of drool, and their dignity. The Burns Night revelers would tell you as much

VANILLA-BLUEBERRY-BACON CUPCAKES WITH CARAMEL ICING AND BLUEBERRY COMPOTE* (Makes 24 cupcakes)

Fear not: although this recipe is comprised of three components, with each one made entirely from scratch, it is easy. Trust me. Because of setting time, we’re going to cook backwards and assemble forwards. Continue reading →

Counting Down to Our Burns Night Supper, Part Four: The Music…

Posted on by
6

…is eclectic. I compiled the playlist earlier tonight, and had a finger in nearly every pie. While there are several Scottish or Scottish-born musicians in the mix, my goal was to keep the list as unpredictable and interesting as possible. We’ll see how well I succeeded on Friday. Want a sneak peek? Continue reading →

Counting Down to Our Burns Night Supper, Part Three: Scottish Libations

Posted on by
15

This morning, The Chef made a trip to the party store to pick up what he calls Produce of Scotland, which is a crucial component of our Burns Night Supper. Although we will also serve wine, beer, and miscellaneous alcohol, next to these lovelies they matter not.

Produce of Scotland

Produce of Scotland. Photo by The Chef.

The McClelland’s, although not our favourite, is perfect for the Scotch Tasting event: there’s a Lowland, a Highland, and an Islay. The wee bottles of Glenfiddich are the Toasting Contest Prize. The Glenrothes on the right is just because. The Botanist Gin on the left is for the odd person who isn’t into whisky but still wants to enjoy a sip of sweet Scotland’s finest.

Counting Down to Our Burns Night Supper, Part Two: The Toast

Posted on by
20

A great advantage of throwing an annual themed party is that you have the opportunity to tweak some of the components, adjusting for both so-so elements and after-the-fact brilliant ideas. Knowing that you have a do-over approximately 365 days in the future eliminates any post-party regret. Probably the biggest addition to our 2013 Burns Night Supper is the Toasting Contest. The Chef came up with the idea; he’s a smarty, that one.

All toasts must be original compositions. A bottle of Scotch goes to the winner. Am I puckish in hoping for a bunch of tipsy, off-the-cuff entries? Alcohol often breeds strange, unexpected eloquence in tongue-tied speakers, so it is a possibility. That’s entertainment, folks! Does it sound like I plan on plying my guests with drinks in order to promote a more interesting Toasting Contest? That is not my intention. No, not at all. Nothing to see here.

The Chef has prepared a back-up toast, in case no one else enters the contest. That would be awful, and would mortally wound our sensitive feelings. At least we’ll have a bottle of Scotch in which to drown our sorrows. We hope that this newest delight pleases our guests. If not, there’s always next year.

The Chef's Toast-in-Progress

The Chef’s Toast-in-Progress. Instagram.

 

Counting Down to Our Burns Night Supper, Part One: The Poetry

Posted on by
22

A poetry-filled party might not sound like a lot of fun to some people, but it is the heart of any good Burns Night Supper. Without love for the famous Scottish poet, there would be no laughter and whisky-fueled merriment. It would be just another run-of-the-mill party with bland finger food and men in pants. Who wants that, when this lovely alternative is at hand? Any takers? Nah. That’s exactly what I thought. The Chef, in addition to being highly skilled at his craft, is a charming, idiosyncratic speaker. He can rock the shit out of any poet’s words, from Emily Dickinson to Allen Ginsberg. (Don’t even get me started on his ability to declaim Shakespearean monologues from memory.) In other words, even though I am a stage trained thespian and real-life professional writer, I leave the Burns Night performance-poetry up to him. If you’re wondering at this point exactly what my contribution to the evening is, other than being stunning eye candy, I won’t blame you. The Chef, he cooks. He recites poetry. What, then, does Maedez do? For starters, I help select the Robbie Burns passages that will be incorporated into the festivities. If you’re keeping score, that’s one check on my side of the ledger. Continue reading →

Pleasures Are Like Poppies Spread*: Counting Down to Our Burns Night Supper

Posted on by
17

This year, Burns Day/Night falls on a Friday. Every 25th January, The Chef and I host a big, crazy, slightly debauched, energetic, delicious Burns Supper. We live to entertain but are often impeded by our schedules, so when we throw down we do it in a big way. This event is the star of our calendar, and friends old and new come from near and far to enjoy the night with us. Who doesn’t enjoy a literary-themed shindig, one bursting with amazing food, Scotch, poetry, a toasting contest, music, laughter, conversation, spiffy ladies, and gents in kilts?

Since this party is book-related, I thought I would share with you some of the preparations that go into celebrating one of my favourite nights of the year, as well as the result. Does that sound like fun, or a great bore? I’m doing it either way, so I hope you will take a chance and join me on this raucous ride!

* “But pleasures are like poppies spread,/You seize the flow’r, its bloom is shed;/Or like the snow falls in the river,/A moment white-then melts forever;”-Robert Burns, Tam o’ Shanter

The man who inspires one helluva celebration.

The man who inspires one helluva celebration.

I’m Sensing a Trend

Posted on by
20

I’m lucky enough to share a birthday with one of my favourite actors (John Gilbert), one of my favourite writers (Marcel Proust) and the possessor of one of the most brilliant (recorded) minds in history (Nikola Tesla). What else do they have in common? Hmmm, let’s see.

This slideshow requires JavaScript.

I’ve found that frivolous observations are best made on serious days. I’m off to celebrate with the husband at the newest contemporary Indian restaurant/bar in town. Toodles.