Celebrate good times, come on!

There's a party goin' on right here

A celebration to last throughout the years

So bring your good times, and your laughter too

We gonna celebrate your party with you

Come on now

Celebration
Let's all celebrate and have a good time
Celebration
We gonna celebrate and have a good time

It's time to come together
It's up to you, what's your pleasure

Everyone around the world

Come on!

Blown glass cupcake from Ras Gallery, Yountville, CA

As the celebratory month of April has come and gone, I reflect on the many celebrations that I have had during the month. This year, April brought a bounty of occasions that were worthy of jubilation; so many that Cool & The Gang might agree that there were enough to "last throughout the years."

Birthday celebrations began April 2nd as I toasted one of my best friends from high school, Lynda and then Peter on April 3rd. Peter's April 3rd toast continued at a weekend get-away (April 16th-17th) to celebrate a milestone - his 50th birthday - with friends at the Ritz Carlton in Half Moon Bay.

What a treat! The guys golfed for two days, the first at The Old Course and the second at The Ocean Course. The gals lunched at a wonderful Italian restaurant Pasta Moon and shopped the first day on quaint Main Street. It was off to the spa on the second for a few hours of pampering and relaxation. 

Dinner Saturday evening was amazing. The eight of us "ate, drank and were merry" for hours at Navio. En route home, Kay had the brilliant idea to stop at her favorite spot Barbara's Fish Trap for clam chowder and other wonderful seafood fare as none of us were really ready to end the soiree and go back to reality.

Monday, April 18th not only was the commencement of my birthday week but it was also Michael's day. Happy Birthday Michael, cheers to you! 

My official celebration began on April 19th with a visit to Nordstrom and an hour on the treadmill. It concluded with a wonderful dinner with Bob at Sent Sovi in Saratoga. Ten years ago, we celebrated my birthday at this wonderful establishment; it was under the direction of David Kinch (Manresa). Now the kitchen belongs to Chef Josiah Slone; the food and wine were magnificent! 

The next evening, I raced off in a stretch limousine with Julie and Debra; destination, the Oakland Coliseum to see the Rod Stewart and Stevie Nicks Heart & Soul Tour.  Champagne was flowing and cupcakes were indulged.  It was a once in a lifetime experience to rock out with two legends and enjoy many of their time honored tunes. What a way to celebrate; singing and dancing to many of my favorite classics, and celebrating with two of my favorite friends!

The celebration continues! On April 22nd, Mike and Kathi hosted a cocktail party at their home coupled with a wonderful dinner party at the San Jose Country Club. The "eating, drinking and being merry" continued with more great food, more great wine, and beautiful views of San Jose during sunset; all enjoyed with special friends.

Saturday the 23rd brought an intimate gathering with Dave & Daryl and Andrew & John. Several new champagnes were tried, great food and wine were consumed and wonderful sweets were tasted throughout the evening. Andrew made his famous dipped strawberries and hand made truffles from  Martha Stewart's Dinner At Home: 52 Quick Meals to Cook for Family & Friends; he was a hit!

CHOCOLATE TRUFFLES

2 ounces roasted, salted pistachio chopped

3 tablespoons best quality unsweetened Dutch-process cocoa powder

2 ounces peanut brittle, finely chopped

5 ounces bittersweet chocolate (can use chips), preferably  62% cacao

1/4 cup milk

1 tablespoon unsalted butter

1 tablespoon brandy

Prepare in ice-water bath. Line a baking sheet with parchment. Place pistachio, cocoa powder, and brittle in separate bowls. Place chocolate in heatproof bowl. Bring milk and butter just to simmer in a  saucepan pour over chocolate, and whisk until smooth. Whisk in brandy. Set bowl in ice bath; whisk constantly, scraping sides of bowl, until mixture is thick enough to scoop with a spoon, about 5 min. Use a mini-ice cream spoon (or tea spoon) to form mixture into balls, dropping them into the pistachio, cocoa powder and brittle  as you go; roll to cover. You can roll the truffles in one, two or three coatings.

Transfer to prepared baking sheet and refrigerate until set, at least 10 min. Truffles will keep up to 1 week in the refrigerator, store in a single layer in an airtight container. Makes one dozen.

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With another week of April still remaining, the celebrating continued with a toast to my other best high school girlfriend Deb-Deb, April 27th,  and to my Aunt Janie who shared her birthday with the Royal Wedding on April 29th; a grand celebration indeed. 

In our wedding worthy hats and bedtime finery, Julie and I too celebrated the marriage of Prince William and Kate. We camped out in front of the big screen and watched the festivities live celebrating with champagne, scones and sweet treats along with the other estimated   3 billion people throughout the world. We made it from midnight until five in the morning; then we crashed.                                                     

The month of April brought many together to have a good time. Each celebration brought laughter, love, merriment, and the consumption of good food, good drink and good desserts with dear friends and family. 

With all of this eating and imbibing, my friend Sandra again reminded me about my motto of "not wasting calories." A few years ago, she honored me with a glass cupcake (pictured above) from Ras Galleries in Yountville, California. Keeping with tradition, Sandra presented me with another sweet

Chocolate Confection by Hulet & Hulet

indulgence created by Dinah and Patty Hulet, the "Love" chocolate; both beautiful sweets are sans sugar and calories, brilliant! Per the Hulets "These unique glass chocolates provide a combination of decadence and sinful goodness that will last a lifetime." Now you can really have "a celebration to last throughout the years!" Imagine having as many Hulet & Hulet chocolates as you wish and never having to worry about the calories. Now that is something to celebrate!