Diary of a Serial Hostess Podcast (private feed for victoriadelamaza@icloud.com)

Simple, Delicious, Healthy, and NutritiousThat's my mantra when deciding what to make for dinner. But these days, it's not as easy as the classic “meat, potatoes, and a green vegetable” formula. Gone are the nights when a bowl of Spaghetti Carbonara or a quickly grilled steak was enough to satisfy. Now, I have to consider where the food came from, how it was grown, who raised it, what it ate—and whether it had a happy life.On top of that, there's an overwhelming amount of nutritional information to juggle. I need to think about food groups, proteins, complex and simple carbohydrates, starches, sucrose, fructose, glycemic indexes, glucose levels, gluten… and whether this meal will spike my cholesterol or just give me a heart attack later instead of now.I often see friends in the supermarket, dazed and glassy-eyed, squinting at nutrition labels and sighing in frustration—knowing they've got a hungry family waiting at home and nothing in the basket.Here's what I tell them (and what I try to follow myself—try being the key word, because like everyone else, I'm not perfect):Buy natural, preferably organic ingredients, and cook them at home.That's the hard part—cooking. But cook you must, because we can no longer rely on the food industry to do it for us if we want to stay healthy.Start small. Invest in a few reliable cookbooks to serve as both reference and inspiration. Choose books that reflect your favorite cuisine, but also include a classic French cookbook for foundational techniques, and a good Italian one for simple sauces and pastas. Focus on recipes with six or fewer ingredients. Personally, I prefer cookbooks by home cooks rather than restaurant chefs—because their advice is tailored for real kitchens with real schedules.Dedicate one day a week to meal prep. Make a big pot of vegetable soup, a hearty tomato sauce, a meat-based ragù, and roast a chicken or two. Use the vegetable peels and scraps to make a nourishing broth for risottos, soups, or to cook pasta. Keep good cheese, fresh fruit, and Greek yogurt on hand for quick desserts or snack attacks. Buy what's in season—it keeps your diet varied and your grocery bills in check.Then, during the week, dinner becomes a breeze: toss a salad, slice a few tomatoes, and reheat something delicious. I also adore eggs for dinner—soft-boiled eggs with fried bread soldiers was a childhood favorite and takes less than 10 minutes. Frittatas or veggie-filled omelets are just as quick and comforting.On weekends, we escape to Southampton, NY—between organic farms and pesticide-free orchards, I'm in heaven. Weekend cooking and entertaining are easy and joyful. A bit of chopping, a few herbs, a drizzle of olive oil, maybe some freshly caught fish—and we're set for incredible, seasonal meals that are as simple as they are satisfying. I usually make extra of whatever is easily transportable, so the weekday fridge is stocked, too.Yes, cooking takes effort and planning. But the benefits—for your health, your mood, and your sense of purpose—far outweigh the work. When done with pleasure instead of dread, it becomes something much more than a chore. It becomes an act of care, creativity, and joy.So no, simple, delicious, healthy, and nutritious isn't impossible. It just takes a little love. Thank you for subscribing. Leave a comment or share this episode.

Wednesday, October 29, 2008Friday nights are—after Thursdays—my favorite day of the week. I always let out a big sigh of relief when Friday rolls around, especially after an uneventful week.After five days of school runs, endless soccer practices, and a tightly packed schedule of pickups and drop-offs, I relish the freedom of the weekend. On Saturdays and Sundays, it doesn't matter if lunch is at noon or 1:30—what a luxury.Friday evenings feel like the perfect moment to celebrate making it through another week. I love to gather a few friends for a cozy dinner at home. If I had my way, I'd have a standing reservation—right at my own table.Across Europe, there's a revival of old-fashioned, comforting recipes. In Spain, they call it la cocina pobre—"cuisine of the poor." But don't be misled by the name—these dishes are soul-warming, full of flavor, and would be just as fitting served on silver platters and linen-covered tables. I love blending high and low: simple ingredients, easy techniques, and elegant presentation. It's my favorite style of cooking.Here's my go-to Friday night supper: comforting, unfussy, and easy to prep the day before. I used to avoid marinating overnight—always preferring spur-of-the-moment meals—but life has taught me to embrace a little planning. Prepping while I'm already in the kitchen saves time and adds so much flavor. The payoff is real.The star of this meal is chicken marinated in beer, then cooked in a rich beer and tomato sauce. Don't worry—the alcohol cooks off, so it's kid-friendly and perfect for a weeknight meal, too.I pair it with “Poor Man's Potatoes,” a Spanish-style hash that soaks up all the juices. Add a simple green salad and a steamed veggie, and dinner is done.For dessert, I serve a classic Lemon Sponge Cake with a sweet wine sauce. Pedro Ximénez, made from a luscious grape of the same name, is transformed into a rich syrup when heated with sugar and water. The cake works in any pan—round, loaf, or square. It's delightfully forgiving.To serve, I use rustic brown cazuelas and wooden spoons to keep the feel cozy and casual. The visual continuity makes the whole spread feel cohesive and warm.On Thursday afternoon, I prep the chicken and marinade, pop it in the fridge, and bake the sponge cake—tucking it away in a high cupboard to keep it safe from sneaky snackers.Come Friday, all that's left is to bake the chicken (hands-off in the oven), cook the potatoes (about 45 minutes), and warm the dessert sauce. Easy.For casual dinners, I skip the first-course salad and serve greens with the main. One generous plate keeps the conversation going—no interruptions. One type of wine is all I need: a light red Côtes du Rhône that pairs beautifully with the hearty chicken.This week, I've set the table in the library using my favorite country-inspired colors. brown and white—a timeless combo that complements any setting. The centerpiece is simple: a wooden bowl filled with pomegranates. It doubles as our salad bowl, weathered and glowing with years of use. Keeping the menu simple means I get to do what I love most: sit with my friends, unwind, and toast the week with a well-earned glass of wine.Chicken in Beer(Pollo a la Cerveza)* 12-ounce bottle of beer (lager) * 1 tablespoon Dijon mustard* 1 teaspoon pimenton (paprika)* 2 cups diced yellow onions* 2 garlic cloves* 3 pounds chicken pieces with skin on (legs, thighs and breasts cut into even pieces) * 2 tablespoons olive oil* 1 green pepper, diced* 1 red pepper, diced* 1 yellow pepper, diced* 14-ounce can of chopped tomatoes * Salt and pepperIn a bowl large enough to fit the chicken, combine the beer, Dijon mustard, pimenton, 1 cup of onions, 1 clove of garlic and a large pinch of salt. Add the chicken pieces and toss to coat well. Cover and marinate overnight in the refrigerator.Heat the oven to 350 degrees. In a large casserole with a lid or earthenware pot that can later go in theoven, heat the olive oil over medium heat, add the other cup of onion and sauté until barely translucent. Add the peppers and garlic and cook until soft; about 10 minutes. Add the marinated chicken pieces and, skin down, brown slightly; about 5 minutes. Add the marinade and tomato and season with salt and pepper.Cover and bake in the oven for about 45 minutes until the chicken is cooked through and very tender. Serve hot.Makes 4 to 6 servings.Patatas a lo Pobre("Poor Man's Potatoes")* 4 large all-purpose potatoes* 1 cup olive oil* 1 red onion, roughly diced* 2 cloves garlic, diced* 12 scallions, diced white and half green parts* SaltPeel and cut the potatoes into half-inch slices. Soak them in cold salted water so they don't discolor. Drain and pat dry.In a large skillet fitted with a lid, add the olive oil and heat over medium-high heat. Add the potatoes and cook over high heat, rotating them so they get slightly golden; about 10 minutes. Reduce the heat to low and cover the skillet for about 10 minutes until the potatoes begin to soften. Add the onion, garlic and scallions and stir to combine. Cover again and continue cooking for another 10 minutes. When the onions are soft, remove the lid and over high heat, cook again until the potatoes are done and have crispy edges. Season with salt and serve hot.Makes 6 servings.Lemon Sponge Cake with Sweet Wine Sauce* Butter for greasing the pan* 1 cups all purpose flour* 6 eggs at room temperature* 2 teaspoons grated lemon zest* 12/3 cups powdered sugar, plus more for dustingPreheat the oven to 315 degrees. Lightly grease and dust a 91⁄2-inch spring-form pan with butter and flour.Using electric beaters, whip the eggs and sugar until light and creamy and double in size; about 12 minutes. Add the lemon zest and gently fold in the flour.Pour the batter into the prepared pan and bake for about 50 minutes. Check for doneness by inserting a wooden skewer in the center. When it comes out clean, turn the oven off and leave the cake in the oven with the door open for 5 minutes.Remove cake from the pan and dust with additional powdered sugar. Sweet Wine Sauce* 1 cup powdered sugar* 1⁄2 cup water* 1 cup sweet dessert sherry, such as Pedro XimenezIn a saucepan, melt the sugar with the water until the sugar is dissolved, simmer until mixture comes to a boil and thickens slightly; about 4 minutes.Add the sherry and simmer for about 4 minutes, until syrupy.Pour the warm sauce over the cake, letting it seep into cake and over the sides. Serve with whipped cream or vanilla ice cream.Makes 8 servings. Thank you for subscribing. Leave a comment or share this episode.

The other day, as I took a taxi to the airport in Seville, the land of Gypsy spells and good and bad luck charms, I had the fortune to drive with Rocio. A wonderful lady who, apart from driving her car, also does ancient Roman reenactments in Merida.- (a beautiful city nearby that you must visit on your travels). She told me that sometimes she dresses as a vestal virgin and does enchantments with her group, and that other times, she plays the part of a high-born Roman lady. She did say that she prefers the lady-like outfit because she gets to wear better clothes.Any way, she then told me of a few things she does to call on the good luck charms and I am passing this wisdom on because, well, you just never know when you will need this bit of information. * On the 11th and 21st days of every month, she burns a wax candle to give thanks for being alive and for all the good things she has.* Every Friday, she burns the peels of the garlic cloves she collects throughout the week. That is for abundance and well-being at home. * On the 1st, 2nd, or 3rd day of every month, she puts a little bit of ground cinnamon on the palm of her right hand, and then she says an encantation and wishes for goodness and richness at home. Then she blows it away and doesn't clean the floor in 24 hours. I can do that, I said. I had to ask her about love… what does she do to attract the romantic muses? She responded that she had no idea; she had been married for 40 years. But she has heard that you have to pray to St. Anthony. Ah, of course! The patron saint of lost causes! And with this, I leave you! SincerelyThe Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I don't ever criticize anyone or anybody. And I certainly never ever say names. Going to someone's party is always a positive experience, and I appreciate any effort made to entertain me. Having said this, there are a few things that I want to rant about: * Please, please introduce your guests. At a corporate event a few weeks ago, no one introduced anyone. Walking into a room and not knowing a soul is not fun. There has to be a “master of ceremonies,” someone who knows the guest list and can work the room, making everyone feel that there is a reason to be there. Yes, that is the job of the host—not only to greet everyone who walks in the room but also to introduce guests to each other. * Please, please check the weather. Whether at home, in the country, or in the garden, ensure your guests are comfortable. Open windows, light the fire or turn the air conditioning on if needed. Granted, there is nothing one can do about last-minute storms or some weather disaster, but for God's sake, be prepared to make your guests comfortable. Have shawls or coats available; definitely shade if it is sunny, and some sort of cover if rain is in the forecast. * Please, please be kind to the help. I can't believe I am actually writing this. Thank you, and please are musts, as is acknowledging their presence. And no, a guest does not boss around someone else's help. If you (the guest) have a problem, talk to the host. Taking out your issues on someone else's waiter is not how to deal with your bad mood. Being rude to those who help is not only atrocious bad manners but also a sign of a very disrespectful person. I am not saying that you must become best buddies with your friend's help, but a kind word goes a long way toward getting your drinks first. Just saying. * Please, please have bathrooms available. I also cannot believe this was not planned beforehand. Walking into a country lunch and seeing guys doing what they must do in the bushes is not a welcoming sight. So, either organize the party near the main house so there is access to the bathroom or arrange for portable toilets. Seriously. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I adore ladies' lunches. The energy, chit-chat, and camaraderie are totally gleeful. So much fun to be with an interesting group of women who like to share their insights about entertaining at home. I didn't know who was coming -a friend asked me to host her friends who were on a visit to Charleston. She gave me some guidance on the menu (three courses, preferably fish and no lactose) and the rest up to me. The conversation was about Susan Spungen's book What's a Hostess to Do? and all the anecdotes and disasters that can happen at home with guests. How do you handle gate crashers? What do you do when someone is overserved? How do you deal with last-minute invitations? How do you pass all these traditions and knowledge to the next generation? Which rules can be broken? It was interesting and enlightening to know that everyone who entertains has the same issues! The table is set with greenery; there is so much color that I thought all green would be calming and charming. I added a combination of my white and green Portuguese ceramics from Bordallo Pinheiro and a tablecloth from D'ascoli. The red and white napkins are from Zara Home, which I have monogrammed with a deep brown thread. THE MENUTrout Caviar with Potato Chips & Sour CreamAsparagus GazpachoShrimp with Garlic & LemonChickpeas with PestoRoasted Vegetable Tumbet Roasted Plums & Peaches with Honey Everybody wanted the recipes that I am so thrilled to share here. Recipes: Asparagus Gazpacho Serves 6 I have made it with and without the hard-boiled egg with excellent results. The egg makes it thicker and creamier, more like the texture of vichyssoise. Without the egg, it is closer to a regular tomato gazpacho. I have also added canned artichokes to this gazpacho; it is delicious with and without them. (The ice cubes help with the amalgamation of the olive oil)* 1 lb jarred with asparagus (with their liquid)* 2-inch piece of cucumber, peeled* 1 hard-boiled egg * 1 clove of garlic* 1 tablespoon red wine vinegar* 4 tablespoons olive oil* Handful of ice cubes* 1/4 teaspoon salt and pepper or more to tastePlace all the ingredients in a blender and pure until very smooth. Transfer to a container and chill until ready to serve.Roasted Vegetable TumbetServes 8 as a side dish.A mixture between ratatouille and pisto, Mallorcan Tumbet is made with summer vegetables: eggplant, peppers, tomatoes, and zucchini. The addition of potatoes elevates the dish to main course status; serving it with fried or hard-boiled eggs makes it part of a classic summer dinner.In Mallorca, it is made by frying the vegetables separately, and then, once layered in an earthenware cazuela, they are baked until the sauce bubbles and all the vegetables are soft and cooked through.I am changing it by baking the vegetables (except the potatoes) to make the dish less caloric (and less laborious). The flavor, texture, and color remain the same.* 1/2 cup olive oil* 1 lb Yukon gold potatoes, sliced into 1/4-inch rounds* 2 medium eggplants sliced into 1/4-inch rounds* 2 medium zucchini, sliced into 1/4-inch rounds* 2 red peppers, sliced into long strips* 2 green peppers, sliced into long strips* 1 lb ripe red tomatoes* 6 cloves of garlic, peeled and chopped* A bunch of fresh basil, sliced into sliversPreheat the oven to 400 degrees.In a frying pan with 1/4 cup of olive oil over medium heat, fry the potato slices until soft and golden—season with salt and set aside.On paper-lined oven trays, arrange the eggplant, zucchini, and pepper slices in one layer. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 20 minutes or until just soft. Set aside. Lower the oven temperature to 350 degrees.Using a large grater, grate the tomatoes to make a fresh sauce. Add the garlic and season with salt and pepper. Set aside.Assemble the Tumbet:In an oven-to-table round or rectangular tray, arrange the potatoes in one layer. Spoon a few tablespoons of the tomato-garlic mixture on top. Add the eggplant, a few more tablespoons of tomato, the peppers, more tomato mixture, and the zucchini. Finish with the rest of the tomato and garlic mixture.Bake in the oven until cooked through and the edges bubble, about 20-25 minutes.Serve hot or at room temperature, garnished with slivers of basil.One last thing: I need to share one anecdote: I roasted the peaches and plums with honey, something I have done a million times. However, I didn't quite look at the jar I used. It was Spicy Peach Honey from Red Clay. Needless to say, the dessert was spicy rather than sweet. When everyone commented on the cayenne flavor of the peaches….. Oh well!” Just another tip…. “Read the labels!” And just so you know, I pretended that it was intentional.- God forbid I would admit such an error! But I must say it was delicious! Hilarity ensued. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Don't worry. This post is not about how to use cleaning products, of which I have only the most basic knowledge—that is, not much—but rather about keeping my house free of clutter. I don't know if it happens to you, but even though I live alone and am rather careful and tidy, I always end up with a pile of stuff that seems to grow organically. Suddenly, the room is full of clutter. I just don't know how it happened! The other day, in a spurt of energy, I decided to walk through my house and see what was happening behind all these closed doors. I started to clean out my library, which is the room I practically live in. It is my lair. I emptied drawers that I hadn't opened since moving in a few years ago—at the time, I just wanted to put them away. I found all sorts of photos, albums, and mementos from a past life. I found stationery with different addresses and vestiges of a company I owned many years ago. Should I throw it all out and forget about it, or put it in a bigger box and stuff it all in an unused closet? That is the question. I found clothes I hadn't worn in five years when I opened storage closets. They fit, are in good condition, and are of good quality, but will I ever wear them again? Probably not. It's time to get rid of them. I also tidied up the china closet. And ditto, ditto. I had forgotten I owned plates and table accessories that I used for photo shoots or a specific event, plates and table accessories that no longer fit my aesthetics, and odds and ends of unmatched serving pieces with chipped bits and broken handles. Why did I ever return something worthless to the cupboard? I don't know. This year is the Chinese year of the snake, and it is all about rebirth—getting rid of the old skin and making a new one. It is about surrendering what no longer serves you and clearing the path for a lighter, brighter future. So, it seems natural to go through this cleaning exercise. I have sent clothes to THREDUP. They accept anything labeled and clean. It takes a bit to process the bags, but you eventually get a small check. Plates and kitchen things that are in good condition I have taken to Goodwill. I have thrown out paperwork and photos. Frankly, out of sight is out of mind, and I am thrilled to have space for all sorts of new good things. Spring cleaning is not only about taking out the duster and cleaning the library shelves but about reorganizing and lighting up, making room for future projects, opening cupboards, and allowing light and air to come into my life. And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

As you can tell from the cover photo, I have lifted the color ban I maintained all last year. I am thrilled to use the dishes I have collected along the way, knowing that the all-white look was a temporary lapse of insanity. I still love quiet tables with few colors in soft hues… but incorporating that touch of red that is becoming my favorite accent. I recently hosted a casual dinner at home and used a set of English Adams “Cascade” in reds and blues. I love these plates, which have a light green tinge and a gold border. Yes, they do have to be washed by hand, but it is a small effort to keep the colors vibrant. There is no need to own complete sets of china; I find that mixing it all up creates personal and unique table looks. While there must be some commonality in color and texture to meld it all together, it is all about comfort and ease. And having fun with the colors! The centerpieces are dark red glasses filled with camellias from my garden, which work beautifully with these plates. White linens tie the whole look together, keeping it serene and calming. Bronze candlesticks with pale pink tapers glow and glimmer, matching the color of the walls. The pink is totally by chance—I am not that obsessive! THE MENU:As an appetizer, I serve anchovies on toast with aioli and baby tomatoes with salt. There is always a lot of talk about appetizers, and I tend to serve things that are easy to prepare and not fussy. It really is a few bites to have with a drink before dinner. The first course is an asparagus gazpacho, served chilled with diced cucumbers as garnish. The main course includes a pork tenderloin cooked with balsamic vinegar, gnocchi a la Romana (sliced polenta baked with cheese and cream), and roasted fennel and baby carrots with a light vinaigrette sauce. I am not serving a salad course because I am saving room for the decadent, gooey Basque Cheese Cake—the perfect ending to this dinner. Serve it as is or garnish it with a berry coulis. Here is the recipe: Basque Cheese Cake* 2 pounds full-fat cream cheese at room temperature* 1 1/2 cups powder sugar* 6 large eggs at room temperature* 1/2 teaspoon salt* 2 cups heavy cream (or you can use full-fat sour cream or Greek yogurt) at room temperature* 1/3 cup all-purpose flour* 1 teaspoon vanilla extract or if you prefer, 2 tablespoons of lemon juice.Preheat the oven to 450 degrees.Line a 9-inch springform pan with two pieces of parchment paper overlapping to cover the pan entirely, leaving 2 inches above the top. Crease is okay; it's part of The Look.In a bowl, using an electric mixer (or a stand-up mixer, or by hand if you prefer), mix the cream cheese and sugar until light and fluffy, about 5 minutes. Add one egg at a time, mixing well between each addition. Add the vanilla (or lemon) and incorporate it into the mixture. Add the heavy cream and mix well.Shift in the flour and mix until all are incorporated. Scrape the sides with a spatula and stir well.Pour the batter into the prepared pan, give it a couple of taps on the counter to release any air bubbles, place it on a baking tray (in case it overflows), and bake in the oven for 25 minutes. Check the oven using the light, but don't open the oven! The cake will rise like a soufflé and then fall when it cools. That is part of the charm!The top will be burnt. (If it is not burnt, turn the broiler and cook for a few seconds.) The center should be very jiggly. Don't worry; it will continue to cook as it cools.Leave it on the counter to cool before serving at room temperature. The evening was lovely -if I do say so myself. Friends gathered around the table, the best way to spend time together. And, as I promised I would share what I wore…: And with this, I leave you. Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Friend, decorator, and man about town with exquisite taste and knowledge of historic houses in Spain, Javier lives with his partner Roberto between Marbella, Carmona, and their finca outside Utrera. All Andalusian towns have ancient roots, Arabic and Roman influences, classic Spanish architecture, and a worldwide history. The houses that he has worked on are absolutely stunning. He mixes ancient building techniques with modern touches to create livable rooms full of charm and comfort. A few weeks ago, I had lunch with him at his house in Carmona, and it was so lovely, engaging, and fun that I want to share it with you all. As I have said many times, friendships are made at home. Opening your house to friends and sharing your private spaces is the way to deepen friendships. That generosity of spirit and kindness to the people around you are invaluable character traits. The plan for this lunch was to have drinks and tapas at his house and then walk down the street to the restaurant. We were so comfortable at home that Javier decided to stay in and order the food. What a treat! The table was set, flowers from the garden arranged in two seconds flat, and we had a lovely afternoon among friends. Nothing better! What I loved about this day was the spontaneity, charm, and time so well spent with friends. I loved being able to pivot, switch plans around, and make everyone feel so welcome. There is really nothing like this. In Andalucía, time seems to have a different meaning. Often, meeting for lunch on a weekend turns into an afternoon of telling stories and anecdotes that then continues to dinner. I know, I know… a strange concept in our organized society. But, the more time I spend in Sevilla, the more I realize that this way of life -so infuriating and frustrating when I was younger- of impromptu meals, and last minute plans, and a bit of disorganized agendas, is teaching me to embrace the moment. I want to pause my over-scheduled life and allow for “things” to happen. Time well spent with friends is not wasted, but rather enjoyed and cherished. I am learning that when someone calls me to meet for a beer, it will most likely include lunch. An afternoon coffee does not involve caffeine at all, and a walk always ends with a well-deserved stop at some wonderful bakery. Granted that this unscheduled life is not every day, but it happens often enough that now, when I come to Sevilla, I am not worried about planning every second of the day. I know that fun plans will come up…. As I begin to work on my house in Carmona, -happy to report that the plans have been approved! - I am thrilled to be able to spend more time here. I think that the combination of Charleston-Carmona is going to be wonderfully fulfilling and a great life balance. All of this is to tell you to please follow Javier on Instagram (@jgonzalezsd) and see his beautiful interiors. And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I don't usually cook a lot of meat. I find it hard to calculate the timing correctly for dinner parties, and I don't like to be in the kitchen grilling while my friends are in the other room. My house is not set up that way. I have cooked large roasts, legs, crowns, and all that, but I don't love them; they are not my favorite entertaining menu. I tend to serve meals and dishes that I can make ahead of time, and cooking a slab of meat while dressed in my latest silk dress is not my idea of fun. One of the meats that works for me is pork tenderloin. It is delicious, cooks quickly, can be made beforehand, and is finished in a few minutes. Depending on the season, it can be accompanied and garnished in many ways. I urge you to try it; mastering its cooking technique is a life savior! One of my favorite recipes is pork tenderloin cooked with balsamic vinegar. (The recipe and variations are below) The flavor is sensational, and the balsamic vinegar's sweetness pairs beautifully with the pork, allowing for all sorts of side dishes and accompaniments. The same pork tenderloin is also great served cold on top of a toasted baguette as a hearty app for a cocktail party. Trim the pork to fit the bread and spread the bread with a little balsamic reduction to make every bite delicious. At a recent dinner party, I served the balsamic pork tenderloin with mashed potatoes, roasted carrots, and a salad with pomegranate seeds and a touch of blue cheese. For dessert, I served hot chocolate with mini pancakes to dip. What a feast! And all ready in about 30 minutes! Meals don't need to be complicated. My favorite ones are always made with a few ingredients, are of good quality, and use easy cooking techniques. Less is more! Pork Tenderloin with Red Wine & Peppercorn SauceServes 6 When browning meats in a non-teflon pan, leave the meat on each side until you can remove it easily. Pulling the meat when it is not ready will cause tears and will not look great. The meat against the pan's heat creates a slight crust that caramelizes as it cooks.Use different liquids to make this dish. Pomegranate juice or port are sensational, as are balsamic vinegar, cranberry juice, and orange juice. Pork tenderloins cook in about 15-20 minutes. They are perfect when slightly pink in the middle. * 3 tablespoons olive oil* 1 teaspoon sea salt* 2 pork tenderloins* 20/30 peppercorns* 1 cup red wine (or any of the mentioned liquids) * 1 teaspoon butterIn a large saute pan, heat the olive oil; season the tenderloins with sea salt and brown on all sides for about 8-10 minutes in total. Add the peppercorns to the pan and crush the peppercorns on the side using a wooden spoon or meat mallet. Pour in the wine and scrape the sides of the pan to collect the peppercorns. Simmer the meat with red wine sauce over low heat for about 8 more minutes. Remove tenderloins from the heat and set aside; cover with tin foil. Add the butter to the red wine sauce and whisk in to dissolve, reducing the sauce until it coats the back of the spoon. Before serving, slice the tenderloins into quarter-inch pieces and serve with the warmed sauce.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

The color of passion, love, and desire, red also symbolizes strength and confidence. I am all for all the above. I have always been a fan of the color red, and this year, I am adamant about adding more red to my life. In the world of style, I find red to be very flattering in clothes and accessories. A touch of red in my outfit lifts the whole look. Keep it to one or two pieces, not to overwhelm but to accent and cheer up. A shawl, a scarf, a jacket… gives that je ne sais quai that is so important at our age! Red mixes with almost everything - well, except another red!- and there are many combinations besides the classic red, white, and blue. I love it paired with brown; it is super elegant with shocking pink -like Yves Saint Laurent, so fabulously designed- and with purple in a very baroque and, should I say, ecclesiastical combination. Oh, and red and pale pink are an incredibly flattering combination. A red jacket elevates a monochromatic trousers and blouse outfit, and a red scarf adds pizzazz and a touch of daring to a gray flannel suit. Red trousers for day or evening wear are a great basic to pull out when you just don't know what else to wear, and throwing on a red sweater over your jeans is like an exclamation point. (Another thing that I am adding to my New Year's resolution of what not to do: exclamation points, that is!) And on my table, a few objects here and there make my table joyous and happy. Red and white tablecloths, napkins, and even placemats are great accessories that mix with silver, green plates, and white ceramics. Always think of using two primary colors on the table and then accessorize with complementary basics. Rattan, silver, tortoise… I love a simple white table set with a combination of red flowers, and I also love playing with red ceramic fruits and vegetables. It is about balance and harmony. Red is a great accent at home. A touch of something red pops in a room creating interest and, often, a bit of whimsy. The dining room in my house in Palm Beach had lacquered red walls that glowed in candlelight. There is no reason to limit red to the Christmas season! Red is excellent with navy in the Spring, with grey in the fall, and with whites in the summer. Just remember that when you wear red, you must match your lipstick color! Lastly, I also need to mention the color red when it is used as a warning, right? Let's not forget those red flags, those red herrings, and the embarrassment of being caught red-handed. And with this, I leave you.Sincerely, The serial Hostess Thank you for subscribing. Leave a comment or share this episode.

My sister, Almudena, visited me in Charleston for a few weeks over Christmas. She had been here a few years ago during a hot July and absolutely hated Charleston. The heat, the humidity, and the fact that I had recently moved here and didn't know any local spots to while away the scorching summer days did not make for a successful visit. This time was different! It was so much fun to experience my town through my sister's eyes. Winters in South Carolina are heavenly. Crisp days, cool evenings, bright sunshine, and many things to do. Clearly, my group of friends has grown, and so have the activities we were invited to join. Private parties are always the best way to meet my friends, and we were feted nonstop. From plantation visits to tailgates and country pursuits, we did it all. And we still had time to explore the town and hit the local hangouts. Here are the highlights of those days: RestaurantsFrom high-end to honky tonk places, Charleston's food scene doesn't disappoint. My sister wanted oysters and local fare. Here are some of the places we tried: * 167 Raw. I am a fan. Excellent sushi and charming service! * Lowlands. The best decor and fabulous food. * Rappahannock Oyster Bar. When oysters are the request…. * Bowens Island. A low-country experience serving delicious fried everything, including oysters. ShoppingFun to try new outposts and revisit some of my favorites:* Norton & Hodges. Perfect for gifts for both men and women made in exotic skins. The handbags are fantastic. * Rhodes. A wonderful selection of very wearable dresses and blouses. * Peyton Williams. Practical and great-looking semi-precious hand-made jewelry perfect for every day and for traveling. * Julep. Highly curated clothes with a lot of charm. (so proud to see a few Spanish brands!) WalksBeautiful beaches and gardens in bloom. What could be better? * Sullivan's Island Beach* Hampton ParkMuseums* International African American Museum. Informative and very well done. * Gibbs Museum of Art. It is a lovely building with a great collection of local artists. * Middleton Place. Fabulous gardens. And don't miss the gift shop and nursery. Her visit was a huge success, and she has already told me she wants to return. I am thrilled. There are a few more places on my list that I want to share with her, so we will just have to wait for her next visit!And with this, I leave you. SincerelyThe Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

As a freelance writer, I find it interesting to examine the analytics of last year's posts to determine which were the most popular. As I write this diary, the answers have been surprising. The number of likes, comments, opens and clicks all indicate interest. Thank you, thank you! And, I also adore interaction and reader opinions.Having said all this, I am going with Substack analytics and adding a few more notables to the mix. I hope you agree with me!Ta da ta da!The number one spot goes to:Love Language. About my summer adventures and the introduction of Tarzan. I have never received more private notes and phone calls. Ever.It chronicles summer travel adventures and possible love interests. Wow! Tarzan is now in our lexicon, and we talk about this mystical person with giggles and total abandon. Referring to a Tarzan has become a source of hilarity. Seriously. I will continue to let you know if anything new happens to me. A notable mention is Feeding Tarzan, an article about cooking for loved ones.The second one was:Making Marmalade, which, as the name implies, is about making different types of marmalade with recipes for variations.It was a great way to spend a few cold January days. This article has also led to endless conversations about starting a new project called Lady Anson Preserves. (Absolutely not! I have done it once and will not do it again!) However, I have made marmalade this year following my recipe with great success.And the third, well, it was:Sandwiches 101 is about an after-party I organized at home and the hundreds of sandwiches I made for the event.Who would have thought that writing about making something as simple as this could actually become a "thing?" It is more about making something mundane work in a more elevated setting. I'll take the compliment!Analyzing these three articles, I can see a pattern. After all, I write to share insights and advice about things that happen to me, aiming to amuse you and give ideas on what to do. I don't claim that my way is the best; it is just how I do things after years of experience and making many mistakes.I should also mention the most popular article ever, published in September 2023, which is still at the top of my feed. It is titled At a Loss for Words and is about mourning and how to reach out to our friends. Hopefully, I won't need to write about this any time soon.As I plan this year's posts, I realize that personal stories are more fun to share, that experiences and love interests are what we all want to know, and that this diary will continue to be about food, style, travel, and all the things and places that I think are interesting. Some of the projects I will share this year include a new house I bought in southern Spain. I am still waiting to get licenses and permits from the archeological team at the mayor's office. I will report as soon as construction can start. My architects assure me it will take four months to complete the construction, but I am thinking that eight months is a more reasonable estimate. We will see!"Hams have been delivered; drinks with the team will ensue."I also have many entertaining events at home that are already on the books. A group of ladies from Savannah, some old friends from Palm Beach, and new friends from South Africa are some of the parties I'll tell you about. And this is only in the first quarter!Thank you for staying with me and following my musings. It is wonderful to receive notes and comments; please keep them coming!And with this, I leave you. SincerelyThe Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

April 2024, party for the College of Charleston. (Vintage Oscar de la Renta skirt, Cos blouse) 2024 has been a revolutionary year for me—apparently, even-numbered years tend to be life-changing. I describe it as revolutionary because it has brought me back to my core self. Now that I feel so well, I eagerly look forward to what 2025 will bring. I've heard that odd-numbered years are even better! (Of course, this prediction has no scientific basis; it's just my ultimate optimism and best wishes for everyone!)I recently had a conversation with a dear friend (I know she reads this, and I want to make sure she knows I'm listening!) who suggested I start sharing my style insights and some of the clothes I wear to inspire my age group—the older crowd. I'm incredibly flattered that she thinks I have this talent!However, I wouldn't be comfortable doing this on social media. I am way too private and inconsistent; I don't feel the need for adulation from people I don't know! My only reason for posting on Instagram is an easy way to stay in touch with friends I don't see regularly. I'm not trying to brand myself, nor do I share the details of where my clothes come from. Oh, and just to clarify, my account is private.Nevertheless, good advice deserves consideration, so I'm writing this post about my style and sharing a few of my dressing rules.I don't own a full-length mirror at home. I know, I know. As I get ready to go out, I look at myself in the bathroom mirror from the waist up, and in a mirror leaning against a wall for the waist down. Then, I take a photo with my phone to see if the whole look works. Sometimes, it does; other times, I have to rethink and change the entire outfit with only a few minutes to spare.I dress for myself (not for men or other women) and consider how I feel that day and the image I want to portray: elegant, glamorous, and confident. I don't want to scream anything; I want to be true to myself and feel comfortable in my clothes. That confidence allows me to walk into a room with my head held high and a smile. Feeling good is my only guiding principle.I love mixing high and low—should I say vintage and new? I repeat my clothes often and change accessories to fit the season and the event I'll be attending. Basics like black trousers, great blazers, and white blouses take me everywhere. Slim skirts work for both day and evening events, and I like prints that are perfect for hosting at home.I look for good-quality fabrics, shapes that fit my body type, and looks that are flattering to my 6-foot height. Sizing can be random; French clothes fit differently than Italian or Spanish ones. In American brands, I often have to size up. Even within designer clothing, patterns and fits can differ greatly. A dress from Oscar isn't the same as a dress from Carolina. Plus, I always have to purchase “tall” sizes in high-street stores. The point is that yes, size matters. Trying on clothes is essential to achieve the right fit.The questions I ask myself while choosing clothes are:- Is this going to last more than this year?- How often can I wear this?- Do I have other items to mix this with?- Can I dress it up or down?- Will it work in all the different places I usually travel to?A friend told me the other day that as she has aged, she feels like no one looks at her. She misses the attention from her younger years and feels “see-through.” To me, it's all about attitude and confidence. It's not about looking young but about looking appropriate and put-together. It's about wearing clothes that fit well and make you feel great. Clearly, at my age, I won't be wearing yoga pants or tank tops in public (or even in private, for that matter!).My body has changed, I have changed; my needs are different, and my message is no longer “Look at me,” but rather “Here I am.” Clothes tell the story you want others to know about you—how you feel, how you want them to see and perceive you, and what message you want to convey to the world. They act as both a shield that protects us and a subliminal message to those around us. Making an effort to look my best is part of my mental health. Wouldn't it be great if clothes were tax-deductible?I also love uniforms—a great pair of jeans, a perfect white shirt, a fitted blazer. With a good pair of moccasins and gold jewelry, I'm ready to take on the world!My advice? Try on your clothes, ensure they fit well, and clear your closet of anything that doesn't make you feel like a million bucks. You know the ones I mean, right? And then, wear those you keep on repeat. And with that, I leave you. Sincerely,The Serial HostessAlemais An Australian designer with wonderful prints made using natural linens and cotton. They show an eclectic mix of handmade embroideries using artisanal techniques. Antik Batik Bohemian style is made in India using artisans and workrooms that showcase their wonderful mix of colors and textures. Banana Republic Love its latest designs that are classic and very wearable. Carolina Herrera. Look at the CH collection for solid-colored evening dresses to wear forever. Cos. Cos is very lineal, contemporary, and minimalist. Reasonably priced. J. Crew is My favorite place for jeans and long-sleeved tee shirts. Menina Step. Charming and inexpensive shoes made in Spain. Manolo Blahnik. The best shoes. Period. Some of mine are over 15 years old. A good investment, I'd say! Massimo Dutti, owned by Zara, is a slightly more elegant and refined brand that offers great evening clothes and classic suits. Momoni. Italian brand using beautiful silk. Excellent tailoring and actually long enough trousers for me! Oscar de la Renta. I love their day-to-evening dresses and jackets. And their trousers are long enough! Veronica Beard. Wait for their sales! The shoes are perfect for every day, and I am becoming a fan of their silk dresses. Zara. If you like it, get it! The good pieces sell out immediately! Thank you for subscribing. Leave a comment or share this episode.

It is time to start thinking about New Year's resolutions, and before I come up with next year's plan, I am taking a look at mine from this year. One of them—among other things too long to share here—was to set all my tables using mainly white. It has been a great exercise of restraint to not think much about the table but to focus on food and guests. I didn't think I could resist colorful tables and my usual mix-and-match that I love so much! But I resisted and did finish the year in the all-white -mostly- plan. And I say mostly because I had to use accessories that were not totally white. It was refreshing not to worry about mixing flowers, plates, tablecloths, and napkins with the food. In essence, you don't want to serve gazpacho in red bowls or meatloaf on brown plates. One of the reasons why blue & white is so popular is that there are no blue foods, and everything looks appetizing against those colors. Even though the color scheme was mainly white, I used accessories to add depth and character. Silver, tortoise, and even ivory added a touch of shine and glimmer. A little green marked the seasons, and the flowers added just a touch of color. So, at the end of it all, I'd say it was a great experiment. It shows that one doesn't have to own three cupboards full of china to set pretty and interesting tables. As with clothes, repetition is really how your style is established. Those great pieces need to be used over and over again. They end up being a sort of “uniform” that fits you perfectly, with accessories changing to suit the weather and the season. I loved it! I have sourced some pieces from: Williams Sonoma for basic linens and everyday placemats Zara Home for tablecloths and napkins.Bordallo Pinheiro for white textured plates in leaf shapes.Villeroy & Boch for inexpensive sets to build upon.John Derian & Astier de Villatte for fine serving pieces and exquisite plates. Here is a look at some of my favorite tables from this year. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

One of the first articles I wrote and produced for Palm Beach Cottages & Gardens a million years ago was a ground pork dish made with leftover roast. I am pretty sure that no one tried to make the recipe, it was, after all, totally made up and, in my typical way of “waste not, want not” an amalgamation of things I had in the kitchen that day. It was memorable only because, yes, it was delicious, but no one who came to dinner knew what they were eating. Oh well. My kitchen has had many disasters, and they continue to happen. Sometimes, I want to make a recipe and forget a specific ingredient, so I have to pivot at the last minute. Other times, I calculate the timing wrong and have to change the order of the meal. More than once, I get distracted and burn things while doing a million things at the same time; normally, a long-distance telephone call is the culprit. And so, I have learned a few things…. the most important is to not tell my friends as they walk into my house. Mum is the word! No need to scare everyone from trying my food. I do know that whatever I serve ends up looking and tasting totally fine. Another thing is always to have lots of parsley at hand. A few leaves chopped up as garnish do wonders to slightly charred dishes. And another is to serve lots of wine. After all, if everyone is in a good mood, mistakes are usually forgotten. All of this is to tell you something we all know, and that is that to err is human. I am sure that all my divine friends will forgive me. Entertaining at home is meant to be fun for both the host and the guests. It is meant to be relaxing and comforting, a way to connect and deepen friendships, and not a competition for how many hours we (the hosts) spend in the kitchen preparing. Dinners do not have to be elaborate and time-consuming. I have a dear friend who comes over for a glass of wine with cheese & crackers; the perfect dinner on a weeknight. And other friends who are blissfully happy with a bowl of pasta carbonara. And another with whom Sunday supper is whatever leftovers are in my fridge. The point is to have a nice dinner at home in each other's company. It is not great to talk about personal disasters, but how else can I share knowledge? Life is not perfect. Learning from mistakes is the only way to move forward. Oh and be able to laugh afterward. So, as we are all hosting Christmas parties and New Year events, my advice is to relax, serve more bubbly, and turn the music on a little louder. It is, after all, a party. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Here is my December list:ReadRecently discovered Irish author John Boyne and have thoroughly enjoyed “All the Broken Places”. I am still reading “A Traveler at the Gates of Wisdom” and loving every word. Also liked very much “The Sequel” by Jean Hanff Korelitz. It's a perfect read for a plane ride across the ocean. WatchEnchanted with Ted Danson's Apple TV show “A man on the Inside”. Totally charming. On Acorn TV, I loved Daigliesh—a British detective who specializes in complicated murder cases, and is set in the 70's. Also on Acorn TV, Whitstable Pearl. It is about a single mother who starts a private detective agency out of her coastal restaurant.CookSkinny Chocolate Pot de CrèmeMakes 6It's a favorite dessert to make ahead of time. They keep in the fridge for a few days…. just let them sit at room temperature before serving. 2 cups coconut milk 6 ozs bittersweet dark (at least 70% cacao) chocolate, broken into pieces4 large egg yolks, at room temperature¼ cup white powdered sugarPreheat the oven to 325 degrees.In a saucepan, add the coconut milk, bring to a boil, and then remove from the heat. Add the chocolate pieces and slowly stir until all melted. Set aside to cool. Meanwhile, whisk the egg yolks with the sugar until smooth. Slowly and working in batches, incorporate the chocolate mixture into the egg yolk mixture without creating bubbles. Stir to combine well. Strain through a fine sieve and fill six demitasse or custard cups 3/4 full.Line an oven tray with a paper towels (so the cups don't slide). Place the filled cups in the oven tray and pour hot water into the tray to reach about halfway up the cups. Cover the whole dish tightly with tin foil and bake for 20 minutes. You want them jiggly in the center. Remove them from the hot water bath and let them sit on the counter. They will harden more as they cool. Garnish with a sprinkle of salt, pecans, hazelnuts, whipped cream, chocolate shavings or just leave plain.Serve at room temperature. EatI have to give a shout-out to Lowland in Charleston. Wow. If you come this way, put it on your list of must-go places. CollectMenina Step is my new favorite shoe supplier. Of course, they are handmade in Spain and totally fabulous (and at great prices too!) I love the jeweled suede flats for entertaining at home and the classic ballerinas for everything else. And with this, I leave you. I wish you a very happy Christmas season! SincerelyThe Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Today I believe in celebrating every birthday surrounded by family and friends. Each year is a milestone, a testament to resilience, even if the only achievement is simply making it through another turn around the sun.I believe in savoring each day. Time is fleeting, a gift that slips away and never returns. Carpe Diem, all the way.I believe in living as fully as possible—doing what I love and sharing these precious moments with the people I hold dear. Life can change in an instant, and there's no rewinding the clock.I believe that life isn't a straight line; it's a winding path full of bridges to cross, rivers to wade through, and tunnels to navigate. Life demands courage and resilience. It values integrity and honesty.I believe in being proud of every wrinkle on my face and every scar on my body. Each one holds the memory of joy or the lesson of an unforgettable experience.I believe in learning from the past, then letting it go—radically. When it's over, it's over.I believe in guarding my heart and soul from pain. I won't allow anyone to hurt me again. There's much strength in the power to say “no.”Yet, I also believe in going all in. Fully. As the saying goes, it's better to have loved and lost than never to have loved at all.I believe in the wisdom of our bodies. I've learned to listen to mine—she's become both a trusted friend and a wise guide. Incredible things happen when I follow her advice.I believe in sharing goodness, joy, and, of course, lots of recipes. Yes, lots of recipes.And with that, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

During fall in Charleston, my house has had the proverbial revolving door. After spending the summer gallivanting around the world, and part of the fall in Spain working on my new house, the weeks that I have been home have been a non stop series of dinner and lunches. So much fun! Continuing the all white theme has revolutionized my table setting anxiety (not that I ever had any but you know…) and playing with flowers and accessories totally stress-free. Having parties at home is, after all, all about the guest list. For a few weeks, I made the chicken tagine recipe that I published a few weeks ago and recently, my focus has been on a combination of moussaka and lasagna that I have made non stop. I do think that I need to come up with a clever name for it, but until I decide, I am calling it Eggplant and Meat Gratin. The meat portion is inspired by moussaka using cinnamon and nutmeg as the flavoring. I make it using Bison meat that is readily available at Costco and a nice jarred tomato sauce. Super simple ingredients to add depth of flavor and character to such a simple dish. A little grated mozzarella between layers of cooked eggplant adds creaminess without bechamel and voila! Bob's your uncle! This elegant but also rustic dish is perfect for fall weather… and it can be made ahead of time. All attributes for easy entertaining. I make double portion of the meat part and freeze it to assemble for another date. Ok and now to the salad. Have you noticed all those new packaged salads in the market? Trader Jo's and Costco both have these salad kits. I have tried a few of them and now love them, specially for parties, because they can be tossed and arranged before friends arrive, taking another thing off the last-minute- to-do list. They are all different flavors and combinations, give them a try and fuss them with your personal touch. I serve them with creamy cheeses like brie, cambozola or goat and a nice warm baguette; the salad course has just become interesting. For dessert anything goes. Lately, I have been making chocolate pot de creme but my favorite stress-free dessert are those mini cones from Trader Joe's. Really. And with this, I leave you! SincerelyThe Serial Hostess Eggplant & Meat GratinServes 6-8* 4 tablespoons olive oil* 2 medium onions, diced* 4 cloves of garlic, minced* 3 lbs ground Bison meat * 1 teaspoon cinnamon* 1 teaspoon nutmeg* 4 large eggplants, sliced * 4 cups tomato sauce* 2 cups shredded mozzarella cheese* Salt & pepper to tastePreheat oven to 350 degrees In a large sauce pan add the olive oil and heat. Add the onions and garlic and sauce until soft. Season with salt. Add the meat and cook, breaking it with a fork until no longer pink. Add a little more salt, the nutmeg and cinnamon and stir well. Add 2 cups of the tomato sauce and simmer for about 20 minutes until the liquid has evaporated and the sauce is browned, fragrant and thick. Set aside. In the meantime, place the eggplants on cookie sheets and season with salt and olive oil. Bake in the oven for about 30 minutes until soft and slightly browned. Remove from the oven. To assemble:Spread the tomato sauce on the bottom of a rectangular baking dish. Add one layer of eggplant, a layer of meat sauce and half the mozzarella cheese. Top with another layer of eggplant, the second half of the meat sauce and the cheese. Top with a final layer of eggplant. Cover with aluminum foil and bake in the oven for about 30 minutes to serve very hot and bubbly. Thank you for subscribing. Leave a comment or share this episode.

After much thought and trepidation, I bought a dilapidated house in Carmona, that town in the province of Sevilla I keep writing about. I am so excited. It feels totally right to get back to my roots—my favorite sister lives there and my other siblings in a two hour radius- It is a great way for me to spend more time in Spain without continuing to be the pesky house guest. I also have lots of friends in the area and feel totally connected. Floor plans and drawings are on their way to completion, and construction will start as soon as they are approved. The house has great bones. It has beautiful balconies overlooking the main street, high ceilings, wonderful arches, outside patios, and an enormous terrace that overlooks the town's rooftops. As a friend said, “It's not too small, and it's not too big!” I feel like Goldilocks after finding the perfect house. I don't know yet how much time I'll be spending there… even though I am thinking that half the year there and the other here is a great combination. The question is which months and how to split the time. It will come clear as I go along. Right now is all about the construction and getting the right tiles. I am designing the house for myself. Yes, very selfish of me but this is how I want to live. Large entertaining spaces, comfortable bedrooms and library, smallish kitchen, charming dining room. After all, as a very grand lady told me a long time ago, you can only be in one room at a time. The fact that the house is in ruins, allows me to design the spaces and “sort of” start from scratch and create how I want to live.I will keep you posted on the progress! In the meantime, I am happy to report that Charleston is becoming more and more fun and interesting. Entertaining at home is always on top of my list of things to do and seeing friends at home, my favorite way of connecting. I will be reporting on the many lunches and dinners… And with this, I leave you.SincerelyThe Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Thank you for all your messages about my previous post, “Love Language.” Tarzan stories have me howling with laughter. It is so fun to know that, yes, Tarzan is alive and well—whomever he may be! A group of lady friends have named their group chat “Jane,” and they told me that it was to remind themselves that they are all true Janes. A friend keeps sending me the Tarzan shout a a aaaaa with every text. Another friend has decided that I need to see every single photo of Johnny Weissmuller in his full splendor. Everyone has a different idea of what Tarzan represents. I will tell you about mine when I find him! I promise you'll be the first to know! What I can tell you is that cooking for love is real. There are dishes that warm our hearts and souls and send a subliminal message that the meal is made with love and affection. Some meals are seductive, others heartwarming, and others are just pure pleasure. And yes, men's tastes are different than women's (I mean, in the culinary world, of course! What were you thinking?)To me it all goes back to comfort and care and attention and affection. It is the thought and preparation, it is the presentation, it is the thoughtfulness. A long time ago, I wrote an article about cooking for two that I submitted as the galley for a cookbook. It never got published. I tested the recipes in a house full of people, children, and pets… I couldn't imagine what it would be like to cook for just two, and I think it showed. In the last few years, I have often pulled recipes and ideas from that project, and the recipes that keep coming back are creamy pasta dishes… true love language, classic cuts of beef… the way to a man's heart, and eggs and potatoes in any combination possible… the ones that make me the happiest. Cooking is a pleasure, essential for our well-being, and the BEST thing we can do for our bodies. Cooking is a source of great pride and satisfaction. It is one of those everyday musts that is so much more than just going through the actions. It uses all of our senses: we touch the food and feel its varied textures, we smell the aromas that emanate from magical mixtures, we hear the cracking and sizzling from the pan, we see the alchemy and chemistry that change the ingredients in front of us, and we taste the results that are then ingrained in our memories forever. Tastes and needs develop and change as we move through life, but favorite dishes are constant. They can transport us to a specific moment in time and remind us of good times. Believe it or not, I am a woman of simple tastes. Eggs and potatoes are at the top of my list. A plate of golden brown fries and a couple of fried eggs on top, and I am in ambrosian heaven. And, if you top it all with a large spoonful of caviar…. well… Now you know the key to my heart. And with this, I leave you.Sincerely,The Serial HostessOn that note:If you live in the Charleston area (or even if not), please consider donating to a wonderful and very needed organization that supports the children of fallen Special Operations families. Special Operations Warrior FoundationElaine and Brad Taylor have organized an event on October 26th in Charleston, gathering 5 New York Times bestsellers authors. It promises to be a really fun evening—more information. And tickets. Thank you for subscribing. Leave a comment or share this episode.

This summer, Roger Federer gave a wonderful commencement address at Dartmouth. Among the many words of wisdom he shared, he talked about his frustration when people described his tennis as “effortless” because he had to work incredibly hard to make it look so easy. Effortless, he said, is a myth. It resonated with me because I am often praised for my effortless entertaining. But in truth, I have done a huge amount of work beforehand. Making menus, meals, and recipes look easy is an exercise; the more you do it, the easier it becomes. Planning ahead of time, anticipating problems, and resolving them in the heat of the moment or with minutes to spare is when experience and know-how come in handy.Having a repertoire of recipes and thought-out menus that I can make easily ahead of time is essential to achieve the “effortless” feeling. I do not want to be frazzled at home, especially when I have no help in the kitchen. I want to be chit-chatting with my friends, not prepping and cooking while the party is going on in another room.The bar needs to be set up, scented and decorative candles lit, the pillows fluffed, and the lights turned low to create a welcoming ambiance. It is perfectly acceptable to toss the salad just before serving, but I avoid dishes that need last-minute attention, reserving those when I cook for a small group. I often go through periods where I make the same dish over and over (same when I listen to a new favorite song, I have to admit!). When it works, it works. This fall, I have been making a chicken dish that I used to make a long time ago and have resurrected it with great success. (Recipe below) I serve Chicken Tagine with Lemons and Olives with side dishes that absorb the delicious juices, like rice, couscous or even twice-cooked mashed potatoes. A simple vegetable like roasted carrots and a green salad are all you need to make an excellent (and easy) dinner. Dessert can be as simple as ice cream with berries or any store-bought fruit tart. Effortless is a myth, and as well as with many aspects of life, practice makes perfect. And with this, I leave you,Sincerely,The Serial Hostess Chicken Tagine with Lemons & Olives I call this a tagine because the original recipe is made in an earthenware tagine. The point is to brown the chicken skin side first, transfer it to an oven dish (removing all the fat), add the other ingredients, and cook it in the oven (or stovetop covered with a lid) until the chicken is cooked through and literally falls off the bone. Lately, I have been adding sausages to this dish. I love the combination of flavors and the spiciness that the sausage adds to the dish. On weeknights, I make this tagine with skin-on chicken thighs, a favorite at home but, when I make it for a large group, I add a few drumsticks and even breasts split in half so everyone can choose their favorite cut of chicken.  It is an excellent make-ahead dish as it can be cooked in the morning and reheated at dinner before serving. I calculate that most ladies will have one thigh, and most men will have two. And, together with sides and a salad, it is a perfect portion for any dinner party. * 4 tablespoons olive oil* 6 chicken things, bone-in * 1/4 teaspoon sea salt and ground black pepper* 1 medium onion (1 cup) diced onions* 3 garlic cloves, diced* 1-inch piece of ginger, peeled and chopped. * 1 cup low-sodium chicken broth or bone broth * 2 lemons, thinly sliced* 1 cup pitted green olivesPre-heat the oven to 350 degreesIn a saute pan, add the olive oil over medium heat. Season the chicken thighs with salt and pepper on both sides. Add the chicken things skin side down and cook for about 15 minutes until the skin is nicely browned. Don't touch them; the skin will tear if it is not totally browned. Discard the chicken fat. Spread the onion slices on the bottom of an oven dish. Then, add the chicken pieces. Scatter the olives, lemon slices, and ginger around the chicken pieces, and pour in the broth. Place in the oven and cook for about 40 minutes. More is totally fine. I like making it in the morning and reheat it while we are having cocktails in a 300-degree oven. Serve hot.  Thank you for subscribing. Leave a comment or share this episode.

Here are my sources and resources for my trip a few weeks ago to Namibia and South Africa. I am also including a link to an organization dedicated to conserving and protecting the white rhino in Namibia. The Rhino Momma Project saves rhinos by trimming their horns to avoid poaching. The horns grow back in five years, and the animals are never hurt, but it takes a team of specialists to do this. Please feel free to donate to this organization.And, the most grateful thanks to my friends Suzette and Ben Bussey, who invited me to share their love of Africa with them, and planned a wonderful trip filled with unique experiences. CollectSuzette founded Norton & Hodges, a super elegant and luxurious accessories and clothing line. Her first boutique has just opened at Charleston Place. Please visit her website to see the sensational accessories she has made with exotic skins. We visited some artisans, and I have to attest firsthand that everything is sourced from certified makers who care deeply for the animals and do a tremendous job with sustainability. I was also very impressed with: Patrick Mavros's line of silver accessories. Beautiful tabletop objects, silver jewelry, and the best-looking belt buckles. ReadI was inspired by Out of Africa, the collection of Wilbur Smith's books, and James Michener's The Covenant. They are all great reads with deep knowledge of Africa. It is a fun way to remember the trip and prepare for the next one! WatchI didn't get to watch a lot of TV, but this is what I did see:There were beautiful animals in Etosha National Park and impressive sunsets from the lodges and watering holes. At the end of the day, sundowners (aka gin & tonics) became the reward for a day well spent! The most extraordinary gardens and vineries are in Babylonstoren in South Africa. The sunsets and the colors of the landscape are hard to explain. It is one of those things that “you have to be there!” EatBesides the excellent “tasting” restaurants (of course, I love to try all sorts of things, street food was a highlight. I had fish and chips by the docks, a worker's lunch in Cape Town, emu meatballs, zebra steaks, and the most delicious eland tenderloin—oh, and homemade samosas on the streets. Part of the fun of traveling is exploring food halls and tasting spices and combinations that are not my everyday fare. I loved it! I tried a worker's lunch made with half a loaf of bread, hollowed out, and filled with spicy chicken curry and rice. Can you imagine this at my next dinner party? And with this, I leave you. Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

It has been a pleasure to return to writing after taking a few months off for a hectic, fabulous, necessary, and totally exotic summer. Before I list all the places I have been, the continents I have visited, and the fantastic people I have met along the way, I want to thank you (my dear readers) for hanging in there with me. Really, from the bottom of my heart. And so I begin:Yes, I have traveled and been and carried and schlepped suitcases and cameras and clothes and, most of all, expectations and happiness for the last three months. In June, I spent 2 weeks in Carmona (you have heard me mention this ancient town outside of Seville), where the festivals were in full bloom. A weekend-long party organized by a grand Brit led to a date with a certain someone who had been on my radar for a bit. And after a lot of back-and-forth phone calls and texts, well…. It was clear it was not meant to be. Tarzans are hard to come by (more on this later). Then, in July, I spent a week in Southampton, NY, where I had summered since I put a toe in the US in my early twenties (about gosh, many years ago) and had not been in the last eight years. There are a lot of memories and a lot of people to reconnect with. I felt like the proverbial prodigal daughter; it was a wonder to run into so many people I used to call friends. Afterward, on the first week in August, I was invited to Saratoga to attend the horse races and the yearling sales. I met wonderful people and experienced the industry from the inside. By total luck, I also went to the early morning exercises, met owners, trainers, and jockeys, and was so honored to be asked to name a horse starting with the letter E. Saratoga is a magical place in the summer and its environs, like Lake George and the Adirondack's, well worth the visit. Then, I flew to Cape Town and Namibia, where I have spent the last three weeks. I have visited private preserves, hunting lodges, farms, and safari parks. I have stayed in luxury accommodations with canopied beds a la Out of Africa and rooms where I didn't even want to take my clothes off and slept on top of the bed. The juxtaposition (gosh do I hate this word) of luxury and basic, of the best of Africa with street style is what makes spending time in a country interesting and meaningful. Yes, of course high-end is always a pleasure, but the flavor and the real essence are always on the ground. Namibia is a hard place—Rocky and arid—the edge of the Kalahari desert is right there. Its beauty is in the mountains, colors, sunsets, and bountiful animals that call Namibia home. Walking in the bush among giraffes and elands (with strict instructions on what to do if a leopard or a lion approaches), sitting in hides watching animals come to the waterholes, and experiencing magical sunsets that coat the land with its alluring colors. The distances between farms and preserves are massive. It is perfectly normal to drive four hours to the nearest town, five hours to the airport, two hours to get petrol… and an hour and a half for a house party. (It is advised not to drive at night, so when one is invited for dinner, you also get to spend the night!) Self-sufficiency is essential. Nothing is wasted. Every scrap has a use, and God forbid that something goes really wrong. Help is not on its way. I visited the wine country of South Africa and marveled at the history, design, architecture of the impressive Dutch wineries. This colonial style is truly unique, stoic in its elegant parallel lines, with a charm and humor in its curves and filigrees. Oh and great wines, by the way. And then Cape Town, which seemed like every other city in the world, with distinct neighborhoods, high risers, grand villas, and Table Mountain right there to remind you that you are at the end of the world. The beaches around Cape Town are beautiful. Penguins and seals become your friends, and whales move from one ocean to the other right in front of your eyes. You just have to look. And so now, after not even knowing how I am going to get over jet lag, I am flying to Spain, specifically to Carmona, to spend a few weeks with my sister and look at a little house I am thinking of buying. I am so sure that I want to have a more permanent home in Spain and not continue to be the eternal house-guest. My independence has become a driving force. So now, let's circle back to Tarzan. (I know you wanted to hear about this!) For the last few months, everyone who asks me if I want to date again… I always respond with a roll of the eyes: only if he is Tarzan. We all have different ideas of what that looks like, and in the many hysterically funny conversations I have had, describing a man as Tarzan sends us all into fits of laughter and uncontrollable giggles. A new friend said she wanted Thor and had actually found him, but he disappeared without a trace. Granted, he was a special forces guy… so I guess that is part of the profile. I am sticking with Tarzan; I feel that I am 1000% Jane, and Tarzan is, after all, the King of the Jungle. Why did I call this article “Love Language”? Because laughter is the best medicine of all, because without it life is really hard, and being able to giggle, have a sense of humor, and lighten our complicated days is a pleasure. Sharing laughter and good times with my friends is my love language. And with this, I leave you.Sincerely,The Serial Hostess. Thank you for subscribing. Leave a comment or share this episode.

My last trip to Spain in June was incredibly glamorous. There were lots of parties, galas, flamenco dancing, and bullfighting. And was even interviewed for a magazine (here is the link: Revista Escaparate) During those weeks, I had time to Read, Watch, Collect, Cook, and Eat. Here is my list: ReadWives Like Us by Plum Sykes is a totally fun, laugh-out-loud story set in the British Cotswolds. It's a perfect beach read. Demon Unrest by Erik Larson. You really must love South Carolina and American history to read this. And now that I live here, it is fun actually to know the places they talk about. The Midnight Feast by Lucy Foley. In her style of separating the chapters in each character's voice. Fun and easy to read… WatchGangs of Galicia. Netflix. Wow. I loved it! It is about a fabulous lawyer who discovers her late father's involvement with the cartels in Galicia and what she does to avenge his death. The Resident is on Netflix. It is a hospital drama with a sense of justice. It is eye-opening to see the other side of how the medical industry and hospitals work. I thought it was just a few episodes, but it is actually like eight seasons! It's well worth getting into it. Fly me to the Moon. In theaters. Yes, charming, about the advertising world in the 60's. Laugh out loud! CollectMadrid has excellent shopping, and many “local” brands ship to the USA. Check out Cortana (the dress I wear in the photo) with an elegant, streamlined collection made with organic fabrics and wonderfully cut. And, if you are in the market, look at their wedding dresses; they are absolutely lovely. And just so you know, many of their dresses can be worn in multiple ways. This dress can be gathered more at the waist to make it cocktail-length and worn front-to-back! So clever! EatDuring the summer, I live on sliced tomato salads (now called tomato carpaccio… so ridiculous, right?), apricots and peaches, hard-boiled eggs, and tuna fish. Endless variations. My favorite summer salad combines peaches, plums, and tomatoes, drizzled with olive oil and a touch of salt. That is it. Simple, flavorfull, seasonal and totally deleicous. CookFrom the Archives Thank you for subscribing. Leave a comment or share this episode.

It is said that we eat through our eyes. If something doesn't look appetizing, or if it seems too fondled or, worse, uncared for, I don't put it in my mouth. It's that simple. A sprinkle of something makes food look appetizing and delectable. Something as simple as a grating of black pepper, a sprig of mint, or a few croutons on top tells our brains that the plate is done. Garnishes are the final stroke that completes the dish. They don't just add a pop of color or a hint of texture; they have the power to transform a plate. They're like the perfect accessory to an outfit, the final touch to a room, or that last curlicue on a painting. It's good without it, but it's exceptional with it! Here are a few ideas on garnishes that I always keep at hand: Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, equivalent to just under the cost of a lovely lifestyle coffee table book.My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.Soft Herbs Parsley is perhaps the perennial garnish and a game-changer for adding vibrancy to brown dishes. Whether sprinkled on potatoes, steak, or meatloaf, it is used in various forms, such as minced, chopped, or torn; it can create a range of visual and textural effects. I like it torn (stems removed and then roughly chopped) on rustic potato salads, chopped medium-fine to decorate baked dishes, and minced to garnish cold soups. A single leaf also looks lovely on one-hued dishes. Do note that (like most soft herbs) if placed on a very hot dish, it will wrinkle and turn dark brown, so it is best used on cold dishes or sprinkled just before serving. A bunch of parsley is often used to decorate platters and trays to hide odd ends and unattractive bits. CaviarThe ultimate garnish, right? I adore trout caviar, which is smaller than salmon roe but still visually vibrant and delicious. Seriously, all variations work beautifully to elevate a dish. I use it to dress up cold and creamy soups, sprinkle on smoked salmon plates, and serve it alongside baked potatoes. TomatoFinely diced tomatoes are a great garnish for warm and cold soups as they hold their shape and don't “melt” with heat. I also use them in larger slices to decorate platters and trays. Use different-colored tomatoes and mix baby tomatoes with the larger ones to create depth and interest. Diced roasted tomatoes or a dollop of tomato jam add a wonderful umami to cheese dishes and are a wonderful garnish for cheese souffle. FlowersWhat is prettier than flowers decorating and garnishing dishes? Use edible ones for salads and soups, and regular ones for pies and desserts. Always use them on cold dishes so they don't wilt and please remove non-edible ones before serving! Croutons Mini croutons add crunch and visual excitement to pasta dishes, creamy soups, and vegetarian tagines. Avoid large croutons; they seem too rustic for me. Sour Cream A dollop of sour cream adds color, creaminess, and luxuriant flavor to stews and chilis. I love it used on very spicy dishes to calm the heat, sort of like raita is used in Indian cuisine. Citrus Rinds Orange or lemon rinds are fantastic to decorate dessert and sauces, they really make the dish pop. Peel them with a vegetable peeler so there are no white membranes. NutsA sprinkle of chopped nuts elevates the simplest of desserts. What is better than roasted pecans on ice cream? Or caramelized almonds topping a salad? Or…. What are your favorite garnishes? Let me know! And with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

Gardenias and jasmine are in full bloom in Charleston, so a dinner to invite friends to walk my garden is absolutely a must. In the evening, the aroma is totally intoxicating. I am setting up drinks outside; sitting in the garden is still balmy and pleasant. Then, we move inside for dinner. Continuing my all-white table setting theme, I adorn the table with a few gardenias and fern leaves. Jasmine is too fragrant and will interfere with the flavor of the food. But gardenias are delicate, charming, and so beautiful; just a few are all that are needed to create an impact. For the table setting, I've chosen scalloped plates with my initials, sterling silverware, and etched crystal glasses. As a whimsical touch, I've included a set of napkins I had made in Madrid featuring bullfighters. It's all about creating a fun and unique atmosphere, and these napkins never fail to make me smile. The small cups are the bread plates, and, as always, I am using ivory candles to light the table. For the hors d'oeuvres, I've selected a variety of delicious bites: Trout caviar with Fritos (yes, you read that right), sour cream, and baby potatoes (for those who didn't want to sin with Fritos), as well as some spicy nuts and seasoned olives. The main course is my version of shrimp and grits. It is my version because the shrimp has both bacon and Cajun sausage for extra flavor, and the grits are actually Gnocchi a la Romana, made with the same ingredients that grits contain, just served differently, but still totally creamy and cheesy. Polenta is made with yellow corn and grits with white cornmeal, so, in essence, the same thing. I love it! I love to serve a green salad with cheese as the second course, as it elongates the dinner party and gives friends more time to chit-chat. Toasted baguettes, grapes and various jams and marmalades add sweetness to the cheese course. For dessert, roasted plums with maple syrup served with store-bought Portuguese Creme Tartes end the dinner. Here is the proper recipe for Gnocchi a la Romana. But in a pinch, you can always use those prepared polenta logs. I slice them about 1/2 inch thick, arrange them on an oven-to-table dish, drizzle them with 1/4 cup of heavy cream, and sprinkle parmesan cheese on top. Then, bake in a 350-degree oven until golden brown on top, about 30 minutes. Gnocchi a la Romana Serves 6 This is one of my beloved childhood comfort foods. It has a wonderful rib-sticking quality. Work the semolina until it separates from the pan so it is cooked through, then spread it quickly on a cookie sheet. I cut the dough using a 3-inch round cutter but it is also fun to use holiday- themed cutters when the occasion calls for it. If you prefer polenta, by all means substitute it for the semolina. The best part of making this dish? The leftovers (if there are any!) are divine the next day, reheated and served with a mixed green salad.4 cups whole milk4 cups water3 cups quick-cooking semolina flourPinch of saltPinch of nutmegFresh ground black pepper2 cups Parmesan cheese, grated3 egg yolks3 tablespoons butter plus more for the baking dishIn a medium stockpot, combine the milk with 4 cups of water and bring to a gentle boil over high heat. Add the semolina, salt, nutmeg and black pepper and cook for 3 to 4 minutes until the semolina has absorbed the milk and it becomes thick enough for a wooden spoon to stand up in. Reduce the heat to medium-low and stir vigorously using a wooden spoon until the semolina releases easily from the sides of the pot. Add 1 cup of the Parmesan and the egg yolks and stir until well combined. Remove from the heat and, using a spatula, spread on a cold surface such as marble or a cookie sheet to an even thickness of about 1/2 inch. Let cool completely.Preheat the oven to 400 °F. Butter a 4-quart oven-to-table dish. Cut the dough into medallions using a cookie cutter or a glass and place them in the buttered dish, overlapping them slightly like scalloped potatoes. Sprinkle with the remaining grated cheese and dot with butter. Bake for 20 minutes or until the tops become crispy and golden. Let rest a few minutes; serve very hot.From the Archives Thank you for subscribing. Leave a comment or share this episode.

I am back home for a few weeks before I return to Sevilla. I love gardenia and jasmine season! Here are my Favorites to Read, Watch, Collect, Eat, and Cook for this month. This is a good one! Oh, and thank you to all my new subscribers. I appreciate your support! Diary of a Serial Hostess is a reader-supported publication. Please consider becoming a paid subscriber to receive new posts and support my work.ReadTable for Two by Amor Towles. A collection of short stories and a longer novella. Fans of Amor Towels will not be disappointed. It is one of those books I want to start reading again the second I finish. Close to Death by Anthony Horowitz is just as captivating as all his previous works, but especially this one, which seems a lot more personal and insightful. I adore his relationship with his sidekick, a retired British policeman. The Heiress by Rachel Hawkins. A rich family, a large estate, adoptions, inheritances, and many secrets. Always an interesting topic. WatchJeanne du Barry in Netflix. I laughed, I cried, and I loved every second. The acting is superb, and the scenery, costumes, etc… incredibly beautiful. Yes, it is in French with subtitles but it is so riveting you are not going to multi-task during this movie. The Ministry of Ungentlemanly Warfare in movies. The collection of the best-looking men I have ever seen together. It has a bit of spy thriller history, a bit of Ian Fleming and Winston Churchill, and a lot of action. Guy Richie directed it. A Man in Full. Apple TV. Really well done. Bits of the Tom Wolfe book come to the screen just as I imagined them. I loved it. CollectStyle multiplied by a thousand is what Casa Cabana is all about. I have been an avid fan of this publication for ever and subscribe to their newletters and magazines. They make only two issues a year, and each one of them is better than the last. And, are, of course, trully collectibles. Authenticity, creativity, that wonderful mix of european design, and old-world mixes with the best of the new. I am totally smitten. They also have a great online shop: Cabana with the best accesories, clothes, ceramics, glassware…. EatI have to give Trader Joe's total credit for their frozen Tortilla de Patatas. It is really, really good. I thaw it and then cook it on both sides in a saute pan with a bit of olive oil. Grab it if you see it and keep it in your freezer. It is perfect for a quick mid-week supper and to slice into squares for a hearty appetizer. Cook Continuing my healthy eating, even when friends come over and, so, for this ladies' lunch, I served smoked salmon and hard boiled eggs as the protein with a de-constructed room-temperature salad. I also added some goat cheese for those who can indulge. Salad dressings are on the side - creamy ranch and classic vinaigrette and my latest favorite condiment, crispy garlic & onion. This is what I served, but you can always add more of your favorite vegetables depending on the season. * Roasted baby potatoes (warm)* Roasted eggplant (warm) * Roasted Shisito peppers* Artichoke halves (cold) * Sliced tomatoesArranged all the foods on a platter and the baby lettuce greens in a bowl. That way, everyone can serve themselves picking their favorite ingredients. Dessert, to continue with the healthy theme, I served mixed berries dressed with a little orange juice.And with this, I leave you! Sincerely, The serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

The Instagram algorithm in my feed has been very opinionated lately. I don't know what is going on! All I see are videos of so-called influencer women of different ages in front of their mirrors, using words like “I'm obsessed!”, “This is the best!” “Genius!” and on and on when referring to their “dupe” outfit inspired by Jackie O or in the style of Carolyn Bessette-Kennedy. Even worse are the ones who can't pronounce the names of the people who so inspired them. My eye-rolling game has reached Olympic levels and has now developed its own muscle. Ouch! Dressing is not just about putting on clothes. It's a powerful tool for expressing who you are and how you want to be perceived. Consider: Do you want to be taken seriously? How do you want others to see you? Have you made an effort to present your best self? Is your outfit appropriate and respectful? What do you wear to walk through an airport? To eat at a nice restaurant? To walk around town? To go to dinner at someone's house? Or do you feel the need to explain with a billboard on your forehead what your dupe outfit is all about and how inexpensive it was? All of you who are reading this are probably saying that this has nothing to do with you. You dress so well, and I am sure you do. But having just spent a little time at a few airports, gone to a few restaurants, and generally walked around town… well. You know what I mean. So please pass this on to someone you know who needs a reminder. One of the exercises I go through before investing in a new company (I sound like a Wall Street cognoscenti here!), considering the incredible crop of similar companies hawking their goods, is to peek into their policies, business practices, ethics, who they are, what they stand for, and where and how their products are made. (I am not hiring a detective agency; it is just a few clicks on the website.) You'll notice immediately the lack of “substance.” When out shopping, ask yourself if this is something that will last you two or three seasons. If you have other things in your closet to wear it with, and, most importantly, where are you planning on wearing it? And yes, buying good clothes is investing—investing in yourself and your self-esteem. I want to be proud of what I wear—as it represents me—and support companies and people who are real and true and with whom I feel compatible. Seriously, we can have a huge impact and take a silent stand by simply not purchasing from unethical companies. Here are a few thoughts on the subject: * Unless it is an outrageous outfit, no one will remember what you wore, especially at black-tie events that happen once a year. So invest in a really great dress and wear it often. Change the accessories, your hair, and a beautiful shawl, and you are done. If you go to many black-tie events, invest in long skirts that you mix with tops to create new combinations. * Don't buy something just because it is inexpensive. Cheap clothes look like cheap clothes, and buying them is like throwing money away. A trend is a step away from tacky (like Karl Lagerfield once said). Classic is not necessarily “boring”. Great clothes withstand time. I recently wore a 25-year-old Oscar de la Renta skirt to a party that (if I can say so myself) looked fantastic. Oh, I keep an eye out for sales of my favorite designers and brands and splurge then. * Quality is key when it comes to jewelry. Avoid buying pieces unless they're signed, and steer clear of replicas of well-known designs; they do not hold any value. It's better to invest in high-quality pieces you'll use forever and ever. They'll become your signature look. Like the Verdura cuff bracelets, which are truly collectible items. * Good shoes elevate a mediocre outfit, but not everyone stares at your feet. You have to be comfortable; in my experience, the “better” shoes are just better quality and last longer. The best example is the Roger Vivier buckle shoes. In addition, a great espadrille or a nice ballerina work wonders. * Remember that at a dinner party, you'll be sitting most of the time, so the top matters, the bottom not so much. Avoid wide sleeves that interfere with eating and low-cut dresses (that will upset the wives…). At a cocktail party, it is all about your decolletage, your hair, and your shoes. Go for it. Ultimately, invest in things that make you feel good and give you the confidence to walk into a room. Head up and shoulders back! People will stare, so make it worth their while! And with these words of wisdom, I leave you. Happy collecting! Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

Whenever you find yourself dining among royals (even low-ranking ones), the rule is that no one leaves the room, the table, or the party before they do. In the world of high society, the rules are a bit more relaxed, but still, no one gets up from the dining table before the hostess, and it is really rude to leave a party before dessert is served. If making an entrance is an essential trait, exiting gracefully is an art form. Whether it is a party, a job, or a relationship when it is time to go, it is time to go; the key is to do it with kindness and elegance. Here are some thoughts…. At home, after dessert, I (the hostess) get up from the table and invite guests to continue the party in the living room. Sometimes, when the conversation is such that I don't want to break it up, I serve after-dinner drinks at the table but signal that we can get up by putting my napkin next to my plate. That gesture means that anyone can get up from the table. I find it of incredibly bad taste when guests excuse themselves during dinner to go to the bathroom (they should have gone before…) or leave before dessert (clearly, they are having a horrible time). It is just as unkind to be late as it is to leave early; either way, it affects the flow of the party, but mainly, it just shows disrespect. (If you have to leave early, tell your host in advance)Every rule always has exceptions; as Pablo Picasso wisely said, “ Learn the rules like a pro so that you can break them as an artist.” Ultimately, it is always about the same: being thoughtful and kind and showing your hosts that you are thrilled to be there and happy to participate in the evening's event. This is also called “singing for your supper” But let's not stray from the topic of graceful exits; after a dinner party, you must say goodbye to your host; at a large cocktail party, it is unnecessary… When to leave? It is hard to put a specific time. Is the success of a party measured by how long your guests stay? Maybe. In some cases, leaving right after dinner is totally ok. You know your friends. My personal exit clue, and when I know it is time to leave, is when the host starts doing the dishes. But when the music gets louder, and drinks are more generous, I know it will be fun to stay and stay… I am a bit rusty in the job world, but I did have a short-lived job a couple of years ago that I had to exit rather unceremoniously. I emailed the company's owners from my desk and walked out. Should I have given them the standard two-week notice? Probably. But I couldn't prolong the agony any longer and didn't want two weeks of weird looks. My leaving did not disrupt them in any way, and at that time, I thought it was the kindest and most elegant way to leave. I hear horror stories from friends who have companies about how employees won't show up one day. There is no excuse, no advance notice, no signs of unhappiness. They just don't come to work. That is not exiting gracefully. Please give your boss notice, don't leave them stranded, and respect the work they do to keep you employed. And when you exit, do it in a way that maintains a cordial relationship; life is long. If I am rusty on the job front, I can't even begin to tell you how rusty I am on the relationship side of life…. I can only say that I have been on a radical cleanse and have exited any toxic relationship that comes my way, reducing stress and drama. Gracefully and kindly, but exiting nonetheless; it is empowering and healthy. One of the many advantages of getting older is the ability to say no, thank you. But, once again, I digress from the party talk. As you leave, thank your host for the event, highlighting your favorite things or, at least, the moments you think the most effort has been made: dessert, the flowers, the table decor… whatever it may be. You dont need to go into excruciating detail, just something to show that you have noticed. And then, leave. And with this hopefully graceful exit, I leave you. Sincerely,The Serial HostessFrom the Archives Thank you for subscribing. Leave a comment or share this episode.

Another year anniversary, another group of resolutions for the coming months, and a look at what works and doesn't in the world of Diary of a Serial Hostess. In essence, my yearly “housekeeping” letter. I am happy to report that the “white table” idea is coming along just as strong as it was at the beginning of the year. I am thrilled to continue with this concept. It is incredibly refreshing not to overthink the table decor. Adding color with the food, flowers, and, of course, guests makes my all-white tables something I am not tired of; on the contrary, it is great to be on a repeat. Entertaining, civility, elegance, and manners are still at the top of my list of subjects to write about. There has been no change here. Maybe a few more style-related articles and general life advice rather than “breakfast in the library” stories. I have certainly made adjustments to my life since I live by myself and find that entertaining at home is becoming more casual and last-minute. I am moving away from the “high society” silliness—that doesn't exist anymore—and embracing new friendships in a relaxed, casual manner. Recipes have definitely taken a secondary place. My everyday meals tend to be roasted vegetables and lean protein. There's not a lot to talk about unless you really want to know how many boiled eggs it takes to make a salad. I am still creating “skinny” meals when I entertain and will share the menus as I do them. Now, the dreaded numbers: Nearly 1,000 subscribers who only receive the first paragraph and the article's photo. Then there is a paywall, and behind it, the rest of the article, recipes, photographs, video, and audio. The number of paying subscribers has also been growing steadily. Thank you to those of you who are and have been so supportive of my work. I really, really appreciate it. Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I'd like to encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, which is equivalent to just under the cost of a lovely lifestyle coffee table book. My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00. Having friends over to your house is still the best way to make connections, solidify friendships, and become part of a community. It takes very little effort—a couple of bottles of wine and some store-bought hors d'oeuvres—and it doesn't have to involve engraved invitations and butlers with white gloves—just kindness and generosity of spirit. I aim to share how to make this easy, charming, elegant, and welcoming. It has recently dawned on me that we all know how to pour a drink, toss a salad, and slice a cake. Now, when I host these dinners at home, I let friends contribute… it is so much nicer! So, please join me on Diary of a Serial Hostess to continue on this lifestyle adventure. Please do keep in touch; I'd love to hear from you! Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

The other day, that is a few weeks ago, I hosted an after-party at home. I know, I know… it wasn't what you are thinking…The main event was a flamenco concert to benefit the Hispanic Studies Department of the College of Charleston, of which I am part of the advisory board. As the troupe stayed with me and I had to feed them, I invited a small group to come to my house for a light supper and drinks.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.I couldn't leave the concert early to come home and set up… I had to do it all before I left. I organized the bar in the breakfast room and served cold food so that everything would be done before I left for the concert. I calculated that we would be around 30 people. After much thought, I decided that various sandwiches would be the best idea. But then, not just regular white bread sandwiches… the spread had to be a bit elevated, certainly not “store-bought” and still delicious. I don't need to go into detail about how to make a sandwich, but really, I just want to show that yes, even the simplest of meals can be made extra glamorous with pretty presentation, the best ingredients and a touch of whimsy. Smoked Salmon, cucumber, and creme cheese on whole-wheat bread. Crusts removed, sliced into triangles. Ham & Cheddar cheese on a croissant with mayonnaise, mustard, and lettuce. Then, cut in half. Bacon, lettuce and tomato on sesame seed buns with mayonnaise. And, pimento cheese on white bread cut into fingers (not photographed…. you can see a little of them on the cover photo!) Dessert was chocolate chip, macadamia nut, and oatmeal cookies. I also served chicken salad for those with gluten issues and garnished the platters with crudites, chips, cornichons, and other tidbits. As always, the point was to have something for everyone. As for the timing of this, I made the sandwiches in the early afternoon, around 3 pm, and I have to say that they held their form until 9:30 pm, which is when everyone came home after the concert. When organizing a buffet, always make two platters of each and place them on either side of the table. I knew I wouldn't be re-filling platters, but I kept my eye on dirty plates and abandoned glasses. I leave you with a glimpse of the beautiful performance at the College of Charleston. Dance by Cristina Candela, singing by Juan Pedro Jimenez Relinque, guitar Jackson Scott, Violin Tania Mesa, and percussion by Jeremy Smith. And here, later at my house, a truly magical music moment. I hope you love this as much as I do.Sincerely,The Serial Hostess. From the Archives: Thank you for subscribing. Leave a comment or share this episode.

Charleston, SC. April 26th, 2024 I need to revisit the basic rules for houseguests. It is that time of year when weekend visits and summer invitations pop up in our calendars. When you are the guest, listen up and keep this handy to read before you go to a friend's house. * An invitation to stay is when someone gives you a specific date of arrival and departure, or like “We are in Southampton all of August. Which weekend can you join us?” When someone says, " Come stay when you are in the area!” that is not an invitation; it is a polite way of being inclusive. Take it as a compliment. * Once you have accepted, always bring a gift. It doesn't have to be overly elaborate, but it does have to be thoughtful and correct. You know your friends… delicious pastries, a fabulous box of chocolates, a few tins of caviar, a blooming orchid, a case of wine, something for their house… * Always offer to take your friends to a restaurant meal during your stay; if that is not appropriate, offer to cook a meal or provide hors d'oeuvres for a specific event. Showing up for the weekend with a picnic basket of charcuterie and cheeses will make you the hero of the moment. * Keep your things in your room, meaning your handbag, coat, wet towel, and slippers. The living room is theirs, not yours. Pick up the towels from the swimming pool chaises and tidy up after breakfast. * Pay attention to your hosts and read the room. Can you help with groceries? Can you entertain the children for a couple of hours? Can you walk the dog one afternoon? Can you help your hostess set the table and plan the seating arrangements? * It is absolutely unacceptable to walk into your hostess's room and “borrow” things. If you need anything, ask. No. It is not OK to take. * Finally, leave a tip for the housekeeper. You may not have seen her, but if she exists, it is absolutely essential. I normally calculate $20 per night, per room—sometimes more, sometimes less. I have to say that when friends come to my house and do not even offer, I have a hard time asking them to stay again. And here is what I do when friends come to stay:* I shouldn't have to say this, but clean sheets and towels are a must. I do not expect my friends to make their beds when they come.* I always leave a small collection of toiletries in the guest bathroom. I know, I know, but as we are all flying with smaller suitcases, it is nice to provide a hairdryer and bulky items like shampoo and conditioner.* Flowers in their room are essential; they are a wonderfully nice touch. A little something to make them feel welcome, like a scented candle or new books and magazines. * Let your guests know what is expected of them, such as shutting lights and locking doors. Show them the alarms and let them know if they need to do anything to close the house at the end of the day. * Depending on who the guest is (my sister and I love having breakfast together), I don't often serve a “proper” breakfast at home anymore. Everyone has different timings, and letting each person fend for themselves is nicer. There are exceptions, of course, and, in any case, I have all the breakfast ingredients: coffee, teas, pastries, marmalade, yogurt, fruit…. set out so it is self-serve. Breakfast in bed is only for those special guests…. * In the same way that I don't like if any of my guests come into my bedroom, I don't go into theirs for the duration of their stay. * Finally, I stock plenty of wine, cheeses, and nuts for impromptu gatherings. It is all about putting yourself in their shoes as a guest and a host. How can you make those around you feel welcome and cared for? And with this, I leave you. Sincerely, The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

It feels like I am back to life before Covid. Entertaining marathons, back-to-back parties, weekly receptions, weddings, black-tie charity events, and tons of openings, shops, and art shows… basically, I am going out and out and out. Any holiday will do, as well as any excuse for another meet-and-greet. In between all of this, I still want to have dinners at home. When I make lists, I think of the new people I have met and liked, the ones who have invited me to something and I need to reciprocate, and my core group of friends with whom I love to spend time. These lists could be for a party for 100 or a dinner for 4. The point is that if one wants to get invited, that same one has to invite. That simple. Clearly, I can't have everybody all the time, so I create a sort of rotation. Many high-society hosts have spreadsheets calculating how often someone has been invited to their house, what they wore, and who they talked to -I am exaggerating here a bit-. You get the idea. I am not that way, but I understand the concept. I never want to upset or exclude or simply miss someone and hurt their feelings….Recently, the question has come up whether or not to invite the person who introduces you to someone new. And the answer is absolutely yes. Besides the fact that you'd be killing two birds with one stone -reciprocating with your hosts and inviting that new person, mainly because it will be more comfortable for them to walk into your house and already know someone. It is the correct thing to do. Are there exceptions? Absolutely. But, in general, it is always better to be inclusive and generous with invitations. Another question that often comes up is how many times you should invite someone who is clearly too busy to accept. The answer is…. as many as necessary.What is interesting is how we create these guest lists…. Some go straight to their address books and start with A. (I had a friend who got tired after M, and so, her party was only for people with A to M last names) Others use their text messages as a guideline and only invite their most recent connections, while others look at last year's list and add their new acquaintances. I know a hostess who organized her parties sorted into religious groups and another who hired a caterer to do everything, including the inviting. I can't really say that I do it exclusively one way or another…I probably do a version of all three…. I love to entertain because it connects me with interesting people and their stories; it makes me happy. I love to introduce friends to other friends, to make those connections, to enhance their friendships. As much as I love the idea of “eating clubs,” meaning, a small group that is always the same…. I also love mixing it up. I think of who would get along, have a commonality and frankly, be an asset to the group. With a limit of 8-10 guests for a sit-down meal, it is interesting to invite people who encourage conversations and exchange ideas. By the way, for those of you who follow my doings, yes, I am reworking my dining room back to 8, which is a more manageable number. If the group grows, pivoting to a buffet style will solve this problem. So, we are now nearly at the gates of the summer season, with all that it entails for us, Serial Hosts…. I am busy making lists and checking them twice. I don't want anyone to be out of rotation! And so, with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

ReadThe Maidens by Alex Michaelides is An explosive combination of Greek Mythology, murder, history, and academia. I devoured this book. Also by Alex Michaelides The Fury and The Silent Patient. Read them all. The Women by Kristin Hannah. Set during the Vietnam War, The Women tells the story of an army nurse, her training, friendships, and—what I found fascinating—PTSD. It is wonderfully written. I loved it. The Oceans & the Stars by Mark Helprin. I love nearly everything Helprin writes, and The Oceans & the Stars doesn't disappoint. It is a magical love story with depth, charm, honor, and duty. Absolutely wonderful. Read it slowly and savor every word. Pre-ordered: Table for Two. Amor Towles. I'll let you know the second I finish. And, Close to Death by Anthony Horowitz. Can't wait! WatchI watched The New Look and The Feud, and they left me totally blah. Yes, the acting is superb, especially Tom Hollander as Truman Capote, and the settings are impeccable, but I didn't love either of them. The Durrells in Corfu. PBS Charming doesn't even come close to describing this series. I finally watched all the chapters. It's so English (in a good way). It just makes me feel good, sort of like… it is all good in the world. Home Fires PBS. There are only two seasons… so the stories are still hanging…. The third and final season was canceled as they started production… even so, it was well worth watching. Superb. The Dynasty, New England Patriots, Apple TV—now we are talking. Men in tight pants. Seriously. I don't know anything about football, but I loved to see the camaraderie, the aim to win, the ambition, and how they all supported each other. There is a lesson here. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Collect As I continue to curate my closet, I have added a few flowery dresses this spring. I am going to the Feria in Sevilla, a week-long event involving black-tie, evening, and day parties. I am mixing old (or should I say vintage) and new… with orange, white, and navy as the base of it all. Essential for all these events is a mantón de Manila, a silk-embroidered shawl worn over the shoulders. Mine is ivory with red and pink flowers. These mantones are a true collectible. (The one I am using was my mother's) In Charleston, I did some damage at Julep, an adorable boutique on Queen Street that carries those just-perfect clothes. Eat Revisiting the Portuguese Cream Cakes available at Trader Joe's as the perfect dessert for lunch. I warm them in the oven and serve them with powdered sugar and cinnamon. CookAll the ingredients are from the freezer and pantry, yet this recipe is fresh and flavorful. Make it as a 10-minute weeknight supper, as part of a buffet or, in my case, when I am absolutely famished and need immediate satisfaction. Serves 2 2 tablespoons olive oil 1 Can garbanzo beans, rinsed12 medium shrimp (frozen) 2 large tablespoons pesto Sea salt and ground pepper to tasteIn a sauté pan over medium heat, heat the chickpeas and cook for about 2 minutes. Add the shrimp and simmer until they are cooked and pink. Add the pesto sauce, stir to combine well, and season with salt and pepper. Serve hot. And with this, I leave you.SincerelySerial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.From the Archives Thank you for subscribing. Leave a comment or share this episode.

Is there anything nicer than the pleasure of a lunch outside in the Spring? Ok, don't answer that, but yes, it is lovely to have lunch outdoors on those perfect days when the bugs haven't noticed yet it is time to come out. It's a little chilly, very sunny, and just perfection for a mid-day meal.Four is the perfect number as it doesn't entail much back-and-forth. I want to be at the table with my guests, not running in and out of the kitchen or fretting over the stove. The menus I love are made with seasonal ingredients, prepared before my guests arrive, and easy to carry! A very saucy dish is definitely not a good idea if you need to transport it throughout your house. This is the moment to make all those spring dishes with peas, asparagus, baby lettuce, and new potatoes. Eggs are always a good option for spring dishes, and rosé wine is beginning to arrive at market shelves. For this lunch, I am making “Huevos a la Flamenca,” a vegetarian egg dish with all the classic Spring ingredients. I have sometimes added chorizo or bacon bits to this, but only when I know that it is absolutely necessary. Fresh peas, hearts of artichoke, bits of asparagus, new baby potatoes, onion, and garlic, and, if you have them at hand, a handful of diced carrots are cooked until fragrant. The eggs are added at the end and then baked in a 400-degree oven for exactly 8 minutes for runny yolk and solid white. Sprinkle fresh mint for a wonderful aroma. Besides the fact that this dish is delicious and full of flavor…. it has to be served in the vessel it was cooked in. Genius! Versions of this dish are easily accomplished by changing up the seasonal vegetables. It is delicious and made with eggplant, zucchini, tomatoes, and peppers. In winter months, try it with red onion, squash, sweet potato, and carrots… you get the idea, right? I serve this with crusty buttered bread and a creamy baby lettuce salad on the side. For dessert, more seasonal ingredients make an appearance, and I adore a simple fresh fruit salad tossed with fresh orange juice. I love the mixture of apricots and nectarines with a sprinkle of raspberries. Of course, if you can find rhubarb, an old-fashioned rhubarb crumble would be perfect…. but then, I can only dream. Setting the table outside and keeping my all-white look. It has become a pleasure to do so. Really. I thought that by now, I'd tire of same-o-same-o, but I am thrilled. The table always looks pulled together, crisp, and fresh. I adore the consistency and the calming effect it has on the general mood. Camellias and hellebores from the garden mix with a beautiful bunch of grapes. Pale green shagreen cutlery and all-white tablecloth, napkins, and plates. Simple, elegant, and in keeping with the season. Huevos a la Flamenca* 4 tablespoons olive oil* 1 onion, diced* 1 clove of garlic, peeled and sliced* 1 lb. new baby potatoes, cut in half * 1 lb. asparagus tips, each about 3 inches long* 1 pound fresh or frozen small peas* 1 10oz can artichoke hearts, quartered * 1 cup chicken or vegetarian broth * 8 large eggs* Salt and fresh ground pepper* Mint leaves for garnish Preheat the oven to 400°F. In a large earthenware cazuela (a paella pan is also perfect) or any stove-to-oven dish, heat the olive oil over medium-low heat. Add the onions and garlic and sauté until transparent and soft. Add the potatoes and cook slightly browned and barely fork-tender. Add the asparagus and simmer for a few minutes until softened. Add the peas and artichokes and stir to combine. Add the stock and simmer for 5-6 minutes or until about half the liquid evaporates. You want it juicy but not swimming in broth. Using a large spoon, make eight evenly spaced indentations in the vegetable mixture. Crack an egg into each indentation and season with salt and pepper. Scatter the bacon and chorizo over (if using) and bake in the oven until the eggs are cooked to your liking. (I prefer that they are set, which is about 10-12 minutes) Sprinkle the mint leaves on top and serve hot and bubbly.SERVES 4 AS A MAIN COURSEFrom the Archives ,- Thank you for subscribing. Leave a comment or share this episode.

I have been writing about food and entertaining at home since, oh gosh…, it seems like forever! I published my first article in Palm Beach Cottages & Gardens in the early 2000s, and the rest is now history. Working with fabulous editors at the Palm Beach Daily News (aka the Shiny Sheet), Food & Wine, Veranda, Town & Country, and a myriad of Southern magazines taught me to work on my writing style, stress my point of view, and find my voice. In English. My second language. In addition to ideating the story, it was also my job to create the food, develop the recipes, and style the dishes for the shoot, setting up vignettes that would photograph beautifully. When there was a budget, a professional food stylist would show up and save my day. It is really hard to be both in front and behind the camera. My beauty shot would be done at the end of the day. By then, my hair was flat, my nails chipped from hours of cooking, and I was so tired that throwing on a glamorous dress and some makeup was akin to torture. Looking back now at all those photos, I wish I had been a little more conceited and taken extra time to look better. But I have to say that I am incredibly proud of every single article. There were some very amusing moments, though…. on one shoot, the published photo of me was of my hair cascading in front of my face while I arranged the table. (I'm unsure why the photographer and the magazine thought this was a good idea). I once worked with an editor who liked to remove all the personal and amusing tidbits in my articles - thankfully, not a long-lasting relationship and with another who kept complaining about the salt amount in my recipes; I believe you should salt as you cook each ingredient, and not pour in a very exact amount of salt at the end. Another editor got upset when I didn't make the creamy horseradish sauce from scratch but used a pre-made one. She insisted that the recipe have freshly grated root. Do you know where to find fresh horseradish root? Peel it? Blanch it? and then make the sauce? But, all in all, each photo shoot was a wonderful experience. I loved working with photographers who can see beauty in a simple brown potato and with stylists who can make vanilla ice cream look like, well, something you want to inhale. And with great editors who would take my words and ideas and make them so much better. Writing recipes is more than putting a list of ingredients together. There is a general format and an order. Ingredients are listed in the order that they are used. There are certain ways of explaining instructions and methods of doing things, and there has to be consistency throughout. To me, the tone of the recipe needs to be like you are listening to a favorite aunt: serious and correct but with a huge dose of humor. If you have fun in the kitchen, cooking becomes a pleasure rather than a chore. Cooking is sensual and tactile. It is how I show affection and care to my guests. It is meant to reflect my style and generosity of spirit. Is it important to know the exact amount of ground pepper? Oh, not so much. Yes, guidelines are a good idea, as are cooking techniques and tried-and-true ingredient combinations. But, at the end of it all, it is your taste that counts. Add more garlic, take out the lemon, sprinkle it all with cumin, or drizzle truffle oil on it all. Make each recipe yours! I always question the recipes from the masters… Is there an easier way to do this? Do I need every single one of these 25 ingredients? Is the flavor coming through? Does it really have to cook for so long, and does it need to use every single pot and pan I own? The answer to these questions is yes, no, no, no, and no. Remember that geniuses in the kitchen are rare. The majority are just like you and I, trying to make something delicious. When I write recipes, I make them simple and easy to make but also allow for personal interpretation. And that is my favorite thing to do: that bit of explanation at the beginning of the recipe where I tell a story or an inspiration or the many ways you can change my recipe to make it yours. My (very inexact) recipes also reflect how I cook. A bit of this, a dash of that, if I don't have something, I use something else… (obviously, this doesn't work every time…. ) When I am stopped on the street I always panic, thinking that someone will complain about one of my recipes. I must tell you that in all these years, only one person complained about a recipe I wrote. One person. I re-did the published recipe and couldn't figure out what went wrong. It was an easy apple dessert…. It is so much easier now to take decent photos (I'm not claiming any greatness here)… I am inspired by flavor and beauty… if it doesn't look good, it will be hard even to try it. I have learned about light and what colors work better together. The reason blue and white plates are so popular is that food looks fabulous on them; photographing in the morning in natural light makes all the difference, and my tables and my food have to be real. Meaning that what you see is exactly what you get. And, that photographing brown food is the most difficult of all, as it may look like…. well, you know… And with this, I leave you,Sincerely, The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

It has been nearly ten months since I started to take my health seriously. Up until now, even though I have always been a huge proponent of nutrition as a medical tool, I had become incredibly inflamed and had gained tons of weight; I was on a constant diet…. I am happy to report that I am finally feeling great. Having said all this, I have made a few changes to my day that allow me to continue on this path. One of the most important is that I have moved much of my entertaining to lunch instead of dinner. Hosting Sunday lunch allows even my hard-working friends to come over and spend a few hours of comforting respite. Sunday lunches have become my new thing. So, I am continuing with this plan. I wrote about this a few months ago, and I am now adding to Sunday Lunch Sticking to my all-white table settings, simple, delicious meals that are eaten with a fork, and copious amounts of wine… makes these lunches fun, easy to do and above all a wonderful way to get to know each other better. Here are some more tidbits of information: * I recently received a gift from a new friend who, as the former president of a Southern university, knows a thing or two about entertaining. He has written a book, “Which Would You Choose?” filled with questions he would ask his guests around the table to break the ice, a way to get to know each other, find common ground, and sort of “speed date.” If you like to entertain, you can find it here! * Whether you're having lunch under the pergola, beside the fireplace, or in the dining room, think about ways to make it cozy. And make sure that there are enough seats for everyone. * In my group, 80's /90's music is always a hit, and as I am always in and out of the kitchen, I have the loudspeaker there… everyone ends up gathering there anyway. * No candles on the table, but yes to scented candles in the library and living room, hurricanes to accent an unlit fireplace, or to mark the entranceway and paths to the house. Low, low lights…. even in the winter. * Because most of my Sunday lunches are buffet-style, I can arrange large bouquets of aromatic flowers on the table. Their aroma will not interfere with the flavors of the food. In any case, I need to fill the space with something…. ceramic fruits and vegetables mixed with fresh produce, creating tablescapes that are unique to the season and the moment. * Dessert can be as easy as ice cream cones, cookies, or small glasses of chocolate milk. Something, something…. * Finally, a few tips on my Sunday lunch outfit: hair pulled back (I love the big bow), flat shoes, nice trousers, and a silk or cotton blouse. Obviously, I avoid blue jeans but would wear velvet ones in the winter. And with this, I leave you.Sincerely,The Serial Hostess Let's connect! One More Thing… If you happen to be in Charleston on April 4th, join us for a flamenco performance at historic Randolph Hall in the College of Charleston. Proceeds go to Hispanic Studies scholarships. Buy your tickets here! From the Archives Thank you for subscribing. Leave a comment or share this episode.

It seems that as much as we want to recreate in the world of style, it has all been done before. Short of re-inventing the wheel or creating a new way of slicing bread, it is interesting to see where the “inspiration” comes from. In the world of fashion, some supposed designers are so blatant that it is outright copying, while others are a little more subtle and actually instill some of their taste level in what they offer. Both are just regurgitating existing trends and are merely spinning the proverbial wheel. It is interesting to me to spot the real creators versus the copiers. The wannabes claim that their inspiration comes from current trends; in reality, they are just copy-cats. Real creators make clothes that make us gasp in admiration. How many ways are there to wear a skirt? To tie a bow?It is hard to be original. In the world of recipe writing and cooking, I love to trace an original recipe through its many versions. Legally, a recipe needs to have three different ingredients if you re-write and are “inspired” by someone else's work. Original recipes are rare….the basic ingredients have been around forever. How many ways are there to prepare a potato? An egg? Many recipes are created to solve a problem, and many more are the result of errors in the kitchen. But the majority are just different ways of putting ingredients together creatively… It is hard to be original. In the world of interior design…. well, it is the same thing. Designers, architects, and decorators are always looking at each other's work and taking bits and pieces as “inspiration” or “in the style of”. Clearly, taste and knowledge of furniture placement, mixing fabrics, and creating spaces make one room great and the other just short of making any sense. I love how these worlds collide here, don't you? Wannabes and copy-cats have been around since… well, forever. If you pay attention, you can trace the original design, the original color combination, and the original mixture of flavors to the real creators and true designers. And yes, those are the ones that have my admiration. Looking through current couture collections, I notice many designs, silhouettes, and color combinations inspired by Fortuny, Balenciaga (as in Cristobal), Yves Saint Laurent, and John Galiano. Developing recipes is more than combining ingredients; it takes an intimate knowledge of flavors and aromas (like color combinations) to make or break a recipe and a menu. The ones that always inspire me are Yotam Ottolenghi, with his extraordinary and exuberant Mediterranean take, and Donna Hay, on the other side, with her elegantly simple and sophisticated creations of international foods. And rooms and houses designed by Palladio, Monjardino, and David Hicks are extraordinary. Their sense of style, proportion, and pattern are immediately recognizable. The point I am making is that there are creators, true creators, and then there are others who take ideas and concepts and re-make them, jumping on a trend and calling themselves creators. Well, we all know what happens with trends, right? When I walk into my room, wear a great dress, or have a dinner party, I want the WOW factor. And it doesn't mean that it is over-the-top; it just means that it is unique in its own way. I don't have the talent to be a genius creator, but I do have the knowledge to admire their incredible work. So here are some favorite quotes…. Oscar WildeImitation is the sincerest form of flattery that mediocrity can pay to greatness. Giorgio ArmaniElegance is not about being noticed; it is about being remembered. Yves St. Laurent Fashions fade; style is eternal. Karl LagerfeldTrendy is the last stage before tacky. Cristobal BalenciagaElegance is eliminationCoco ChanelThe best things in life are free, the second are very expensiveAnd with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

For the last couple of years, I have been traveling for extended periods…. I go to Europe and jet-set around for 3 or 4 weeks, staying at hotels and with family. One of the things I have learned is to pack it all in a roller and not check bags. But, as you know, I still must dress well for any occasion, the last thing I want is to look like a tourist. You know what I mean, right? I spent quite a bit of time playing Tetris… with my clothes and accessories, and, in the end, I am able to make it through with quite a bit of success. Here is my thought process that has totally helped with panic attacks and packing anxiety.I know that: * I don't fret over forgotten items; I can always buy basics at my destination. I do purchase all travel sizes for personal items and such. * I plan 4-day outfits, 3 evening outfits, and one super dressy (for whatever party I am going to)… oh, and absolutely essential is a lovely nighty and matching bathrobe and underwear (Heidi Carey), of course! * I do fully unpack when I get to the hotel room so I can see what I have… * I do not worry about repeating outfits; I see different people as I travel around. * Shoes are always a problem, as they take a lot of room. I wear my walking shoes on the plane and then pack 2 others… a dressy one for evening and another semi-dressy for daytime wear (or sandals and espadrilles….) * Plan outfits in two or three solid colors. For example, in spring, navy blue, white, and beige; for the winter, brown, burgundy, and black; and during summer months, white, green, and coral… add color with scarves and shawls. * Traveling jewelry are items I won't die if lost or broken; gold plated, semi-precious, wood, and costume are the ones to pack. I don't want to call attention to myself with flashy fake diamonds….or big plastic pearls. * Silk, cotton and linen are prefers fabrics; they fold to nothing… Wool sweaters go into packing blocks and Uniqlo vests and jackets bundled take very little room and are super practical. * I always carry chargers for iPhone and iPad in US version and whatever country I go to… and an extra one for the airport. Beware of phishing at airports. I carry a separate battery charger… the size of a pack of cards. * I use Longchamp rollers and carry-ons. Super light and available in a myriad of colors. And yes, I always take an empty bag in case I fall in love with something I can check on my way home. Packing cubes are helpful for sweaters and underwear; I am now using Paravel * Clothes get washed as I go along. Most hotels have overnight service. So, after many trials and errors, I have learned that traveling light is about clever packing, that black and/or white are considered dressy everywhere, and that good hair and makeup and a colorful pashmina will make up for any error in an outfit. And with this, I leave you wishing you all safe and happy travels! Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

In this world, where everything is available all the time and everywhere, those who know know shops and goods that are only available in one place. These companies don't sell wholesale, they don't make masses of products, they are exclusive and unique, and they have a loyal following and recognition beyond their immediate area. They represent taste and style. They are iconic and recognizable… sort of like Hermes used to be…. I am referring here to the ones you can only purchase at the source and have become cult classics… those brands you see around and immediately think… “That person knows…” There are many others that I am so looking forward to discovering, especially some in the menswear area, but this is the list of some of my favorites: Things: Belgian Shoes. New York, NY. They started as evening slippers to wear at home; they are so comfortable that they soon became the prepiest of all shoes. You can only purchase them in their store; they will not take phone orders. In this same category, I would add Fosters & Sons in London and their bespoke velvet slippers. Peter Beaton. Nantucket, RI. Open only during summer months, their straw hats are so elegant and wearable… the wide ribbon is always perfection. Jar Jewelry Paris. is made by Joel Rosenthal in Paris. Practically entering his boutique by appointment only and with a recommendation of an existing client. Now, collectible pieces are only available through high-end auction houses. T. Anthony, New York, NY. Their luggage is instantly recognizable and super Waspy, but I only use their tote bags. The suitcases, rollers, and all the other leather and canvas goods practically fall apart on your first trip to the airport. More Things: Casa Gusto, Palm Beach, FL. Frankly, anything from Casa Gusto will elevate any room in your house, but the collections of plates, prints, and small accessories are just dreamy. Vladimir, You'll know it when you see one of his truly divine ceramic flowers. Beautiful collectibles. El Tenderete, Sevilla Spain. Handmade ceramics by a mother-son duo are unique, collectible, and oh-so-charming—even Carolina Irving orders from them. This is it for today. Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Once in a while, a product comes to the market that revolutionizes my meals. I recently discovered a frozen product from Costco that did just that. A 4 lb bag of root vegetables that are seasoned, roasted, and then flash-frozen. Nothing added, nothing taken away. I used them as the package suggests, but I find the chunks are too big and uneven to serve as a side dish at a dinner party. Not elegant enough. And so, armed with a blender, a few cups of chicken broth, and a drizzle of heavy cream, (if you like, not an obligation) converted them into a delicious, deep-flavored, and sensational puree that can then, with a little more of kitchen magic, become the basis for all sorts of other dishes.Of course, you can tweak, add, and take away, but how effortless is it to open a bag of already diced, seasoned, and roasted vegetables and make them extra delicious? Super. Here are some examples of what I have made: * Potato & Root Vegetable Gratin. Layer thinly sliced potatoes with the thick puree like a lasagna. Finish with grated parmesan and a drizzle of heavy cream. Cover with tin foil. Bake in a 350-degree oven for about 20 minutes or until the potatoes are soft. Then, take the cover off and cook for 10 minutes for the top to turn golden. * Roasted Root Vegetable Soup. Nothing is nicer than a warm, hearty, easy-to-make soup for those chilly winter nights. Using the thick puree, add chicken broth until it reaches your desired consistency. You can add spices like cumin, curry, more garlic… Warm over medium heat and serve with your favorite garnish like bacon bits, a drizzle of heavy cream, a dollop of sour cream, a tablespoon of truffle oil, grated parmesan cheese, garlic croutons… you get the point. * Roasted Onions. Ottolenghi is my inspiration for this dish…. Roast red onions cut in half, with a drizzle of olive oil and spices, until soft and golden. On a platter, spread a layer of the warmed root vegetable puree and top with the onions for a unique and delicious side dish, or make it a complete meal by adding your favorite protein. Roasted Root Vegetable Puree * To a large stock pot over medium heat, add a few tablespoons of olive oil. Add the frozen vegetables and sautee until just thawed and soft. * Add enough broth to barely cover the vegetables.* Bring to a boil, lower the heat to a simmer, and cook until all the vegetables are very soft. * In batches so as not to burn yourself, transfer the vegetables to a blender and puree until very smooth. * Taste and adjust seasonings. Return to a clean pot and heat until ready to serve. And with this, I leave you.Sincerely,The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I have been thinking lately as I continue with my New Year's resolution of all-white tables - I know, I know… but sometimes I do think things through! That style, real style, is all about repetition. It is doing some things over and over again. From dressing the table to dressing ourselves and our houses, repetition solidifies a look, a combination of colors, and style. I have always been a fan of “uniforms” and love to wear the same thing over and over. I subscribe to the mantra of a few good clothes rather than trends. Not that I don't like to wear something fun once in a while and update a certain look, or mix and match in my closet, it is just that my blue blazer, the one I have been wearing for about 30 years, is still totally fine. Fashion is a trend; style is making it your own. Trends and fashion come and go. But even then, once you find your style, it is hard to let it go in the name of fashion. Is style expensive? Yes and no. What can I say: Zara is not the same as Dior, no matter how much we try. And don't confuse style with trendiness. Right? Grunge, goth, mob wife… Well-cut clothes (that enhance my physique) make me feel like I can conquer the world. Essentials in the closet are a great white blouse (these have to be replaced all the time, they become yellow… and there is nothing to do about that!), a perfect pair of slim trousers, a great tweed jacket, J.Crew jeans, and a few good dresses. Great accessories also help. A good pair of shoes, a great handbag, and decent jewelry elevate the essence of style. Well, and a great black suit that can take you to the most fabulous dinner party all the way to a funeral. Even at home, repetition is what makes rooms flow into each other. I once decorated an entire house using one fabric. With the help of Mac II and Mica Ertegun, the concept was to use one patterned fabric that worked with solids to create one of my favorite styles of decor. Each room was different but they all had a common thread. On the table, sticking to one color, in my case white, has made setting the table over and over again a fun exercise of layering and texture and height, rather than mixing colors differently every single time, thus putting the focus on the food, flowers, and guests….The three pillars of ancient wisdom are goodness, truth, and beauty. I am sure there are many ways of analyzing this, but these three principles are the essence of how I want to live my life. Goodness is about being kind and compassionate to others, of doing good, of being altruistic and generous. Truth is not just about not lying; it is about being honest and honorable privately and at work and, most importantly, not lying to myself. And yes, even though beauty is in the eye of the beholder, it is not about living in a museum but surrounding myself with balance and order. It is about appreciating the beauty around us and the richness of life. And with these deep thoughts, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

I was talking to a friend who was insisting that I am an introvert, meaning that I am happier by myself than surrounded by people. I am not sure if I am or not, all I can tell you is that when I begin to feel a bit down, what cheers me up is organizing a party. Retail therapy doesn't do it for me. Entertaining at home is something I look forward to from beginning to end; it makes me happy. Is this deep psychological problem the reason why I am a serial hostess? Probably. I don't know. What I do know is that inviting friends over puts me in a good mood. Sunday lunches are so fun. Relaxed, cheerful, and with the whole afternoon ahead to rest or simply continue with friends…. a casual gathering, a way to reconnect, sit by the fire with a comforting glass of wine, to end (or start) the week in peace and harmony. Time has slowed down and I have a feeling of anticipation for the following week. And so, here we are. A lunch to celebrate the end of the Christmas season and the start of the New Year. This summer I was included at a fabulous lunch given by a prominent Mallorcan family and they explained that they always serve a rice dish on Sundays. Genius! This simple and delicious concept got me thinking…. Rice for Sunday lunch!I like the “rice” to be in between paella and risotto. Meaning, full of flavor and bits like the paella but soft and saucy like a risotto. This week, I am making it with shrimp, peas, and baby chorizo sausage. In addition, I am serving a simple green salad, some warm bread, local cheeses, fruit, and an almond tart to end on a sweet note. Setting the meal as a buffet makes the lunch more relaxed and comfortable. Setting the table with various plates and cutlery so we can serve ourselves all on one plate, or each course separately. For buffets, it is always a good idea to serve dishes that can be eaten only with a fork, (but do put the knife on the table) use large napkins to cover your knees, and have a pretty all-purpose glass that accommodates from beer to wine and all the in-betweens. There are “buffet” plates that are larger than regular dinner plates, but I am not a fan; I think they are heavy, cumbersome and allow for too much food on the plate. It is better to use a regular 9 1/2-inch plate and have seconds (or even thirds). At lunchtime, I like to serve one hors d'oeuvre, like salted nuts, seasoned olives, or cheese puffs. Just something little to nibble with a drink. It is also a good idea to organize a Bloody Mary bar, or have IPA beers at hand, or serve mimosas. It all depends on your group and what they like to drink. A self-serve bar is totally fine, after all, we all know how to pour…. In general, I serve the first drink and let everyone serve themselves after that. Do serve lunch promptly and allow about 30-40 minutes for drinks before. Even if it is Sunday, looong drinks are never a good idea. People may have appointments or commitments in the afternoon; be respectful of their time. There are lots of dishes perfect for Sunday buffets. Besides all the different variations of rice, think about small-shaped pasta, chilies, or thick, meaty soups that you can eat with a spoon. You really must avoid anything that needs to be cut or mixed or too saucy… like chicken curry with rice and vegetables as you will need a knife to help you eat it even if you are not actually cutting it. And, keep an eye out for empty plates and pick them up as you along. The key to having friends help with the cleanup (without you even knowing) is having a tidy kitchen and an empty dishwasher. Just saying. During the last few months, I have realized that what seems to work to maintain my diet is to not have dinner. And so, I can splurge at lunchtime knowing that I'll have plenty of time to digest before I go to bed. This is not earth-shattering or a novelty… I remember hearing my mother swear by this. We may call it now intermittent fasting, but in reality, skipping dinner has been a healthy dietary solution well…. forever. And with this, I leave you.Sincerely,The Serial Hostess From the Archives…. Thank you for subscribing. Leave a comment or share this episode.

Besides my new all-white plan for tables, which is going all right, well, because it has only been a few weeks, I do have a couple more things in mind that I would like to add to the New Year Resolution list as a reminder that I always need to improve…. something. For those of you who are new readers (thank you!) I want to point out that this is called a “Diary” because, besides recipes and entertaining tips, I use it as a way to share personal anecdotes, social tidbits, and a few rants and raves. There was some talk about calling this newsletter “Secrets of a Serial Hostess” or “Confessions of a Serial Hostess” but the former felt like it would tell naughty, malevolent stories, and the latter like I was doing something wrong and needed to confess my sins. So, I am sticking to “Diary”. This is my story. As for resolutions, as I try to plan my year, I know I will spend about 4 months in Europe. It has become such a thrill to travel for a month each time I go to visit my family and friends. And as I become more comfortable with my schedule, I can anticipate events and reunions. So, my first resolution is to try and take the unknown road, to take a few days each time and explore a new city or town, to get out of my usual stomping grounds. In Spain and Portugal, there is a network of Paradores, old palaces, monasteries, and castles that have been converted into lovely rural hotels. Not expensive and very charming, visiting towns that have Paradores is a sure way to get a lot of local charm. My second resolution is to plan El Camino de Santiago. I know, I know. I am adamant about doing this and I think I need to do it sooner, rather than not. So, I have to find someone who knows the details and can guide me. I will ask in Spain (obviously) My siblings laugh at me when I bring the subject up. El Camino is a peregrination that ends at the cathedral of Santiago de Compostela, the patron saint of Spain. Chaucer had a few stories on this…. It can be done in many ways from horseback riding to walking, bicycling, etc…and the route is marked with white shells. It all sounds wonderful. That the first go around should be on my own… and then later, be able to do it with friends…. And so, Torta de Santiago Legend has it that medieval pilgrims made this flourless almond tart on their way to Santiago in honor of the patron saint of Spain. How the pilgrims made it without modern electrical appliances, I don't know. This tart is remarkably moist and sensationally lemony (and gluten-free) I love it right out of the oven, with a scoop of vanilla ice cream or Strawberry Sauce. Do have extra powder sugar to decorate the top as it sometimes cracks… don't worry, that is part of the charm. Serves 8 to 10 * 2 cups almond meal  * 1 cup confectioners sugar, more for dusting * 6 large eggs, separated * Pinch salt * 2 tablespoons grated lemon zest * 1 teaspoon ground cinnamon Preheat the oven to 350°F.  Butter and flour a 9-inch springform pan (or line with parchment paper) In a large bowl, combine the egg whites with a pinch of salt and two tablespoons of the sugar and whisk until soft peaks form. In another bowl, combine the egg yolks, the remaining sugar, and the cinnamon and whip using an electric hand-held mixer until it has doubled in size and is pale in color. Stir in the almonds and grated lemon zest.  Fold in the egg white mixture, one spoonful at a time, and mix gently until all combined. Pour into the pan and bake for 20-25 minutes. You'll see the edges separating from the pan and the top a pale golden brown. Set aside to cool. Place the powdered sugar in a fine-mesh sieve and tap over the cake to decorate.  To make a design on top, just cut out a pattern using a piece of paper like a stencil, place it on top of the cake, and dust it with powdered sugar.  Traditionally, the pattern is a cross, but I love doing all sorts of designs, like initials, ampersands, or any design that means something to your guests…. Thank you for subscribing. Leave a comment or share this episode.

After so many years of setting the table like a Turkish bazaar, that is adding color and layers, and more colors and more layers to make the tables look interesting, unique, and personal, I am officially stating that my New Year resolve is to start set my tables using all white. I know it is time. Not that I will shy away from colorful accents, flowers, and accessories, I am just feeling that considering all that is going on around us, an all-white table is calming, welcoming, and stress-free. I think it is going to change my life. The basics are: A white tablecloth will stand masses of wear. It can be linen, cotton, or damask. It can be embroidered in white, simply hemmed, or raw-edged. It will withstand stains, spills, and all sorts of bad treatment. And, when cared for, it will always look polished, crisp, and elegant. Use it with felt padding under it so it doesn't move around and wash it quickly after each use, treating the spots with salt. Yes, salt. A set of white linen napkins are the best. With all white or color initials (if you must), with or without an embroidered border, or just with a simple hem, white napkins go from everyday breakfast to fancy dinner parties. 20x20 are the luxurious size and I prefer linen to any other material. A set of white plates with a simple gold band, with a scalloped border, or just plain. They can be round, oval, or square. Octagonal ones are great for layering, and the ones with leaves on the border are also great to use as accents. Ceramic, pottery, fine china, and porcelain can be mixed to create interesting combinations. Meaning, that white plates are not boring, they are classics that you can use forever and then, mix and match as you like. Candles: Ivory candles -not white- are the most elegant ones. However, changing the color of the candlesticks adds a touch of whimsy and style. I have been using a lot of pale pink candlesticks that glow with a beautiful rose hue making everyone look so much better! And yes, you can mix the colors as long as the tone is the same. Glasses: Clear crystal is always best but, I also like pale-hued glasses especially at night on an all-white table…. you have to see what you are drinking! A great idea is to invest in an all-purpose glass (stemmed or not) that you can use to serve everything. Centerpieces: are as easy as a white ceramic bowl filled with fruit, or all one color of different types of flowers, or a group of green leaves and ferns to add texture and depth. Even on an all-white table, a punch of color is welcome. Candlesticks: Silver, bronze, wood, and glass are all perfect. Place them in groups or by themselves scattered around the table and make sure that they don't block anyone's view. I love how wonderful a table looks with only candlesticks as decor… but do mix high and low ones like votives and tapers to achieve a sense of movement. We'll see how long this lasts, right? I am excited to start. With promises of more all-white ideas, I leave you. Sincerely,The Serial Hostess From the archives: Thank you for subscribing. Leave a comment or share this episode.

One of the questions I get asked very often is where the food I serve comes from. It seems that the provenance of the produce is a barometer of quality, of making meals from scratch, of the effort I have made in the kitchen. I have never claimed to be a great cook. In reality, cooking for me is more about putting things together, knowing what I can make from scratch to elevate a meal, and where to purchase high-quality basics that allow me to feed my friends without struggling to actually grow the potatoes. Farm-to-table is great, as long as I don't have to till the soil. Creating menus where everything is made from zero is just not how I want to spend my time. I focus on the overall menu, some things bought, some things fussed up, and some things made from scratch. I call this 50/50 entertaining (It should be a book, don't you think?) and it is how I can invite friends regularly without nervous breakdowns or serving scrambled eggs every.single.time. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.I mostly shop at Trader Joe's and Costco and a few mail-order purveyors of more specific ingredients like chocolate-covered peanuts, caviar, or homemade patês. I don't buy already-made food, that falls into my NO list of processed foods but I do love a short-cut once in a while like frozen diced vegetables, already hash browns, or frozen mixed berries. From Costco, I regularly purchase fresh fruits and vegetables. I love all the seasonal produce they carry, asparagus, lettuces, berries, mushrooms, and baby peppers. The amounts are massive and I have learned to avoid the tempting bag of avocados, onions, and apples unless I am using all of them for a party. I also get the large frozen shrimp, fresh clams and mussels, delicious sea bass, and wild salmon. Their cheeses are great, and their smoked salmon is a terrific deal. I don't tend to buy anything pre-packaged or pre-made but have tried their freshly made meatloaf (fantastic) and when I used to eat it….. the chocolate cake was out of this world. In the wine department, I have been told that the Kirkland champagne is great (I still have an issue with the label) but I do stock up on my favorite brands of white and red wine and cava. From Trader Joe's, my nearly daily go-to place, everyday lettuces and vegetables. I like their pork tenderloin and the fresh salmon. (I recently tried their chicken thighs and didn't love them, Bell & Evans are better). But their heirloom chicken is great. I also get all the basics, like eggs, yogurt, and bread (for dinner parties). They also have a great selection of just-frozen vegetables that are essential to cut down on the time in the kitchen. I love their shredded potatoes, sweet potato puree, and frozen peas. The key is to read labels to make sure nothing is added. The wine department is notorious for great products and great prices… I have learned to avoid their least expensive wines, because, well, they taste like inexpensive wines. Instead, I go for the mid-range ones and ….decanter. So much more elegant!! And so, with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.If you have ever walked in the forest in late fall, you have probably encountered wild mushrooms growing in the bark of trees or on the ground. Please resist the urge to pick them unless you know what you are doing. Chances are they'll be highly poisonous - I don't know the difference between one or another, so when I feel like foraging, I stick to my market's shelves! Of the approximately 1.5 million species of fungi, only 300 hundred are edible, and just about 10 are grown commercially. Fungi are an organism that produces spores and feeds on organic matter, growing on tree barks, moss, and humid, decaying areas. Yeast and mold are part of the family. Edible mushrooms are very low in calories and produce vitamin B-12 through their bacteria. I love mushrooms and often mix fresh with dehydrated ones that have a bit more flavor. For certain dishes, one type is perfect, but most of the time, I like to mix them up. Thank you for reading Diary of a Serial Hostess — your support allows me to keep doing this work.If you enjoy Diary of a Serial Hostess, it would mean the world to me if you invited friends to subscribe and read with us. If you refer friends, you will receive benefits that give you special access to Diary of a Serial Hostess.How to participate 1. Share Diary of a Serial Hostess. When you use the referral link below or the “Share” button on any post, you'll get credit for any new subscribers. Send the link in a text, an email, or share it on social media with friends.2. Earn benefits. When more friends use your referral link to subscribe (free or paid), you'll receive special benefits.* Get a 1 month comp for 3 referrals* Get a 3 month comp for 5 referrals* Get a 6 month comp for 25 referralsTo learn more, check out Substack's FAQ.Thank you for helping get the word out about Diary of a Serial Hostess!All the best,VictoriaIn this recipe that I am sharing today, mini portobello mushrooms are combined with dehydrated ones to make an incredibly flavorful soup. Here is my trick: after rinsing the dried mushrooms, I hydrate them with warm water for about 15 minutes and use that broth to reduce and make the soup. It is the reduction and cooking and reducing and reducing again that extracts the most flavor, and dehydrated mushrooms are perfect for this technique. In addition, this recipe has no ingredients from my NO list. Genius. Mushroom Soup Serves 6 to 8Believe me when I tell you that this mushroom soup has no cream, butter, or cheese. It does, however, have wine, which evaporates as it simmers, leaving behind a wonderful depth of flavor and that umami that is so cherished…. It is a great idea to garnish this soup with whatever you have at hand, like diced tomatoes, a few slivers of avocado, or some herbs…. it will become apparent. * 4 tablespoons olive oil* 1 Spanish onion peeled and diced* 4 cloves of garlic, peeled and diced* 1 lb baby portobello mushrooms, washed and sliced* 2 cups mixed dried mushrooms* 1 cup bone or chicken broth* 4 tablespoons fresh tarragon* 4 tablespoons truffle oil * 1/2 teaspoon each of sea salt and ground black pepper In a large stock pot, heat the olive oil over medium heat and sauté the onions and garlic until soft and translucent. Add the portobello mushrooms, give them a stir to coat with the oil, and cook until soft. Season with salt and pepper.While the mushrooms are cooking, rinse the dried mushrooms by running them in a colander through cold water to remove any bits… then, transfer them to a saucepan, cover them with warm water, and let them hydrate for about 15 minutes. Add the wine to the hydrated mushrooms and bring it all to a simmer over medium heat. After 5 minutes, transfer the mushrooms to the large pot using a slotted spoon. Leave the broth to simmer for about 10 more minutes for the wine to evaporate. Then, pour the condensed broth into the large pot. Add the cup of bone or chicken broth and simmer for about 10 more minutes to meld all the flavors together. Add the tarragon and taste to adjust seasonings, adding salt and pepper as needed. Working in batches, puree the soup in the blender to a very smooth and fine consistency. Return to a clean pot to reheat before serving. To serve, ladle into cups and drizzle truffle oil on top. Garnish with tomatoes, avocado, herbs… I hope you love it! Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

I recently read two of Ann Patchet's books: “These Precious Days” of short stories and “ State of Wonder.” … Beautiful doesn't even describe her magical writing—the deep emotions and wondrous thoughts that her writing instills in me. I met Ann a few years ago in Charleston when she came to talk at the Post & Courier Author Series. She shared the podium with my then-boyfriend and we were able to chit chat before and after the event.  Filled with wonder and awe, I have savored her descriptions of love and death. She is correct in saying that death is happiness. That sadness comes from seeing someone we love in pain and agony, but once death happens, we can let go and think about the goodness in them, happy times, and memorable moments. At the beginning of this year, in the same week in January, my ex-husband and my ex-boyfriend died. It is true. I couldn't make this up. I have had some experience with loss; both my parents are now gone, and I lost a baby at the very end of the pregnancy. I have also lost my two sons after their father filed for divorce a few years ago. I am hopeful that this will change….But, two men who were integral parts of my life? Dying in the same week? That is hard-core. There is a message for me somewhere…. I have suffered loss from both sides, the natural one from my parents and the unnatural one from my children.  My ex-husband of 22 years and I had no contact -but 22 years is a long time, a lifetime practically, and he was the father of my children. My ex-boyfriend had left over a year and a half ago. We had a tumultuous relationship filled with empty promises and grand, unfulfilled dreams. For a while, I believed both dreams and promises and was deeply saddened when it was clear that his demons were stronger than I. All of that is now a hazy memory… What I can remember is how people reacted to me during this incredibly emotional time. At moments of lifetime importance, one remembers the people who were there, the ones who called, who sent condolences, who made an effort to be there for me. And I also remember the ones who should have but weren't. The ones that didn't express any sympathy or even said a kind word. I really wasn't expecting anything from their families. I am an ex-wife and an ex-girlfriend. I have no rights and no claims. One family was cruel and demeaning, the other incredibly kind and understanding. I will forever be grateful for the kindness shown to me. The advice from a dear friend was: be present, go to the funerals, show up. In life, one must show up. And I agree. However hard, being there shows that regardless of everything, that person was significant in my life, for the good and the bad. Other friends advised me not to go; the relationships were over, my presence would upset the families, they would sneer at me, make me feel unwelcome, and maybe cause a scene. I chose to mourn both men in private. No one likes death or loss of any kind. And it doesn't matter what type of ending it is. Divorce, separation, empty nesters, loss of a job, the death of a pet. Loss is loss. It really upsets me to even lose a friendship for any reason or see anyone dear to me in pain for their loss. It is horrible. If you are suffering, allow your friends to mourn with you. Let them in. There is a reason why there are funerals and memorials, remembrances, and celebrations of life. It is cathartic and healthy to reminisce and remember the person who is no longer with us. Talking about that person in a positive light will help you remember good times… with a smile. People are kind… and it is heartwarming to hear other stories of pain and survival from friends who have also experienced similar loss. If someone you know is suffering, console them, write them a note, send flowers, drop off the proverbial casserole… I know it is hard; we are often at a loss for words to express our sympathy. Be there, be present for them. Give them the time to talk about the person, to share their grief and sadness, to mourn. Yes, everyone is and reacts differently, and time is not of the essence here…there is no set “mourning” time. But at the end of it all, we all have to heal and move on with our lives. And as Ann Patchet says, let go. And with this, I leave you,SincerelyThe Serial Hostess Other “Personal” PostsOn My Mind A few words and sentences that are oh so irksome. Some Things To Think About. Basics manners and a few pet peeves. The Category of Friends. A good list to keep at hand. Thank you for subscribing. Leave a comment or share this episode.

Finally, the weather has turned into those glorious Fall days and nights. It is so lovely to open the windows at night! And to celebrate, because do I need a reason to do so? I am inviting a few friends over to join me for dinner. I am keeping the table decor more classic. Yes, I love mixing colors, but there is something serene and relaxing in having fewer patterns and colors. Whites are always elegant and refined, just a pop of color from the ceramic vegetables that mix with the delicate hand-painted salad plates. Consistency is the key to effortless entertaining. Yes, it is fun to change it up, but if something works, why not do it again? It takes the stress out of entertaining. Having an arsenal of recipes and menus that are always delicious makes life as a host easier. And laying the table with classic combinations makes the whole exercise of setting up a breeze. Your guests will thank you for knowing that at your table, the meals are hearty, classic, and beautiful. And so, for this autumnal dinner, inspired by seasonal produce, I am making pork tenderloin with grapes, roasting red onions and baby potatoes, and, as always, a green salad. I am keeping my “skinny delicious” plan of NO dairy, sugar, grains, or processed foods. (Please take a look at my previous post, “Less is Definitely Less”). For dessert my latest passion: roasted peaches and plums served with crunchy, salty pecans. The perfect ending. The point is to serve a meal that no one will notice is skinny. Granted, there are as many diets as possible, but as it is my house, I am sticking to my rules. You'll notice that I did serve bread on the table…. I am still looking for an alternative… if you have any ideas, please let me know! Pork Tenderloin with GrapesPork tenderloin is a favorite entertaining meat. It is so easy to cook and so versatile. It works with a myriad of sauces and cuisines; it always looks prim and proper. I encourage you to purchase organic meats whenever possible. Yes, there is a difference. Serves 6-8 people * 3 tbs olive oil* 2 pork tenderloins* 3 shallots, peeled and sliced* 4 cups in total of green and red seedless grapes* 1 cup bone broth or chicken broth * few sprigs of thyme* 1/4 teaspoon of each sea salt and ground black pepper In a large saute pan, heat the olive oil until hot over medium heat. Season the tenderloins with salt and pepper and brown them in the pan until golden on all sides, about 8 minutes. Remove from the pan and set aside on a plate to collect the juices. To the pan, add the shallots and cook until soft. Then add the grapes, broth, and thyme and simmer until the grapes have softened. The timing of this will depend on how ripe the grapes are. You want them soft but still holding their shape and to have yielded some sauce… Return the tenderloins and any collected juices to the pan, turn the heat to high, and cook for about 3 minutes to meld all the flavors together. Remove the tenderloins from the pan and rest for a few minutes before slicing. To serve, slice the tenderloins into 1-inch pieces and arrange the grapes around. Yum! Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.And with this, I leave you.Sincerely, The Serial Hostess Thank you for subscribing. Leave a comment or share this episode.

A million years ago, after I published “Delicious” and “Delicious Flavors”, my next book was going to be “Skinny Delicious”. I know. I know… but the concept is that dinner party meals don't have to be highly caloric and can be actually elegant and refined without having pounds of butter or pints of cream. Of course, we all like comforting meals that stick to our ribs (and waistlines), and always, a dinner party is the moment to indulge a bit more, to have an extra glass of wine and a creamy soup, buttery sauce, and a sweet dessert. Nothing wrong with that. The problem is indulging every single day. And so, as I am on this anti-inflammatory regime, I am controlling what I can, and that is keeping it up even at my dinner parties. When I plan menus, I look at the entire event- from beginning to end. Is it balanced? am I repeating the same ingredient throughout? Is the meal in keeping with the season, the locale, the spirit of the party? But mostly, I think about what I would like to eat. My friends will have to put up with my dietary requirements. It is not about starving everyone; it is about making sure that I serve something for everyone. I tend to serve meals buffet style, so my guests can pick and choose from a variety of dishes. Having said this, menus need to have all the elements that make it “party” material: delicious, elegant, and well presented. I wouldn't dream of serving my friends hard-boiled eggs and lettuce! For this late September dinner, when it is still warm and summery, the meal has to reflect seasonal produce. I am reconnecting with friends I haven't seen all summer. A sort of welcome back home….What comes to mind are those balmy Mediterranean evenings, sitting under the breezy loggias, happy and content with the world. Oh well… Setting the table in the breakfast room and keeping it light, airy, and summery, I am using a striped tablecloth. For a centerpiece, artisanal earthenware plates filled with ceramic vegetables that I collected on my travels this summer. I am also using purple-hued glasses and hand-painted plates. I love combining high and low… meaning crystal with pottery, or linen and cotton, silver and wood. It is in the mixture that style is created. Starting with easy hors d'oeuvres to pass with drinks are some of my for-ever regulars: large olives and Marcona almonds. Depending on the size of the group, I may add shrimp cocktail or smoked salmon on cucumber rounds. Crudites with hummus could be another option, as well as baby tomatoes dipped in salt if you are not using them as part of the main course. For dinner, I am inspired by a classic salad nicoise but making it my version by serving roasted salmon instead of tuna and roasting the vegetables to add even more depth of flavor: baby potatoes, mini peppers, asparagus, and artichokes, I am also adding baby tomatoes, hard-boiled eggs and eggplant just because I have some at hand. But you see what I mean? At another moment, you can roast baby carrots, zucchini, and Brussels sprouts to create a similar dish. This sheet-pan dinner is then presented on a large platter drizzled simply with olive oil and balsamic vinegar. I am also making a light lemon mayonnaise that will make everything totally delicious. You can decide what to do! A green salad accompanies the salmon nicoise, and for dessert, as peaches are just about done for the year, I am roasting them with plums, a drizzle of honey and then, serving them with a scattering of toasted pecans for crunch (ice cream on the side!) This is not so much an exact recipe but a guideline for doing things. I have roasted the fruit in the morning at 400 degrees for about 20 minutes (depending on the ripeness, you want them soft and caramelized) to serve at room temperature. I also made the mayonnaise and kept it in the fridge to stay chilled. The rest is done just before my friends arrive, leaving the last 10 minutes for a quick reheat. * Preheat the oven to 400 degrees.* Arrange on a paper-lined oven tray the potatoes, peppers, asparagus, artichokes (cut side down), and diced eggplants; season with salt and pepper and cook for 20 minutes. Remove from the oven, cover with foil, and set aside. (they will continue to cook for a bit…) * In a saucepan, boil the eggs for exactly 6 minutes. Peel and slice in half. * In another baking tray, place the (room temperature) salmon, season with salt and pepper, and bake for 15 minutes or until slightly pink in the center and flaky. * Just before serving, return all the ingredients to the oven to warm up for about 10 minutes. Arrange on a large platter, and drizzle with olive oil and balsamic vinegar. Serve with lemon mayonnaise and garnish with slices of lemon on the side. I love this type of one-pan dinner for a small group. It is the perfect size, the perfect amount of food, and the perfect “skinny delicious” that everyone likes. And, in this case, the only indulgence is a teaspoon of honey. Not bad, I say! And with this, I leave you.Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

As the fall rolls in with back-to-school meetings, tailgating events, and apple-picking picnics (not seriously, I don't do any of those things anymore!), entertaining takes on a sort of renewal. In Charleston, I set the table outside and bask on those perfect, breezy evenings with low humidity. The can of “Off” is not far behind, but it is a small price to pay for being able to sit comfortably in the garden. This year (and I always feel the new year begins in September), I am going back to elegant, simple tables. I love blue and white with a touch of pink or a classic red stripe with white accents. And my green Portuguese plates with a simple white linen cloth. Simpler, better, more refined than a million colors that compete with the food. When I move the party inside, I'll make an effort to bring out silver and crystal, white monogrammed napkins and shagreen cutlery. I'll serve trusted comfort foods to make us all feel warm and welcome. Not that I diverge much from this concept, but I am looking forward to Sunday roasts, seasonal local produce, and classic dishes, those that are forever good. And so, to start off this season, I am making My Best Roast Chicken. I know everyone from Nigella to Julia claims the title of The Best Chicken, and I certainly do not want to argue; I am merely sharing the one I make. And, after many years of making it and loving the result, I can tell you that this one is pretty genius. One pan cooking, hands off, and totally perfect every single time. It feeds 4 people, as the addition of sausages allows for a heartier serving. The layer of potatoes and onions absorb the juices and add that comforting ingredient so perfect for a Sunday roast. I have used both baby potatoes and Yukon gold to make this. Either works beautifully. Serve the roast with a simple green side that can be a salad, seasonal vegetable (or both!) For dessert, fruit, in any shape or form, is always the best ending. Some general guidelines:* Always get the best chicken you can buy. Preferably organic. * Use a large baking tray. 9 inches is okay; 11 is better. 14 inch round is perfect. Giving the chicken space is the solution to all-around browned skin.* Preheat the oven to 375 degrees * Start with the chicken at room temperature. Simply let it sit out of the fridge for about half an hour or until it doesn't feel chilled when you touch it. * The chicken will take about one hour and a half…. depending on the oven and how cold it was when it went in. The general rule is 15 minutes per pound, so a 3 lb chicken is …. exactly! One and a half hours. * Stuff the cavity with lemon, garlic, and fresh herbs like sage and rosemary…if you like. I do it when I have them around. It is not a necessity, only a preference. My Best Roast ChickenServes 4 people* 4 Yukon gold potatoes, sliced into thick slices* 4 cloves of garlic, peeled and diced* 1 Spanish onion, sliced* 4 tablespoons olive oil* 1 3 lb chicken, preferably organic or heirloom * 5-6 spicy sausage * 6 tablespoons truffle oil (more to taste) * 1 teaspoon each of sea salt and ground pepper Preheat the oven to 375 degreesIn the baking pan, arrange the potatoes on the bottom, sprinkle the garlic and the onions, and drizzle with olive oil—season with salt and pepper. Put the chicken on top of the potato-onion mixture and the sausages around it. Rub the truffle oil all over the chicken and season the chicken with salt and pepper.Place in the oven for 1 hour and 30 minutes. Check for doneness by inserting a knife between the breast and the thigh. If the liquid runs clear, it is done. Remove from the oven and let it sit for a few minutes for the juices to reabsorb. Carve into 6 or 8 pieces to serve and arrange on a platter. Put the potatoes and sausages around. Serve immediately, spooning any juices on top. And with this, I leave you.Sincerely,The still-skinny Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.