Kim gifted me with fresh Mission figs and sweet little plums. I know, it’s like a darn fruit stand over here!

I ate all the plums straight away and then worked the figs and all those peaches, ripening and being picked each and every day, into our meals.

What follows is one of the quickest and easiest of the bunch.

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The parade of peaches continues. Yesterday the peach salsa had the extra benefit of mango and strawberry.

Today’s salad gets an extra fruity punch from apricot.

Dave is the salad lover in our family. I love soup. But I will admit, I do love this salad.

Oh, and I used the sliced honey roasted almonds from Trader Joe’s but plain sliced or slivered almonds, or any nut of your choice for that matter, would work perfectly fine. I would just toast them in a dry skillet or in the oven first. Enjoy!

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I have a peach tree in my backyard and boy do I love it! So much so, that I’ll be using the ripe juicy peaches and other fresh summer fruits in every recipe for the rest of the week. I really have no choice. The season is fast and furious and it’s a “use it or lose it” situation.

The peach tree I have now is a sweet little dwarf tree.

But back when we bought the house in 1999, I planted a full-size peach tree, and was that ever a mistake!

By May 2003, the tree got so big and produced so much fruit that I could not keep up.

The previous three photos were taken at a “Peach Pickin’ Dinner” where I begged my friends to come over and help me pick and eat peaches. We picked enough peaches to cover the entire kitchen island, and those were just the ones that were ripe that night!

By 2005, the tree could not keep up either.

It produced so many peaches that the limbs broke under the weight of the fruit.

A couple of years later, we remodeled the entire backyard, so the damaged and the sad big peach tree was out and the dwarf peach was in.

The dwarf is in the same place and it must be the perfect local for such a tree because it produces like crazy too.

Thankfully, not a kitchen island full of peaches, but a cutting board full every few days of the short season. Much more manageable!

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Happy Memorial Day! I hope you and your loved ones are spending a relaxing and reflective weekend together.

Aw, finally! The day has arrived, I am posting the last recipe from my Friday the 13th Dinner Party. I’m just happy I was able to squeak it in before the first of June! The lucky element in this final recipe is the coconut.

The tradition/superstition is that eating any round fruit on New Year’s brings luck and good fortune. In the Philippines, 13 is considered a lucky number so the custom calls for eating 13 round fruits. Whereas, in Europe and the States, we eat 12, which represents the months in a year. In both cases, their coin-like shape and their sweetness are what bring luck.

This is similar to the earlier mentioned belief that when you eat 12 grapes at midnight of New Year, it will bring you wealth and more luck for the next 12 months of the coming year.

A few pointers before we get to the recipe:

To hull the strawberries, you can use a paring knife, a strawberry huller (similar to little tweezers), or a straw. I’m all about the straw method. It’s quick and fun.

I bought the mold for the ice pops HERE on Amazon.

The sticks tend to float up when the molds are filled. I fixed that by placing the empty box the mold came in on top while the pops were in the freezer. Problem solved.

To store the frozen pops; lay down or stand up in a tight-sealing container with pieces of parchment paper in-between each pop.

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I have one last recipe to share from the Friday the 13th Dinner Party, but it will have to wait until next week. I’ll post that and the party wrap-up on Monday along with the full menu and recipe links.

The reason it is put on hold is that I must share the recipe for the most beautiful pie in the world – in time for you to make it for the long Memorial Day Weekend.

Just in case you’re new here, you should know that I don’t enjoy baking. I’m not very good at baking. I have had and continue to have more than my fair share of baking disappointments and disasters. So much so in fact, that a while back I was contemplating changing the name of this blog to “Cooking Triumphs and Baking Failures.”  Not anymore, not after my spectacular and unexpected triumph in baking the most beautiful pie ever!

Are you ready to be blown away?  OK then, here we go…

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This was the main dessert for the Friday the 13th Dinner Party.

The frosting is what makes this cake special and bananas are the unlucky ingredient.

It’s crazy how many “explanations” there are for the superstition that bananas on boats bring bad luck, illness, and bad fishing. Here are but a few from Snopes.com:

• When top-heavy ships of earlier eras would sink, precious little other than the bananas they’d carried would be found floating on the surface, thereby leaving some to conclude conveyance of the fruit itself had led to these naval mishaps.
• Spiders, snakes, and other poisonous vermin living among bananas carried in the hold would, on long haul trips, expand their horizons by infesting other parts of the ship.
• Because the speediest sailing ships were used to get bananas to their destinations before they could spoil, those attempting to fish from them never caught anything while trolling.
• Fisherman became ill after eating the fruit.
• Other fruits would spoil more quickly when bananas were being shipped along with them, causing folks to deem bananas “bad luck.” (Technically, it wouldn’t have been ill fate that resulted in the spoilage of other foodstuffs, but instead, the ethylene gas emitted by bananas as they ripen.)
• Crew member injured by slipping on discarded banana peels.
• Banana oil rubs off onto the hands of a fisherman, thereby “spooking” the fish.

Makes me wonder if Banana Boat sunscreen was named as an ode to the superstition. Anyhow, this cake was lucky for me because it turned out perfectly. One thing though, I think it tastes better the day after it is baked.

*** Note: The cake was the first of the recipes I made for the party, so don’t mind me, I thought I was being cute and clever when I placed lucky and unlucky “charms” in the photos as I made the cake. 🙂

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Let’s say you are reading a menu at a high-end restaurant and you have the choice between ordering a Marinated Flap Steak or a Marinated Bavette Steak. Which would you order based on the name alone? My guess is that the majority of you would order the Bavette over the Flap.

Well, as you may have already guessed, based on the leading question, flap and Bavette are the same cut of beef.

The flap is an extension of the T-bone and Porterhouse steaks. Texture-wise, the flap is similar to a flank or skirt steak and as with those two cuts, it needs marinating first and then to be cooked over high, dry heat such as grilling. What makes it more distinct is the flavor and richness of the flap over the other two.

In our part of the country, the flap needs to be specially ordered. I was able to call the butcher at A.J.’s and special order the beef I needed for my Friday the 13^th Dinner Party.

I tripled the recipe so don’t be alarmed by the price of the meet in my photo.

This dish had nothing to do with the Lucky/Unlucky theme. I chose it solely based on the wish to treat my guests to something different and special.

One last party detail I wanted to share was the notion of a 14th dinner guest.

There are French socialites called Quatorziens (fourteeners), who are available to fill in as a 14th dinner guest to rescue the other 13 attendees from bad luck. Franklin Delano Roosevelt believed in this superstition and refused to have 13 guests at dinner parties.

My original intention was to have 13 but one invited guest, my dear friend Anne, wasn’t able to commit until the last minute due to illness earlier in the week. Knowing that she may be able to come, I was planning on Anne being our Quatorzien. She did and she was and Peggy made the cute name tag for her, even though the word wasn’t spelled quite right, everyone got the gist of it.

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Today is Connor’s 25th birthday. Dave, Connor, and I are celebrating at Universal Studio’s Wizarding World of Harry Potter in Los Angeles. We are having the best time! Our only wish is that our expert in all things Harry Potter could be here with us. We miss you, Marissa! The photos above are from Sunday.

Yesterday, Monday, we spent the afternoon on Hollywood Boulevard and at Warner Bros. Studio. The tour at the WB is pretty darn great. Not only do you tour the lot on a tram, but you get off and walk around all sorts of cool spots. My favorite stop was the props building and that is where we found the Oval Office set from The West Wing. Connor is very presidential!

And if your favorite sitcom of all time is Friends, then no trip to Warner Bros. is complete without a photo on the set of Central Perk.

Connor, I love you, adore you, and could not be more proud of you and the loving, kind, and generous man you are. xoxo

Getting back to the Friday the 13th Dinner Party – we are nearing the end. Tomorrow will be the main course and then only dessert remains.

The lucky ingredient in today’s dish is lentils. The legumes are considered lucky because of their coin-like appearance. Additionally, when cooked, lentils are plump, symbolizing growing wealth.

Lentil Salad with Wild Mushrooms and Caramelized Onions

• 3 tablespoons olive oil
• 3 large red onions, peeled and roughly chopped
• Salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 pounds fresh mushrooms; a mixture of white, crimini, oyster, shiitake, etc.
• 1 teaspoon dried thyme
• 1/2 cup capers, drained and rinsed
• 1 cup dry black lentils
• 3 cups chicken or vegetable broth
• 1 bag baby arugula
• 1 cup fresh pomegranate arils (seeds)
• 1/4 cup chopped fresh dill

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I faced my usual challenge while trying to balance having fun with my guests and taking photos to use for this site during my Friday the 13th Dinner Party.

So in place of the usual photos of the cooking process, how about photos of the guests?

Above you see everyone hanging out in-between dinner and dessert, enjoying each other and the beautiful evening in Linda Land, as Tram and Steve so sweetly have dubbed my backyard.

Here are The Blondes, Amy and Anne vs. The Brunettes, Peggy and Tram, posing in front of the red wine selections.

Eventually, they were able to pull me out of the kitchen for a quick snapshot.

Adorable Scott and Amy. Scott with his lucky grapes and Amy holding the fun Texas Boot Scraper they brought me as a hostess gift. They found it at Sweet Salvage and thought I’d love it because of my Texas connection. They were right, of course! OK, on today’s recipe.

This dish was chosen because of the superstition that it is unlucky to cut a noodle before eating and the unlucky connection between hot peppers and friendship.

Cutting Noodles: While noodles are thought to bring good fortune and long life in Chinese culture, cutting those same noodles brings about a different fortune. Cutting noodles (especially those served on the New Year and at parties) causes bad luck and a shortened lifespan.

Hot Peppers and Friendship: Many people believe that hot peppers can bring discontent among friends. One version of the superstition says that spilling pepper can cause disagreements between friends. And when working in the kitchen, handing a hot chili pepper directly to a friend will cause disagreements in your relationship. However, bad luck can be avoided by putting the hot pepper down on a surface and allowing a said friend to pick it up as a separate action.

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It has taken all week, but we are finally finishing up with the appetizers from the Friday the 13^th Dinner Party.

Next week – Dinner and Dessert recipes.

The Lucky ingredient in this recipe is garlic. There are too many superstitions surrounding garlic to list, here are but a few:

Dreaming that there is “garlic in the house” is supposedly lucky; to dream about eating garlic means you will discover hidden secrets.

European folklore gives garlic the ability to ward off the “evil eye”. Central European folks believe garlic is a powerful ward against devils, werewolves, and vampires.

It became custom for Greek midwives to hang garlic cloves in birthing rooms to keep the evil spirits away. As the centuries passed, this ancient custom became commonplace in most European homes.

Putting a garlic clove under a child’s pillow while he/she sleeps is believed to protect him/her from evil.

And the list goes on…

Garlic Confit & Chèvre on Toasts

Garlic Confit

• 3 large or 5 small heads of garlic
• 3 tablespoons olive oil
• Water
• 2 tablespoons high-quality balsamic vinegar
• 3 tablespoons sugar
• 1 ½ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme, crushed in the palm of your hand before using
• 1/2 teaspoon dried rosemary, crushed in the palm of your hand

Toasts

• 1 sourdough baguette, cut into 1/2-inch slices
• Olive oil

5 to 6-ounce log Chèvre (goat cheese), room temperature

Garlic Confit in a Balsamic Reduction: Lightly tap each head of garlic with the side of a chef’s knife or a meat pounder to separate the cloves.

Remove the peels by using one of these two methods:

Place cloves in a small saucepan. Cover completely with boiling water, place over medium-high heat and simmer for 3 minutes.
Drain and then immediately place in a bowl of ice-cold water for 2 minutes. Drain and then peel the cloves, the peels should slide right off.

~OR~

Place the cloves in a metal bowl.

Place another metal bowl of the same size over the top and shake the “bowl ball” you have created like crazy. When you think you have shaken enough, shake some more. This is a good workout, so keep shaking! Do you feel your muscles building and burning? Keep shaking, it will be worth it!

Take a peek and see if you need to keep going or not. Pick out the peeled garlic cloves and discard the loose skins.

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