Amalia’s Mermaid Birthday Parties

Ever since her sixth birthday party last August (theme:  Fairyland), Amalia has been planning for her seventh birthday party, which she decided would be a mermaid party.  Her Mommy spent months on the internet, tracking down treasures like mermaid necklaces and mermaid spoons and personalized mermaid goody bags and a mermaid outfit for each guest.  When Amalia’s mermaid costume came in the mail, she couldn’t wait to try it on.  And she looked so happy!

Amalia insisted on having the party in August (her birthday’s actually on August 26) even though many of her friends were still out of town on Sunday, August 16, when six girls arrived, along with parents and a couple of siblings.  Most of them put on their mermaid outfits at once, and then they got a complete “mermaid makeover” with face painting by Amalia and Nico’s artistic nanny, Jennie, (who will be leaving in October, when she has her own baby.)  After the makeover, the girls decorated mermaid mirrors with shells, played mermaid Bingo and “Pin the Tail on the Mermaid”, and had their Polaroid photos taken in the photo booth to record the day.

There were snacks on the table—sandwiches and cookies shaped like shells, seahorses and mermaid tails, veggies, including a hummus and carrot octopus, and, finally, it was time for the cake, which Mommy and Amalia had made the night before.  (Amalia made the mermaid on the cake all by herself!)  The mermaid piñata with blue hair was the centerpiece until it was time to unload her treats by pulling on ribbons (so much nicer than beating them out of her with a stick!)

The New York birthday party ended, just like last year, with the young mermaids throwing Yiayia Joanie out of Amalia’s bedroom so they could open the presents and goodie bags in private.

And then it was time for Amalia’s Massachusetts birthday party in Grafton, attended by her extended family.   On August 26, Amalia woke to a breakfast of cupcakes topped with a candle.  Because she had spent the entire summer obsessively reading all the Harry Potter books, she was wearing a nightgown based on Harry and Hermione’s Hogwarts school uniform.  Then her aunt Frosso and family gave Amalia her favorite birthday gift of all—a Sorting Hat, just like Harry had at Hogwarts, which sits on your head and selects which house you are destined for: Gryffindor, Slytherin, Hufflepuff, or Ravenclaw.  The hat talks and its mouth moves, and Amalia got chosen for Gryffindor, just like Harry Potter.

Then the rest of us had our chance at the sorting hat, as it analyzed our nature.  Yiayia Joanie got Ravenclaw—(for students who are arrogant and intelligent.)

Soon Amalia and Nico were down by the pool, waiting for people to arrive.  Amalia checked out the Emoji piñata.

People came and splashed and swam like mermaids and ate pizza and Greek salad.  The Emoji piñata was destroyed.  Then it was time for the Mermaid cake and ice cream.  The cake came from my favorite bakery—Yummy Mummy in Westboro.   Amalia had given the baker and designer a detailed memo on what color the frosting should be—yellow and purple hair, blue for the waves, etc.

Amalia blew out the mermaid tail candle and insisted on cutting the cake herself.

The celebrating went on all afternoon, but before it was over, we assembled to take this photograph of us.   It will be a bittersweet memory, because we don’t know when we will all be together again.  Marina and Jeff (at left) were headed back to San Francisco. Eleni, Emilio and their kids, at right (with Amalia clutching her beloved book) headed back to New York. And Frosso and her family, including husband Sy, little Stone and Baby Eleni, as well as her mom, the Big Eleni, are moving to Sarasota, Florida!

Meanwhile, Amalia is already planning her next year’s birthday party.  Will it be a Harry Potter theme?  Stay tuned!

April Is the Coolest Month—for Nico

Here we are turning over the calendar page from May to June, but I belatedly have to report on grandson Nico’s adventures in April, which included his second birthday, as well as Easter and several egg hunts.

His birthday was on Sunday, April 2 in Manhattan.  The day before, Yiayia Joanie and Amalia made the cake, because the theme of the party was bunnies.  Amalia put on the letters  and eggs and helped with the shredded coconut dyed green.

And before the party both kids helped decorate the apartment, included sticking gel Easter bunnies on the windows. 

There was an egg hunt, egg decorating crafts, a photo booth,  bunny-shaped goodie bags and of course Happy Birthday sung to Nico by everyone. Amalia helped blow out the candles.

Four days later, on April 6, in honor of Greek Independence Day, Amalia recited a patriotic poem with her fellow Greek school classmates.  Nico did his best to get up to the front of the stage to share the spotlight, (but his Papi held him back.)

April 9 was Palm Sunday at Holy Trinity Cathedral in Manhattan. Amalia put on an Easter bonnet and carried a palm during the service

The next weekend, after Nico’s family drove to Papou Nick and Yiayia Joanie’s house for Easter, both Nico and Amalia came down with a 2-day flu bug and started throwing up. They recuperated by watching their favorite movie “Moana” on DVD about a million times.  They both know the words to all the songs and will perform them any time they can find an audience. Nico and his cousin Stone like to watch TV while sitting together in the Elmo chair.  

 

 By Saturday they all were well enough to attack the piñata at a small family birthday party for Nico and to visit some cows at a nearby farm.  Nico also had a good time feeding the fish in Yiayia’s fish pond as well as the Canadian geese, which he calls “ducks” in the lake across the street.

April 16 was Easter for Greek Orthodox and all other Christian faiths this year.  Nico and Amalia found that the Easter bunny had filled their baskets with goodies and left dozens of eggs to hunt inside the house.  Amalia was the lucky one who found the golden egg.

All went to St. Spyridon Cathedral in Worcester in the morning for the Agape service and then there was another egg hunt outside the church with hundreds of eggs.  Back home, Nico made a puzzle while the lamb finished cooking. The table was set with red eggs for  the egg-cracking war that starts the Easter meal.  Place cards were Easter cookies from Yummy Mummy Bakery with each person’s name on them.

Then it was back to New York and playing in Central Park where Nico’s favorite activity is chasing squirrels.  Once a week he goes there for the Brooklyn Forest School’s Manhattan group, where he makes mud soup, sings, goes on nature walks and eats homemade bread with butter (after washing his hands, of course.).  He usually comes back in line for more bread until it’s all gone.

Recently, on the way to the Forest School, Nico got to meet two horses.  They were introduced by their riders—two police ladies with guns. Nico even got to touch them.

On a weekend, Nico’s mommy took both kids to the New York Children’s Museum, where they got to sit on a camel and also to pretend that they were the President in the Oval Office.  Amalia’s thinking she might run for president some day, if she doesn’t become a surgeon or an artist.

One day when Amalia was out of school, they went on a bear hunt. Amalia wore her helmet for safety (and brought along her skates.) They found three bears next to the Metropolitan Museum of Art and climbed on.

All in all, Nico thinks that the month of April was awesome because it included his birthday and Easter, but he can’t wait to find out what adventures await him in June. 

  

More Thanksgiving Shortcuts from a Lazy Grandma

--> It's time to post my yearly essay about Thanksgiving shortcuts from a lazy cook (me). It changes slightly every year as I find more ways to cut down my holiday hysteria with even more shortcuts.  For example, this year I got our turkey from Trader Joe's because it 's already brined as well as "all natural, no antibiotics,  fresh" and  the turkeys "roam free...and they're fed an all vegetarian diet."  And they're very reasonably priced!   

I'm starting my annual baking tonight before the kids and grandkids arrive on Wednesday and on Thursday we'll sit down to a Thanksgiving table set for 12, including five-year-old granddaughter Amalia and 18-month-old grandson Nicolas.  Last year  Amalia made me promise that we'd bake an "orange pie" together, which I took to mean a pumpkin pie, and she decorated the top with a ring of candy corn left over from Halloween.  The pies pictured above are from a Thanksgiving several years ago, in the days when I would make three pies and a pumpkin roll every year. 
 
Every Thanksgiving I'd try a different apple pie recipe in the hopes of finding the prize-winning pie that will bring tears (of joy, not sorrow)  to my family’s eyes.  This year I'm only baking the Chocolate Kahlua pie (at right above) which has become a tradition that the family insists upon.  I'm ordering a pecan pie and an "Apple Croquante" from a wonderful  bakery that popped up next to my hairdresser's in Westborough, MA.  It's called "Yummy Mummy Bakery" and has addictively delicious brownies all year round.  By popular demand, I'm substituting for the old faithful pumpkin pie (which nobody ever finished) some incredibly delicious Melt-In-Your-Mouth Pumpkin Cookies which I made last Christmas and then had to make again after Christmas.

For 46 years I’ve been streamlining Thanksgiving cooking  because I’m lazy, and my Greek relatives still don’t realize that my special cornbread stuffing comes out of a package (slightly doctored up.)  They spend days making their Greek stuffing, which includes chestnuts, hamburger and a lot of other good things.  Amalia's honorary Grandma, "Yiayia" Eleni Nikolaides, will be making it for our table this year.  Of course everyone prefers the Greek stuffing, but I still make my cornbread stuffing, because it’s “tradition.”   Another tradition is everyone competing for the honor of wearing the Turkey hat, which Nicos won last year.  He's next to "Yiayia" Eleni Nikolaides.

Amalia wore her turkey dress to the Thanksgiving show at her school last year

 Nowadays magazines and ads on TV make much of the young wife and mother terrified by the complexities of roasting a turkey and serving Thanksgiving dinner to a crowd. I think the whole thing has been vastly over-complicated by the media. So I’m going to share my sneaky shortcuts for a super-easy Thanksgiving.

The Turkey—don’t stuff it! A turkey roasted with the stuffing inside takes much longer and then you have all those risks of food poisoning if you leave the turkey and stuffing unrefrigerated long after taking it out of the oven. Stuffing baked in the turkey comes out soggy. I prepare my stuffing on top of the stove.The directions are on the back of the Pepperidge Farm Corn Bread Stuffing package—Melt 6 TBSP butter in a saucepan, add a cup of chopped celery and a cup of chopped onions, cook for 3 minutes. (Then I throw in sliced mushrooms and maybe this year chopped apples and cook some more. You could also add chopped chestnuts or pecans and crumbled bacon or sausage.) When everything is softened, you throw in 2 1/2 cups water or broth  and add the stuffing mix, stir and you’re all done.

As for the turkey—I always get a fresh turkey, even though it costs more, so as not to have to defrost it for days and then find it still frozen on Thanksgiving morn.  Last year I got mine from a nearby Wegman's and bought the organic kind, which cost five times as much as the non-organic kind, but I justified the expense to myself and a sticker-shocked husband by saying the turkey was free range, had a happy childhood, and was never injected with hormones. (This year I got the already brined free-range turkey described above from Trader Joe's.) When I put it in the oven, I'll cut an onion and a couple oranges in half and put them in the cavity first.  For the last 15 minutes I'll baste it with an Apple-cider glaze from an old Martha Stewart Living.  (Do you remember the Thanksgiving when Martha recommended deep-frying your turkey and many faithful readers risked life and limb trying?  This year she recommends starting the turkey upside-down, nestled on slices of bread on a v-shaped rack for 45 minutes, but I'm certain that, when it came time to turn it over, I'd drop it. So I'll stick with a turkey cooking breast-side up, but with an aluminum foil tent  on it after it's nicely browned.  Tradition! (Don’t forget, the turkey needs to sit for a half hour to soak up the juices.  But without stuffing, it cooks a lot faster, so I won't have to get up before sunrise to start it.)

Green Bean Casserole and Candied Sweet Potatoes with Marshmallows: I don’t make them. I came to realize that nobody eats them. What I do make is: Parmesan Potato Casserole which is mashed potatoes in a casserole dish with a lot of butter and cheese, cream and eggs stirred in and then you bake it with some cheese and parsley on top. I cook Wild Rice mix straight out of the Uncle Ben box. Artichoke hearts alla Polita with peas and dill. Corn and red pepper casserole.  Stuffed mushrooms as an appetizer.
2016 Update: Daughter Eleni has been doing research for a magazine article on foods that are likeliest to improve health and increase longevity, and it seems that sweet potatoes are one of the best.  Who knew? So this year, at her suggestion, I'm going to make Coconut-Mashed Sweet Potatoes from the Blue Zones site. 

Gravy—open a can. I’ve tried about a million “No-fail turkey gravy” recipes over the years and I manage to fail every time. What I do now is open a couple cans of store-bought turkey gravy, chop up some of the neck and liver of the turkey (which have cooked in the roasting pan alongside the turkey), add a nice splash of some liquor—like sherry—or you can throw in some of the pan juices. Who’s going to know that it came out of a can? (Update--this year I'm using Trader Joe's Turkey Gravy which comes in a small carton, not a can.)

Orange-cranberry relish—you can make this up to a month ahead. Everybody loves it and it makes even the driest turkey taste better. Pick over and grind in the blender a one pound bag of cranberries. Grind up a couple oranges—pulp and rind. Mix together with two cups sugar or more. Chill in the refrigerator--the longer it sits the better it tastes. I always make a double recipe.

When the kids were small I would have them cut with scissors a jagged edge around hollowed-out orange halves to make little baskets to hold the cranberry relish—I’d put the baskets surrounding the turkey. Nowadays I surround the turkey on its platter with bunches of green and purple  grapes.

Place cards and menus—Making the place cards or favors is a great way to keep children busy and out of your hair. I used to have mine make favors/place cards that were turkeys fashioned out of (store bought) popcorn balls with a ladyfinger for the head and neck, three toothpick legs to stand, red or orange cellophane tied around the popcorn ball and gathered for a tail.—The three-legged turkey was then stuck in a large flat cookie, where the name would be written using those cake-decorating tubes.  Last year granddaughter Amalia made our place cards --colorful paper turkeys with googly eyes from a kit I bought at a Paper Store in Manhattan.  Stores like Michael's now offer place mats to color and place-card kits to assemble.... perfect for keeping the little darlings busy through the long Thanksgiving meal.

Here's our table last year.  Papou Nick, as the patriarch,always sits at the head of the table to carve the turkey. 

 The centerpiece is always the same—I have a basket shaped like a cornucopia, filled with various fruits, nuts and some fall flowers that have survived in the garden. Couldn’t be easier. Candles in candle holders.  Also I've acquired a bunch of rubber turkey finger puppets which Amalia has already commandeered.    And yes, everyone has to tell what they're thankful for. I always print out on the computer a small decorative menu for each plate so people know what they’re eating. What they won’t know is how easy it was, unless you tell them.

Thanksgiving for Dummies (And a Lazy Grandma)

I'm reprinting this Thanksgiving post from past years with apologies and some revisions, because this year is a special case. Thanksgiving on Thursday will be followed by a tree-trimming party on Saturday night for thirty-some people who will have come from out of town to attend the giant Greek baptism of our new little grandson Nicolas on Sunday.   So you can see why my annual Thanksgiving frenzy is doubled this year.  I'll report next week on how well my sneaky shortcuts for getting through the holidays worked out. 

Just back from New York--deep into my annual pie baking panic before the kids fly and drive in and we sit down to a Thanksgiving table set for 12, including four-year-old granddaughter Amalia.  Last year  she made me promise that we'll bake an "orange pie" together, which I took to mean a pumpkin pie.  (Pies pictured above are from Thanksgiving two years ago, when I was more organized.) 

 Amalia and I are going to make gingerbread people from tubes of dough bought at the supermarket--all ready to be rolled and cut into shapes and baked.  I'll punch holes in the tops of the figures when they're warm from the oven and at the Saturday tree-trimming party, the kids in the group can have a cookie-decorating table to themselves and take their gingerbread people home as ornaments for their own trees.

For 45 years I’ve been streamlining Thanksgiving cooking  every year because I’m lazy, and my Greek relatives still don’t realize that my special cornbread stuffing comes out of a package (slightly doctored up.)  They spend days making their Greek stuffing, which includes chestnuts, hamburger and a lot of other good things.  Amalia's honorary Grandma, "Yiayia" Eleni Nikolaides, will be making it for our table this year. (And her new little grandson, Stone, will be celebrating his first Thanksgiving with us, as will our 7-month-old grandson Nicolas.)  Of course everyone prefers the Greek stuffing, but I still make my cornbread stuffing, because it’s “tradition.” 

Every Thanksgiving I try a different apple pie recipe in the hopes of finding the prize-winning pie that will bring tears (of joy, not sorrow)  to my family’s eyes.  This year I've finished baking two pies and am ordering a pecan pie and an apple pie from a wonderful new bakery that popped up next to my hairdresser's in Westborough, MA.  It's called "Yummy Mummy" and has addictively delicious brownies all year round.

 

I just finished making a Chocolate-Kahlua pie that  has somehow become a staple of our Thanksgiving.  When I make a pumpkin pie—which is really fast and easy…(just take the recipe off the pumpkin can)—I decorate the top with a circle of candy corn left from Halloween. Or Cinnamon Praline Pecans.  It's Amalia's job to put the candied pecans or candy corn decoratively on the pie.
 

Amalia wore her turkey dress to the Thanksgiving show at her school on Tuesday

 Nowadays magazines and ads on TV make much of the young wife and mother terrified by the complexities of roasting a turkey and serving Thanksgiving dinner to a crowd. I think the whole thing has been vastly over-complicated by the media. So I’m going to share some sneaky shortcuts for a super-easy Thanksgiving.

The Turkey—don’t stuff it! A turkey roasted with the stuffing inside takes much longer and then you have all those risks of food poisoning if you leave the turkey and stuffing unrefrigerated long after taking it out of the oven. Stuffing baked in the turkey comes out soggy. I prepare my stuffing on top of the stove.The directions are on the back of the Pepperidge Farm Corn Bread Stuffing package—Melt 6 TBSP butter in a saucepan, add a cup of chopped celery and a cup of chopped onions, cook for 3 minutes. (Then I throw in sliced mushrooms and maybe this year chopped apples and cook some more. You could also add chopped chestnuts or pecans and crumbled bacon or sausage.) When everything is softened, you throw in 2 1/2 cups water or broth  and add the stuffing mix, stir and you’re all done.

As for the turkey—I always get a fresh turkey, even though it costs more, so as not to have to defrost it for days and then find it still frozen on Thanksgiving morn.  I get mine from a nearby Wegman's and bought the organic kind, which cost five times as much as the non-organic kind, but I justified the expense to myself and a sticker-shocked husband by saying the turkey was free range, had a happy childhood, and was never injected with hormones.  When I put it in the oven, I'll cut an onion and a couple oranges in half and put them in the cavity first.  For the last 15 minutes I'll baste it with an Apple-cider glaze from the November issue of Martha Stewart Living.  (Do you remember the Thanksgiving when Martha recommended deep-frying your turkey and many faithful readers risked life and limb trying?). Don’t forget, the turkey needs to sit for a half hour to soak up the juices.  But without stuffing, it cooks a lot faster, so I won't have to get up before sunrise to start it.

Green Bean Casserole and Candied Sweet Potatoes with Marshmallows: I don’t make them. I came to realize that nobody eats them. What I do make is: Parmesan Potato Casserole which is mashed potatoes in a casserole dish with a lot of butter and cheese, cream and eggs stirred in and then you bake it with some cheese and parsley on top. I cook Wild Rice mix straight out of the Uncle Ben box. Artichoke hearts alla Polita with peas and dill. Corn and red pepper casserole.  Stuffed mushrooms as an appetizer.

Gravy—open a can. I’ve tried about a million “No fail turkey gravy” recipes over the years and I manage to fail every time. What I do is open a couple cans of store-bought turkey gravy, chop up some of the neck and liver of the turkey (which have cooked in the roasting pan alongside the turkey), add a nice splash of some liquor—like sherry—or you can throw in some of the pan juices. Who’s going to know that it came out of a can?

Orange-cranberry relish—you can make this up to a month ahead. Everybody loves it and it makes even the driest turkey taste better. Pick over and grind in the blender a one pound bag of cranberries. Grind up a couple oranges—pulp and rind. Mix together with two cups sugar or more. Chill in the refrigerator--the longer it sits the better it tastes. I always make a double recipe.

When the kids were small I would have them cut with scissors a jagged edge around hollowed-out orange halves to make little baskets to hold the cranberry relish—I’d put the baskets surrounding the turkey. Nowadays I surround the turkey on its platter with green and purple bunches of grapes.

Placecards and menus—Making the placecards or favors is a great way to keep children busy and out of your hair. I used to have mine make favors/placecards that were turkeys fashioned out of (store bought) popcorn balls with a ladyfinger for the head and neck, three toothpick legs to stand, red or orange cellophane tied around the popcorn ball and gathered for a tail.—The three-legged turkey was then stuck in a large flat cookie, where the name would be written using those cake-decorating tubes.  This year Amalia is making our place cards --colorful paper turkeys with googly eyes made from a kit I bought at a Paper Store in Manhattan.  Stores like Michael's now offer place mats to color and place-card kits to assemble.... perfect for keeping the little darlings busy through the long Thanksgiving meal.

Pie dough—Pillsbury refrigerated. I don’t have the magic touch for “from scratch” pie crust that grandmas always brag about, and I’ve never had any complaints. When I do some clever crimping around the edge, the pie crust looks completely homemade and tastes fine.

The centerpiece is always the same—I have a basket shaped like a cornucopia, filled with various fruits, nuts and some fall flowers that have survived in the garden. Couldn’t be easier. Candles in candle holders.  Also I've acquired a bunch of rubber turkey finger puppets which Amalia has already commandeered.    And yes, everyone has to tell what they're thankful for. I always print out on the computer a small decorative menu for each plate so people know what they’re eating. What they won’t know is how easy it was, unless you tell them.

Amalia's Birthday Countdown

On Thursday night, Amalia and her family, including new little brother Nicolas, arrived at Yiayia and Papou's house in Grafton, MA to celebrate Amalia's 4th birthday (which is actually on August 26th.)  Amalia made sure to pack her special dress with a birthday cake on it.  She had asked for a birthday tiara with sparkling lights and a magic wand, which Yiayia managed to find.  Everything had to be in pink, Amalia's favorite color.  Here's Amalia re-discovering the toys she left in Grafton.

 

On Friday the decorations went up, the pool animals were inflated and Amalia decided to try out the pool along with her Mommy and little brother. 

 

Amalia showed everyone what she had learned during swimming lessons in Nicaragua in July.

 

We all got lunch from Bradish's down the road--including their famous fried onion rings and, because it was Friday, they had clam rolls as well.

That night we all ate ate Amalia's Uncle Fred's restaurant, The Westboro House.  Tia Marina, also a birthday girl, had flown in from San Francisco and she patiently cleaned all the tomato sauce off the ravioli so that Amalia would eat it.

Next day Amalia got dressed for the party with all her required accessories: party dress, "I am 4" badge, pink magic wand... crazy straw?

 

When everybody started coming, Tia Marina, wearing her own birthday tiara, convinced Amalia to put on her bathing suit and jump in the pool.

When it was piñata time Amalia got to take the first whack at the Doc McStuffins piñata because she was the youngest.  But a boy who was older finally broke it open.

Then it was time for the cake--carrot cake from Yummy Mummy in Westboro, with a mermaid on it.

Papi and Papou lit the candles.

And Mommy lifted Amalia so she could blow them out.

Then everybody sat around the pool, eating, and Yiayia held Nicolas.

The older Greek folks stayed inside the rec. room where it was cooler.  Then they all had Greek coffee and Nick's sister Kanta read fortunes in the coffee grounds.

They all loved holding Nicolas, because he smiles at everybody. 

Here he is with his Mommy's godmother, Kiki Economou.

"The goodie bags come at the end," Amalia informed her grandmother.  Here she is checking out the loot in her goodie bag with her Papi.

"It was even better than last year's party!" Amalia told her Grandma.  "Because it was so beautiful."

Then  she went back to Manhattan with her family to get ready for her SECOND 4-years-old birthday party to be held on Sunday in Central Park!