Wednesday, December 13, 2006

Hollywood Diva

Now it was just a matter of waiting for the limo to arrive. She turned from the view of L.A. spread out below and took a moment to admire herself in the mirror over the fireplace. Blond hair piled high to show the elegant curve of long neck graced with borrowed Henry Winston diamonds. Just enough cleavage showing and the white satin column of her gown shouted, “Star”. Barely enough time to enjoy her Bombshell Parisienne in its tall champagne glass and a bite or two of the hors d’oeuvre. There would be more nibbles at the post-Award parties, but mostly she was too nervous to eat. Being nominated, no matter what you said later, was not enough, but it was exciting.
As she waited for her handsome escort Ryron Gracie, who had taught her Women Empowered class at the Gracie Jui-Jitsu Academy, to ring the bell she took another tiny bite of the blini, savoring the smoky salmon and the tang of sour cream. A sip of the champagne and clementine cocktail was divine; similar to a mimosa, but with a twist. Fabulous.
Ah, here’s the limo and Ryron coming up the walk.
Well, just enough time to dab the sour cream smudge from that last bit of Buckwheat Blini with Smoked Salmon and Sour Cream from her lips, repair her lipstick, answer the door and sweep down the stairs on his arm to the waiting limo and glory…

This bit of Hollywood fantasy brought to you as part of The Happy Sorceress's Blog Party#17 at Dispensing Happiness, which this time is a Hollywood party (perhaps one of those our diva is going to after the awards). Get on over there and have some fun.

Bombshell Parisienne
Pour the juice of half a clementine into each champagne glass. Pour a good dry champagne into the glass to almost fill. Add a clementine peel garnish if desired.

Buckwheat Blini with Smoked Salmon and Sour Cream
Inspired by the recipe in Monday Night at Narsai's

1 cup Bisquick
1/2 cup buckwheat flour
1 egg
smoked salmon
1/2 cup sour cream
parsley or dill to garnish

In a bowl mix together the Bisquick, buckwheat flour, egg and enough buttermilk to make a batter that is a little thicker than regular pancake batter. Pour by tablespoon onto a heated, buttered griddle. Cook on the first side until the edges start to firm up, then turn to other side and cook until browned.
While still warm, layer with shards of good quality smoked salmon, garnishing with a dollop of sour cream and bit of parsley leaf or dill. Serve warm.

1 comment :

  1. Wonderful post! See you at the after party.