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I'M THE BAREFOOT CONTESSA,
AND WEDDING BELLS ARE RINGING AT MY BARN.
I'M HELPING MY FRIEND BARBARA LIBATH
THROW A REHEARSAL DINNER FOR HER SON JASON.
WE'RE KEEPING IT EASY AND ELEGANT
WITH A MIXTURE OF STORE-BOUGHT AND HOMEMADE DISHES.
FOR APPETIZERS, CHUNKY BLUE CHEESE AND YOGURT DIP,
ROASTED SHRIMP WITH COCKTAIL SAUCE,
AND MY DELICIOUS GUACAMOLE TO SERVE WITH DRINKS.
THEN NEW ENGLAND CLAM CHOWDER.
FOR THE MAIN COURSE, A BUFFET OF LOBSTER ROLLS,
BARBECUED BRISKET WITH PICKLES AND BARBECUE SAUCE,
AND OLD-FASHIONED BAKED BEANS.
BARBARA AND I ARE MAKING TWO SALADS--
TARRAGON POTATO SALAD, AND MY CLASSIC VEGETABLE COLESLAW.
NOW THIS IS GONNA BE A FABULOUS PARTY.
♪♪
SO MY ASSISTANT BARBARA'S SON JASON IS GETTING MARRIED,
AND SHE'S GIVING THE REHEARSAL DINNER.
WELL, SHE WAS HAVING A COMPLETE MELTDOWN,
SO I SAID, "OKAY, DEEP BREATH, WE'RE GONNA DO THIS TOGETHER.
"YOU'RE GONNA GO OUT AND BUY SOME REALLY WONDERFUL THINGS
"IN TOWN THAT WE CAN SERVE AS A BUFFET,
"AND YOU AND I ARE GONNA MAKE
SOME DELICIOUS THINGS TO GO WITH IT,"
SO FIRST, I'M MAKING TARRAGON POTATO SALAD
AND SHE'S OUT SHOPPING.
SO FIRST I'M JUST GONNA TEST THEM
AND MAKE SURE THEY'RE REALLY DONE,
AND I JUST USE A CAKE TESTER OR A SKEWER.
OKAY, NO RESISTANCE, EXACTLY RIGHT.
I'M GONNA DRAIN THEM. I'LL SHOW YOU WHAT I DO.
I HAVE A LITTLE SECRET ABOUT THIS.
SO THIS IS 2 POUNDS OF YUKON GOLD POTATOES.
I BOIL THESE FOR ABOUT 15 TO 30 MINUTES
DEPENDING ON THE SIZE OF THE POTATOES,
AND WHAT I'M GONNA DO IS I DRAIN THEM,
AND THEN TAKE A NICE CLEAN KITCHEN TOWEL, GOT TO BE CLEAN,
AND PUT IT RIGHT OVER THE TOP
AND JUST LET THEM STEAM FOR ABOUT TEN MINUTES,
AND THE STEAM GETS IN THE POTATOES
AND THEY END UP PERFECTLY COOKED,
SO IN THE MEANTIME, I'M GONNA MAKE THE DRESSING.
MOST POTATO SALADS ARE SO BORING.
THEY'RE, LIKE, POTATOES AND MAYONNAISE
WITH MAYBE A LITTLE SALT IF YOU'RE LUCKY.
I JUST THINK THEY CAN BE REALLY FLAVORFUL.
I ADD LOTS OF FRESH HERBS LIKE TARRAGON AND DILL.
I START WITH 1 CUP OF MAYONNAISE.
YOU DON'T HAVE TO MAKE YOUR OWN.
2 TABLESPOONS OF LEMON JUICE.
I LIKE A LITTLE BIT OF ACID IN THINGS LIKE THIS.
IT JUST GIVES IT AN EDGE THAT REALLY GIVES IT LOTS OF FLAVOR.
THIS IS A SMALL LEMON, SO IT SHOULD BE PERFECT.
2 TABLESPOONS OF TARRAGON VINEGAR.
IF YOU DON'T HAVE TARRAGON VINEGAR,
ANY GOOD WHITE WINE VINEGAR IS FINE.
DON'T GO OUT AND BUY A WHOLE BOTTLE OF TARRAGON VINEGAR
FOR 2 TABLESPOONS.
2 TEASPOONS OF SALT.
REMEMBER, THIS IS THE DRESSING AND POTATOES ARE FAIRLY BLAND,
SO YOU WANT THEM TO HAVE LOTS OF FLAVOR.
1 TEASPOON OF PEPPER,
AND JUST GIVE IT A WHISK TOGETHER.
AND THEN I'M GONNA ADD TARRAGON, FRESH DILL,
RED ONION, SCALLIONS.
THIS IS GONNA HAVE REALLY GOOD FLAVOR.
BARBARA'S OUT SHOPPING FOR SOME THINGS
WE THINK WOULD BE REALLY GOOD ON THE BUFFET,
BUT WE'RE GONNA DO A TASTING.
WE'RE GONNA MAKE SURE EVERYTHING'S DELICIOUS
AND IT ALL GOES REALLY WELL TOGETHER.
♪♪
HI, COLIN. HOW ARE YOU DOING TODAY?
I'M DOING WELL.
ALL RIGHT.
ABSOLUTELY.
GONNA NEED A DOZEN TUNA SKEWERS WITH WASABI,
2 QUARTS OF NEW ENGLAND CLAM CHOWDER,
OKAY, WELL, I'LL START OFF WITH THE TUNA.
ALL RIGHT. OKAY.
SO, BARBARA, WHAT'S THIS ALL FOR?
IT'S FOR A TASTE TESTING FOR MY SON'S REHEARSAL DINNER
THAT INA AND I ARE DOING.
AH, VERY GOOD, AND, UH, HOW MANY GUESTS?
WE'RE GONNA HAVE ABOUT 70 PEOPLE.
VERY GOOD. VERY GOOD.
THAT LOOKS GREAT. CAN YOU PUT THAT ON MY ACCOUNT?
YES, OF COURSE I CAN. HAVE A GREAT DAY.
ALL RIGHT, YOU'RE WELCOME. BYE-BYE.
SO THESE POTATOES ARE JUST COOL ENOUGH TO HANDLE.
I ACTUALLY LOVE TO PUT THE DRESSING ON A POTATO SALAD
WHILE THE POTATOES ARE STILL WARM,
BECAUSE IT REALLY ABSORBS BETTER.
SO THERE'S CERTAIN THINGS THAT I WAS LOOKING FOR IN THIS PARTY
THAT I THINK WILL MAKE IT A REALLY GOOD PARTY
AND STILL EASY FOR BARBARA TO DO.
THE FIRST ONE IS THAT WE LOOKED AT
EVERYTHING THAT WAS PREPARED LOCALLY
THAT WE COULD BUY THAT WE COULD SERVE IN A BUFFET,
AND CHOSE THINGS THAT WE REALLY LOVE.
I KIND OF LIKE THE HIGH-LOW THING,
YOU KNOW, LIKE LOBSTER SALAD AND COLESLAW TOGETHER.
I JUST THINK IT MAKES IT SPECIAL,
BUT IT'S ALSO REALLY CASUAL.
EVERYTHING'S GONNA BE SERVED AT ROOM TEMPERATURE,
WHICH MAKES IT EASY,
EXCEPT MAYBE A BIG POT OF SOUP OR SOMETHING
THAT'S EASY TO KEEP HOT,
AND I LOVE TO SERVE EVERYTHING IN A BUFFET.
I JUST THINK IT'S MORE FUN.
EVERYBODY'S SORT OF ENGAGED IN IT.
I THINK IT MAKES A BETTER PARTY,
SO I THINK THAT'S WHAT OUR PLAN IS.
SO NOW I'M JUST GONNA CUT THESE POTATOES.
JUST BIG THICK SLICES,
AND THEY'LL BREAK UP A LITTLE BIT WHEN YOU TOSS THEM,
BUT I THINK THEY'LL ABSORB THE DRESSING REALLY WELL.
THERE'S SO MANY DIFFERENT KINDS OF POTATO SALADS TO MAKE,
BUT THERE'S SORT OF TWO CATEGORIES--
ONE IS DRESSING WITH MAYONNAISE LIKE THIS,
SORT OF OLD-FASHIONED,
AND THEN THERE'S FRENCH POTATO SALAD,
WHICH USES, LIKE, A VINAIGRETTE.
OKAY, 2 POUNDS OF POTATOES.
ALL DONE.
OKAY, INTO A BOWL, AND REMEMBER,
YOU WANT TO DO THIS WHILE THEY'RE STILL A LITTLE BIT WARM.
THIS ISN'T THE TIME TO GO ANSWER THE PHONE.
OKAY, ENOUGH DRESSING JUST TO MOISTEN IT.
GIVE IT A BIG STIR.
AND SEE, WHEN YOU TOSS IT, IT BREAKS UP A LITTLE BIT,
SO YOU DON'T WANT TO MAKE THEM TOO SMALL TO START WITH.
OKAY, NEXT, 3 TABLESPOONS OF CHOPPED SCALLIONS
JUST RIGHT INTO THE SALAD,
3 TABLESPOONS OF MINCED ONIONS,
AND THEN SOME FRESH HERBS TO GIVE IT A REALLY FRESH FLAVOR.
SO I'M GONNA USE DILL AND TARRAGON,
2 TABLESPOONS OF EACH ONE.
JUST GIVE THE DILL A NICE ROUGH CHOP.
INSTEAD OF USING A LOT OF ONE FLAVOR,
I LIKE TO SORT OF LAYER FLAVORS, DO A LOT OF DIFFERENT FLAVORS,
SO THAT'S WHY I'M USING ALL THE DIFFERENT KINDS OF ONIONS
AND FRESH HERBS.
IT JUST GIVES IT MORE DEPTH OF FLAVOR.
REMEMBER, POTATOES CAN BE PRETTY BORING,
SO YOU WANT TO GIVE IT LOTS OF FLAVOR.
OKAY, SO ABOUT 2 TABLESPOONS OF DILL AND FRESH TARRAGON.
TARRAGON'S REALLY A VERY SPECIFIC FLAVOR.
IT HAS KIND OF A LITTLE BIT OF AN ANISE FLAVOR,
BUT I THINK IT'S REALLY DELICIOUS, VERY FRENCH HERB.
IT'S ALSO GREAT IN CHICKEN SALAD IF YOU LIKE TARRAGON.
OKAY, JUST GIVE IT A BIG ROUGH CHOP.
MMM. I LOVE THE SMELL OF IT.
OKAY, 2 TABLESPOONS OF FRESH TARRAGON,
AND THEN I'M GONNA PUT THE REST OF THE DRESSING IN.
I THINK IT REALLY NEEDS IT.
IT'S KIND OF MY HABIT TO PUT HALF THE DRESSING IN
AND THEN HALF LATER WHEN I'M DONE.
YOU JUST NEVER KNOW HOW MUCH IT'S GONNA ABSORB,
AND I HATE WHEN IT'S JUST SOGGY.
SO GIVE IT A NICE STIR.
THE NICE THING ABOUT THIS POTATO SALAD
IS IT HAS TO SIT FOR ABOUT 30 MINUTES.
ALL THE FLAVORS MELD TOGETHER. THEY GET INTO THE POTATOES.
SO I'M JUST GONNA LET THIS SIT HERE,
AND THEN BARBARA AND I ARE GONNA HAVE A TASTING.
SEE IF IT'S GOOD.
(Ina) UP NEXT, I'M MAKING
CHUNKY BLUE CHEESE AND YOGURT DIP
WHILE BARBARA HITS THE LOCAL BARBECUE TAKEOUT.
THEN THERE'S GUACAMOLE
AND A COOL COLESLAW ON THE MENU.
WE'RE TASTING, WE'RE TABLE SETTING,
AND THE BARN'S BECOMING WEDDING PARTY CENTRAL.
MY FRIEND BARBARA AND I ARE DOING A REHEARSAL DINNER
FOR HER SON JASON WHO'S GETTING MARRIED.
IT'S ALL VERY EXCITING, AND WE DECIDED TO MAKE IT EASY.
WE'RE GONNA COMBINE TAKEOUT AND HOMEMADE.
SO BARBARA'S GONNA FIND SOME REALLY DELICIOUS THINGS
THAT WE CAN TAKE OUT FROM STORES AND RESTAURANTS,
AND WE'RE MAKING SOME REALLY GOOD THINGS TO GO WITH IT.
SO I'M MAKING A BLUE CHEESE DIP.
IT'S BLUE CHEESE WITH YOGURT
AND REALLY GOOD ITALIAN GORGONZOLA.
IT'S VERY EASY TO MAKE, AND IT'S SO DELICIOUS.
I'M STARTING WITH A SHALLOT,
AND I NEED ABOUT 1/4 OF A CUP OF SHALLOTS,
AND THEN I NEED A TEASPOON OF GARLIC, WHICH IS ONE CLOVE.
JUST MINCE IT UP.
AND THE GOOD NEWS IS EVERYTHING
DOESN'T HAVE TO BE CHOPPED SO PERFECTLY,
BECAUSE IT'S ALL GONNA GET CHOPPED UP
IN THE FOOD PROCESSOR.
OKAY, 1/4 CUP OF SHALLOTS AND A TEASPOON OF GARLIC.
NEXT IS FRESHLY SQUEEZED LEMON JUICE, ABOUT 2 TABLESPOONS.
I ALWAYS LIKE IN SAVORY THINGS
SOMETHING THAT'S A LITTLE ACIDIC,
LIKE VINEGAR OR LEMON JUICE.
IT REALLY BRINGS OUT THE FLAVORS.
THAT SHOULD DO IT.
AND THEN YOGURT. I LIKE TO USE GREEK YOGURT.
IT'S REALLY THICK YOGURT.
7 OUNCES, AND IT'S THE WHOLE PACKAGE.
SO INSTEAD OF JUST DOING SORT OF A MAYONNAISE-BASED DIP,
I'M GONNA RAMP UP THE FLAVOR WITH REALLY GOOD GORGONZOLA
AND FRESH CHIVES.
IT'S GONNA BE DELICIOUS.
THAT'S 1/2 A CUP OF MAYONNAISE.
OKAY, NEXT IS 4 OUNCES OF GORGONZOLA.
I ACTUALLY USE GOOD ITALIAN MOUNTAIN GORGONZOLA,
WHICH IS THE PICCANTE KIND.
YOU CAN ALSO GET CREAMY GORGONZOLA, BUT I LIKE THIS.
IT'S GOT LOTS OF FLAVOR.
JUST GIVE IT A ROUGH DICE.
OKAY, RIGHT INTO THE FOOD PROCESSOR.
I LOVE THIS RECIPE. EVERYTHING GOES IN THE FOOD PROCESSOR.
AND THEN GIVE IT A LITTLE HEAT, SOME TABASCO.
I'M GONNA PUT IN FIVE DASHES OF TABASCO.
GOOD THING ABOUT TABASCO IS
YOU CAN PUT AS MUCH OR AS LITTLE AS YOU WANT IN.
OKAY, SALT AND PEPPER. I NEED A TEASPOON OF SALT...
1/2 A TEASPOON OF PEPPER,
AND I'M JUST GONNA PULSE IT UNTIL IT GETS REALLY CHUNKY.
MMM. MMM. I LOVE THE WAY THE GORGONZOLA SMELLS.
OKAY, THAT SHOULD BE GOOD. OKAY, NEXT, LOTS OF CHIVES.
GIVE IT A ROUGH CHOP. I ACTUALLY GROW THESE IN MY GARDEN.
THEY'RE WONDERFUL ALL THE TIME,
AND THEY HAVE GREAT BLUE FLOWERS IN THE SPRING,
SO THEY DO DOUBLE DUTY.
OKAY, THAT SHOULD BE ENOUGH, ABOUT 3 TABLESPOONS.
GIVE IT ANOTHER PULSE...
AND THAT'S BLUE CHEESE DIP. HOW EASY IS THAT?
MMM, SO GOOD.
YOU REALLY TASTE THE BLUE CHEESE AND YOU TASTE THE CHIVES,
BUT WHAT'S INTERESTING IS YOU REALLY TASTE THE LEMON IN IT.
IT BRINGS OUT ALL THE OTHER FLAVORS.
BARBARA'S OUT COLLECTING THINGS FROM THE LOCAL BARBECUE PLACE.
THAT'S ANOTHER ONE OF MY ENTERTAINING TRICKS--
JUST WHEN PEOPLE EXPECT SOMETHING FANCY,
I LIKE TO DO SOMETHING EARTHY,
AND I THINK BARBECUE IS GONNA BE GREAT.
OKAY, THIS DIP ACTUALLY TASTES BETTER
AS THE FLAVORS DEVELOP,
SO I'M GONNA PUT IT IN THE FRIDGE,
AND IT'LL BE ALL READY FOR BARBARA AND ME TO TASTE IT.
♪♪
GOOD, BARBARA. HOW ARE YOU TODAY?
WHAT CAN WE GET FOR YOU TODAY?
OKAY.
OKAY.
SOME PICKLES, AND BARBECUE SAUCE.
GREAT. ARE YOU HAVING A LITTLE LUNCH TODAY?
SOUNDS GOOD. GIVE ME A COUPLE OF MINUTES,
GREAT. THANKS VERY MUCH.
FIRST WE'LL GRAB THE BARBECUE SAUCE,
AND THEN WE'LL GET THE BAKED BEANS.
WE'VE GOT THE PICKLES.
NOW WE'LL GRAB THE BRISKET.
OH, THANKS VERY MUCH.
GREAT. THANK YOU.
HAVE A NICE DAY. TAKE CARE.
WITH DIPS I ALWAYS SERVE VEGETABLES OR CRACKERS,
BUT I THINK FOR BARBARA, CHIPS ARE GONNA BE REALLY EASY.
UNFORTUNATELY, JEFFREY AND I ARE GONNA BE OUT OF TOWN
WHEN SHE HAS THE PARTY, SO SHE'S GONNA BE ON HER OWN,
BUT SHE'S GOT LOTS OF GREAT HELPERS.
THAT'S THE GOOD THING ABOUT BARBARA'S FAMILY--
THEY'RE ALWAYS AVAILABLE TO HELP.
SO I'VE GOT PITA CHIPS...
I KIND OF LIKE THE PLAIN ONES,
AND CORN CHIPS.
THIS IS ONE BIG BAG OF CORN CHIPS.
♪♪
OH, BARBARA'S BACK.
THE SHOPPING WENT REALLY WELL?
I THINK WE NEED A TASTING.
SOUNDS LIKE A GREAT IDEA.
UP NEXT, A FABULOUS, FRESH COLESLAW,
SPICY GUACAMOLE,
AND SOME TABLE SETTING DECISIONS TO MAKE.
I WANT THIS TO BE REALLY EASY FOR BARBARA.
MY FRIEND BARBARA AND I
ARE PUTTING TOGETHER A REHEARSAL DINNER FOR HER SON JASON,
AND WE DECIDED WHAT WE'RE GOING TO DO
IS BUY SOME THINGS AND MAKE SOME THINGS,
AND WE'RE GONNA GET A LITTLE TASTE OF EVERYTHING TOGETHER,
GREAT IDEA.
IT'S A TOUGH JOB. YOU KNOW HOW IT IS. (laughing)
YES.
OKAY, WE HAVE SHRIMP AND COCKTAIL SAUCE.
WE CAN'T GO WRONG WITH THAT.
REALLY GOOD.
MMM.
I LOVE THIS BLUE CHEESE DIP, ACTUALLY.
IT'S CHUNKY, AND IT'S SPICY,
MM-HMM.
ACTUALLY, I THINK THOSE TWO GO REALLY WELL TOGETHER,
MM-HMM.
YES.
I THINK WE COULD USE A FEW LAST-MINUTE ADDITIONS.
YES.
THERE'S SOMETHING FOR EVERYBODY.
SO WE'VE GOT APPETIZERS DONE.
THE GOOD THING ABOUT THIS IS
PERFECT.
EXCELLENT.
YES.
OH, IT'S SO GOOD.
IT'S FILLED WITH CLAMS AND POTATOES AND CREAM,
AND THE GOOD THING IS EVEN THOUGH IT'S HOT,
A BIG POT OF IT WILL STAY HOT FOR A LONG TIME.
WE SURE DO.
YOU KNOW, WHEN WE DID THE MENU,
WE TALKED ABOUT DOING SOMETHING THAT WAS SEAFOOD,
WE WANTED SOMETHING COUNTRY, WE WANT SOME KIND OF MEAT,
A REAL MIX OF THINGS.
SO WHAT DO WE START WITH?
ABSOLUTELY.
SO HOW ABOUT THE BRISKET?
YEAH.
MM-HMM.
YEAH.
SO HOW ABOUT IF WE DO A BIG PLATTER OF IT,
THAT'S A GREAT IDEA.
THAT'S TERRIFIC.
GREAT IDEA.
YEAH.
ALL RIGHT, HERE WE GO.
AND THEN THERE'S ALWAYS EVERYBODY'S FAVORITE,
LOBSTER ROLLS.
THIS IS A CLASSIC EAST HAMPTON THING.
AND SEE, THAT'S--THAT'S EARTHY AND ELEGANT RIGHT THERE.
IT'S TARRAGON POTATO SALAD,
BUT YOU KNOW WHAT? I FEEL LIKE WE NEED ONE MORE DISH--
ONE MORE, LIKE, SALAD.
THAT SOUNDS LIKE A GREAT IDEA.
(Ina) WHEN I GRATE THE VEGETABLES FOR THE COLESLAW,
INSTEAD OF DOING IT BY HAND, I DO IT IN THE FOOD PROCESSOR,
BUT THE KEY IS YOU WANT THEM ALL SIDEWAYS IN THE FEED TUBE,
SO THAT YOU GET LONG SHREDS.
SO FIRST, FEED THE SMALL WEDGES OF WHITE CABBAGE SIDEWAYS
INTO THE FEED TUBE OF A FOOD PROCESSOR
FITTED WITH A SLICING BLADE.
I NEED A POUND OF WHITE CABBAGE,
WHICH IS ABOUT A HALF A SMALL HEAD.
NEXT, RED CABBAGE, ABOUT 3/4 POUND.
IT'S ALSO ABOUT HALF.
I USE FIVE CARROTS, AND THIS TIME I USE THE GRATING BLADE.
IT USUALLY SAYS "CARROTS" ON IT, AND THAT'S THE VEGETABLES.
AND NOW THE DRESSING.
START WITH 2 CUPS OF MAYONNAISE.
ADD 1/4 CUP OF DIJON MUSTARD,
A TABLESPOON OF SUGAR,
YOU WON'T REALLY TASTE THE SUGAR,
BUT IT MAKES A DIFFERENCE,
2 TABLESPOONS OF CIDER VINEGAR,
THEN 2 TEASPOONS OF CELERY SEED,
A TEASPOON OF CELERY SALT,
AND 1/2 A TEASPOON OF KOSHER SALT.
FINALLY, BLACK PEPPER. ABOUT 1/2 A TEASPOON WILL WORK.
THAT GETS ALL WHISKED TOGETHER,
AND THEN POUR ENOUGH OVER THE VEGETABLES TO MOISTEN IT,
BUT YOU DON'T WANT TO DROWN IT, SO DO IT CAREFULLY.
OKAY, MIX IT ALL WITH THE VEGETABLES,
AND THAT'S THE COLESLAW.
OKAY, SO THAT'S THE FOOD.
SOUNDS LIKE A GOOD PLAN.
TABLE SETTINGS.
I AGREE. I AGREE.
SO WHAT WE'VE GOT IS A LONG WHEAT-COLORED CLOTH,
AND IT'S VERY SIMPLE, AND I'M JUST GONNA DO
A HUGE ROW OF GREEN HYDRANGEAS RIGHT DOWN THE MIDDLE.
I THINK IT'LL LOOK GREAT.
SO THIS IS WHAT I DO-- I CUT IT AT AN ANGLE
SO THE MOST STEM HITS THE WATER,
AND THEN I CUT IT RIGHT HERE SO IT DRINKS A LOT OF WATER,
AND THEN JUST PUT IT RIGHT IN.
THEY SHOULD LAST FOR A COUPLE OF DAYS LIKE THAT.
SO I-I THINK THREE OR FOUR IN EACH VASE WOULD BE PERFECT.
I THINK PEOPLE TEND TO TAKE THE LEAVES OFF,
AND SOMETIMES YOU HAVE TO TO GET THEM IN THE VASE,
BUT I WANT THEM TO LOOK LIKE A GARDEN,
SO I LIKE TO HAVE THE FLOWERS
THE WAY THEY NATURALLY GROW IN THE GARDEN.
OF COURSE.
SO ACTUALLY--I ACTUALLY SIT IN A CHAIR
AND LOOK ACROSS THE TABLE AND MAKE SURE YOU CAN SEE
OH, THAT'S A GREAT IDEA.
OKAY, HOW DOES THAT LOOK?
THEY'RE GONNA LOOK GREAT RIGHT DOWN THE MIDDLE OF THE TABLE.
OKAY, CANDLES.
HOW ABOUT WE PUT TWO CANDLES RIGHT IN THE MIDDLE LIKE THAT?
THEY'LL LOOK LOVELY BETWEEN THE FLOWERS.
OH, IT LOOKS TERRIFIC.
SO I'M THINKING OUTSIDE WE DO BLUE AND WHITE.
WE DO BLUE AND WHITE LINENS.
MAYBE BLUE HYDRANGEAS RIGHT DOWN THE MIDDLE.
WOULD THAT BE GOOD?
I CAN'T BELIEVE I'M GONNA MISS YOUR PARTY.
WE--
I SURE WILL.
I CAN'T WAIT.
THERE'S JUST ONE FINAL TWEAK IN THE MENU--
WE'RE ADDING GUACAMOLE.
THEN IT'S THE REHEARSAL DINNER, AND I'M SO LOOKING FORWARD
TO A VERY ROMANTIC DVD OF THE PARTY.
SO THE REHEARSAL DINNER FOR MY FRIEND BARBARA'S SON
WAS A MAJOR SUCCESS,
AND NOW THE HAPPY COUPLE ARE ON THEIR HONEYMOON,
BUT SINCE JEFFREY AND I COULDN'T MAKE IT,
I ASKED BARBARA IF SHE COULD HAVE SOMEBODY DO A VIDEO FOR US,
AND HERE IT IS. I CAN'T WAIT TO SEE IT.
OH, LOOK, THERE'S BARBARA GETTING THE TABLES DONE.
THE BLUE CLOTH AND THE BLUE HYDRANGEAS,
THEY LOOK GREAT TOGETHER.
IT LOOKS PERFECT FOR A REHEARSAL DINNER. I'M SO PLEASED.
SO BARBARA'S GETTING THE HORS D'OEUVRES READY HERE,
AND SHE'S GOT HER FRIENDS AND HER FAMILY HELPING.
IT'S GOING GOOD.
OOH, LOOK AT THOSE SHRIMP. HMM.
I COULD GO FOR ONE OF THOSE RIGHT NOW.
OH, GOOD. THE CHOPPED CHIVES ON THE BLUE CHEESE DIP
LOOK REALLY GREAT.
OH, ALL THE HORS D'OEUVRES ARE LAID OUT
ON THE TABLE IN THE GARDEN.
OH, AND EVERYBODY'S ARRIVING.
I LOVE THAT BARBARA DID IT ALL FAMILY-STYLE.
IT JUST REALLY BREAKS THE ICE,
AND IT'S EASY FOR PEOPLE TO HELP EACH OTHER.
LIFE'S TOO SHORT TO SPEND A LOT OF TIME
CIRCULATING WITH PARTY TRAYS.
OH, EVERYBODY LOOKS LIKE THEY'RE HAVING SUCH A GOOD TIME.
THAT WAS SUCH A GORGEOUS DAY.
DID YOU SEE THE GUACAMOLE?
REMEMBER WE WERE TRYING TO FIGURE OUT
MAYBE THE MENU NEEDED ONE MORE THING?
I MEAN, EVERYBODY LOVES GUACAMOLE AND CHIPS,
SO WE ADDED IT.
IT'S JUST FOUR RIPE HASS AVOCADOES.
IT'S REALLY IMPORTANT TO USE HASS AVOCADOES.
SCOOP THEM INTO A BOWL WITH FRESHLY SQUEEZED LEMON JUICE,
3 TABLESPOONS, 8 DASHES OF TABASCO,
1/2 A CUP OF SMALL DICED RED ONIONS,
A MINCED GARLIC CLOVE,
A TEASPOON OF KOSHER SALT,
AND A TEASPOON OF GROUND BLACK PEPPER.
IT JUST GETS ALL TOSSED TOGETHER.
THEN INSTEAD OF PURéEING IT,
I SLICED THROUGH THE AVOCADOES WITH A KNIFE.
THIS KEEPS IT REALLY CHUNKY.
THEN THE LAST INGREDIENT IS A SMALL DICED TOMATO
THAT'S BEEN SEEDED.
THAT JUST GETS STIRRED THROUGH,
AND PRESTO, YOU'VE GOT GUACAMOLE.
OKAY, BACK TO THE PARTY. IT'S KIND OF LIKE BEING THERE.
OH, THERE ARE THE GUESTS OF HONOR--
BEAUTIFUL BRIDE ASHLEY AND THE GROOM JAY WITH BARBARA.
OH, AND THAT'S HER GRANDDAUGHTER WITH HER. ISN'T SHE ADORABLE?
EVERYONE LOOKS LIKE THEY'RE HAVING SUCH A GOOD TIME.
OOH, FAMILY PHOTO. DON'T THEY LOOK HAPPY?
OH, WE'RE BACK IN THE BARN NOW.
BARBARA'S GETTING THE MAIN COURSE READY--
POTATO SALAD, COLESLAW,
LOBSTER ROLLS. THEY LOOK GREAT.
THE BRISKET AND THE PICKLES.
OH, THERE, THE GROOM'S DOING THE TUNA.
PERFECT. LOOKS GOOD.
I THINK IT'S GREAT TO SEE
THAT IT ALL CAME TOGETHER BEAUTIFULLY.
OH, IT LOOKS LIKE PEOPLE ARE HAVING SUCH A GOOD TIME.
I'M SO GLAD BARBARA HAD THE PARTY AT THE BARN.
EVERYTHING WAS DELICIOUS.
IT WAS GREAT.
GUACAMOLE WAS THE BEST I'VE EVER HAD.
(all) OOH!
(Ina) OH, A KISS. PERFECT.
OH, AND THE SPEECHES AND THE CAKE.
IT WAS A SURPRISE FOR THE COUPLE
MADE BY BARBARA'S OTHER DAUGHTER REBECCA.
CAN YOU TELL THAT THEY'RE BOTH SURFERS?
OH, I'D SAY IT'S DEFINITELY A GOOD PARTY.
IT'S DARK OUT, AND NOBODY'S GOING ANYWHERE,
AND THEY HAVE A WEDDING IN THE MORNING.
THANK YOU, INA.
IT WAS MY ABSOLUTE PLEASURE. I LOVE THEM ALL SO MUCH.
OH.
BARBARA SENT WEDDING PHOTOS.
OH, DON'T THEY LOOK FABULOUS?
CONGRATULATIONS, JASON AND ASHLEY.
I WISH YOU SUCH A HAPPY LIFE TOGETHER.