Sometimes having too much prep time calls for indecision. C and I toggled between the idea of a hamburger party, a flower party, and an ice cream party. Then two weeks to the birthday party date, we landed on the ice cream theme.
I must be crazy. I don’t know what I was thinking when I decided to set C’s sixth birthday party 30 hrs after we returned from a 28-day trip to Japan. It definitely crossed my mind to postpone the party to the following Saturday- if anything, to buy more time and get myself readjusted to the time difference, but also since C got an ear infection 10 days before in Japan. Since C wanted her baba-chan at the party and she was in town for just a few more days, I decided to keep things simple and plow through. I looked like crap for the party- no make-up, hair pulled in a ponytail, my gosh, was it even brushed that morning? And an outfit thrown on at the last minute. Pretty moms who looks all nice and purdy for their kid’s party – major clue that they outsourced the menu or had more than 31 hrs to prepare. The great takeaway from this was that I now know that I’m capable of cranking out a decent spread, if anything, I can specialize in shot-gun party planning.
Usually, I start planning my daughter’s birthday party well in advance, a sign that I get way into party planning sometimes. But this year, it kind of crept up on me. All I had was a guest list and an idea to do a photo-booth but logistics were just getting a bit too difficult for a 4 year old’s birthday. Having left Brooklyn, I also left behind the agony of having to reserve any popular spot that equated to a great kid party locale 6 months in advance. So, I decided to embrace the much more open space we have in Pasadena. I decided to take all my favorite parts about Pasadena and throw it into a party:
All in all, it turned out just fine. It took one and a half days of cooking and baking but it was all worth it when my daughter told me, “Mom, you make the best parties!”
Every time I go back home to Seattle, I always buy a box of Fran’s gray and smoked salt caramels. They never make it back to New York. This sauce reminds me of how much joy I have after seeing the candy wrappers my caramels have left behind. I try to share… when I get the large boxes. Once while attending the Fancy Food show, Fran, herself, was handing out these caramels for her booth. And for the exact reason why every vendor is annoyed with the New York venue, there are always samplers like me who try to act suave and pick up multiple samples. Now I can get my fix by making this irresistible sauce. I swear you can pour this on a rock, and it’ll make a rock taste faboosh. But since I was making an ice cream sundae spread for kids (and big, big kids), I thought rocks might have to pass this time around.