a double recipe of whole wheat raisin cinnamon swirl bread

I've posted this recipe back in December 2008, pre-iPhone convenience of photographs and can't quite figure out how to insert them into that post without completely messing it up, so posting them here.  For the original single recipe and its history, click here.  This particular day I doubled the recipe, which is typically the case - if I'm going to all this trouble, I want to have plenty to share!

Gather the following ingredients (again, this is a double recipe yielding four 5" x 9" loaves, or several small ones, as I'll show you here)

-  3 cups buttermilk

- 1/2 cup honey plus 2 tbs.

- 1 cup butter (two sticks)

- 3 cups of raisins, currants, or dried cranberries - I like to use a combination

- 4 tbs. of yeast

- 3 tsp. of cinnamon

- 2 tsp. salt

- 6 cups whole wheat flour

- 7-8 cups white occident flour

Combine the honey and buttermilk in a heavy saucepan and stir over medium heat until the milk is hot to the touch, but not scalding or boiling.  Adjust the temperature to simmer and add one stick of butter and the dried fruit.  Continue stirring frequently until the butter melts, then turn off the stove.  Let cool until if needed, until you can put your finger in the mixture comfortably.  It should feel like hot bath water.  

Meanwhile, in a small mixing bowl add 2 tbs. honey and 1 cup very warm water (again, the water temperature should be the same as described for the milk above).  Stir quickly with a whisk or fork, add four tablespoons yeast, stir to combine and set aside.  

In a few minutes the yeast should foam and bloom, rising quickly.  This proofing is will reassure you that your temperature is hot enough but not so hot as to kill the yeast.  If you are uncomfortable with not knowing more accurately, purchase a candy thermometer.  The liquid should be 120-130 degrees.

Grease a large mixing bowl with olive oil spray, then add half of the whole wheat flour, the milk mixture and the yeast mixture and stir with a wooden spoon to combine thoroughly.  I like to use a large, heavy crock I've had for decades, as it holds in the warmth and stays put while I'm mixing such a large batch.

Gradually add the rest of the whole wheat flour, and some of the white flour until the dough will hold your spoon standing up and pull loose from the sides of the bowl.  It will will still be a bit sticky.

Spray the countertop with olive oil spray and generously sprinkle flour over your kneading space.  

The mound of dough may look a bit daunting at first, but this is where the real work and satisfaction begins!

Knead the dough by hand, pulling it from the far side back toward you, and shoving the heels of your hands deeply into it, slide a quarter turn around and repeat - over and over.  You will be adding in more and more flour as you go along - enough to keep your hands from sticking, until the dough is soft and pliable to the touch and no longer sticks.  This should take five minutes or so - and don't cheat it!  The success of good bread is in the temperature and the kneading.  It loves to be worked.  

Spray the large bowl once again with olive oil, return the dough, cover with a light towel and place in a warm place, free of draught.  This is a good time to clean up after yourself, as it will need an hour or two to rise to double the size.  If you get distracted and busy and aren't ready when it does, simply pound it down, or knead it a bit more, and by yourself the time of another rising.   

Once the dough has risen, put it back on the counter and knead it again for another 2 minutes or so.  Divide into four equal parts, placing three of them back in the bowl with the towel over them to keep warm.  

Divide again into equal parts based on the pans you have.  I have several 3" x 6" bread pans that I like to use for gift giving sized loaves, and one quarter of this recipe will make four of these small loaves - or eight wee ones, three 4" x 8" or one regular size loaf.  

Pound down and knead the dough once more and shape it into a elongated oval, tucking edges under so it is relatively smooth, and ready to roll out.

Roll the dough out flat and long, about the width of your pan and 1/4" thick.  Melt your remaining stick of butter and spread a thin coat on the dough with a pastry brush, all the way to the edges.  

Sprinkle the dough liberally with cinnamon and sugar and rub it lightly with your fingers into the butter  to cover evenly.  

Begin to roll up the dough tightly starting at the end closest to you, tucking in the sides as you go so in the end it will fit inside your pans nicely.  Place the loaves in a warm place free of draught, cover with a light towel, and let them rise to double the size.  Preheat your oven to 375.  I typically let me bread rise right on the stovetop while the oven is warming up, as long as I'm not using any burners that could catch fire to my towel!

Bake loaves this size (3x6") at 375 degrees for about 15-20 minutes, or longer for larger loaves.  You can brush them with egg white and water (1 white per 2 tbs water) if you want a nice, glossy finish.  I usually skip this, because I like to ice them. 

You'll know the loaves are done when once released from the pan they sound hollow if you tap on the them and have a golden brown color.  If they don't seem quite ready, simply put them back in the pans and the oven and bake a bit longer.  

A festive finish, especially on the holidays, is to simply make a sweet drizzle icing.  Put about a 1/2 cup of confectionary sugar in a 2-cup pyrex measuring cup and stir in enough water that once you mix it rapidly with a fork, it will drip like honey when you pull the fork out.  

These loaves make delicious french toast if you find there is any leftover!

post thanksgiving, sausage chili dinner for a crowd

Given all that's going on, I passed on hosting Thanksgiving dinner at the gallery this year, but when my cousin emailed from Ohio earlier in the week suggesting they'd be around this weekend, I couldn't resist replying, "sure come on over - I'll make dinner!"  And once the clan hears of such a plan, it doesn't take long to have a guest list of over twenty.

My mother offered a turkey carcass, giblets and leftovers for turkey soup, but truth be told, I've never made a turkey soup I couldn't wait to make again, so I passed on her generous offer.  Instead, I relied on a family favorite - sausage, black bean chili.  This recipe came together the first time, when the a mother in a young family of six, I was contemplating the pantry, wondering what I could make without a trip to the grocery store.

Last night, this is the generous recipe was made for 25 people in my 18-quart soup pot.  I think we ended up with 23, and there were exactly two servings leftover (and gone today).  I'll let you do the math if you want a smaller amount.

Brown in a bit of olive oil in the bottom of the soup pot:

1 yellow onion, diced

4 garlic cloves, mashed and minced

3 pounds of loose sausage - we used Bob Evans this time, but I usually go to the butcher at Groff's 

When there is no longer any red in the meat and it's browned in bite-sized pieces, add the following:

4, 19-oz cans Progresso hearty black bean soup 

4, 14.5 oz. cans Del Monte petite cut diced tomatoes with zesty jalapenos

1, 15-oz Hunts tomato sauce

2, 15.5 oz cans Goya garbanzo beans, drained of liquid

6 tbs. chili powder

3 tbs. paprika

1 tsp. cumin

1 tsp. salt (or to taste)

2 tsp. dried habernero pepper flakes

Stir to combine, and heat until bubbly over high heat, but stir frequently to prevent sticking to the bottom.  When the chili is heated through thoroughly, turn the burner to simmer, put a lid on, and basically forget about it until dinner, with only a gentle stir occasionally.  

I also made a batch of whole grain french bread - substituting for some of the white flour, 1 cup whole wheat flour, 1 cup oatmeal (not instant), and a large handful of 14-grain cereal mix I buy in bulk at the Country Store.  One recipe wasn't enough, I quickly found, as it was gone in no time - I should have doubled it.  Two batches of gingersnaps, and a delicious hot apple pie concoction - delivered in a crock pot by my cousin Bonnie -  served over vanilla ice cream topped of the meal.  Suffice it to say, no one went hungry.

Your comments are welcome at the bottom of any post - eat well and buy more art.  

gypsy soup

One of my favorite soup recipes, Gypsy Soup, was originally given to me by Susan Davitti Darling. It was from The New Moosewood Cookbook by Mollie Katzen, whom I'd not heard of before. I found the combination of ingredients curious (sweet potatoes, tomatoes and cinnamon?), and the outcome so delicious, I couldn't wait to visit Barnes and Noble again to purchase my own copy of the cookbook. Much to my surprise I found an entire series of Moosewood Cookbooks - I've since collected four of my own, and given many away as gifts. The recipes are all vegetarian, flavorful, wholesome and abundant. I love the combination of ethnicities, and especially the explanations of ingredients I've not heard of, or know little about.

Gypsy Soup

Heat 2 tbs. olive oil in medium-sized soup pot and saute' the following over medium heat for about 5 minutes:

2 cups chopped onion

3 medium cloves garlic, crushed with flat edge of large knife

1 stalk of celery, minced

2 cups sweet potato, peeled and diced

Add 1 tsp. salt and saute' 5 minutes longer. Add the following and simmer 15 minutes:

2 tsp. paprika

1 tsp. tumeric

1 tsp. basic

a dash of cinnamon

a dash of cayeene

1 bay leaf

3 cups water

Add the additional following ingredients, "cover and simmer for 10 more minutes or until all vegetables are as tender as you like them."

2 medium-sized, ripe tomatoes, peeled and diced (or substitute a 14.5 oz. can of diced tomatoes, reserving the juice)

1 medium bell pepper

1 1/2 cup cooked chickpeas (or one 16 0z. can, drained)

I've added leftover V-8 juice, diced tomatoes and chickpeas to stretch the recipe for unexpected guests. It's delicious with homemade french bread and a fresh salad.

Several weeks ago David and I visited my cousin Jody and her family in Portsmouth, New Hampshire. One chilly, windy afternoon we walked downtown for lunch, ending up at a wonderful little coffee shop/bakery. The soup of the day? As soon as the woman behind the counter started listing the ingredients, I knew it was Gypsy Soup, and I determined to make it again on returning home.

chicken noodle soup

I promised this to my daughter Jenna a week ago - sorry! This recipe has evolved over the years, just by experimenting, but I must admit enriching the broth with the pureed vegetables came from my favorite Moosewood cookbook.

In a large stock pot, bring four quarts of water to a boil, with the following:

1-2 whole chicken breasts, depending on how large they are - with bones and skin you get a richer broth, but have a bit more work to do.

1 large carrot, cut into about 1-2" pieces

1 stalk of celery, cut into 1-2" pieces

1/2 medium sized onion, quartered

2 cloves of garlic

1 tbs. salt

cracked pepper to taste.

Bring all to a boil, then simmer for several hours - all day is good!

About a half hour before eating, remove the meat and drain the broth through a sieve. Put the broth back in the stockpot and puree the drained vegetables in a food processor, then add back to the broth. Bring to a boil.

Add about 8 ounces old-fashioned, medium-sized soup noodles and boil until softened. The homemade, Lancaster County variety of noodles are the best.

While the noodles are cooking, cut of the chicken into bite sized pieces. If you cooked chicken with bones and skin, this is where the extra work comes in, but it's worth it. Pull the chicken from the bones, and discard the skin and bones. By now, the noodles should be soft, and you can add the chicken back into the soup. Add a small bag of frozen corn and simmer until the corn is cooked. It's ready to eat, and especially good with homemade french bread.

The above version of soup is the kind my kids like best. For myself, I prefer adding a 6 oz. bag of Barilla Tortellini instead of noodles, and freshly sliced baby spinach at the end.

sourdough experiment, number one

Years ago I served tables at an uncommon restaurant, The Country Chef in Mount Joy.  Ever since I've been stymied with the challenge of creating that wonderful bread of his.  "Him", being Ed Hitz, veterinarian turned French chef - his studio an old barn outside of Elizabethtown with a big kitchen and lots of nooks and crannies with tables for parties of 2, 4 or up to 12, as I recall.  

Reservations would be made from a selection of dates and 7 course menus.   Guests for the evening would arrive, entering the bottom floor of the old bank barn from the abandoned cow pasture, and gather for wine and hor' d oeuvres.  Chef Hitz would greet his guests before instructing them to proceed up the stairs for dinner.  The meal began with one of his amazing soups - subject for another story - followed by a simple salad, "this bread", the main course, and some delectable, sweet creation for dessert, typically with hand-whipped cream.  The evening would end with a nightcap of sherry back downstairs.

Over the years, I'd come across Doc Hitz and his bread, at Lancaster Town Fair, or family gatherings at his house.  That chewy center and crackly crust was something in all my bread baking years, I hadn't been able to accomplish.  When I asked his secret, he told me that he baked the bread on a tray of stones in water, and would spritz it with water during the baking.   So I decided to try it, reading up on sourdough starters, trying all sorts of steamy tricks, but mine never tasted like that.  This was back in my days at the little bungalow on Orange Street, with Jenna and Joe as toddlers, and my passionate desire to grow, cook, can and bake all things from scratch.  (I could actually clean that small house, wash windows, do laundry and bake bread all in one day - life was much less complicated back then.)

Well, I gave up the sourdough experiment when it seemed I just couldn't accomplish the wanted results - and I did after all, make pretty amazing oatmeal, raisin and french breads.  But two weeks ago, I found myself killing time in Borders Bookstore with my step-daughter Lorelei, and determined to find a cookbook that would somehow provide the extra little tidbit of information I'd been missing in my decades long quest.  Bernard Clayton's, "New Complete Book of Breads," seemed pretty exhaustive, so I jotted down the starter recipe on the back of my latte' receipt in the coffee shop, carefully put it in my wallet, and headed home with visions of crusty, sour smelling loaves emerging from my oven in a few days.

There are all sorts of sourdough starter recipes, but I decided on the simplest one - 

Honey Starter

Combine in a one quart jar with tight fitting lid - I have an old turquoise glass canning jar with a tin screw on lid that I prefer.  Set the jar in a warm, dark place and sour for a week or more, stirring the mixture once a day or so.  Make sure the lid is tight, or you'll have starter all over the cupboard!

1 tbs. yeast

2 1/2 cups warm water (105-115 degrees)

2 tbs. honey

2 1/2 cups occident flour

My story continues with yesterday's maiden loaf baking.  Two days prior to baking, I began with the following in my large bread baking crock, and stowed it in my oven covered with cotton towels:

1 cup starter

1 1/2 cups warm water

2 1/2 cups occident flour

2 tsp. sugar

As I was going through this process, my son Lynden passes thru the kitchen, reads a bit of the recipe and says "are you really doing this?  It's going to take a week before you have any bread!"  Proudly, I smiled, and explained the virtues of this long process, teaching a much needed lesson in delayed gratification.  Yesterday, I stirred down the starter with great anticipation (a day early in my eagerness), and mixed in the following:

1 tbs. dry yeast

2 tsp. salt

1/2 tsp. baking soda

3-4 cups occident flour

I proceeded with kneading and wacking the dough against my granite countertop, feeling the satisfaction of it's elastic properties and smooth, sour smelling dough.  Lynden passed thru at some point, seemingly impressed when he noted the cookbook called for 10 minutes of kneading.  "Your going to do it that long?"  Well, I'm kneading away, and my wrists and fingers start to remind me why I splurged on a Kitchenaid mixer with a bread hook when I was 30, but I know better than anyone, the importance of loving that dough and giving it plenty of attention.  

I followed Bernard's advice of breaking "the rhythmic pattern frequently by lifting the ball of dough above the counter and bringing it crashing down against the work surface - wham!"  As I slam it down for the umpteenth time, giddy with a certain optimism, I have a knock at the door, and Lisa Madenspacher arrives.  I think she thought I was a bit nuts too, but lucky for her it was time to let the dough "rest" for 10 minutes.  I made coffee and we sat and chatted in the kitchen.  David passed thru, and we ended up moving to the front room, discussing art, history, and religion for several hours.  I kept excusing myself to check the dough, and move things along on this project.  

After forming the dough into loaves - frustrated that I didn't have proper baguette baking pans, I scored them with a knife and let them rise for an hour and a half.  When they had about doubled in size, I brushed the tops with eggwhite and water, and put them in a preheated oven at 400 degrees.  I prepared the oven according to Bernard's advise, a pan with 1/2 inch of boiling water in the bottom, 5 minutes before putting the loaves in.  Recommended baking time was 45 minutes, for a glossy brown finish to the crust, and he advised moving the loaves around the oven a bit for more even baking.  I took them out a bit early, as I think maybe my oven was a bit hotter.  

The verdict?  Texture and crust were closer than I've ever been able to manage before, but still not as good as Doc Hitz's, and flavor was lacking.  It felt like an accomplishment anyway, and we enjoyed the bread with fresh hummus and olive jelly last evening.  This morning, I pulled my starter from the cupboard to try again.  This time, I'm trying Bernard's "Sourdough Oatmeal Bread" recipe, and I'll make sure the sponge sits for a full 2 days, rather than rushing it at one day like last time.  

I'll let you know how it goes... and hopefully, when we continue our discussion with Lisa, there will be fresh bread, and sweet success, to share with her.

Chicken Ceasar Salad

This is one of my favorite comfort foods, and can be made rather quickly.  The little bit of preparation is a welcome task after a long day.  I find myself to be more grounded when I take time in the kitchen - the mindless multi-tasking with David or the kids nearby, washing dishes as I go (yes, I'm a neat freak in the kitchen) - music of my own choosing (I live with teenagers, so this is rarely the case) and a glass of chardonnay put life into perspective.  

Bake two boneless chicken breasts in a bit of olive oil, white wine and garlic - about 45 minutes to an hour depending on the size at 350 degrees.

Meanwhile, prepare the salad in a large wooden bowl, starting with a fresh clove of garlic cut in half and rubbed into the bowl.  Mince what is left of the garlic and 1/3 cup olive oil into a 2-cup glass mixing cup - set aside.

Break 1-2 stalks of romaine lettuce into bite sized pieces - enough for two large servings - and about 1/2 cup freshly grated parmesian cheese and 1/2 cup croutons.

Add to the oil and garlic just before servning:

2 tbs. lemon juice

1/4 tsp. fresh cracked pepper

1/4 tsp. salt

1 fresh egg

Whip with a fork or egg whip until frothy.  Pour over the lettuce and cheese and toss until distributed throughout the bowl.  Serve in large pasta bowls with chicken breast slices and capers.

The earlier french bread recipe is delicious alongside this salad.

New Year's Dinner

Layne and Cassie went to Jenna and Andrew's for New Year's Eve.  I picked up Joe and Lynden after baking a batch of french bread in the morning, and we headed to Phili for dinner with the rest of them.  I had sent the pork with the girls the night before, so Jenna had it roasting before we arrived.  We heated up the black-eyed peas I brought, along with sauerkraut, salad and brownies.  I enjoyed cooking and cleaning up with Jenna in her little kitchen, cheerful with her collection of red appliances, bowls and accessories.  She noted this was her first dinner to "slave over" but it was worth it!  Afterward, I fell asleep on the sofa to "Guitar Hero" wars, trying to figure out the allure of this popular game - I'd rather read a book then play video games any day of the week, but enjoyed being a part of things.

easy french bread

This recipe is from a well-worn cookbook that has been the basis for most of my cooking as a young mother.  Written by Doris Janzen Longacre, "More with Less" emphasizes whole food cooking and a responsible, thoughtful approach to eating.  Around the same time, I discovered "The Country Store" in Mount Joy - a small deli and bulk food store run by a Mennonite woman at the back of her house.  With these resources I began to can, cook and bake in earnest, spending one year determined to by absolutely nothing in a can or box (well, I found I couldn't give up tuna or peanut butter, and though I had managed to make just about everything imagionable that year with tomatoes, tomatoe paste just wasn't worth the trouble!)

Those summers were filled with gardening and canning, my Grandma Stella always willing to lend a hand with paring and pickling.  We had so many cucumbers one year there were 10 buckets of 14-day pickles going in the basement!  We always made tons of applesauce, spaghetti sauce and canned peaches, and froze boatloads of blueberries and strawberries.  And I happily attacked the challenge of cooking and baking everything from scratch.

I remember proudly picking up a load of mushroom soil in the old red Toyota pick-up for my garden, which I had heard was just the absolute best fertilizer.  I was knee deep in the stuff, happily shoveling it out of the back of the truck when my brother came by.  "Do you know what that is?" he asked with a smirk.  "Of course," I confidently replied, "it's decompozing mushrooms!"  "Well no," he said with a laugh, "you're standing in cow poop!"  Well, I think I had the last laugh - hardly any weeds all summer in the pitch black garden, and hearty vegetables to boot!

A long story leading to this easy, simple recipe for bread!

Combine with a fork in a medium-size mixing bowl:

2 cups very hot water from the tap - almost too hot to touch

1 tbs. honey

2 tbs. yeast

Let stand until bubbly, then add and stir with a wooden spoon:

3 cups occident flour

1 tbs. olive oil

1 tsp. salt

Add more flour until it becomes hard to stir, then place on a floured countertop and begin to knead the dough.  Continue kneading and adding more flour until it is smooth and elastic, and no longer sticky.  Knead another 3-5 minutes for good measure, then place back in bowl which you've greased with more olive oil.  Cover with linen towel and put in a warm dry place to rise.

When the dough has about doubled in size, pound it down and knead it a bit more, dividing it into two equal parts.  Roll each part into an oblong slab about a 1/4 inch think - you'll hear air bubbles popping as you do!  Roll it into a long loaf and place on greased cookie sheet.  Do the same with the other.  Both rolls will fit on one baking sheet.  Score the tops with a knife and spray with olive oil cooking spray.  Cover with the towel and let rise until double - about a half hour.

Bake in a preheated oven at 400 degrees for 20-30 minutes, or until lightly browned and the bottom has a hollow sound when tapped.

If you have any left the next day, count yourself lucky.  It makes delicious toast! 

whole wheat cinnamon swirl raisin bread

The week before Christmas, the baking frenzy starts in my kitchen - and typically, it's not cookies, but bread.  My favorite for the holidays is a cinnamon raisin swirl bread from a recipe I adapted from Country Living back when Jenna and Joe were little.  When each of my children were in Nursery School, I'd make a double batch and have each child in the class knead, roll and sugar their own small loaf to take home.  This bread is awesome right out of the oven, and makes great toast and delicious french toast, if there is any left!

whole wheat cinnamon swirl raisin bread

Heat in a medium saucepan until bubbly:

1 1/2 cups buttermilk

1/4 cup honey

Add to milk and honey mixture and heat until hot, but not too hot to touch - hint: use a metal diffuser under the pot and ac candy thermometer to heat to the proper temperature:

1/2 cup butter (sorry, margarine just isn't the same!)

2 cups raisins

Meanwhile, combine in 1 cup glass measuring cup:

1/2 cup very warm water

1 tsp. honey

2 tbs. yeast (or two packets)

In a large mixing bowl - I still prefer a large crock, a wooden spoon and my hands - add the following:

milk mixture

2  eggs, beaten

yeast mixture

Mix and combine the following additional ingredients:

3 cups whole wheat flour

1 1/2 tsp. cinnamon

1 tsp. salt

Gradually add in 3-4 cups white flour, moving the dough to a greased and floured counter surface when it's too hard to stir anymore.  Begin kneading, adding flour until dough is no longer sticky.  Grease the original mixing crock with cooking spray and return the dough to the bowl.

Let rise in a warm place, covered with a linen towel, until double the size.  

Grease 2 large bread pans (or 3 medium-sized pans, 6 small, or 12 midget-sized pans)

Beat down the dough and knead further.  Divide the dough according to how many pans you have prepared, and cover with a towel on a floured surface.  

On a greased and lightly floured surface, roll out each part to about 1/4 inch, long and narrow - the width a bit less than the length of your pan.  Brush with melted butter, then sprinkle liberally with cinnamon and white sugar.  Roll up tightly and place in pan with the seam on the bottom.  Slash the top every 3/4" and let rise in warm place under a towel until about double the size.

Bake at 375 degrees for 30-35 minutes for 2 - 5 x 9 bread pans - less for smaller pans.  Bread should release easily, be lightly browned, and sound hollow to tapping on the bottom.   Let cool on a rack or on their sides - bottoms will get soggy otherwise.

Drizzle icing made of water and confectioner's sugar on the top of cooled bread.  

peach and raspberry pie

The evening began with an Artists' Opening Reception for Annie Strickler and Paul Flury.  The subject of their work, and lifelong inspiration to both, was the Susquehannana River - Paul's meticulous studio work, and Annie's impressionistic plein aire' work.  Toby Richards exhibited his "River Rocks Collection" as the Front Wall Feature, the black and white photos of the river rocks, stunningly abstract.  Music was provided by Jay Umble and Bill Druck, both jazz guitarists - first time for these guys, and well received!  The public has grown more supportive of the jazz venue, each time, donations coming closer to covering the cost for the music.

The evening started quietly, with only a few people stopping in at the 5:00 hour.  By six, however, the gallery began to fill up, and stayed quite full with people coming and going until eight.  Sales were sorely lacking, which was a bit surprising to me given the nature and pricing of the work.  We served Mandros cheeses (blue cheese/cheddar, greek cheddar, and a mild brie), along with kalamata olives, homemade roasted pepper hummus, vegies and grapes.  I made a non-alcholic punch of seltzer, cranberry and orange juices, with lemon slices, and served merlot and chardonnay.

Friends Roger Everhart and Jim Brines were expected from Maryland, but traffic held them up and they didn't arrive until after eight.  Meanwhile, Deb Stuart and Bob, Wendy Tippets, Toby Richards, Cat and Vincent Chau, David and myself gathered for drinks upstairs after closing.  Dinner was simple - chicken salad with grapes, walnuts, celery, apples, and an olive oil/cider dressing.  I cheated with Mandros homemade french bread, rather than my own, olive oil for dipping, and peach/raspberry pies for dessert.  Guests brought several bottles of red wine and an italian sparkling white wine.  

Roger and Andy arrived around 9, and we sat down to dinner and conversation.  Most guests did not know one another, so introductions were interesting - 2 architects, a professional photographer, a real estate developer, an ad agency senior marketing director, 2 bio-chemists involved in cancer research, a tile designer/subcontractor, an organic chemist and 1 gallery director/designer.  

As dinner progressed, the subject of the upcoming election could no longer be ignored, and as one, after another, tentatively expressed concern for the Republican nominees.  Rather quickly, discussion became animated, with passionate support of Barack Obama was expressed.    

Around 11:30, guests started to leave for home, David went off to bed, and Roger, Andy and myself stayed up and chatted till the wee hours.