Okay, it’s here. The “Sex and the City” movie is opening tonight. Unfortunately, my girlfriends and I won’t be able to go out and paint the city pink for the occasion. We are all busy with other things…but we might go next weekend.

I’ll just have to convince them it’s a good idea.

Honestly, I’m relieved. This way I won’t have to stand in line on opening night and I might even get to pick where I sit in the flick. But one question about the evening out remains: Where will we go to dinner before the flick?

Normally this wouldn’t be a tricky one. But It looks like we will all be dressed up. And I mean cocktail dresses and high heels dressed up, not just jeans with no holes dressed up.

It may be clear from my past blog about dining out that I am the CASUAL dining type. So I don’t really have any ideas. I realize that if all else fails the Colonial House will work. In fact, the Besharas (the owners of the Colonial House) are eccentric enough that it might be especially delightful to go there.  But I thought I’d let all of my food friends weigh in…

Just be nice.

First of all, as a downtown girl, I am rather sad that Albertson’s is now Family Thrift — except for one thing. Now I can get Krab salad without going through the gap or over to the south side. (Unfortunately, now I can only get my pickles at Wal-Mart. But, I’ll get over that soon enough.)

Now I have always been a fan of krab salad. I have even been known to think about it for days and weeks on end. Yes, I crave it. But until this weekend it had never occured to me to do anything with it but eat it on the standard cracker — or even with a fork.

But Sunday, as I was picking up a tub of the lovely salad, I had a revelation — it sort of tastes like the yummy good stuff inside the stuffed mushrooms I love to get at restaraunts.

Now many of you may have thought of this a long time ago, but it was my brilliant moment of the week so I thought I should share — the idea, not my krab salad. I can’t share my krab salad. I’m going to need all of it that I bought to fill in mushroom caps this evening. Now I just have to decide what kind of cheese to top them with and how long to leave them in the oven.

I’m thinking Swiss for the cheese and maybe I’ll just pop a few in the microwave and see how that goes. Any sugestions? For that matter has anyone else had any brilliant moments at the market they’d like to share?

By Deanna Darr

One of our readers had a revelation concerning her aluminum foil. Here’s her letter:

“Well, I’m not telling everyone my age … but I had to go into the kitchen and check this out for myself. Whoever looks at the end of your aluminum foil box? What a fantastic idea. Now, if someone would just make plastic wrap that didn’t stick to itself.
“I’ve been using aluminum foil for more years than I care to remember. Great stuff, but sometimes it can be a pain. You know, like when you are in the middle of doing something and you try to pull some foil out and the roll comes out of the box. Then you have to put the roll back in the box and start over. The darn roll always comes out at the wrong time.
“Well, I would like to share this with you. Yesterday, I went to throw out an empty Reynolds foil box and for some reason, I turned it and looked at the end of the box. And written on the end, it said, ‘Press here to lock end.’ Right there on the end of the box is a tab to lock the roll in place. How long has this little locking tab been there? I then looked at a generic brand of aluminum foil and it had one, too. I then looked at a box of Saran Wrap and it had one, too! I can’t count the number of times the Saran Wrap roll has jumped out when I was trying to cover something up.
“I hope I’m not the only person that didn’t know about this.”

Fear not! I have never noticed that locking tab, either. And there have been plenty of times I could have used a lock! I’m going home to check it out. May my foil frustrations be forever banished.

By Tanya Manus

I bet you’ve given in to this temptation.
There you are, wandering the aisles of the grocery store, trying to figure out what to make for dinner. Suddenly, some ingredient or vegetable or food you don’t usually eat catches your attention. You’ve never tried it, but it’s on sale.
You buy it, but there it sits in your refrigerator or in your cupboard, until you throw it out or it spoils. But I want to share a happy accident I had recently when I gave in to the temptation buying stuff on sale I’d never eaten before.
I found frozen cheese ravioli on sale. Curious, I decided to try it. I just didn’t know quite how I’d serve it - in alfredo sauce, marinara sauce, or something else? There was a recipe for Ravioli Bolognese on the package that actually turned out to be easy and delicious.
The ravioli cooked quickly - faster than ordinary pasta. And the meat sauce recipe on the package called for ingredients I already had in my kitchen. The meal came together in about 30 minutes, and got good reviews from friends to whom I served it. This is a dinner even your kids will love.
I’ve already bought another bag of cheese ravioli. Give this recipe a try the next time you’re wondering what’s for dinner.

Ravioli Bolognese
1 (24 oz.) package frozen Rosetto small round cheese ravioli
1 tbsp. olive oil
1/2 to 3/4 pound ground beef
1 small onion, diced
1-2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup chicken broth or red wine
1 can (4 ounces) mushrooms, drained
1/2 tsp. Italian seasoning or basil
1/4 tsp. oregano or thyme
Salt and pepper to taste

Prepare frozen pasta as directed.
Meanwhile, for sauce, heat oil in large frying pan. Add ground beef and brown. Stir in onion and garlic; cook until soft. Mix in remaining ingredients. Simmer for 5 minutes, stirring occasionally. Salt and pepper to taste. Serve over prepared ravioli. Serves 5.

By Tanya Manus

I had a ’70s flashback this week. I went to a fondue party. I dunked and nibbled my way to chocolate-covered bliss and discovered that this kind of entertaining never really goes out of style.
First, though, I had to buy a fondue pot. I chose one that is heated with small containers of gel fuel that nicely keep melted foods warm. The other friends of mine who brought fondue pots to the party used electric ones (including an avocado green original from the 1970s!) that were terrific for melting chocolate.
The friends and I who had the party set up stations - cheese and bread in one spot, chocolate with fruit, marshmallows, cookies, cake squares and pretzels in another. Then we all grazed between the two, happily dipping and snacking. The party was a hit with the adults, but a couple of preschoolers who tagged along with their moms had a great time, too, as they smeared their food - and themselves - with chocolate.
If you’ve got a fondue pot, dust it off and fire it up this weekend. There are wonderfully good strawberries in season right now that will taste even better if you dip them in Totally Groovy Chocolate Fondue.

Totally Groovy Chocolate Fondue
2 cups milk chocolate chips
6 tablespoons heavy cream
2 tablespoons cherry brandy (or liqueur of your choice; add more liqueur if desired)
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon

Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve immediately with fruit, marshmallows, pound cake squares, pretzels or cookies for dipping.

(Recipe from allrecipes.com)

Now that we’ve had our Spring blizzard it feels like it is officially May. This year May brings more to Rapid City than psychotic weather; May 30 “Sex and the City” opens in theaters across the nation — including theaters in Rapid City.

That means party time for a lot of single gals in the area. Almost every “Sex and the City” fan I know is planning on dressing up and getting cocktails either before or after the flick. My sweet friend Alexa even wanted to try to have a little pre-movie party to commemorate the flick.

Unfortunately, an hors d’oeuvres and cocktail party at 5 p.m. on a Friday doesn’t really work for a bunch of working girls like me and my friends. So Alexa’s plan probably won’t happen the way she had hoped, but that doesn’t mean I didn’t daydream about it a bit.

If I had all the time in the world I would throw one heck of a “Sex and the City” pre-party. I would have at least four hors d’oeuvres (one for each of the show’s special ladies) and a selection of cocktails from and inspired by the show. I even went to the trouble of collecting cocktail recipes, so I thought I’d share.

Absolut Hunk
In honor of Smantha’s beau Smith — and his beautiful billboard — Absolut vodka created a drink with the same headline as Smith’s Billboard: the Absolut Hunk.
2 shots vanilla vodka
½ shot lime juice
½ shot sugar syrup
¼ shot pineapple juice
Shake all ingredients well with ice and fine strain in to a cocktail glass. Garnish with a lime twist or slice.

Tartini
I don’t know which episode this one is from, but it was in the show somewhere. Plus, I love respberry and lime and as far as I’m concerned all those ladies had a little bit of “Tartini” in them — oh, Stanford had some “Tartini” in him too.
1½ shots raspberry vodka
½ shot Chambord
½ shot cranberry juice
¾ shot lime juice
Shake all ingredients well with ice and fine strain in to a cocktail glass.

Cosmopolitan
Everyone knows that the cosmo was the cocktail of choice for Carrie and her crew at different stages throughout the show. This is one of the more complex “cosmo” recipies I found, but I figure, if you’re going to be cosmopolitan about it you had better go all out. 
1½ shots citrus vodka
½ shot Cointreau
¾ shot cranberry juice
½ shot lime juice
2 dashes orange bitters
Shake all ingredients well with ice and fine strain in to a cocktail glass. Garnish with a flamed orange zest.

Flirtini
The “Flirtini” was the drink of choice at the drag-queen barbecue Samantha held to make peace with her transvestite neighbors. With pineapple and champagne involved it is a tangy, bubbly treat.
2 pieces fresh pineapple
1/2 oz. orange liqueur
1/2 oz. vodka
1 oz. pineapple juice
3 oz. Champagne
Muddle the pineapple pieces and orange liquor in the bottom of a mixing glass. Add vodka and pineapple juice and stir. Strain into a chilled cocktail glass and top with champagne. Garnish with a cherry, and serve in cocktail glass.

Perfect Manhattan
Because Manhattan is where the ladies lived — of course!
4 1/2 ounces rye or bourbon whiskey
1 1/2 ounces sweet vermouth
2 dashes Angostura bitters
2 Maraschino cherries
1 twist orange peel per glass
Fill a pitcher with ice and add the whiskey, sweet vermouth, and bitters. Stir vigorously until the outside of the pitcher is thoroughly beaded with sweat and is extremely cold to the touch.
Place a maraschino cherry in each cocktail glass. Strain the drink over the cherries and serve immediately. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.
Variation: No bitters. Substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.

Staten Island Iced Tea
Every time I hear anything about Staten Island or ice tea I think of Charlotte the morning after she had far too many “Staten Island Ice Teas” screaming to her friends, “I’ve been dating for 20 years, where is he?” Just remember not to drink too many or you will wind up like Charlotte saying, “My hair hurts.”
1 part Rum
1 part Gin
1 part Vodka
1 part Peach Schnapps
1 splash Cola
1 splash Sweet and Sour Mix
1 wedge Lemon
Add the Rum, Gin, Vodka, Schnaps, and sour mix, shake it up, the pour into glass add the coke and the lemon, then drink. Serve in a highball glass.

So, is anyone planning anything big for the big-screen premiere of the SATC girls? Heck, let me know if you have a better recipe than these. The hard part about cocktails is finding good recipes that you can make a whole pitcher of. So if someone has a pitcher recipe let us know. Someone might be able to throw a “Sex and the City” party even if my girlfriends can’t.

By Crystal Hohenthaner
Rapid City Journal staff 

I have been told by friends and family members that I have unusual tastes. Okay, I like to eat some weird stuff and I do it in some weird ways.

For example, at restaurants I often eat my salad like one might eat chips and dip. It seems perfectly logical to me — it’s a simple way to ensure the right amount of dressing gets on the lettuce. It’s especially useful with thick dressings like ranch and thousand island. Nonetheless, it drives my father crazy every time the family goes out to eat.

I also have a penchant for sweet and salty food combinations — especially in breakfast food. For example, I really only like sausage if it is dipped in syrup or smeared with jelly. My friend Dee caught me eating turkey sausage patties slathered with strawberry jam just Saturday and she was truly aghast. 

I have even been known to eat my french fries with mustard instead of ketchup. That one really grosses out my sister.

I could probably go on an on about my strange eating habits and tastes (I have some especially interesting tales about Worchestershire sauce), but I’m more interested in the oddities of others. What are the strange things you all like to eat — or even the strange ways you eat them?

By Tanya Manus

My mom and I love tea parties - real “high teas” with china tea cups, finger sandwiches and freshly baked scones, flowers, cloth napkins and lace doilies. And even my friends who aren’t “girly girls” discover that they love tea parties, too, when they share one with my mom and I.
We’ve hosted tea parties for little girls as young as 4, and for women in their 80s. Women of all ages feel pampered when they know you’ve taken time to set a pretty table, prepare dainty foods and brew a pot of tea to share with them.
So as Mother’s Day approaches, if you’re wondering what to do for your mother or any much-loved woman in your life, why not host a tea party for her? Use your most special dishes, bake some scones or her favorite dessert, and make some tea. (The Republic of Tea’s Ginger Peach is a favorite with my mom and many of our guests). You’ll give your tea party guest a lovely day and wonderful memories.
This recipe for Cream Scones is one of my favorites. It’s simple enough for even novice bakers, and it makes tender, delicious scones. Enjoy your tea party!

Cream Scones
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into pieces
1 cup whipping cream
2 tablespoons whipping cream or 1 egg white
1 teaspoon orange zest
1/2 cup currants, dried cherries or dried cranberries (optional)
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 375 degrees. Combine flour, sugar, baking powder, salt and butter with a pastry blender until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Add dried fruit and nuts as you stir in the whipping cream, if desired.
Turn out onto a lightly floured surface; knead 5 or 6 times. Roll until 1/2 inch thick. Cut with a round biscuit cutter and place each scone about 2 inches apart on a nonstick baking sheet.
Brush the tops of scones with the remaining 2 tablespoons whipping cream or egg white. Sprinkle the tops with sugar.
Bake for 15 minutes or until golden brown. Makes 1 dozen. Serve scones warm with clotted or Devonshire cream and jam or lemon curd (available at Bully Blends in Rapid City).

I made it into work today, but my husband, daughter and her friend apparently spent the day cooking up a storm. When I got home, I found banana bread, peanut butter Special K bars with chocolate frosting and a dinner of chicken cordon bleu and mashed potatoes. Let it snow!

–Deanna