Party Success

Our going away gathering was a success! It was low key but filled with stories, laughter, and great attitudes. I loved it! We had somewhat of an eclectic crowd which offered great opportunities for different conversation, perspectives, and beliefs.

The weather was fabulous with a little wind, but c'est la vie. The guests of honor brought over a ton of meat marinated in a Korean secret marinade...they cooked on the grill and offered everyone a hearty portion for tasting. We served stereotypical hot dogs and hamburgers...salads galore, baked beans, and plenty of drinks. Another friend brought her take on potato salad. This recipe entailed fresh peppers, onions, and, of course, potatoes. Her salad was a consistency correlated with mashed rather than traditional cubed potatoes. It was a hit and a wonderful conversational piece.

For dessert, we had chocolate brownies and Kunafa. Again, my beautiful Egyptian friend who brought her personalized potato salad also brought the Kunafa! Huge hit!



* 1 lb kunafa pastry (found at Arabic or Mediterranean groceries)
* 1⁄2 lb Unsalted butter, melted
* Syrup:
* 1 1⁄4 c Sugar
* 1⁄2 c water
* 1 T Lemon juice
* 1 T Orange blossom water
* Cream filling:
* 4 T Ground rice
* 2 T Sugar
* 2 1⁄2 c Milk
* 1⁄2 c Heavy Cream
* Walnut or pistachio filling:
* 2 c walnuts or pistachios, chopped
* 2 1⁄2 T Sugar

Cooking Kunafa

1. Prepare the syrup by combining all ingredients and heating over medium heat.
2. Let simmer until thickened.
3. Stir in orange blossom water and refrigerate at least 1 hour.
4. Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 cup milk.
5. Boil the rest of the milk and add the ground rice paste little by little stirring continuously.
6. Simmer until thick.
7. Let cool, add cream and mix well.
8. Walnut or pistachio filling: Mix the chopped nuts with sugar.
9. Put the kunafa pastry in a large bowl and pull apart to separate the strands as much as possible.
10. Pour melted butter over them and work it in thoroughly.
11. Put half of the pastry in a large, deep oven dish.
12. Spread either filling over it evenly.
13. Cover with the remaining pastry and flattening out with the palm of your hand.
14. Bake at 350 degrees for 45 minutes then increase temperature to 475 degrees for an additional 10-15 minutes longer until it is golden.
15. Remove from the oven and immediately pour the cold syrup over the hot kunafa.
16. Serve warm or cold.

Our neighbors will soon embark on a new chapter in their lives heading for Virginia. We, as a neighborhood, rallied and bid them a fond farewell encompassed with great hopes for a wonderful future. With today's technology, I believe it will be easy for everyone to stay in touch and alleviate the pain of having to say good bye. The kids will be able to sustain their friendships via facebook and other social forums. We live in an amazing world!