Good friends, good food, and good weather equals a great evening. Wednesdays during golf season, the gentlemen golf together, followed by dinner out. The girls have many activities to keep them busy, but an idea has been brewing in the back of my mind to host Girls Night Out-In at my house, while the golfers are gone for the evening. Last night was the night, and we had a wonderful time. Not everyone could make it, but 10 of us did.
An amazing weather front moved in for 24 hours–somehow we timed it to take advantage of a perfect summer evening. No humidity, upper 70’s, clear blue skies and a beautiful sunset.
Setting the scene for the evening with a few vintage items left-over from my booth at the flea-tique, we enjoyed appetizers, liquid refreshments, two prepared-ahead pasta salads, great conversation and a scrumptious pound cake served with cut fresh berries and whipped cream topping.
325* oven. 10″ greased and floured tube pan.
In a large mixing bowl, quickly blend 3 sticks room temp butter and 8 oz. room temp cream cheese. Add 3 cups sugar and 1 1/2 tsp vanilla. Using mixer, cream well–until the grittiness of the sugar crystals is gone. Have 6 eggs ready at room temp. Add each egg separately, beating after each one. Sift, then measure 3 cups of flour. Thoroughly blend into batter. Pour into prepared tube pan. Bake 1 1/2 hours–time approximate, until light golden brown on top. Serve with assorted summer berries and whipped topping.