Well, we did it! We used my fortieth birthday as the excuse to host a party we'd been thinking about for a few years, with street taco vending, live Mexican music, good friends and family and lots of bright decorations (well, it's probably not accurate to use "we" for that one...). Here is the report on my FIESTA FORTY! starting with a photo of my little Scarlett in her fiesta skirt and blouse (Audrey wore a similar set) and me in my maternity Mexican peasant blouse--hooray for variety in pregnancy wear! It was fun to dress the part for this party.
I wish I'd taken better photos of the banners because they turned out really fun and were a big part of the original concept for this party, including the invitations.
I used a different variety of paper flower bouquets on the serving tables. It was so much fun iterating on this theme! On one table I had over-sized arrangements with a mix of rounded and pointy "blooms" in 36" tall vases. (I used dinner napkins to make these blooms and long dowels purchased at a craft store.)
On another serving table I made tight, low arrangements of pointy blooms in bright pink with one yellow accent flower. Had I not had a deadline it would have been fun to keep experimenting!
Prep Time: 15 minutes (plus an hour to set)
Cooking time: 45 minutes
- 4 medium eggs
- 1 cup sugar
- ¼ cup milk
- 1 cup all-purpose flour
- 1 ½ tsp. baking powder
- 4 tsp. vanilla
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 tsp. vanilla
- 1 cup heavy cream
- 2 Tbs. sugar
- 2 tsp vanilla
1. Separate the eggs. In a large bowl, beat egg whites until fluffy. Add sugar gradually. Mix in egg yolks one at a time. Alternate adding milk, flour, and baking powder. Add vanilla and mix well.
This is great served cold or room temperature.