about helenjane.com
I'm Helen Jane, a Napa Valley based entertaining enthusiast who loves cheese, bocce and throwing an amazing party. My personal motto is "inspire creativity through celebration." I think that about sums it up.
(More! More!)
comments lately
- Helen Jane: @Jane - I will! @Kristy - Tha
- whiskas: Damn girl, your boo is a stone
- Nell: I have no idea what Project Mo
- lindsay: i'd PAY to watch it :)
- kristy: If anyone deserves to be on tv
- Jane Gassner: I'd watch. Tell them that!
- Mocha: Great ideas! Now I want artich
- Lindsay: You are the epitome of cool!
- Trissy: I love these ideas. May I also
- Catherine: I really hope I get lucky enou
Raise your glass!
July 27th, 2010
That Maggie, always with the cleverness.
I’ll be in New York for that big lady internet writing conference next week, leaving James to tread on his own with two little children. (Not so excited about that last part, but we’ll all grow and change and learn and cry and call and get no sleep.)
If you’re in town, do you mind dropping by and bringing him a casserole? Thanks!
Saturday night, August 7 at 6 pm, I’m joining in on the sponsor-free old-school pay-for-yourself tomfoolery at the The Volstead on 125 East 54th St.
It’s fun to do things for fun.
Fun, funnity fun fun fun.
Project Mom Casting
July 26th, 2010
I am Helen Jane.
I throw amazing parties.
I am an internet grandmother.
I have been putting myself online since 1998.
I have been making friends, connections and technological advancement for more than half my life.
Now, with my life in the Napa Valley, I show readers how to throw the best parties.
I grew up in the Midwest, to a mom who had been a nun for 20 years and an angry, angry father. My mom didn’t cook and my dad hated parties. I decided I’d show them.
I moved all over the country as a web designer in the internet’s early days. Following my heart, I settled in the Napa Valley six years ago. My programmer/musician husband and I have a lot of fun with our two daughters Nora Lea and Dottie (24 and 7 months old).
I co-captain my bocce team Joanie Loves Bocce.
I run my own design firm called Maplevine.
I started a national cheese tasting club called Cheesewhizzes and
I throw parties that may include Prohibition Adventures, Natty Hats, Bellini Bars or yoga sessions sponsored by Zicam.
Our whirlwind life of creativity and celebration is an inspiration for parents anywhere.
(Thanks readers, for tolerating my pitch to Project Mom for a show. You continue to put up with my ceaseless desire.)
Food for unexpected guests
July 15th, 2010
Surprise guests are welcomed in our small wine country town.
We can’t really help it, it’s just that we’re always walking past each other’s houses.
And sometimes it’s just more convenient to stop by rather than call first.
Because of this, we’re savvy unexpected guest entertainers.
We have lots of experience.
Take these recipes — you could put these together in 20 minutes or less from things you probably already have.
Here’s my top five treats for unexpected guests.
Artichoke dip!
I always keep a can of artichokes in the pantry and mayonnaise in the in the fridge. In emergencies, I drain and chop the artichokes, mix with a cup of the mayo and 1 cup of grated parmesan. Preheat the oven to 375° and bake the dip for 15 minutes, until browned and bubbly.
Buttery, salty popcorn!
Put 1/4 cup of popcorn kernels into a paper bag and cook in your microwave on the popcorn setting.
Melt 1/2 cup of salted butter, pour over popcorn and toss when hot, salt popcorn with fine table salt or popcorn salt.
Crackers and stuff to go on top of the crackers!
Due to my thrifty Midwestern upbringing, I find myself balking at the cost of premium crackers. But guess what? Tightly sealed, they’re perfect for unexpected guests. Toppings can include slivers of sharp cheddar and apple or cream cheese blended with herbs. I also put pretzel rods and really good mustard for pretzel dipping in this category.
Nuts, dark chocolate and dried fruit!
But you’ve already heard me talk about this one.
Premium vanilla ice cream and strawberry sauce
Put one pound frozen strawberries into a colander in your sink and rinse in cold water until the fruit thaws.
Place thawed frozen strawberries in a saucepan and cook over medium — stir in 2 tablespoons of sugar until the sugar is dissolved. You can strain the fruit by pushing through a strainer or you could leave the sauce chunky. Serve with premium vanilla ice cream.
All over the internet, folks argue whether you should be gracious to unexpected guests or just give them some warm tap water and look unimpressed.
As you can expect, community customs come into play — ours may be more forgiving than yours.
That said, I’m thrilled to provide a warm welcome, something to eat and a refreshing drink.
(Speaking of drinks, more recipes are coming this week.)
I’m so happy you’re here.