What a memorable 63rd birthday! Following a long family drive on the Tappan Zee Parkway -- with an infant babbling and two boys arguing over seat positions -- we dined at Mount Fuji Restaurant in Hillburn, NY, literally located on the edge of a mountain overlooking the town. The cuisine was Habachi-cooked steak, seafood and chicken. After sushi and sashimi appetizers, our master chef cooked our meals to perfection on a Teppanyaki table ( a hot very steel grill-top), while he shared his kitschy Japanese-styled humor (e.g. a raw egg rolling along the table was called an "egg roll" until he cracked it open to use in the egg-fried rice dish). Dinner came complete with soup, salad and dessert. The Red Dragon cocktail added to my own merriment…but when the man in a large Red Dragon mask appeared at our table to sing "Happy Birthday" (along with a candle to wish upon), it turned into a sing-along and everyone got into the fun.
To add joy on top of joy, on the way home -- tummies full and laughter-filled -- we watched a video sent via iPhone of my newborn grandson: Evan Quincy Sandifor, born at 2:02pm at San Ramon Regional Hospital. Mother and son are doing well. What a way to finish off my birthday on Eastern Standard Time -- a 6th grandchild who forever shares my birthday!
Since my daughter-in-law is Trinidadian and my Miami roots come with a Caribbean flair, here's a Caribbean Rum Punch in honor of Evan. Welcome to our world, Evan! May you live every day with joy and learning!
It's delightful to know that he and I will be forever linked by a day! I'll add recipes for the Caribbean meal the next time I blog in.
Caribbean Rum Punch (serves 12)
2 cups orange juice
2 cups pineapple juice
2 cups mango juice
1-1/2 cups water
3 cups dark rum (although I prefer the Malibu brand with Coconut Flavor)
a shake of angostura bitters
Freshly grated nutmeg
6 Tbsp sugar
3 small bananas
3 large oranges
1. Pour the juices into a large punch bowl. Stir in the water.
2. Add I rum, bitters, nutmeg and sugar. Stir gently until sugar dissolves.
3. Slice the bananas and oranges; add them gently to the mix. Chill and serve with ice.