It was a three star event—Ginny's birthday, Bob's birthday and a rare visit by our dear friends the Fosters. Bob and I loaded the car early Sunday morning with food, beer, wine, chairs, tables, tablecloths, and garbage bags. Prepared for the wet weather forecast, we brought extra sweatshirts, sweaters, and rain gear. We should have brought tank tops, sunscreen and visors!

Bob's family trekked in from the North and from the South to blow out his candles. Daughter Chris and Rob, Brother Tom and Allie, brother Norm, sister Kathy and James, sister Barbara with daughter Jada and Hugo. Our long-time friends Tom and Nancy from Olympia and Beth and Macgregor from Seattle ferried over to help us celebrate and  my sisters Ginny, the official birthday girl, and Nikki, the mint brownie lady, filled in my side of the aisle. Vashon friends John and Mary Beba and Tom Skarshaug also helped us party down. Ginny's husband Ron opened his wine and his Vashon Island Winery for us, setting up the perfect Sunset magazine cover story. He also gathered up some local island musicians who provided a fabulous sound track to complete an over-the-top party.



                                                                    The Allen family


And what's a party without children? We had a slew—Maddy, Emma, Kate, Nick, Baxter, tiny new baby Adrian, darling curly-headed Amelia, sweet-faced Alexia and our extended-family children—Ruby and Anabel Foster, .

So anyways, the day was a delight—all those people we love in one spot. Thanks to each one of you for taking the time out to celebrate with us. You all created a beautiful memory. Many thanks to Ron for the use of the winery and for the generous wine tastings. A special thanks to Hugo, for his masterful command and skillful prowess at the grill and to Tom, Nick, and Baxter for helping us with the sometimes thankless job of cleaning up. The day would not have been as pleasurable without their help. We can look forward to a repeat when Dick comes to visit.


Brazilian Black Bean Salad

• 2 cups cooked, drained black beans
• 2 tablespoons minced red onion
• ½ bunch chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 5 tablespoons best-quality olive oil
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste
• 1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice
• 1 Pasilla chile, roasted, peeled, seeded and diced
• 1 cup diced hearts of palm
• 4 Roma tomatoes, seeded and diced
• 1 medium ripe avocado, peeled, seeded and diced

In a mixing bowl, combine the beans, minced onion and cilantro. Add the lime juice, oil and cumin and mix well. Season with a scant one-half teaspoon salt and scant one-fourth teaspoon pepper, or to taste.

Stir in the diced red bell pepper and Pasilla chile, hearts of palm and diced tomatoes. Cover and chill 1 hour.

Just before serving, stir in the avocado. Taste and adjust the seasoning if necessary