There’s a party goin’ on right here
A celebration to last throughout the years
So bring your good times, and your laughter too
We gonna celebrate your party with you

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The Roberts confirmation (ugh) notwithstanding, I think we have a few things to celebrate here
at the Froggy Bottom this week (in random order):

Good News From the Frog Pond

Hundreds of thousands of people from ALL walks of life showed up in DC last weekend to show their opposition to the war in Iraq and the policies of the Bush administration in general

Super and Mrs. Super are celebrating the 20th anniversary of when they met

Militarytracy’s son’s surgery went smoothly

Damnit Janet made it home without strangling the blockhead on her plane

The burning question of “Booman:  boxers or briefs?” has been definitively answered

Ductape Fatwa is back from Guantanamo or wherever

Tom DeLay was indicted

Brinnainne and Parker decided they’re fighting on the same team ☺

Scribe had a major milestone birthday

The Froggy Bottom Photo Fair is rapidly approaching, and we picked a date for our monthly book club

We have a lot of new members this week:  you know who you are, please give us a shout out!

And last but not least, we have new baby Araucana and Silver-laced Wyandotte chicks here at Chez Cabin

So to celebrate, let’s have CabinGirl’s Cosmopolitans and some happy hour appetizers:

The CabinGirl Cosmo

4 shots Absolut mandarin (I know what you’re gonna say Sven…)
2 shots Cointreau
2 shots cranberry juice
1 shot fresh-squeezed lime juice

Mix in a shaker glass filled with ice, strain and pour into the most foo-fu martini glasses you can find!

And a foo-fu appetizer to go with our cosmos:

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing appetizer is savory-sweet. Ripe–but firm–peaches work best; if they’re too soft, they’ll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Sauce:
2  tablespoons honey
2  teaspoons fresh lime juice
1/2  teaspoon grated lime rind

Quesadillas:
1  cup thinly sliced peeled firm ripe peaches (about 2 large)
1  tablespoon chopped fresh chives
1  teaspoon brown sugar
3  ounces Brie cheese, thinly sliced
4  (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

So, what are you all celebrating today?  Please share your birthdays, anniversaries, and any other small victories.  And may the 4s be with you!