i've lost my way, only to come back again. To the start of something fresh, please raise your glasses high! FOR LOVE, FOR LIFE, FOR FREEDOM!

Rambling

As the age of man turns the world births and murders great in great circumstance. All the world is nothing but a place where creation is undermined by death and despair. All the suffering is caused by man, nay nature… the nature of which man endures. No matter the place in which you stand, or from either hill top that you sit and stare, the world is ever changing ever dying.. yet forever ALIVE. In the whispers of the leaves and the creaks and squeaks of the expanding bark, as the water dips and splashes while the fish swim beneath. All the world is alive, down to the little iron nail that has been forced into the blank of a porch, no matter the object life is within. Ask any philosopher and they will tell you… how can we ever know if a pebble has a soul…

The Junior Committee of

the Wildlife Conservation Society

invites you to

An Evening at the

Central Park Zoo

Thursday, June 10, 2010

Central Park Zoo

Fifth Avenue at 64th Street

Drinks, Dining, and Dancing

9:00 p.m. to 1:00 a.m.

Cocktail Attire

For further information about this event or WCS's Junior Committee, please contact

Anna Doherty at 718.741.1635 or eveningatcpz@wcs.org

Co-Chairs Elizabeth Belfer Christopher Leach Amanda Starbuck

with the assistance of the 2010 Junior Committee

Ticket Information

Eagle Ticket: $350

Includes one VIP Gift Bag

Flamingo Ticket: $250

Includes one VIP Gift Bag

Macaw Ticket: $225

Owl Ticket: $175

**Available through May 31 ONLY

Thank you to the following companies for your support:

Aerosoles ~ Amanda Pearl ~ Bakery on Main ~ Bliss ~ Catherine Ledner

Completely Bare Spa ~ Dutch Door Press ~ Eatwhatever ~ Exhale

Jim’s Organic Coffee ~ LAMA ~ LARABAR~ MCC Theatre

Michael Andrews Bespoke ~ Sharp Electronics ~ Skin TheraP

VerdeRocks ~ Victory Cup ~ Your Dreams Life Coaching ~ Zhena’s

Date: Thursday, June 10, 2010

Time: 9:00 PM - 1:00 AM

Recipe Thursdays!

Greek Spinach Pie!! from the Yaiyai!!

Depending on the size of your pan, use the smaller or the larger amounts where indicated. I make it in a 11" x 16" pan and use the larger amounts for the cheeses and eggs.

1 1/2 lbs. fresh spinach or 3 pkgs. frozen chopped spinach
1/4 to 1/3 cup olive oil
3 large onions finely chopped
1 bunch scallions
3/4 to 1 cup chopped parsley
1/4 cup chopped fresh dill
1/4 to 1/3 cup water
1 tsp. salt
2 T. flour or 1 tsp. cream of wheat
3/4 to 1 lb. feta cheese, crumbled (= about 2 1/2 cups)
1/4 to 1/2 lb. cottage cheese (= 1/2 to 1 cup)
6 eggs
dash of white pepper
1 lb. fillo
1/2 lb. butter (may need a little more)

If using fresh spinach: wash the spinach well and chop very fine. Chop scallions and add to spinach. Sprinkle with a little salt and mix. Let this stand 1/2 to 1 hour. Then squeeze the water out.

If using frozen chopped spinach: Thaw and squeeze water out of spinach.

Saute onions lightly in the olive oil until tender. Add the spinach and scallions and the water, the parsley, dill and salt. Cook a few minutes until the liquid is absorbed. Take off burner and sprinkle flour or the cream of wheat over the top. Mix and let this cool.

In a large bowl beat the eggs. Add the feta and cottage cheese and white pepper. Add the cooled spinach mixture and mix well.

Melt the butter. Brush the bottom of your pan with melted butter. Place half of the fillo sheets into the pan brushing each sheet with melted butter. Overlap the last 4 sheets and drape over the sides. Spread the spinach mixture evenly and fold overhanging sheets over the filling, brushing each with the melted butter. Cover with remaining fillo, buttering each sheet. Score the top with a sharp knife or razor blade into 2" square pieces (or whatever size you want). Sprinkle very lightly a few drops of water over top of pita.

Bake at 350 degrees for 45 to 60 minutes until golden brown.

Solving Kids’ Cancer: Spring Celebration

The Solving Kids’ Cancer first annual Spring Celebration Event was held on Wednesday, May 12th in the Powerhouse space at the American Museum of Natural History in New York City with a total of $400,000 raised for the charity.

The event was hosted by Solving Kids’ Cancer co-founders John London and Scott Kennedy, who were joined by guests including, Fredrick Anderson, Nigel Barker, Liliana Cavendish, Janis Gardner Cecil, Gabby Karan De Felice, Diandra Douglas, Douglas Hannant, Marcia Gay Harden, Carolina Herrera, Russell James, Donna Karan, Nanette Lepore, Sonja T. Morgan, Kevin Navayne, Lyss Stern, Jill Stuart, Maria Helena Vianna, and Bonnie Young.

Philanthropist & nightclub impresario Amy Sacco and comedian, actor Seth Herzog, of Late Night with Jimmy Fallon, served as co-auctioneers for the live auction which featured an unique opportunity to sponsor an innovative and first of its kind pediatric cancer therapeutic trial. The duo rallied the guests to raise the evening’s goal of $165,500 with the SKC board promising to match the money dollar for dollar in order to launch the trial.

The event also featured a silent auction with a painting by renowned artist Brian Farrell of his of his interpretation of Solving Kids’ Cancer and their mission titled “Spring Flight” and a private art lesson in his NY Studio. Variety Cruises generously donated an 8-day cruise for two to Greece and Turkey.

Alexander Dexter-Jones, from the Dexter-Jones/Ronson musical dynasty, guest DJ’ed for the night. For the benefit’s conclusion, attendees were treated to a special performance by three time Grammy award winning singer/songwriter Shawn Colvin.

The evening sponsors included Credit Suisse Prime Services and SuttonBrook Capital Management.

Photos by Patrick McMullan

Recipe Thursdays

We will be starting a new routine on the blog.. RECIPE THURSDAYS, every week i will share with you a meal that cooked during the last seven days. ENJOY!!

BRAISED LAMB SHANK

Braising lamb is a long process, but one that you can do without spending all day in the kitchen. Lamb is also a great alternative to the traditional beef roast or chicken. Take the time with it and you'll be rewarded with a fabulous dinner, plus, you can take leftovers and re-purpose that meat.

Things You'll Need:
Medium piece of lamb (preferably on the bone)
Garlic
Salt
Pepper
Chicken or beef stock
Carrots
Celery
Onions
4 cloves of garlic
2 bay leaves

Part 1

Place the lamb in a very hot, oiled pan. Sear the lamb on all sides.

Part 2

Prepare the pan for the oven. If you're using different pans for the browning and the braising, deglaze the browning pan with your braising liquid. Add a little flour to thicken the sauce. Move your lamb into the braising pan and rough chop onions, celery and carrots for the pan. Add the vegetables and spices. Cover the lamb with the liquid, both with the bits from the browning and additional liquid, if necessary.

Part 3

Braise the lamb. Cover the pan and place in the oven at 250 degrees. Cook for 3 hours. Check the tenderness of the ribs before serving. They should fall apart easily.

Part 4

Plating. By using a cous cous as a base on the serving dish you will be able to present the lamb in a more classic way. Place the lamb atop the cous cous then pour some au jus around it and garnish with rosemary and mint leaves.