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mary ann with barb
mary ann
a woman of precision and attention to every detail…

Mary Ann is a dear friend…
As young, divorced single moms with small children who were our primary focus, our two families grew up enjoying get-togethers.
Whether celebrating a birthday, on a road trip to Lutsen Mountain to ski, or partying when the Minnesota Twins won the World Series…we had fun and great food! When the kids were down for the night…you could hear us whisper…please pass the Jamison! And, after all these years, we still do! Hehe!

She is fabulous at entertaining…no matter if it’s planning her wedding or a small intimate dinner party!
Around our launch, she sent us this greeting and recipe

“congratulations divas!
excellent website, easy to navigate and full of fun, fun and more fun!  i know how you love sharing the fun and this is the best way to do it.  my best ideas have always been from you, barb and now i get carol's too!  you made my day

"here’s a very southern recipe for you that's not from paula deen!”

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shrimp & grits
Spread warm grits on a serving platter and top with shrimp. Garnish with diced tomato.

2 c stoneground grits
4 oz cheddar cheese, shredded
4 oz goat cheese, crumbled
pinch cayenne pepper, to taste
2 T butter
2 T olive oil
2 cloves garlic, minced
1 small sweet onion, chopped
1 green pepper, thinly sliced
1 lb 16-20 ct domestic shrimp, peel and devein
1/2 lemon, juiced
salt to taste
1 tomato, seeded and diced

Peel and devein shrimp.  Cook grits according to package directions. Stir in cheddar and cayenne pepper.  Gently fold in goat cheese.  Keep warm over low heat.

Heat butter and oil in large skillet over medium-high heat. Saute onion and green pepper until veggies begin to soften, add garlic.  Stir in shrimp and lemon juice.  Saute over high heat 3 minutes, or until shrimp is pink.  Season with salt to taste.