Reminiscing about other winters we remember is a great thing to do. Every year for several years friends and I would take a trip to New York City. It was always a fun trip for us. Sometimes it was by bus, sometimes by train, sometimes by plane. It was usually a two-day trip, and we came back with such stories. We'd go see a show, window shop, go to dinner at a good restaurant and have fun.

One year, our train got stuck outside of Albany for two hours. Another time we were coming back home and when we got to the bus station, we could not continue to Auburn because the roads were closed so we stayed in Syracuse. There were eight of us. None of those things ever stopped us from going on our annual winter trip. Wonderful times.

My sister-in-law and I took a two-day trip to New York City one year. We got there in the morning, spent the day walking around and window shopping, had a good dinner, stayed at a nice hotel and went to a show. The next day we had all day before our plane was to leave, so we decided to go to lunch at a very well-known restaurant. We got there at lunchtime. We were told there would be an approximate hour wait without reservations and we could wait at the bar.

There were only a couple of other people at the bar. We were talking with the bartender, who was very friendly and of course, I started asking about the restaurant. Having been brought up in the business, I was curious about different things. I asked the seating capacity, how many people worked there and did they do receptions. The man sitting next to us asked if I liked the restaurant, and I told him it was the first time I had been there, but it seemed very nice.

All of a sudden they called our names and our table was ready. In 20 minutes instead of an hour? We were taken to a small round table in a cubicle with a canopy over it. Very pretty. They brought us a complimentary huge chunk of cheese and crackers. We placed our order, and the waiter asked me, “Would you like to see our kitchen?” I was stunned but said, “Yes, of course.”

We went to the kitchen and were introduced to each of the 11 cooks and the head chef. Then we were taken on a tour of the meat cooler, the produce cooler and finally the banquet room. My sister-in-law kept whispering to me, asking what was going on. I didn't know.

We went back to our table for lunch, which was wonderful, and were offered a complimentary bottle of wine. After lunch, we were heading for the airport. Our waiter gave us the check, which was discounted, walked us to the door and hailed a taxi for us. By now we were so stunned and then he said, “I hope when you write about us you'll mention my name.”

I don't know who they thought I was. He told us the man at the bar was the owner. We had been seated at his table. Then he helped us into the taxi and waved goodbye. All because I had asked so many questions. How many times could this have happened?

The following year on our annual trip to New York City, my friends and I went to that same restaurant and the waiter was walking by and saw me and asked, “Did you make it to the airport on time?”

My ethnic recipe is Chinese. My other recipe is party chicken; it was given to me by Ann Kukella and is delicious.

Today's blooper

My blooper today is about my friend's sister-in-law who is from Florida. She had never been in this area. They were out taking a ride in the country and every so often she would see a sign in front of a farm. It would say “Tomatoes, corn, beans. Blow horn.” The signs had vegetables listed and “Blow Horn” at the bottom. She turned to my friend and asked, “What kind of vegetable is Blow Horn?”

Diana Sobus, of Auburn, specializes in making ethnic foods

Party Chicken

8 pieces deboned skinned chicken breasts (cut four breasts in half)

1 cup sour cream mixed with one can cream of mushroom soup

1/2 bacon strip per chicken breast

1 small jar dried beef

Line bottom of greased pan with dried beef. If bacon is fatty, microwave for 1-2 minutes. Wrap each piece of chicken in bacon. Arrange chicken in pan and pour soup mixture over chicken. Seal pan with foil tightly. Bake in oven at 275 or 300 degrees for 2-3 hours. Uncover for last 1/2 hour.

Serve with rice cooked with one package of dry onion soup. Mix in one stick butter. Brown rice is excellent to use.

Oriental Surprise Salad

Makes 6 servings

1 20- to 24-ounce package frozen tiny peas, thawed and drained

1 8-ounce can of shrimp, lobster or crab

1 cup finely chopped celery

3/4 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 teaspoon curry powder

Garlic salt to taste

1/2 cup unsalted cashews

1 5 1/2-ounce can chow mien noodles

Lettuce leaves for garnish

Combine first seven ingredients in large bowl and toss well. Cover and refrigerate at least 30 minutes. Add cashews and noodles and toss well. Serve in lettuce leaves.