EPILOGUE.

October rolled around and with it came the Harvest Festival, where Danielle's wines all scored above ninety points and were medal winners. Al's wines didn't do so well. Stacey had another girl. Mark and Danielle are dating and he is in back in his own home. Their relationship is blooming and moving along nicely. They are in love with each other and know that their future is together, but are waiting to do anything formal until Cassie is out on her own, and Shannon and the baby have their own home. Shannon is looking to transfer to SFU to finish her degree. She plans to live in the Bay Area and eventually practice law. She has not given up on her dreams, and Shane has only added joy to her life.

Jamie, Maddie and Tyler have dinner with Dorothy and Frank (Harry-who loves that his beloved thinks he's Frank Sinatra and sings "Blue Eyes"-off-key-and "New York, New York" to her), every Thursday night and lunch on Sundays. Jamie has taken over running Horsemanship for the Handicapped and scheduling riding lessons for the trainers at the ranch, and although the money isn't a chief editor's pay, the perks are fantastic. She and Tyler have lunch together everyday at the ranch. Food is sometimes involved. Maddie is becoming quite a horse girl and loves the horses, Tyler, and her new house, where she has a picture of her daddy that she drew on a big white horse hanging on her wall.

Alyssa and Ian hang out and watch Pink Panther movies regularly. He has started calling her Mom, and is feeling fine. The doctors believe so far, so good. He can't wait to get back to school in the spring, and is looking forward to meeting hot babes. He is a regular nineteen-year-old guy. Alyssa and Darren are planning a summer wedding to take place in Napa and they find every day to be a good one. She has started doing mockups for Darren and Charlie's commercial productions, and has plans to open a second gallery and give art instructions in a little studio close to the fish taco place in Malibu, where she and Darren are looking to set up house. She makes it up to Napa for an occasional Happy Hour, and when she can't, she really misses the girls. But she has found her family and she knows her friends are always there for her. They're constants.

Kat and her family are still completely dysfunctional, but they somehow keep finding the love at the end of the day. Venus and Kat's dad live in sin together and are having way more fun than when they were married. Kat gave her mom back the book on Tantra and her folks actually use it. Kat's sex life, though, is no longer sagging. Through hot yoga with Mom, she's lost fifteen pounds, feels great and enjoys playing spin the bottle with her Irishman. They put a lock on the bedroom door. Amber spends more weekends than not with them. She goes willingly with her mom, but knows that Mommy Kat is always there for her. Jeremy is working at the restaurant with Christian, getting good grades and plays on the water polo team at school. Girls are seriously after the kid, who ironically is shy around them. Brian on the other hand, is not. One never knows how they will turn out. If Kat had to guess four years ago, she would have banked on the opposite being the case. The Sperm Donor is marrying a twenty-year-old ski instructor, and moving to Tahoe. Darn! Brian's teenage nastiness has now turned its sights onto Dad and Bridgette. When Brian acts like a little jerk, Kat thinks that Bri should probably go spend his Christmas break with the Sperm Donor and fiancee, but that would probably be way too damaging for Brian. She figures that they'll muddle through the tough stuff. They always do.

And-Happy Hours. Count on them. Sunday evenings. Fun, food, and the best part of all friends.

Recipes and Wine Pairings: Danielle's Mexican Style Quiche served with Champagne or margaritas if preferred pastry dough 1 large garlic clove 3/4 teaspoon salt 1 lb poblano chiles (about 4 large), roasted and peeled 6 large eggs 1 cup whole milk 1/2 cup Mexican crema or heavy cream 2 tablespoons finely grated white onion (using small teardrop holes of a box grater) 1/2 teaspoon black pepper 1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups) Special equipment: a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice Put oven rack in middle position and preheat oven to 375F.

Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.

Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.

Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.

Mince garlic and mash to a paste with salt using side of a large knife.

Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.

Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.

Sprinkle cheese and chiles over custard and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.) Transfer quiche in pan to a rack to cool at least 20 minutes before serving.

To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

Kat's Fettucine, Goat cheese and Pancetta 1 cup dry white wine

2 Tbs. minced shallots

5 oz. goat cheese, at room temperature, cut up or crumbled

Salt and freshly ground black pepper

Pinch crushed red chile flakes

1/2 lb. dried fettuccine

cup chopped pancetta or bacon (you can also use chicken or shrimp)

2 Tbs. olive oil

4 oz. fresh baby spinach (about 6 cups)

2 Tbs. chopped fresh basil

In a medium saucepan combine the white wine, shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

Heat 1 Tbs. of the olive oil in a saute pan over medium-high heat brown up pancetta or bacon (if bacon there is no need to use the olive oil until you add the spinach). Add the remaining 1 Tbs. olive oil and the spinach and saute until it's wilted, about 2 minutes.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and pancetta. Season with salt and pepper and serve in warm bowls, topped with the basil.

This recipe would pair nicely with a pinot noir or lighter syrah. If you prefer a white wine, chardonnay would work well.

Alyssa's Shrimp Salad 3 fresh pears

Salad greens

1 pound cooked shrimp-medium size

1 cup chopped celery

1/3 cup chopped green bell pepper

1/4 cup chopped green onion

1/3 cup mayonnaise

1/2 teaspoon chipotle or some type of red pepper powder-or to taste

teaspoon chopped garlic

cup feta cheese

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1/4 teaspoon salt

Directions: Core pears; cut into narrow wedges. Arrange on lettuce-lined salad plates.

Combine shrimp, celery, green pepper, cheese and green onions.

Blend mayonnaise, garlic, pepper powder, lemon juice, lemon peel and salt. Toss with shrimp. Top the pears with the mixture. Serve with a crisp sauvignon blanc.