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Congratulations Rudy Maxa! Rudy’s new series, Rudy Maxa’s World, debuted Saturday, May 3, and tonight was the celebratory party at Nick & Eddie. I went early, left early; John arrived late, left late – we overlapped by oh, about 10 minutes. But that’s cool, I get to see my Johnny all the time – but hardly ever get to see Rudy & Ana, Stu The Wine Genius & Debbie, Tessa & Greg Becker, Andrew& Rishia Zimmern, and a boatload of other fun people we’ve met along the way (and just tonight!) like Lindsay & Ralph Bashioum. (Side note of personal humiliation: Ralph is a plastic surgeon, and major foodie, who was describing to Stu and me the boned guinea hen he will be serving at an upcoming dinner party. I asked him 1) if he was a good boner (egads), and 2) to cover for the first gaffe, if he was good with a knife. Plastic surgeon. Good with a knife. Yeah.)

Other than inserting my foot (feet) deeply into my mouth, I had a great time, downing tasty appetizers (fried walleye popsicles, barbecued duck, chicken liver on croutons, steak tartare) and sipping lovely wine. I’ll admit, my 5-inch heels caused me a bit of pain after all the standing chat (and you know, after eating them, sigh), but sitting a spell on a set of bleachers – to catch the end of Nathan’s baseball game – took care of that. All in all, a blast of a night, and a fine way to launch Rudy Maxa’s World (showing locally on TPT at 2 pm on Saturdays) – thanks Rudy & Ana for the great party!

Moderate it: cocktail party strategizing – if you’re prone to bad puns, think carefully before you speak, Stephanie. And at 100 calories apiece, choose only your very favorite canapes. It helps to skip anything that’s more than one bite – I do it to avoid food in my teeth/awkward spills, but it also tends to wipe out the cheesiest, creamiest, deadliest little mothers.