First NYC Female Anchor Team Reunited Because of Covid and Making Lots of Cocktails

The first NYC female anchor team – Jane Hanson and Mary Civello – are now anchored in Hanson’s Hampton house creating cocktails, conversation and lots of girls just want to have fun moments.

For Floral Foodie Sunday, here is a great margarita the girls mixed up to celebrate this week’s Cinco de Maya. And of course, they accented the decor with flowers.

“Haha hail Corona,” says Jane Hanson, who has learned new efficiency skills both in cooking and life. “I just cut Mary’s hair.”

These talented ladies who were anchors on WNBC in New York, now collaborate running a media coaching company, are cooking up a storm in lockdown.

“Made a whole fish the other night, with mole sauce for tamales,” she says. “Tonight is steaks from Minnesota, my home state.” They’ve also made coconut cake from scratch and homemade pizza. 

“I’ve never really cooked before so it’s an adventure,” says Hanson.

Civello has always loved to cook. “But I never had the time to try some of the dishes we’re creating,” she says. “That’s been a silver lining in this stressful time – we’re all doing the best we can.”

The dynamic duo – who reminds us of the English gals from “Absolutely  Fabulous” – are looking forward to gardening as their next adventure.

“My grandmother had an amazing green thumb,” says Hanson, who plans on putting peonies and roses soon in pots around her pool. “As a little girl, I spent hours with her in her rose garden. It was bountiful and beautiful and she taught me a lot about growing roses.”

Civello was living in NYC and because of COVID longed for greener pastures and flowers. Hanson welcomed her friend in early March and is now grateful “to have someone to hang with.”

How’s it going?   

“We’re still talking” jokes Hanson.

And cooking.

“I’m grateful to have good company and this beautiful outdoors to walk in every day,” says Civello.  And of course someone to drink with and share good meals.

Here’s their margarita recipe.

  1. Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
  2. Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Enjoy – You can also crush the ice and add the ingredients when it gets hot out. — Jill Brooke