The Importance of Family Dinners

When was the last time you gathered with your family for a meal that wasn't related to a special occasion like Thanksgiving?  Several months ago, my family started gathering at my house for Saturday Evening Suppers--I'm always the cook--still trying to figure out how THAT happened.

We enjoy this time together and have grown much closer during the process.  It is a couple hours of laughter, groaning about eating too much and sharing stories from our week.

I think the best part is how happy it has made my Mama.  As the middle girl, my sisters and I grew up fighting like cats and dogs.  And no, I don't mean arguing, I mean hair pulling, biting, scratching and trying our darnedest to hurt each other--my mother used to say we were going to give her a nervous breakdown!  As I kid, I had no idea what that meant--just assumed it meant going cuckoo for cocoa puffs.  Anyway, move forward 30 years and we've become much closer.

When my husband passed, my sisters gathered around me and without their support, I don't know if I could have made it through it--for the first time in years, we felt like sisters and not enemies.  I love them dearly, and we would do anything for each other.

Okay, now for the good stuff!!  Everything in the salad came from my garden (well, except for the cheese and croutons) and it was wonderful!  This was the first time I have planted lettuce, but you can bet I will plant double next year.

Last but not least--the Strawberry Trifle--very easy and perfect dessert for a hot summer day.

Ingredients

Strawberries - 1 qt sliced

1 box instant vanilla pudding

1 cup of sour cream

2 cups heavy cream, whipped

1 tsp orange zest

Angel Food Cake

Slice the strawberries.  Prepare the pudding according to package directions.  Mix in sour cream, whipped cream and orange zest.

Cut cake into bite size pieces.  Place one layer in the bottom of a trifle dish or large bowl and top with pudding mixture and strawberries.  Repeat, topping off with pudding mixture.  I reserved some whipped cream and a few whole strawberries for garnish.  Refrigerate at least an hour before serving.

 

Cucumber Explosion!

We've been blessed this summer in the amount of rainfall received.  I have more cucumbers than know what to do with!  Even though I still have about 20 quarts of pickles I put up a couple years ago, I spent this weekend making more.  Cannot imagine letting them go to waste. 

I planted an heirloom variety of pickle, Parisian Pickling cucumber, and their flavor is more intense and delicious than any cucumber that comes from a grocery store.

But even I know there is only so many pickles one person can eat, so if any of you guys out there have any cucumber ideas, let me know!

Bounty from the Garden

The garden is starting to produce in waves.  In addition to the onions, garden peas, broccoli and cucumbers below, I have squash coming out of my ears!  I'm breaking out the canning jars this weekend and will can plenty for stewed squash and onions.  I think I could eat that every day with loads of black pepper and hot cornbread.  Nothing like food from the south :-)

Mama's Birthday

This weekend we celebrated my Mama's 79th birthday.  The whole family was there and she was truly surprised.  The birthday cake I chose to make was a classic white cake with raspberry filling and buttercream frosting.  Happy times and Happy Birthday Mama--we love you much
!

Wild Plum Jelly

Spent a perfect Saturday afternoon with my sister and niece foraging for wild plums.  Luck was on our side and we discovered a treasure trove.  My niece ate more than she contributed to the pan, but within 30 minutes, we came away with a small dish pan full.

I only wanted a few jars but thanks to my magical steamer I ended up with FIFTEEN pints!  I now have jelly coming out of my ears.  So far, I've put up 12 pints of blackberry, 6 of huckleberry and now 15 plum.  As we say here in the south, "make hay while the sun is shining" because next year, the bounty may not be as plentiful.

Take advantage of what nature puts in front of you.  The blackberries were so abundant this year and bigger than I've seen in a long time.  My huckleberry bushes were loaded, but they are so small, it takes a lot of them to do one cooking.  I may go back for some more plums and try canning them whole in syrup (never done this before).  There are just so many of them, I hate to let them go to waste.



Heavenly Coconut Cream Pie

This is one of my families favorite desserts.  I made it for my best friend and she went nuts over it and has herself used it for special occasions. 

Disregard the overly brown crust :-).  My Bigmama's maiden name was Dawson and whenever she overcooked (or burnt something) my Bigdaddy would always says "she put the Dawson brand on it".   Maybe I should title this one Dawson Brand Coconut Cream Pie.


Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening (Crisco is my choice)

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and shortening and refrigerate for at least 30 minutes.  I place mind in the freezer for 15 minutes.  Pour flour, salt and sugar into a food processor

and pulse a couple times to mix.  Add the butter and shortening and pulse until it is incorporated and about the size of peas.  With the food processor running, slowly add the water until the dough begins to form a ball.  Remove and roll into a ball and refrigerate at least 30 minutes before use.  This makes enough for two pies.

Roll out the crust and transfer to your pie plate.  Line with parchment paper and add pie weights (you can use dried beans but you won't be able to use them afterwards).  Blind bake the crust in a 425 degree oven for 12 to 15 minutes.  Make sure you set the timer or it make end up branded like mine. 

Coconut Cream Pie

1 cup granulated sugar

1/2 cup all purpose flour

1/4 tsp salt

3 cups of whole milk

4 eggs, separated

3 tablespoons of butter

1 1/2 tsp vanilla extract

1 cup plus 1/3 cup flaked coconut

Topping

3 cups heavy whipping cream

3 tablespoons of sugar

In a medium saucepan on medium-high heat combine the sugar, flour and salt.  Gradually stir in the milk.  Cook, stirring constantly until it is thickened and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat.  In a small bowl slightly beat the egg yolks.  Very slowly stir in 1 cup of the hot milk mixture into the egg yolks.  Make sure you beat well and fast while adding the hot mixture or you will scramble the eggs.  Pour the egg yolks into the saucepan with the remaining milk mixture.  Return to the heat on medium-high and bring to a slow boil.  Cook 2 minutes stirring constantly.  Remove from the heat and stir in the butter, vanilla and 1 cup of coconut.  Stir well until butter is melted and vanilla is well Incorporated.  Pour into baked pie crust and refrigerate until cool. 

Once pie is thoroughly cooled, whip the cream and sugar together until stiff peaks form.  Spread over pie.  Toast the remaining 1/3 cup of coconut either in a skillet on top of the stove or on a cookie sheet in a 400 degree over (burns easily so watch carefully).  Sprinkle across the whipped cream and refrigerate pie until serving.

Being Prepared

We all know the importance of being prepared spiritually--Matthew 24:42 Therefore keep watch, because you do not know on what day your Lord will come.  But how many of us realize the importance of being ready physically?

We all know we should have money tucked away in a savings account for a "rainy day" but what other preparations are just as important?  Do you know that the average household has less than one-weeks food?  What if something catastrophic were to occur that impacted you and your family.  It could be something as predictable as a hurricane or something as unpredictable as a work stoppage or strike.

Think about preparing your family for the unknown, the what if and the someday because someday could be tomorrow.

It is my intent to store at least 18 months were of food.  If something happened and I lost my job or had unexpected medical expenses, at least I know I would be able to feed myself and my family.

Take small steps and you will be surprised at how quickly it adds up.  Going to the store?  Buy a couple of extra cans of tuna or an extra jar of peanut butter.  Place this away from your regular pantry items and consider it just like your rainy day fund. 

I've attached a couple of photos of my pantry--these are items I have left over from last years canning, but it is no where near what I should have.