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
!