Celebrating At Home With Our Mom's
Normally we would be in Catalina this weekend but we decided to stay home so we invited Mom's to come join us for a celebration at our home. Irene will join us as well Bob and Donna Z, the Branders and the Reidy's! We are in for an afternoon of fun!
We were looking forward to seeing Pete and Lisa but Lisa had a cold and David is taking chemo meaning the immune system is intolerant of germs... we will see them next weekend for lunch!
Please enjoy ....
We had fun putting everything together for this celebration! The menu, you ask:
- Appetizers (several kinds of chips/dips and a cheese platter
- Two different salads
- Vegetable platter
- Point-cut corned beef brisket
- Turkey breast along with stuffing
- Black Forest Ham
- Mashed and small potatoes
- String beans
- Carrots
- Sweet potatoes
- Fresh baked French Rolls
- Dessert was Baclava (Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey, courtesy of Irene), Rubarb pie (courtesy of Bonnie), Cheesecake (courtesy of the Branders), Dumpcake (courtesy of the Duda's), and chocolate covered strawberries.
We needed a rack and nothing we had fit;
Dr. Mary got clever with large spoons and it worked fine!
The substitute rack worked like a champ!
Bonnie, her "daughter" checked in and also sent flowers and a rubarb pie!
"Smile! You are on candid camera!"
No smiling, she is listening carefully to Bonnie.
Robin did the cheese trays and they looked wonderful
They disappeared quite fast!
Cheese, strawberries, and grapes... We are talking serious appetizers!
Thank you Robin and Bob for all the help!
There were eleven of us today but we had planned for fourteen. The Chartier's could not make it because of being sick with a cold.
2:00 PM and we are ready for family and friends!
Becky called from the UK to wish her mother Happy Mother's Day!
Marcia, Irene, and Leon enjoy the new patio furniture!
Meanwhile, inside, people are working (and tasting) as a fever pitch!
The loud "CRUNCH " sound you hear is Dianne food tasting!
The ham, turkey, and corned beef come out of the stove and are ready !
The old man carves up a storm, the whistling sound is the knife flying through the air on its way to the next slice!
Robin, with Scouts help, rings the dinner bell!
We had food enough for a small army! No one went hungry today!
Circling the tables!
A time-honored tradition!
Dianne checks out the desserts as well as the wine supply!
The Grey Poupon mustard was brand new and required a surgeon to open the bottle!
Did You Know? - The most common variety of Dijon — which originally came from the same-named region in France — is Grey Poupon. The mustard seeds used to make Dijon are usually finely ground, making the texture smooth, rather than coarse.
What is the difference between regular mustard and Dijon? What Is Dijon Mustard — And How Is It Different From Yellow ... Flavor and Ingredients: Yellow mustard, which is made of powdered yellow mustard seeds, a spice blend, and vinegar (or even water), has a milder taste compared to its French counterpart. Dijon definitely has a distinctive mustard flavor, and is more intense, sharp, and complex than yellow mustard.
The weather was perfect, a balmy 78 degrees, and we did a series of garden tours plus we set up the gazebo with an Alexa Studio and uncovered the furniture.
Eat and run... back to the kitchen for more!
Stories are told and retold! And, at our age, retold again!
Robin is an amazing helper!
We did miss Colleen!
Joe and Amy texted "Happy Mother's Day" to Mary!
The other table was perfect with the afternoon breeze passing through the
massive open door, passing through the house, and out the front door.
Bob and Robin got new decorations for the patio; the store energy in the day and light up in the evening!
We also have butterflies that glow in the dark!
After everyone departed, we crashed into the new couches in the TV room!