A proud mama

A special day for our family:  Our son, John, has graduated!

Here we are, celebrating another milestone in our son's life . . .

 Mama standing in the back, thinking that husband is NOT going to photograph her . . .

Miami University tradition decrees that if you step on the school seal you will fail your next exam.  So, here we are . . .

He couldn't wait to get rid of the cap!

We couldn't be prouder!

And, as all good parents have done many times before, we returned home with our backseat filled with our child's "stuff" as he gets ready to move back in for a little bit while he looks for a job.  I look forward to seeing a new chapter in my son's life as he begins to practice adulthood.

Watermelon Tablescape II

Watermelon:  Sweet . . . juicy . . . yummy. . . what's not to love about this quintessential summer fruit?

And, not only is the fruit delicious, but the color palette that it evokes is so, so summery!  This is my second watermelon tablescape.  I cannot get enough of this fruit, and I love these colors! Click here to take a peek at my earlier post.

I was inspired to try making this centerpiece by some fabulous bloggers:  Michael Lee of Rattlebridge Farms, and Mary of Home is Where the Boat Is.  Please stop by to see their wonderful creations!  You'll know in an instant why I was so enthralled.

Most of the flowers came from Costco, but the hydrangea came from my very own garden!  We just planted them last year, and these came from our very first crop!  Aren't they beautiful?

I added some Queen Anne's Lace, picked up from an empty, undeveloped lot not far from our house.  I always look forward to the appearance of this wild flower.  It's so delicate looking, and makes a great filler for arrangements.  It also helps mark the passing of time.  I know when I begin to spot them that we are in full summer!

All that fruit MUST be put to use.  It would be awful to discard so much deliciousness!  So, one thing that immediately came to mind was . . . MOJITOS!  And I have just the recipe, thanks to Susan at Between Naps on the Porch!

A salad was also an easy (as all summer cooking ought to be) addition to the menu.  This one was composed of field greens, watermelon, Feta cheese and a balsamic vinaigrette.  The salty Feta cheese was perfect on this salad, especially for those, like my huband, who always salt their watermelon.

I should have stayed away from Tenley's everything-must-go-before-I-move-to-Florida-sale.  The cute watermelon salad bowls just begged to come home with me.  What could I do?

We had some unexpected guests show up at the luncheon, but they were so cute and friendly we allowed them to make themselves right at home . . .  What's summer anyway, without a few fluttery friends?

Pink ruled the day, from the petunias growing next to the deck . . .

To the lovely gerbera daisies in the centerpiece . . .

To the pillows that I borrowed from the Living Room sofa . . .

It's not too late to enjoy more watermelon this summer.  Enjoy it while it lasts!  I'm going back for a little more . . .

Chicago in White 2015

We thought we were registering for Le Dîner en Blanc . . . instead we ended up at the Chicago in White event . . . and had a blast!

White events seem to be all the rage.  The French started it with Le Dîner en Blanc, a very chic pique-nique, the location of which is always shrouded in secrecy . . . and now it's spread all over the world!  Well, maybe we'll have a chance to do it next year . . .

But the Chicago in White event was absolutely lovely, and fun!  And now that we have all acquired complete white outfits, and a few little white extras, we are definitely going to do it again!

This year's event took place at Ravinia, the oldest outdoor music festival venue in the United States.  For this special night, Chicago Jazzman, Ramsey Lewis, celebrated his 80th birthday and performed accompanied by the Chicago Symphony Orchestra!  We would have gone to the event regardless, but having Ramsey Lewis perform was such an awesome treat!  I'm a big fan!

I couldn't resist snapping pictures of some of the guests.  These two ladies were having such a good time! This year, the proceeds of the event benefit Ravinia's “Reach * Teach * Play” program, that provides accessibility to music education in the Greater Chicago area.

So we packed up a nice dinner . . .  Brought umbrellas, since the day was slightly overcast . . .

Decked ourselves in white from head to toe . . .

Set a pretty table, to which we all contributed . . .

And  . . . enjoyed!

The event kick off  is announced with trumpets and the waving of the white napkins.

The menu was also a joint effort, but my friend, Layda's Caprese Salad on skewers, stood out for its prettiness and deliciousness . . .

And my friend, Chris, wins the prize for the bottle of wine with the most interesting name:  Sangue di Giuda - Judas' Blood!  It's a red semi-sweet sparkling wine with fruity undertones, pefect for a warm summer night!

Rose, Layda and Nick . . .

Miguel and Chris . . .

The centerpiece included ranunculus (my “new” favorite flower) . . .

Gillyflowers, tulips, roses and waxflowers . . .

I'm already thinking about next year . . .

A Patriotic Celebration!

What would it be like to have dinner with one of the Founding Fathers . . . say, Benjamin Franklin . . . ?

Oh, to be treated to that razor-sharp wit - as long as it wasn't directed at me, of course!  So many sayings we use nowadays were coined by the clever Mr. Franklin!  Here's one of my favorite quotes:  “Wine is constant proof that God loves us and loves to see us happy.”  A man after my own heart!  Do you have a favorite BF quote?

We tried the Cabernet Sauvignon with Mr. Franklin's portrait on the label to make an Apple-Berry Sangría.  I wonder if he ever tasted sangría.  Did you know that the word sangría is a derivative of sanguis, the Latin word for blood?  Literally, it means bleeding.

A Spaniard of long ago might have said to his tavern keeper:  “¡Prepara una sangría!” (Prepare a bleeding!), meaning, of course, “Prepare a pitcher of that delicious concoction with red wine and brandy and fruit,” not a true bleeding, unless, of course, he was referring to a bull fight . . . Yikes! Not going there, at least, not today.

There are as many recipes for sangría, as there are sangría lovers.  I have never found the definitive recipe. My husband and I traveled all over Spain on our honeymoon sampling local variations.  I mean, when in Spain . . . We have carried on with the quest for over 30 years now, and it's still ongoing . . . No task is too onerous to make the world a better place . . .

I was inspired for this table by the bandanna tablecloth.  I kept imagining cowboys on a cattle drive, wearing colorful bandannas around their necks . . .

And later stopping to pick a posy of wildflowers for their sweetheart . . .

It was too hot for a heavy meal so we kept the menu simple  . . .

Hamburgers with all the trimmings and my homemade potato salad.  Potato salad is another one of those dishes for which everybody has a favorite recipe, but here's mine:

5 lbs. red potatoes (if you are going to make it, you might as well commit), peeled and cubed
1 dz. eggs, hard-boiled and coarsely chopped
1 yellow onion finely chopped
3 stalks of celery, diced
2 cups Hellmann's mayonnaise
½ cup white wine vinegar
¼ cup granulated sugar
Salt and pepper to taste

Boil the potatoes until just done.  Add chopped eggs, onion and celery.  In a small bowl mix the mayo, vinegar, sugar, salt and pepper.  Pour over the potato-egg mixture.  Combine thoroughly. Chill. Garnish with Spanish smoked paprika (I prefer it to Hungarian Paprika) and parsley sprigs.

A strong recommendation:  Please use the very best wine vinegar you can find, instead of using pickle brine. Nowadays commercial brines are made with the cheapest quality distilled vinegars, often derived from petroleum, and then sweetened with high-fructose corn syrup. Enough said.

We saved room for dessert:  Cherries Jubilee over Vanilla Bean Ice Cream!  As you can see, I'm still playing with cherries.  This time, I got to light them on fire with the help of a little kirsch!  My first flambée!

I used Martha Stewart's recipe. Here's the link:  Cherries Jubilee.  Make sure your ice cream is very hard, as it will melt quickly when you add the warm cherries.  If this happens, do not despair, do like I did, and eat it like soup!  It will still be vastly delicious!  I'll be making this again.  After all, practice makes perfect! (That's not a Ben Franklin quote, but doesn't it sound like it ought to be?).

The photo below was taken on Father's Day at U.S. Cellular Field, where we watched the Chicago White Sox beat the Texas Rangers 3-2.  That big, ol' Star-Spangled Banner stretched out across the field makes it perfect to add to this post, and gives me an opportunity to show off the handsome men in my life!

Happy Independence Day!  As my youngest son is being deployed to Kuwait, I pray for his safety and that of all of our soldiers; it is because of their sacrifice that we can celebrate on this day.  Peace.

I'm joining Susan at Between Naps on the Porch for the weekly Tablescape Thursday party!  Please stop in and take a peak at all the marvelous tablescapes!

Tea Bread Tuesday: Cherry Almond Bread

For those who don't know by now, I love tea breads.  A slice of fruity bread, paired with a cup of tea can bring a lot of joy to my day.  Then, if a rainy, summer afternoon happens to come my way, on a day when I don't have to be anywhere else, well, that's as close to ideal as life can get for me.

It so happens that I found myself at home this past weekend, with a luscious bowl of cherries, which are in season now, time on my hands, and the promise of a summer shower later in the day . . . the perfect time to do a little baking.

I've underestimated cherries most of my life.  At first, I used to know them only as the “red fruit” in a can of Libby's Fruit Cocktail, or as the nauseatingly sweet syrup in cough medicine.  Then, one day, I was introduced to “real” cherries in a freshly baked Black Forest cake, while attending a dinner-theatre performance of Cabaret.  When the Master of Ceremonies began singing “Willkomen, Bienvenue, Welcome . . . ”  I felt like it should have been me singing!  They were superb!  The show was pretty good, too.  And that was the beginning of a beautiful friendship.

If you are planning to experiment with fresh cherries, you'll need a cherry pitter.  It's a little tool that removes the pit from the cherry quickly and efficiently.  It was also fun to use.  I see a lot of cherry desserts in my future (cherry pie comes to mind right away, but we'll leave that for another post.)  The one in the picture above is from Williams-Sonoma.  I'm told that it's also good for pitting olives.  How about that?  I can play with olives, too!

The bread turned out delicious!  The cherry and almond flavors complement each other beautifully, and it was very moist.  This one is a keeper.  Here's the recipe:

Ingredients:

1½ cup all-purpose flour

¾ cup granulated sugar

½ teaspoon salt

2 teaspoons baking powder

1 cup sweet cherries, pitted and coarsely chopped

1/3 cup vegetable oil

1 large egg

½ milk

1 teaspoon vanilla extract

1½ teaspoons almond extract

1.  Preheat oven to 350º F.  Grease and flour a 8" x 4" loaf pan.  Set aside.

2.  In a small bowl combine the flour, salt, baking powder and sugar.  Gently fold in the cherries, and mix until well coated.

3.  In a separate bowl combine the remaining ingredients and lightly beat with a fork until blended.

4.  Add the wet ingredients to the dry, stirring until just moistened.  Pour batter into pan and bake for 35 to 40 minutes or until toothpick inserted in the center comes out clean.

5.  Remove from oven, let cool 5 minutes in loaf pan, then invert into serving platter and allow bread to cool completely.  Wrap in plastic wrap until ready to serve.

“Life is just a bowl of cherries, don't take it serious, it's mysterious.  Life is just a bowl of cherries, so live and laugh, and laugh at love, love a laugh, laugh and love.”  —Bob Fosse

Work Life Balance: It's mostly work for now

I have gotten a promotion at work, and have moved to a new role and a new location within the company. Here I am, with both, my old and new bosses, and all our spouses, celebrating the new journey!  The moment is bittersweet, I'm going to miss my wonderful old boss . . .

My new official photo for the announcement . . .

I've also decided to go back and finish my Master's degree . . .  It's going to take me a long while, since I'll be going to school part-time only.  I'll probably be ready for retirement by the time I finish . . .

I was also selected to participate in this year's leadership development program for high-potential employees. The company is sending me to Atlanta in a couple of weeks for the kick-off.  

It's all work work work for the next while, but I'm very excited.  The head of my new department is a true leader, with a huge vision, and unimpeachable integrity, and my new direct boss is bringing a lot of ideas and energy to our team.  It's going to be a fabulous ride!

After becoming an empty nester, I'm finally catching my second wind!  Wish me luck.