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Vivian's class went Christmas shopping at NorthPark, a nearby mall, last week. Vivian selected and paid for several gifts for her family, and she seemed to enjoy herself. After school I asked Vivian where she had gone shopping, and she told me, "North Pole."
Vivian's teacher sent this note along with some pictures.
Dear Parents,
We had so much fun today! We arrived at the mall a little after 9 a.m. The students were assigned buddies (staff and peer tutors), and off they went. We owe the peer tutors a huge thank you for giving up a free day to help with this trip. Their presence and assistance made the whole experience so much better for all of us. Everyone shopped a while before meeting the group in the food court for lunch. After lunch, more shopping and sight-seeing, and watching the various performers throughout the mall. At 1:00 o’clock we had the privilege, thanks to a lady who substitutes for us who knows the pianist at Nordstrom’s, to gather around the piano to watch him play. He played the theme from Charlie Brown’s Christmas and Rudolph the Red-Nosed Reindeer, among others. We took pictures and sang songs and the kids just had a blast! Thank you so much for allowing us the opportunity to share this holiday experience with them.
Can you see why I am so appreciative of Vivian's wonderful teachers and school?
When my sister and I were growing up, our mother often made egg and olive sandwiches for us, and we loved them. I assumed everyone grew up up eating egg and olive, but I found that most people in Texas have never even heard of such a thing; many are familiar with egg salad, but that doesn't always have olives.
I googled "egg and olive" and found an article from the "Southern Foodie" in the Birmingham paper who claims that, "You can't be a Southerner unless you at least know someone who makes themselves an egg-and-olive sandwich." So, this recipe must be an Old South creation hearkening back to our family's roots in South Georgia.
Every Monday my bridge partner, Leslie, and I play in a duplicate game at a local club. Our arrangement is that she drives and I fix our lunch. I started out making egg and olive often because it was a given that I had the ingredients on hand. After Leslie raved so about this sandwich, it became our standard Monday lunch.
As you can tell from the recipe, it is not hard and not exact! But it sure is good.
Egg and Olive
2 hard-boiled eggs, grated
scant tablespoon light mayonnaise (just enough for eggs to be a cohesive mixture)
4-5 olives, chopped finely
sprinkle of seasoned salt
2 slices of toasted bread
Stir together egg, olives and mayonnaise. Season to taste. Spread over toasted bread and serve.
I was invited to lunch at someone's home a few weeks ago to see an old friend who was visiting from Canada. There were just four of us that day, and I don't know when I've spent a more enjoyable afternoon. Our hostess's home was a beautiful setting, and our conversation and food were delightful.
When I decided to host a lunch meeting for the National Charity League Tea committee that I'm co-chairing, I took inspiration from that afternoon's menu and served Poppy Seed Chicken Salad with Apricots, Leslie’s Tomato Soup and a slice of baguette with my perennial fall favorite Pumpkin Bars for dessert. The chicken salad was light and fresh with a lot of flavor and a nice crunch to it. The tomato soup was heavenly, and the pumpkin bars were a hit, as always. Several ladies requested the recipes.
Poppy Seed Chicken Salad with Apricots
from South of the Fork by the Junior League of Dallas
½ cup chopped almonds, toasted
½ cup fresh lemon juice
½ cup salad oil
2 Tablespoons honey
2 Tablespoons Dijon mustard
2 Tablespoons poppy seeds
½ cup sliced green onion tops
½ teaspoon grated lemon peel
½ cup dried apricots, chopped
4 cups chopped cooked chicken (2 pounds)
1 red apple, diced
Combine lemon juice, oil, honey, mustard, poppy seeds, onion and lemon peel. Add apricots and let stand at least 30 minutes. Toss chicken with dressing mixture. Before serving, add almonds and apple. Salt to taste. Serves 8.
Leslie's Tomato Soup
1 bunch green onions, chopped
1 Tablespoon butter
2 cans Campbell's condensed Tomato Soup
1 can chicken broth
1 can stewed tomatoes
½ cup sour cream
fresh ground pepper to taste
crisp bacon, chopped (for garnish - optional, but delicious!)
Sauté onions in butter. Stir in soups, tomatoes and sour cream. Heat and serve topped with chopped crisp bacon.
**Eloise's note: I added some fresh basil because I wanted to use what's left in my herb garden before the cold gets it. I also puréed the soup with my immersion blender before serving; my friend Leslie prefers a chunkier texture. Either way it's delicious!
Pumpkin Bars
adapted from this recipe on Epicurious.com
2 cups flour
2 cups sugar
1 Tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 15-oz. can pumpkin
4 eggs
¾ cup vegetable oil
Sift together dry ingredients. Stir in pumpkin, eggs and oil. Spread batter in greased 15½ x 10½ x 1" baking sheet. Bake at 350º for 25 minutes. Cool in pan on rack before frosting.
Frosting: 6 oz. cream cheese, room temperature
1 cup powdered sugar
5 Tablespoons butter, room temperature
Beat cream cheese, powdered sugar and butter together until smooth. Spread frosting over cooled cake in a thin layer. Refrigerate until cold then cut into bars (can be cut at room temperature, but it is messier). Makes 24.
Please forgive the bad pictures; the ladies I was sitting with for lunch thought I was crazy, I'm sure, for photographing my plate. I was too embarrassed to explain or take more!
photos from the
Dallas Morning News
As a lifelong baseball fan, I am SO excited that the Texas Rangers are back in the World Series! I look forward to watching each game and cheering them on.
Robert and I were able to attend Game One of the American League Championship Series with Will and his friend, Ty. Despite two hours' worth of rain delays, we had a great time.
We've been invited to Game Three of the World Series, and I can hardly wait! Go, Rangers!
, and our first meal from it was very promising!
