I know… I’ve been a little neglectful. It’s been a while since I’ve last written or posted anything in this space. I’ve set aside pictures and thought of what I wanted to say next and set it aside in a draft. Then time just kept ticking by and I didn’t come back to it. Well, here I am again. So I’m editing what I began and finishing it!
I enjoy going home to visit my mom and finding reasons to celebrate any sort of occasion . Usually, what comes of it is a home cooked meal, one that requires more attention and preparation/cooking time than usual. If I’m really lucky, it’ll be meals–plural.
My mom’s method of celebration means offering her meticulously made, home cooked food (because, particularly for her, what is more special than sharing tasty nourishment that was lovingly made from scratch?). It is more than just food, it is an experience, a process, a welcoming gesture. It’s a way to say, ‘I care about you and hope this nourishes you inside and out.’ It also says, ‘Welcome to my table and my family.’
So below is a picture gallery of my mom’s home cooked food, purchased foods, and my own home made foods. My way of vicariously welcoming you to my table and, by extension, my family via these photos.
(half a dozen raised donuts: sugar, glazed, Boston Creme)
Mom’s Cambodian Noodle Soup with Shrimp & Beef
A bottle of French wine, La Petite Perriere’s pinot noir (just because)
Herbed cheese & Persimmon Tartlet
This may look familiar because this puff pastry base is one of the foods I continue to recreate. Frozen puff pastry can be called upon when needed after a short thaw and it offers lots of toppings possibilities. I decided to bake the the puff pastry as is, then after it cooled from a stay in the oven, I spread it with a homemade herbed cheese spread (cream cheese, Greek yogurt, garlic powder, and a parsley garlic mayo I keep in the fridge) and topped it with slices of persimmon. Yum yum yum. I liked the pop of bright color of the persimmon against the herbed cheese spread.
Brussels Sprouts Salad with Dried Cranberries & Almonds
I’ve had other fresh brussels sprouts salads before and was inspired to use it raw for maximum nutrition. I finely sliced them, added chopped dried cranberries, slivered almonds, some ground flax seeds, some sea salt, and ground black pepper. I made an apple cider and coarse ground deli mustard based vinaigrette to finish it off. I’d definitely like to make similar salads in the future. It had some great crunch and a light sweetness to it.
Here’s to more good eats this year, enjoying the company you share it with, and creating more food memories!