As I only went to games in the middle of winter in a northern state, I’ve never been to a tailgate party before. This weekend will mark my first.
The instigators have a block of tickets and guests each have an assignment. Mine is a side dish but I’m adding an appetizer while meats are on the grill. No rocket science here, but I did think about what would stand up to heat or rain and be easily consumed.
Dee’s celebration coleslaw was devised for July 4 and changes each time. Our nephew, now ten, would only eat frozen chicken “tenders” and he loved it. Any way to get a healthy food, calories and veggies into that boy was welcome. This time I’ll shred a small head of red, and green cabbage, carrots, and add radishes for color and tang. Salt, pepper, celery seed and I just add enough Ranch dressing (my husband’s favorite) to bind it together.
Then I’m making the old stand-by, spinach balls. I figure I can bake them beforehand and keep them warm, bring some toothpicks. Just google that one. Spinach, parmesan cheese, eggs, butter, bread crumbs and seasonings. I figure it’ll make six dozen and I’ll freeze half for another use and bake them later.
Marrying into a family tradition when our Thanksgivings were for a family of six to joining a party of over sixty was daunting but I started bringing things that were not on the dinner table or the lavish dessert spread (it is the South, after all).
I began with a simple Boursin cheese spread and crackers that changed every year depending on what herbs were on hand. That went on the kitchen table mostly for after-dinner snacks. Then I added spiced almonds and cashews (Epicurius, 1991) for the table. The guys watch the A&M game and gals congregate in the kitchen in the afternoon, then leftovers come out about six hours after “dinner” and everyone chows down again before the kids entertain or something else happens that keeps folks entertained until late in the evening.
Cousin Val the Vet used to spay or neuter a local stray cat some years, teaching the kids responsibility for animals, We have nothing but praise for her, as she took out our dog’s hips as a pup and Zoe is now about to be ten years old. She said we’d never get health insurance for Zoe, we do not have it, but I think of it the other way around. As she ages she’ll never have hip problems!
Old, easy family recipes are the way to go for many occasions. As an out-of-towner I’m not supposed to bring anything to Thanksgiving. Guys don’t bring or do anything but nap in front of the TV after the Big Game.
Over the years I’ve added, always deferential to my elders. I taught the kids to make Boursin, still bring the nuts, added spinach balls and gave that recipe to a new wife because everyone loves them.
Then I even brought in my northern and Canadian heritage and added mincemeat tarts to the Southern dessert panoply. Last year I added a brussels sprout and cauliflower gratin that even went on “the line” as this is a buffet. With over sixty people this is not plated service.
It’ll probably never happen again but a couple of years ago all the “grands” which are first generation grandchildren to the hostess with the mostest, laid down in a darkened, quiet living room. Jim was having back problems so laid on the floor, I laid on the sofa, and the others drifted in and we spent an hour or so telling childhood stories and enjoying time together.
When I think of young people getting married, I know that as of this week colleague Robin (my husband is Batman) has flown the coop. They’ve a lot of kitchen stuff on their registry and I figured they’d think of us when they use our gift. They have many years of joining each others’ families for weekends and events. I hope they have as fond memories as I do about the family I joined.
Cheers and say hello to your in-laws! Dee
Cooking with Dee 