I am a Newfie. For those who don’t know what that means, it is a term associated with those born in the province of Newfoundland. Newfies are typically considered a different bunch – with most people saying they have a “Newfie” friend who they just lo-ove! We are the ‘butt’ of many a joke in Canada (same jokes they tell in other countries using varying groups depending on which country). One of the best things my father taught me (he was also from Newfoundland) was to embrace my heritage…and if people tell jokes – laugh with them. THEN learn to tell the joke just as good…or better!
There is a spice called “savory” which grows outside of St. John’s. It is a wonderful green, leafy spice used on meats and most especially liked when used in stuffing for the holiday turkey.
You must be wondering where I’m going with this….(me too!)
We sat down to dinner this evening – the menu was one of my mom’s recipes when we were kids. I watched Gregory devour the food. Making sure he snagged the last wrap on the serving plate before he even finished the one on his plate. I reveled in his happy dance bounce with food in his mouth, a hum in his throat, a wiggle in his chair and arms pointing upwards. Thoroughly enjoying the recipe.
We cheered our glasses together, looked over at my mom’s urn and said “Thanks Mom!”
THIS is called savoring the moment. Savoring my mom’s memory. Savoring all that my mom left within me which I am blessed to be able to pass on to our son.
The recipe which elicited today’s observations?
Mom’s Hot Ham & Cheese:
- 2 cups chopped ham
- 2 cups chopped cheddar cheese
- 6 hard boiled eggs, chopped
- (add chopped olives if you like – my mom did)
- Toss the above together in a large bowl
- Mix together in a measuring cup 1/4 cup of miracle whip or mayonnaise, 1/8 cup of ketchup, 1/8 cup relish and a teaspoon (or more to taste) of chives chopped fine – creates an orange coloured sauce
- Add the sauce to the first ingredients, thoroughly mixing until everything is coated (it should be just enough to hold everything together without being runny)
- Cut 24 dinner rolls (12-16 hot dog buns) partially through (butterfly opened – still together)
- Spoon the mixture into the buns, wrap in tin foil with the opening creased at the top
- Bake on a tray in the oven at 350 degrees for 30 minutes
- Remove from oven, allow to cool for a 5 minutes – serve – enjoy!
While I was just starting to type in the recipe, Walter came in with a line he wrote down just now – it kept coming to him during his sit outside: “Sweeten your future by savoring the past that came from a perfect present.”