Small Bites … Adventures in Downsizing

Jan Kinzel

 

A windy day. As we are still ‘hotel-dwellers’ awaiting the construction completion of our condo, our automobile seems to find its way to our new place fairly frequently. We like to check out the progress and enjoy each element as it is added. A few days ago we encountered what felt like hurricane force winds on our soon to be front porch! I groused about it, even though I knew in advance it would be a somewhat windy spot. There is a huge open field across the street and the valley tends to have windy spots anyway. I comforted myself with the thought that Maui has the trade winds and I like it there. We went on in and checked things over. As we were leaving we drove around the club house and looked up into the bright blue and exceptionally clear sky (the wind had swept the air clean) and saw a beautiful rainbow kite with long tails. On the expansive green lawn in front of the club house there was a person flying the kite – a perfect day for such a thing. Changed my whole outlook and brought to mind the over-used but nonetheless true axiom of making lemonade from lemons.

I have a delightful friend, Charlotte, who is ten years older than I. That puts her in her very late seventies. Every April in a park near her house, she and her husband, Earl, host a kite party. Each year they choose a different theme and everyone brings a dish to share accordingly. Charlotte runs a contest and has prizes for the winners. She keeps adding friends, and sometimes over sixty people attend. Many of their friendships go back several decades. I’ve known her for only about five years or so. It’s a cool party!

 

Since Charlotte’s party is near Easter-time, I thought I’d share my Easter menu. It’s a big church day, so all of the food can be made in advance. The ham is served at room temperature. Only the beans are heated. All of the rest is served chilled.

Spiral Glazed Ham
My Mother’s Potato Salad
Piquant Baked Beans
Purple Eggs and Beets
Asparagus with Garlic Mayonnaise
Fresh Strawberry Pie with Whipped Cream

 

Foolproof Asparagus

2 to 4 bunches of asparagus, any thickness preferred
1 tablespoon kosher salt
Boiling water

Place trimmed and cleaned asparagus spears in a glass dish that has a lid, such as Corningware. Sprinkle spears with salt. Pour boiling water over the spears to cover and immediately cover with the lid. Do not put on the burner. Let the asparagus sit in the boiling water until the water is no longer hot. The asparagus will be perfectly cooked with just a slight amount of crunch. If you want it less crunchy, drain the water and give it another bath of boiling water. Drain the water. These can be served hot or cold.  If serving hot sprinkle some freshly grated Parmigianino Reggiano cheese on top.  If serving cold, make garlic mayonnaise as a dip. Just mince at least 3 cloves of garlic into a cup of mayo and let sit at least a couple of hours before serving. All of this can be done the day ahead and kept chilled.

 

Fresh Strawberry Pie with Whipped Cream

This is a clever way to make a truly fresh strawberry pie! No cooked strawberries.

1 pie crust, baked and ready to fill
1 pint whole, large, very red strawberries, cleaned and cored
2 tablespoons corn starch
2 ½ cups cold water
1 regular package strawberry Jell-o gelatin

In a sauce pan, dissolve the cornstarch in the cold water. Slowly bring to a boil. As the mixture becomes thick and clear, stir in the gelatin. Bring back to boil and remove from heat immediately. This creates a glaze for the berries. Place the prepared strawberries in the pie shell with the points up and in a single layer. Pour the glaze over the berries, allowing the tips of the berries to show.

Cover with plastic wrap and refrigerate. Serve with dollops of sweetened whipped cream and a garnish of mint leaf.

 

TIP:  Make new friends, but keep the old; some are silver, and the others are gold.

Isaiah 40:31 …those who hope in the Lord … will soar on wings like eagles…