Hospitality Blog Posts
“Languages are epistemologies as well as human bridges.” (Elizabeth Alexander, The Light of the World)
Some of us will actually be able to have family together again for Easter Sunday. Are you stressed about trying to re-learn how to have company again?
I enjoy watching the British mystery shows on PBS. I wax nostalgic over the short, rough hewn walls fencing in the rolling emerald green pastures dotted with bright yellow buttercups pictured in almost every village scene. When I hear the crunch, crunch of feet on pebbled walkways on these shows, I flash back to the entrance of my grandparents’ home in Oban, Scotland. I open the squeaky gate and run up the pebbled walkway to my Granny and Grandad’s humble home, a second floor apartment of a four-unit walk-up on the outer edge of the town.
The new year is a time to look back and sift through what we want to keep and what we wish we could discard. One way in which I cope with throwing away the detritus of life is by highlighting the stories of hope.
Cottage Style is the latest “trend” in lifestyle from decor, to food, to fashion. Blame it on COVID quarantining, but I’m finally “on trend!”
My sisters are forever and ever home to me, the safest place I’ve ever been.
I’m the designated pie maker for our family gatherings, especially our traditional Thanksgiving gathering at my second to oldest sister’s home. The location and occasion are a legacy passed down through several generations in our family
One of the mundane items I claimed from my mom’s few possessions after her passing was a set of stackable aluminum food storage containers. Why do I cherish these pre-tupperware kitchen storage units?
Your early summer, late spring vegetables are ready for harvest. Stand on your porch. Gaze out on your abundant fresh produce and figure out the answer to the most frequently asked question. “What’s for supper?”
Several of you requested the recipe for my blackberry cobbler after I posted a picture of it on FB for the occasion of my husband, Tim’s, birthday. I’m calling it “any fruit cobbler” because this same recipe and technique can be used for any fruit in season. I especially remember mom making peach cobbler and “toot” (mulberry) cobbler in Lebanon.