A Light Mother’s Day Outside

Wouldn’t it be nice to take a stroll into that painting?

That era above is from my Great-Grandmother Honnie’s time. Her name was Lillian Miller Haskin Lone, but I called her Honnie. People would refer to her as Ms. Lone. My mother would call her Hone when she was little. I then came along and started calling her Honnie.

Both of my Great-Grandmother’s are represented above.

The beautiful vase belonged to my other Great-Grandmother, Emmaline Eliza Dykes Keith.

Both of them have made a big impact on my life. Even though I lost both of them when I was a young child, I still carry them with me to this day. I guess you can say that even though they were both Great-Grandmother’s to me, they did act many times as my mother. And mother’s make up many definitions in my book. Perhaps that is what Mother’s Day is all about?

Circus Peanuts 🙂

I loved Circus Peanuts as a child, and when I saw them at a local store I just had to have them as my Mother’s Day treat. I didn’t want some cake, or decadent dessert, I just wanted these. The memory was more important to me than any grand dessert.

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My Mother’s Day Beet and Radish Salad w/ Vinaigrette…

…and My Sandwich Sliders

The Delicious Vinaigrette Gordon Made For Me

I Wanted to Eat Outside in our Backyard

(Standing up, of course.)

We Have These Recipes Featured Below

Some years I like a Mother’s Day filled with lots of foods, and other years I just want something simple.

This particular Mother’s Day I just wanted something pretty and simple.

Kind of like the painting above, or the beautiful vase, simple and pretty.

Happy Mother’s Day to all those good Moms out there!

Anyone can be a mother, but it takes someone special to be a Mom.

Julie

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Garden Gift

My Mother’s Day Gift From Brodie

This Spinny Thing

(I love it! Whenever the wind blows it spins beautifully!)

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Veronica’s Mother’s Day Gift to Me

We Are The Adoptive Parents of the Manatee Moo Shoo 🙂

So happy to be supporting our Florida wildlife and knowing that my gift is helping this beautiful creature.

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Recipes Start Right Here

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The Main Course

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Ingredients:

5 Red Beets – Stems removed and peeled

5 Golden Beets – Stems removed and peeled

3 Watermelon Radish – Stems removed

1/2 Block Feta Cheese

3 Tbsp. Red Wine Vinegar

2 Tbsp. Balsamic Vinegar

1 Tbsp. Balsamic Glaze

3 Tbsp. Extra Virgin Olive Oil

12 – 15 Fresh Tarragon Leaves

Salt and Pepper to taste

Garnish with Micro Greens

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Remove the stems from the beets as shown.

Using some food safe gloves, peel the beets.

Otherwise, you can stain your hands purple.

Place each beet in its own sheet of aluminum foil.

Wrap up each beet within the foil.

Preheat your oven to 400’F and place the beets onto a sheet pan and place it into the oven. After about 30 min. of baking, test the beets for doneness. They should be fork tender meaning unwrap the beet and try to easily stick a fork into the beet without much resistance. If you have resistance, place the beet back into the oven.