Cookbook-writing caterer extraordinaire Debbi Covington dishes about food.
Bon Voyage, Aunt Bossy!
Written by Debbi Covington
Tuesday, 30 June 2015 13:32
When I was a very little girl, maybe 4 or 5 years old, I remember my Mama inviting her lady friends over for lunch. She didn't host a monthly event, but the ladies came to our house for a fancy luncheon several times a year. The dining room table was set with the good dishes from the china cabinet and several card tables with crisply pressed tablecloths were set up to seat the additional guests.
The ladies were most often the mothers of my friends from Sunday School and kindergarten. I can see Mama in a blue dress and pearls, hair freshly coiffed from the beauty parlor, entertaining flawlessly as she served chicken salad, tomato aspic, homemade biscuits and tall glasses of sweetened iced tea garnished with fresh mint and an orange slice.
The spring weather has been glorious! Vince and I recently took advantage of a cool and breezy Lady's Island evening and invited 20 of our friends over for a grilled salad supper on the deck.
The words fresh and light perfectly describe the kind of innovative, delicious food that so many of us want to cook and eat today. We like peak-of-the season ingredients prepared in simple ways that best enhance their flavors.
Strawberries are the first fruit to come into season in the Lowcountry. When the strawberry farms open, we flock out to the fields to get our first taste of spring.
Are you looking for a few new and easy brunch recipes? Try these! There's something for everyone – including ham, bacon, salmon, spinach, mushrooms, jalapenos and a variety of cheeses.