For the Love of Food and Hospitality!

Just wondering today over my cup of coffee if any of you have had concerns in feeding those at your table lately.  My thing is hospitality. You know in my years of gathering friends and family around my table to share life and great food, fun stories or a great party, my thoughts were on flavor, comfort, and great dishes.  But, not so much are those my concerns anymore. 

Although Mr. Blue Eyes has always complicated the menu with his allergy to all raw fruits and vegetables, (and, yes, that’s for real!), the list of concerns has grown more complex and complicated.  

For years, I have hosted Saturday night dinners with much excitement and anticipation.  In the past few years, the changes began to transition into knowing the guests’ and food issues.  Some friends avoid beef.  There are those who dislike turkey.  Others are allergic to nuts or nutmeg. No yellow number 5 dye- that’s a biggie with an epi-pen and an ambulance trip for one friend.  And then there are the latest health conscious trends—Non GMO; free range; no gluten; organic; no artificial sweeteners/colors/flavors; vegan; vegetarian; fresh milled wheat; kimchi, kombucha, and kefir; KETO; carbs; macros; micros; calories or points and the list continues to go on.  So many ways that others view “healthy eating” complicates the recipe building.

Let’s add in the coffee and tea snobs.  The short list of what children will and will not eat. And not to be left out, special dietary weight loss restrictions or health issues for my grocery shopping amusement.

It’s become challenging. 

Really challenging.  I’m thankful for Pinterest.  I’m grateful that I love to cook and entertain.  My love language is hospitality. I’m happy that I’m usually up for a challenge.  But, it’s daunting. 

I’m sure when I have shared a recipe here that many of you are ruling out an ingredient; swapping out a few; adding in a few; pinning them; or moving on. I get it. Over here doing the same!

There are many recipes on this blog that I have tweaked, swapped out ingredients to suit my own dietary needs. For example, the recipe that I made to “fit” our family, for a chex mix that everyone tweaks, right?

I have a genius friend in the field of food.

A friend who is the epitome of the word hospitality. One who could ALWAYS offer ANYTHING to ANYONE whose feet were under her table and with raving reviews no matter what age or food preference or gender. If she cooked it, that “Martha Stewart” from our small town, it was set in stone.

She began her own successful restaurant, moved it to a larger more successful version, began food events in our own town that could gather up to 50,000 people from all over the world to outdoor venues to taste and sample and feast from everything from local cuisine to BBQ. Our tourism leader was her title for many years and she would fuss at me if I shared many accolades and praises about her here on this post.

You see, she can feed a few intimately, or masses without a blink of an eye.

With graciousness and love and kindness exuding. She is my friend. It began at church and continued through the years. From typing her first cookbook of three; sharing Sunday night group meetings; or birthday celebrations where I introduced her to mystery dinners; or, intimate time around a table sharing conversation and the best of offerings in so many ways, her life was intertwined with mine.

I asked her permission to share a recipe that has demonstrated her love to many on this post. She agreed. This friend is so like that. Sharing in ways it’s hard to fathom.

This recipe is my husband’s favorite food. PERIOD. For birthdays, special occasions or any time he can have them. A version of them is on a menu that’s a remnant of her former restaurant, named for her. Everyone knows they are the best. You can go the Gulf of Mexico or New Orleans or even the East Coast and ask for Crab Cakes with remoulade sauce and no one understands or comes close.

Even though she is known for her Crab Cakes, she will tell you that what she has prepared time and time again for us is “Fish Cakes” with that amazing remoulade sauce. Simply a little more economical, but no less phenomenal than anything you can find elsewhere.

This one is a KEEPER!

A family favorite. Even a large group favorite. If you need to tweak if for your dietary needs, I’m sure she won’t mind. She tweaks recipes a lot. Perhaps gives a lot of room for culinary creativity in her kitchen. Even when I spoke with her about this recipe, she was giving more ideas on how to change it. So, if the amount of panko needs to be increased or reduced…that mayo swapped out for a Greek yogurt…a little less horseradish or creole mustard…you get my drift. I am sure that you can make it your own. But, I’m giving you the ORIGINAL version in all of it’s glory.

When you make it and share it and love it and make it again, give Ro all the credit. Even though she gives without the need for praise, it might just do her heart good to read all of your comments here. She is the queen of hospitality and all who know her would agree.

Thanks, Ro, for reminding me that gathering with favorite foods is so important right now. Whether it’s drive by deliveries; food across a lawn or park; or, if you are able, to have feet under your table.

Hospitality that can be expanded to its fullest!

I’m ready to share life again, aren’t you?