I was thankful that one’s spring break was the traditional week before Easter this year so he was home about 10 days. 🙂 The other one just had Sunday off but got off work a bit earlier on Saturday than normal and was home by 6:45 p.m. so we had time to visit and sit before I turned into a pumpkin and headed to bed!
We all went to the early service at church so dinner would not need to be so late. By the time we were home, P’s parents were home from their service and came over for dinner.
We had —
— home-grown ham (I never have served this for a holiday before as it is a regular free food for us. But free was key and the kids don’t get it all the time anymore!)
— smashed potatoes (usual recipe, just unpeeled yellow yukon potoates and smashed not whipped in the mixer)
— gravy (from homemade chicken broth)
— french style green beans
— Gma brought pickles, olives, and cheese cubes
— Cheesecake with toppings – the yummiest and lightest cheesecake I’ve ever made! Gluten-free as well for one. It disappeared and I have a new & 10″ springform pan on my wish list as my pan leaks in the water bath even with 2 layers of foil! (And 9″ is really very small for this!)
*I made a cooked, dried fruit mix for a topping and apparently I’m the only one interested in such an idea. Not that I’m supposed to eat dried fruit! (too much sugar)
* I had out a can of cherry pie filling for a topping and that vanished!
*Gingersnap cookie crumbs with vanilla & butter and toasted in a pan a bit for those that were missing crust to the cheesecake.
The grands enjoy it when the kids are home. They get to have a meal here and have plenty of time to visit.