Saturday, July 23, 2011


Can't wait to see that smile!
Tonight around midnight my daughter Meghan boards a plane in Los Angeles for her flight home.  It's her first trip east since she and her boyfriend Mark (and two dogs, and a cat) loaded up the van and left for Long Beach just after Christmas 2009.  I'm sorry that Mark isn't able to join her on this trip, but hopefully next time..  Meghan will be here for five days, and while she may have more than a few things scheduled, I have no real plans other than a welcome-home cook-out here at our home in Middle Grove, and to just spend as much time as possible together.  To prepare for the unknown number of guests for our cook-out, among other things I made a HUGE macaroni salad with egg and tuna.  It's pretty simple.  Other menu items include burgers, dogs, black bean burgers, Carolyn's baked beans (the best), a fruit salad, Katie's (Mrs. Hofmann's) German potato salad, and Kathryn's lasagna.  Should be great!

My sea shell macaroni salad

Most of my day has been spent in the kitchen.  I made over 100 cupcakes and an 8" layer cake for the cupcake wedding cake for tomorrow (some cupcakes stay here for the party)  - I'll set that up on location tomorrow, and then head to Albany Airport around noon to greet Meghan.  Katie, Henry, and Pete will be with me as we welcome Meghan home.  It's been such a long time, and we're all excited.  Pete finally gets to meet his auntie! 

Henry hanging out at Gwa's house
today while I baked...

Meghan, now a California girl...

Here's the recipe for the massive macaroni salad I made for tomorrow's party:


2 lbs. medium sea shell pasta, cooked al dente and drained
6 hard boiled eggs, chopped
2 cans solid white tuna, drained and flaked
4 ribs celery, diced
1/2 vidalia onion, diced
10 green olives with pimento, chopped

2 tablespoons olive juice
salt and pepper to taste
2 cups mayonnaise

In very large bowl, mix together chopped eggs, tuna, celery, onion, olives, olive juice, salt and pepper, and mayonnaise.  To that, stir in mayonnaise and combine well.  Stir in drained pasta, and mix it all up very well.  Chill.  If it needs more mayo, add a little mayo and a splash of milk.  Let it sit in the fridge overnight (if you have time) to let the flavors blossom.

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