Here you'll find a chronicle of the Sunday Family Dinners we've enjoyed for too many years to count. We're not sure when this tradition started - or who actually first said "Sunday Family Dinner", but it quickly became one of the most important events of our week - enough so that sometimes SFD takes place on another day of the week as well! Family and friends gathering, talking, eating and enjoying one another - that's what it's all about - whether today or in days past.
Wednesday, the 3rd of August, 2016: COMO
SFD as a brunch-type meal on a Wednesday
My dearest seester flew home today because, well, I'm here and we don't see each other as often as we'd like, and because our very favorite place to be is here in Missourahhh with our parents. Mom wisely decided that it would be a grand idea to have our main meal in the middle of the day, as Care would probably be hungry after a morning traveling and it also would leave more time for game night as the evening meal would be more of a snack. Sister Care is a BIG fan of salmon salad, and considering it's about 100º outside, that sounded more than reasonable to make. That night we all just ate whatever left-over we could find and then played Rummikub. We laughed and had the best time! This family meal consisted of:
5 - hard-boiled eggs (that no one bothered to eat)
1 - While mom used a can of alaskan wild salmon, fresh left-over salmon can be used just as well. If you've never had canned salmon before, don't be put off by the bones you might see. When you gently stir the salmon, the bones just dissolve and go away. Canned wild salmon is incredibly healthy - loaded with all kinds of nutritious goodness. And it tastes divine! Mom used red sockeye salmon, but you can use whatever brand you want - there's more than one kind out there - just be sure it's wild-caught. This salad is so easy to make!
salmon salad in the making
1 14 3/4 oz. can wild-caught Alaskan red sockeye salmon, most of the liquid drained
1/3 C. or so Hellman's mayonnaise
1 t. or so Dijon mustard
juice and pulp of 1/2 a lemon
1/2 C. or so minced celery (see above photo)
salt and fresh ground pepper to taste
Put salmon in a bowl and stir it gently to separate. Add the rest of the ingredients and stir gently to combine - be careful with the stirring; too vigorous and the salmon will get mushy. Serve on toast, with tomatoes in a pita, however you like it.
2 - The tomatoes and basil were from my parent's garden. Nothing better than home-grown tomatoes in the summertime! Here in COMO everyone has the good fortune of being able to buy Central Dairy 2% Cottage Cheese. It is far and away the very best cottage cheese made. I've tried just about every brand back in CT and haven't yet found one I really like.
3 - Got our melon at the COMO Farmer's Market. It was and is delicious!
4 - Mom and I made the bread together. No, she doesn't measure any of the ingredients for bread-making....ever. She did have me measure most of the ingredients so I'd get a ~feel~ for the right amounts, but, of course, I didn't write anything down, so will have to make more with her! Such a hardship! :)
5 - Mom hard-boiled 5 eggs (fresh from a friend that has chickens - the yolks are bright bright yellow-orange, and the whites never run when you crack one and drop it in a skillet) to put in the salmon salad. I looked at her in horror because that just didn't sound good to me at all. We ended up eating two of the eggs for our breakfast. Carrie said she always puts eggs in her salmon salad as well.