When I was first married, we lived in a small one-bedroom apartment and our first table was a pie crust drop-leaf table that I loved and that fit our small place perfectly. Over the years, I have had several tables of varying sizes and shapes. One of my very favourite ones was a Duncan Phyfe that I got at my first auction. It eventually became my table in my first home after my divorce. I loved the roundness of it as I believe this shape is best for conversation. It quickly became apparent that it was too heavy and large for my new condo and so I passed it on to my son and purchased this light glass table with upholstered chairs. I like the airy feel of the glass but I do admit to worrying too much over fingerprints and scratches.
The tables in my home, as in most homes, have been the center of all manner of activities. Dinner clubs, bridge games, homework, family meals and games with my grandchildren. The uses changed as life changes but times around the table have always been important. This week, I have chosen to show you my table for two that I will use to celebrate my mom’s eighty-eighth birthday. Since the beginning of the millenium, I have celebrated my own birthday for a complete week. We call it Nancyfest! I encourage others to do so as well. It is a simple concept. Each day of Nancyfest I do something nice for myself. I might rest and read or I might drive to the ocean and revel in its power and magic. I might do something for someone I love. Whatever brings me pleasure. So this table is set for the beginning of my mom’s birthday week. I am busy planning a brunch menu for us to share. Scotty’s Eggs from the Best of Bridge Cookbook series are always a hit. #aroundthe table
For now I will share another recipe that speaks to spring. Although, you can enjoy them anytime. We call them Ruby Keelers after the Canadian actress, singer and dancer from 42nd Street. She was born in Dartmouth, Nova Scotia which is the sister city to my home of Halifax. Not sure how she is connected to these but they will make you want to kick your heels up!
20 slices of sandwich bread
3 ounces of blue cheese
8 ounces of cream cheese
20 spears of cooked asparagus
½ lb. butter, melted
Instructions: • Trim crusts from the bread and flatten slightly with a rolling pin. • Blend cheeses and egg to a workable consistency and spread on the bread. • Roll one asparagus in each slice. • Dip in butter to coat thoroughly. • Place rolls on a cookie sheet and freeze. • Slice in one inch pieces (5-6 per roll) • Bake at 400 degrees F. for 15 minutes or until slightly browned.