Weekends are for Cooking

Weekends are for Cooking

Chefs & Experts

Weekends are for Cooking


When I’m not writing about food, eating food, or watching food being photographed, I’m usually making food. That means that – just as for many of our Food Channel readers – my weekends are generally consumed with shopping, chopping, cooking and serving a variety of items. But this weekend is Mother’s Day.

Let’s just do a quick review of last week. On Tuesday night I was one of several co-hosts of a wedding shower. My role was to bring the dipped strawberries plus cut fruit with a delectable yogurt-based dip. For the chocolate-dipped strawberries I, of course, followed the recipe on our site.

The cut fruit consisted of fresh pineapple, cantaloupe, honeydew, beautiful dark blackberries, more strawberries, and lovely round slices of orange. The dip is easy – two individual serving size containers of any flavor yogurt, a jar of marshmallow cream, and 8 oz. of cream cheese. Just mix them all together and enjoy.

On Wednesday night I had a meeting with a group of students, so I took a container of home baked chocolate chip cookies. There is nothing that will hold the attention of the college-aged crowd like anything home baked. It always reminds me that moms do still bake, and that kids do still appreciate it – diets and packaged foods aside.

When the weekend rolled around, the mother of a dear friend had passed away and we mobilized to supply a family dinner for about 25 people. As we unloaded dish after dish of ham, roast beef, scalloped potatoes, corn casserole, green bean casserole, mashed potatoes, pasta casserole, fruit salad, tossed salad, rolls, bread, blackberry cobbler, cookies, chocolate cake, and more – all made by about 10 different women – all I could think of was how comforting it was to be able to do something tangible to show our love and support for the family.

My husband also had an office party where he works, requiring me to get up early one morning to bake a fresh cake. Oh, and there was the night I made guacamole for a crowd.

In other words, the cooking rarely stops. And I wouldn’t have it any other way.

As for Mother’s Day? We’re doing take out. My thanks to those who are willing to cook when I don’t!

That’s what’s cooking in my kitchen. What about in yours?


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC