Meet my Guest:
Robin Sue of Big Red Kitchen

I’m so happy to introduce to you today my friend, Robin Sue, who has an excellent blog (Big Red Kitchen) and is a great cook (look at her mouth-watering recipes!). What I love about Robin is that she is passionate about food and people! And yes, I even love her silliness!

When I read this statement, I knew right away that we shared similar views on hospitality: Perfection is pride stepping on your creativity.

And so today Robin is sharing a great story and some yummy food ideas. Thank you, Robin!

I remember when I was first married having a long discussion with my mother-in-law, Mary Lou about hospitality. She shared with me that one of her favorite memories was when a friend of hers invited she and Dad along with a bunch of other couples for dinner. Mom remembers all the ladies piled in the woman’s tiny but cozy, cluttered kitchen watching her make fresh ravioli. The glasses were miss-matched mason jars, some with handles, others without. She recalls that they had the best time chatting, laughing, and telling stories.

Contrast to that story is another woman who hosted she, Dad, and others many times but had to have everything perfect. Mom said the group felt as if they could not live up to that lady’s expectations and eventually broke up. Sad isn’t it?

Mary Lou taught me that hospitality has nothing to do with a perfect home, matching china, or gourmet food, it’s how we make our guests feel welcomed and comfortable in our homes. Simplicity. Friendliness. Selflessness.

This is a meal I remember served to my family and me by very good friends of ours as we were passing through their town on our way to Boston. The meal was simple, thoughtful, and delicious. Thoughtful in that it was kid-friendly and very hearty. I have shared it to my own guests who joked that we are having a Wedgie Bar because everyone loves a good wedgie. Do you have friends with whom you can be silly?

Wedgie Salad Bar
1-2 heads iceberg lettuce cored and cut into wedges-use a plastic knife so the lettuce does not brown
Ranch Dressing- recipe follows
1 pound Crispy crumbled bacon
6 hard boiled eggs, chopped
1-2 cups shredded cheese
2 cups cherry tomatoes, chopped

Place lettuce wedges on a large platter and drizzle with Ranch Dressing. Place all other ingredients in small bowls around the platter. Let your guests pick their own wedgies because picking your friend’s wedgie is never a good thing. Serves 8.

Ranch Dressing/Dip
1/2 cup mayonnaise
1/2 cup buttermilk, only 1/4 cup if making dip
1/2 cup sour cream
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill weed
1/4 t. garlic powder
1 t. dried onion flakes
1/2 t. kosher salt
1/4 t. ground black pepper

Whisk all together and chill for at least 2 hours. This can be used as a dressing or a veggie dip.

Turkey and Cheese Panini
1-2 pounds lunch meat turkey slices- amount depends on thickness of sandwich desired
8 slices provolone or Swiss cheese
16 slices fresh artisan bread
Butter for spreading the outsides of the sandwiches
1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup grainy-brown mustard
1/2 T. dried thyme

Preheat and lightly grease skillet or grill. Layer cheese and turkey over 8 slices of bread. Mix together onion, mayo, mustard and thyme until well blended. Spread the other 8 slices generously with mayo spread. Place on top of turkey and cheese. On outside of each sandwich, smather with butter and grill on each side until golden and cheese is melted. Makes 8 sandwiches.

It was a joy to place my thoughts on your website Sandy and therefore meeting your first commandment- Hospitality. Thank you for your hospitality.

Warmly,
Robin Sue of Big Red Kitchen

(This post is linked to Jen’s Tasty Tuesday!)