two weeks and counting – the family reunion

The phone calls, emails, texts are mounting.  Its two weeks and counting to my family reunion.

We dissect the following weekly, it seems:

  • who is staying in the house or at the resort
  • when we arrive/depart
  • car rentals and car seats
  • who has special dietary needs
  • what alcohol we are drinking these days
  • who has the ribs recipes since Chas can’t be there this year
  • the 2 pound bag of Peet’s Italian Roast coffee we need
  • tee times for the guys and shopping/spa needs for the moms
  • and most importantly, are there going to be brownies and fudge from my mom?

Of course the answer to that last question is yes, and that means one thing in my house – lots and lots of baking.  Yesterday the baking got kicked off with enough shortbread for an army…  The smell of butter and sweetness was wafting through the house as I came home from work.

It is going to be a tough couple of weeks…

My mom is in full on preparation for the family reunion; she is baking all our favorites and freezing them so we can all gorge ourselves when we get to Scottsdale. 

Even though last year was not our first family reunion, it was the first one that my kids really remembered and talked about throughout the year.  Spending time with the cousins and aunts and uncles is the reason we do this – but already the youngest members of the family are talking about the food.

My daughter reminded her brother last week that it is not OK to sneak into the kitchen before the adults are awake to eat brownies, fudge and shortbread for breakfast.  There was a snicker on my face when I heard that story, but I also thought, what the hell?  We will be on vacation…  And my son wanted to know who was cooking “the meat” since the chef who does the ribs cannot make it this year…

Here is the shortbread recipe that my mom uses – totally basic but rivals Walker’s any day of the week.  And when dipped quickly into either warm coffee or chocolate fondue it is divine…

1 c. butter, softened
1/2 c. sugar
2 1/2 c. flour
Cream butter and sugar until light and fluffy (approximately 5 minutes). Stir in flour. Dough will be crumbly. Knead dough together until forms a ball.

Roll out on lightly floured surface approximately 1/4 inch thick. Cut out with cookie cutters. Place on cookie sheet. Prick with fork a couple of times. Bake at 300 degrees for 30 minutes


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