My friend Selena (check out her blog, Apron Thrift Girl) and her family visited us last week as they were passing through town. We didn’t know how it was going to work out – but all of that worrying for nothing.
She ended up coming with her family, late in the evening, and as her kids swam, we talked for hours. She brought me a lovely stack of Everyday Food magazines, and I had made for her a beautiful Apron Thrift Girl apron - how appropriate for both of us!
We talked about thrifting.
We talked about gardening.
We talked about photography.
We talked about football (soccer!)
We talked about football (oh, did I mention that?)
We talked about houses, fixing up houses, character of houses.
We talked about food & cooking & cookbooks.
We talked about blogging.
We talked about family and life.
And we ate strawberry pie. Cooked up by my daughter Abby, we indulged in red, delicious berries from our garden and we talked some more.
We talked as we were walking out the door, and as they were getting into the car (thank you for your patience, Dave!)
Remember, practicing hospitality doesn’t mean you have to cook a full meal, or plan an entire dinner party.
You can start with something small, like dessert, which is simple and easy to serve. Keeping things uncomplicated takes the stress off of you, as the hostess, so that you can actually enjoy your company with ease and style!
I’m glad I opened my home to Apron Thrift Girl last week. Because not only was it enjoyable meeting a new family, I can say I’ve made a new friend!
How about you - do you like to venture out and meet new people? Or do you find it intimating and a little scary?
For those who’ve asked, here is my yummy pie recipe!
Yummy Strawberry Pie
1 ½ c. flour
1/8 c. sugar
1 tsp. Salt
½ c. oil
2 Tbs. Milk
Whip oil & milk with fork; add dry ingredients. Press into pie pan, flute the edges, and probe with fork. Bake 15 minutes at 375 degrees.
1 c. sugar
1 c. water
2 Tbs. Cornstarch
Cook until thick and clear.
Add: 3 Tbs. Strawberry Jello (straight from the package) to the glaze and stir. Cool.
Fill the cooled piecrust with berries. Pour glaze over the top and refridgerate. Eat the same day you make the pie (crust can get soggy if you wait too long).
And of course - ENJOY!
(Abby and I being silly last summer, with her first strawberry pie that she made without my help! Read post, here. How FUN! Bev got her "Challenge Apron Giveaway" box from me! You can see how cute she looks in her apron, here.)