I hope that you all had a great Mother’s day. I know that we did. It was more like a Mother’s Day Weekend. Friday, I hung a new chandelier. Saturday, we cleaned the house and hung pictures that have been sitting around. Sunday we had a picnic on the lawn, I installed a window treatment and we watched a movie to finish it off.

The picnic was delicious and while she chose the result, I went to work on how it was done. I thought that I would share.

The kids did a lot of the work, so I will help them develop their sense of presentation at some other time. But, the first item was a fruit salad.

  • Fruit Salad
    • Watermelon
    • Grapes
    • Pineapple
  • Charcuterie Tray
    • Assorted crackers
    • Cheese
      • Sharp Cheddar
      • Dill Havarti
      • Gouda
      • Parmesan
    • Cured Meat
      • Prosciutto
      • Salami, two types
      • Coppa
    • Pickled asparagus
    • Chocolate truffles
    • Salmon Spread – Mix ingredients for eveness
      • 8 oz cream cheese
      • 2 oz smoked salmon
      • 2 tbls capers
      • 2 chives, chopped small
  • Egg Salad Sandwiches
    • Sliced French Bread
    • Egg Salad
      • 10 hard boiled eggs, coarsely chopped
      • 2 stalks of celery, fine dice
      • 1/8 cp finely sliced red onion (very small amount)
      • 10 chives finely diced
      • 1/2 tsp dill weed
      • 1/2 tsp thyme
      • 1/4 cp french mustard
      • 1/2 cp mayonnaise
      • dash of cayenne
      • Salt and pepper to taste
      • vinegar to adjust acid

Mix the egg, onion, celery, chives, dill and thyme. Then add the mustard. Add the mayonnaise slowly so as not to make your mixture too sloppy. Adjust your additional seasonings accordingly.

I added a little more vinegar to increase the acid at the end. So keep tasting as you go along. You might even want to leave it a little dry if you know that is what you like. There is nothing worse than an over goopy egg salad in my opinion.