One morning this past December, I was sitting on a plane waiting for takeoff to Tulsa for work. The flight was delayed about an hour or more, which gave me time to think about all kinds of things. Within a few minutes, I decided I wanted to prepare and serve dinner at a local non-profit. As I had visited the Denver Children’s Home years ago, I thought that might be a good place to start. I went to their web site to peruse volunteer opportunities and preparing and serving a meal was on the list! I sent an email to the volunteer director and by the time my plane landed in Tulsa, I was signed up for Sunday, December 22.
Of course I couldn’t do this alone. My team of volunteers included my brother Ron, my son Jake and Housemate #2 Rob. I made beans and cornbread, Ron made a delicious coleslaw and Rob, who is a talented baker, made the most yummy chocolate chip cookies. Jake provided carbonated beverages.
We had a great time with the kids and staff and it just felt like a great way to spend time. About a week or so later, we received a package of thank you notes in the mail.
Awwww, it’s one thing to do something nice for someone and it’s a game-changer when you know your time and efforts are appreciated.
As I write this, preparations are being made to drop off a home-cooked meal later today to the same awesome kiddos and staff. This time my team of volunteers includes sweet ‘n special Greg and Housemate #2 Rob 😁
Greg and I made a bunch of egg, cheese and potato burritos. Most have onions, peppers and bacon in them and we left a few without the extra ingredients. Here’s our assembly line:
Greg did an awesome job 👏 folding all of the burritos and wrapping them in foil. By the end of the process, he had definitely perfected his technique! 👍
Yesterday I made a bean and vegetable salad that has been marinating in an oil and vinegar dressing. I’ve added the recipe at the end of this post. Here’s a photo of the salad I took this morning. . . isn’t it pretty?? 😊
Upon request, Rob made his yummy chocolate chip cookies again 😋 Here’s a link to the recipe he used.
Well, it just feels good to be doing this again. And, since Denver, like many communities around the country and globe, is in a social distancing mode to flatten the Covid-19 curve, Greg and I will simply drop off all the food at the front door . . . kinda like when WE were kids and we would “ring and run” 😂 LOL
Everyone, please stay well and healthy! Feel free to comment below and follow this blog if you like 😊 Thank you for visiting!!
Bean and Veggie Salad
1 15 oz can pinto beans, drained and rinsed
2 15 oz cans corn, drained and rinsed
2 15 oz cans black beans, drained and rinsed
1 onion, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 Jalapeno, seeded and chopped
1 1/2 cups chopped celery
Combine all of the above ingredients in a large bowl.
For the dressing, combine the ingredients below in a pot and bring to a boil. Once cooled, add it to the salad.
3/4 cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/4 tsp pepper
Let marinate overnight, maybe stir every now and then. Drain before serving. You can eat as a salad or serve with your favorite tortilla chips 😋 This recipe is a variation of a recipe my good friend Dana gave me a number of years ago called “Reunion Caviar.” It’s delicious!!!