Meg is Leaving

It's an empty feeling knowing your youngest, the one who has kept you busy 24/7 since birth is leaving.  Tomorrow that's just what's happening to us.  Meg is leaving for Baton Rouge.  Due to my school in-service, we can't be the ones to take her on LSU's big move in day.  Instead she will be going with Kyle, carrying an overnight bag with a few necessary items to survive in her dorm the first night.  She didn't want to wait and go with us.  Can't blame her, she might miss out on something!  We will be there Friday to bring all her stuff, which is a considerable amount,  help her unpack and then say our goodbyes.  I know she will be fine and it's my job to let her go with a smile on my face, but it hurts so much.  I just hope I can hold it together, at least until we're in the car and driving away....

Scalloped Potatoes with Ham and Pecan Green Beans

With Meg headed to college, we have been busy getting her ready which has left little time for nothing else.  Not that I'm complaining, the thought of her going breaks my heart so I have tried to enjoy every moment, even the stressful mother-daughter ones.  Well, with her leaving in less than a week she wanted to go through my recipe books and find dinners we could make together.  How sweet is that!  So, our first night of family cooking together was scalloped potatoes with ham and pecan green beans, true comfort food.  Both recipes come from Taste of Home.  It turned out great and she did most of the hard work, including peeling the potatoes!  We all loved it.  In fact, I had a big helping just a bit ago and think I can feel it attaching itself to my midsection as I type.  Can't wait to see what she decides to make tonight! 

 Pictures from Taste of Home

Scalloped Potatoes with Ham
 Ingredients:
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 cups milk
• 6 cups thinly sliced peeled potatoes
• 1-1/2 cups chopped fully cooked ham
• 1 small onion, grated

 Directions
• In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
• Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Pecan Green Beans

Ingredients:

• 3 cups fresh green beans

• 4 Tbsp. chopped pecans

• 2 Tbsp. butter

• 1/2 tsp. salt

• 1/4 tsp. pepper

Directions:

• Place beans in saucepan and cover with water and bring to a boil. Cook for 8-10 minutes or until crisp-tender. 
• Meanwhile, in a skillet saute pecans in butter for three minutes or until golden brown. 
• Drain beans and add to skillet.  Sprinkle with salt and pepper and toss to coat.