Since I took the week off last week, you're getting two "Treats of the Week," this week. Yesterday, we looked at Bertie's Birthday Burger Bash, 2013. So, today, we're going to look at the Fathers' Day Feast my mother prepared for my pop.
It was a traditional southern dinner of pork barbeque in a sweet, but sauce which made the meat so tender it shredded beautifully. Accompanying this was one of my favorites: black-eyed peas. We also had some new additions to my mother's repertoire of recipes. One was a cool coleslaw of purple and green cabbage and carrots. Not only was it colorful, it was light. Instead of mayonnaise, my mother used ranch dressing and her own special blend of seasonings. A side of mustard greens and pearl onions was a delightful accompaniment to the meal. Crusty rolls made for a perfect opportunity to make barbeque sandwiches topped with pickles. It was a happy Fathers' Day indeed.
And, it was made all the better by the dessert. The whole family enjoys a blueberry and peach pie, but it's certainly one of my father's favorites. This rectangular pie/tart was made from scratch and baked to beautiful perfection. No one, and I mean no one, makes a better pie crust than my mother.