Buttermilk Cookie Salad

Tonight for dinner is fish- at my in-laws home. The boys took a day off Saturday and went fishing with Grandpa. They caught 71 fish and filled my kitchen with story after story of their adventures upon their return.

My thoughts drifted toward gratitude to Grandpa for creating the perfect day, and gratitude that they were safely returned home.

A few years ago a fishing day with Grandpa was cut short and ended with us meeting up at the Emergency Room. B was learning to fly fish. A cast went amuk and the hook landed squarely in the center of his ear lobe. We eventually secured an exam room after everyone else at the hospital was triaged and moved in front of us! The nurse came in. She took a look at B, and his ear and curtly chastised him. She told him there were safer ways to pierce his ear. She left the room to get supplies.

"She thinks I did this on purpose?! She's s freak show!" B observed in disgust.

"She’s a freak show?" I asked him as we waited for her return, a fishing hook dangling from his ear...

Tonight I know just what to make to contribute to the fish fry. It's a “salad” my mom-in-law taught me to make.

I'm not too fond of fish caught in a pond, but I'll lick the bowl clean of this “salad” any day!

Buttermilk Cookie Salad

1 lb. Strawberries- cleaned, hulled and sliced, then chilled.

3 bananas, chilled. (Slice just before serving.)

1 small package vanilla pudding

1 cup buttermilk

1 8oz tub Cool Whip

4-5 single serving packages of Keebler Fudge Striped Cookies (minis).


Thoroughly mix pudding and buttermilk. Fold in Cool Whip.

Refrigerate.

Just before serving, fold in strawberries, bananas and cookies into chilled pudding mixture. Garnish with cookies.


As we go through life, opportunities present themselves daily; some of which have potential to create a lasting memory. It’s painful to reflect and think, “I wish I had.”

Saturday’s fishing trip helped me to refocus my efforts in leading my life with the resolve of being able to claim, “I’m glad I did!”

I have two boys who are certainly glad Grandpa agreed to take a day off too, and create a lasting memory at the fishing pond.

Mandarin Green Salad

(Continued journal entry from a year ago- January 2010)
“While my heart aches for the devastation the Haitians (January 12th was the earthquake that caused mass destruction and devastation in Haiti) are seeing, and living, I understand my role a little more. I understand my faith a little more. And truly, I understand the need to be grateful for the today that I –we have. I am grateful that B can still run, jump and play- at least for today!!”

So that brings me to my 2011 New Year’s Resolution- live life, and love with no reservations or regrets. Too often I think I focus too much on the future, and while every action has a consequence tomorrow, I want to enjoy today’s journey to its fullest. No doubt, my life will produce another round of heartache. Such is part of the refining process by which we will all be judged someday. However, I want to remember the feeling I had last January as I resolved to find gratitude in the blessings that today brings.

Happy New Year!!

Do you have any New Year’s Resolutions centered on healthy eating? Unfortunately, with the treadmill broken, and me eating my way through my recipes, I do :) To be honest, I blame the lemon cake. It’s gotta be one of my favorites. Nevertheless, Salad needs to be less of a foreign concept for me. Here is one of my favorites:

Mandarin Green Salad

Step 1: 1/3 cup sliced almonds. Cook over low heat with 2 T sugar. Stir constantly over low heat, until sugar is dissolved. Lay on waxed paper. (I skip this step and purchase Almond Accents -Honey Roasted flavor.)

Step 2: Prepare 3 cups combined spinach leaves and/or romaine lettuce.

Step 3: Slice 1 cup celery, 1/4 of a red onion and drain 1 can mandarin oranges.

Step 4: Toss together, or layer as greens, celery, onions, oranges, and almonds.

Step 5: Dressing:
¼ cup olive oil
2 T. sugar
2 T. red wine vinegar
Dash pepper
1 T. snipped parsley
½ tsp. Salt
Shake immediately and thoroughly until dissolved.
Just before serving, pour on dressing.

I skip the dressing altogether. With a little freshly ground sea salt and pepper, it bursts with flavor. Nothing kills healthy eating like dressing on a salad- check the back of the bottle for calories and fat! I'd rather save those calories for dessert!