I've used most of those dishes cooking up fundraising events for the Red Cross, the Enid Symphony Orchestra, Junior Welfare League, Leadership Oklahoma, Omelets for our annual St. Matthews Easter Egg Hunt, political events for causes and candidates from around the state, birthdays, Friends of the Library, graduation parties and Phillips University. There was a dinner for the Polish ambassador to the United Nations and a reception for Billy Jean King. There have been Christmas parties, dinners and a reception for St. Gregory's University, office parties, garden club and PEO events.
We've cooked for rehearsal dinners, bridesmaid luncheons, showers for brides and babies, vestry and choir dinners, funeral wakes and prepared dinners and lunches for visiting artists who transformed an aging relic of a building into a spectacular symphony center. I've donated dinners and luncheons for YWCA fundraisers and cooked for Chautauqua Patron parties here.
I've cooked dinner for former Attorney General William Saxbe, Historian Stephen Ambrose, media personalities like Diane Sawyer and probably tested hundreds of recipes along the way. It was the location for an OSU Student Leadership experience for students from the College of Human Science.
It has been my dream kitchen for teaching cooking classes and cooking with family and friends. Even though our house was designed with a central hall, the kitchen is the true center of the house. We are fed a lot more than food here. We are comforted and inspired, nourished and loved in those things that keep use returning to home and family.
Speaking of nourishment, it's about time to start the bacon.
Happy New Year! Let's make it a yummy one.