Watching her cross the stage and accept her diploma made my heart swell, and my eyes prick with tears. I wish her joy and happiness as she moves into the next stage of her life, as an adult – one with endless opportunities!
Can you tell I’m a proud mama?!
In between those two moments were the busy times of pure joy, fun, tears, drama (and not the school play kind), recitals, exams, art classes, Brownies, yoga, German school, driver’s training, and so much more. I wouldn’t trade all those busy times for anything. Elisabeth was always an independent child, the kind who had a plan. She’s still like that. Right now, she’s enjoying a few days of doing nothing, but will be working through the summer and taking online courses in preparation for attending NAIT, where she will be studying for a career in the medical sciences.
Of course, we needed to celebrate with her friends and family, and what better way than to have a BBQ. We had homemade hamburgers, salads, appetizers, cheesecake (Elisabeth’s favorite) and of course my mom’s devilled eggs. I have to confess that I have only made devilled eggs a few times in my life. Usually, if I’m asked to bring some to a potluck, I’ll ask mom to make them for me. There are rarely any leftovers to take home, and I think her beautiful presentation has something to do with it.
Our farm fresh eggs don’t peel so easily, but the trick is to let them sit in the fridge for a week or two. There are lots of other ways that supposedly guarantee that they will be easy to peel, like adding baking soda or steaming them – I see a science experiment in my future. Lucky for me, I always have farm fresh eggs!
Devilled eggs are a tried and true buffet and potluck favorite. Mom doesn’t really follow a recipe, but if you’d like to try making some yourself, I suggest you try this one for Zippy Devilled Eggs!