This week I’m dedicating my column, to my son, Phillip. Thursday he graduates with honors from High School. For the past 2-3 weeks I feel like I have been wearing a permanent grin! Yes, I am proud! Perhaps part of the reason is due to an injury that just about took him from us, the beginning of sophomore year. Phillip first suffered from severe dehydration the day after a football game. Scary is an understatement there, he traveled by ambulance on that one. Then after getting clearance to return to the game he received a serious brain injury a mere 3 weeks later. Long story short, the severe concussion was complicated with mononucleosis & he was diagnosed with post-concussion syndrome. The mono went undetected, even after Phillip was seen by 3-4 physicians and specialists. Then a few low potassium issues still lingered. He missed a large portion of sophomore year and was able to complete it thanks to a wonderful tutor. Many times over those 5-6 months Ervin and I wondered if we would get our son back 100%. Phillip hasn’t had any sort of episodes since early in his junior year. When he says he’s going to play flag football I still worry something fierce.
It forced him to give up his love, which was football. But it also pushed him in other ways to excel. He has always given 100% plus and is there to lend a hand to friends. We are blessed beyond words and I’m praying I make it through graduation on Thursday night. Sunday evening was a very moving baccalaureate service. It felt like the entire spiritual community was there supporting our kids. Monday is awards night and family and friends are arriving throughout the week.
If you’re reading my column this week please send up a prayer for the graduating seniors at Reeds Spring High School.
Food, well I had to dedicate this recipe to Phillip. When he was a wee little boy we always carried foods with us when we traveled. Especially large family events where there were lots of children present. He would get so involved in playing with cousins he wouldn’t eat. As soon as we got in the car it was: ‘I’m hungry.’
Over the years we would travel with this broccoli/cauliflower salad along with sandwich meat and fixings. It definitely paid off.
When you’re traveling several hours in the car consider making a salad like this and packaging it in small, throw-away containers. You can sometimes purchase the small flat ones at the deli, in the grocery stores. This way there’s nothing to wash and tote home later. This is a huge plus to eating fast foods on a 12-20 hour trip. We’ll have fruits, sandwich meats, condiments and bread too. Yes, it takes work to do these sorts of things, but it’s worth it for the family.
On the dressing for the dish you will use whatever type of salad dressings desired. My mom was a Miracle Whip gal, and I’m a Hellman’s lady. If the sugar is a no-no use just a tiny bit of honey. Be sure and cook the bacon to the super crisp stage too. Often I leave out the green onions, because they don’t like me too well. Prepare it to please.
This week is causing me to pull upon wonderful memories. Like many parents I hold each one close to my heart. How many kids get to graduate with both sets of grandparents present? This alone is spectacular.
Hey you guys, Mother’s Day is this weekend. Don’t forget those cards, flowers and special gifts. We do like to feel appreciated. I think I may have to celebrate mine the next week!
Thank you for reading the column dedicated to my son, Phillip. Get out there and hug on some kids today, tell them how much you care. But most of all be ready to listen, encourage and support. God Bless, Simply Yours, The Covered Dish.
1 large head of broccoli, chopped small
1 small head of cauliflower, chopped small
1 (8 oz.) package shredded cheddar cheese
1 pound bacon, fried and crumbled
8-10 green onions, chopped fine
3/4 cup salad dressing
3 tablespoons granulated sugar
3 tablespoons vinegar
Combine all salad ingredients in a bowl. Blend dressing together until smooth and pour over the salad, stirring to evenly spread. Refrigerate. This makes enough salad for 6-8 persons.