Post #39 – Women’s Memoirs, ScrapMoir – Matilda Butler and Kendra Bonnett
Kendra and I are pleased to publish this story with its delicious recipes as an Honorable Mention in our March Women’s Memoirs Writing Contest.
Drip-Dry Hostess
By Ginger Collins
Ginger hosting Open Boat Party
We were told that Tidewater folks were friendly. A mixture of that friendliness and natural curiosity resulted in a steady stream of visitors to our new sailboat, Ginger, when it reached Blue Water Marina in Hampton, VA.
It was Friday afternoon and the marina was buzzing with activity. While my husband Melvin worked to square away all things technical, I finished stocking the galley and preparing for an “Open Boat” that weekend. All through the day people filed by to welcome us to the marina and inquire about our new boat. By evening we were hot, tired, and more than satisfied we had chosen the best home base for our future sailing adventures.
It was well past 8 o’clock when we discovered a blown fuse in the shower pump. With no spare fuses on board, Melvin gathered his towel and kit for a trip to the pool house showers. I opted for the hand shower on our swim platform. The night was dark and the dock was quiet. I grabbed my soap, shampoo, and towel, then stripped to my swimsuit and perched on the platform for an open-air shower.
After a good lather I rinsed off the grime of the day and wrapped in an oversized towel. I looked up and down the dock, and confident that I was alone, carefully slipped off the straps and shimmied out of my suit.
“Hi there. Is this Ginger?”
I looked up to see a couple had appeared from out of nowhere. “Yes,” I said, grabbing the open ends of the towel and trying to look nonchalant as my wet swimsuit puddled around my ankles. “This is Ginger.”
“We met last year at the Boat Show in Annapolis. You told us you would be coming to Hampton, and when we heard a new Outbound44 had arrived, we knew it was you. So, we came down to say hello and welcome you and Captain Mel to Chesapeake Bay.”
After the first shock of the situation passed, I did recognize the couple and proceeded to invite them on board for a look around. Appreciating that my gesture was out of courtesy more than out of a desire to entertain guests in my present attire, they asked for a rain check. Instead, I invited them to our Open Boat party. We had friends from Georgia, Florida, and Minnesota coming in for Ginger’s christening, why not add some new local friends to the mix?
As they waved goodbye and walked down the dock I realized what had just occurred. There I was, draped in only a wet towel on the swim platform of our boat at 9 o’clock in the evening . . . proving that you are always dressed for a welcome to the neighborhood, even if all you wear is a towel and a smile.
The Open Boat was a grand success. We hosted twenty-plus for cocktails and hors d’oeuvres at the dock, and took fifteen people for a sunset cruise. On Sunday morning we served brunch before sending folks on their way home.
Open Boat and Holiday Spread
The party menu included shrimp cocktail, a giant fruit tray, and one of our favorite finger-foods, Sausage-Cheese Balls. As we waved goodbye to our guests there was not a trace of party food to wrap up or throw away. I recycled the remaining fruit for Sunday brunch, (slice the fruit, add a scoop of frozen orange juice and a bit of Triple Sec, cover and chill to let the flavors mingle. Sprinkle with shredded coconut before serving.) The leftover Sausage-Cheese Balls evolved into a breakfast casserole.
Here are the recipes:
Sausage Cheese Balls
(Makes 5 dozen)
Ingredients:
1 lb. fresh sausage, (I used hot sausage for the extra flavor)
4 cups (1pound) grated cheddar
3 cups Bisquick
Directions:
Combine the three ingredients. Roll into walnut-sized balls.
Bake on a cookie sheet at 400 degrees for 10-15 minutes. Serve hot.
Hint: Sausage balls may be frozen before or after baking, so you can prepare the full recipe, then freeze half for a later date.
“Morning After” Breakfast Casserole
(Serves 4-6)
Ingredients:
3 eggs
1 can evaporated milk
3 cups crumbled sausage cheese balls
9 inch baking dish
Directions:
Whisk eggs and milk. Pour over crumbled mixture in baking dish. Sprinkle with additional cheddar cheese
Refrigerate overnight or for at least two hours
Bake at 350 degrees for 50 minutes or until inserted knife comes out clean
NOTE: I have since altered this recipe to accommodate my gluten sensitivity. Replace the Bisquick with a wheat-free, gluten-free biscuit mix. Switch the evaporated milk to evaporated goat’s milk, and use a goat cheddar or goat mozzarella in place of the regular cheddar.
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Ginger Collins
Ginger B. Collins writes short fiction and creative non-fiction. Her work appears online and has been published in Freckles to Wrinkles, Silver Boomers, and the newly released Scratch Anthology of Short Fiction.
She recently completed her first novel. Read excerpts at www.gingerbcollins.com.
In her blog, OFF THE TOP OF MY RED HEAD, Ginger applies a past career in sales, marketing, and PR to her new role as author, sharing links and writer resources while exploring subjects like social media, agent search, and writer platforms. All writers are invited to follow the blog and share experiences. http://coppertopcollins.blogspot.com
memoir writing
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recipe sausage cheese balls
recipe breakfast casserole
