Scheduling Interruptions–Luncheon Style

Here in the mid-west, school resumes in mid-August. Only six weeks left of tree frog hunts, fishing expeditions, finding treasures in the veggie garden, lake parties, cook outs and late nights spent capturing fireflies.

These long summer days will grow into shorter autumn ones, as we spend more time sharpening pencils, commuting to classes and juggling our children’s hours for maximum productivity.

As August fast approaches and we’ve been having friends and family over as often as possible for swim fun and food fests, capitalizing on the good times while we can.
And it’s got me thinking, why be so rigidly scheduled during the school year? Why not schedule in some “interruptions” to look forward to, something besides Thanksgiving and Christmas and Spring Break? These sort of “interruptions” are an incredible boost to spirits all around. Something special to anticipate on a gloomy, overcast, leaf-dripping day.

I think as writers we tend to self-isolate–and hey, we love what we do, it’s a passionate occupation. I find homeschooling takes the same dedication. During the school year, my nose-to-the-slate mentality can lead to burn-out in the first month or two. Not ideal, especially when you want your children to love learning!

So my challenge to myself and to you, is to think of ways you can schedule a few interruptions into your life this coming fall. Plan a luncheon with your siblings and parents, or your writer’s group, or your shopping pals. Take a friend out for coffee, especially when it’s not convenient!

Luncheon Recipes

Here are my two favorite recipes for ladies luncheons, may they be as requested by your friends as they are by mine. Both are delicious and a snap to prepare–the chicken salad is the most popular lunch item at our small town’s somewhat famous 1850’s restaurant and the zucchini quiche is a hit with children and adults alike. Perfect way to use up all that zucchini in your garden!

CRUNCHY CHICKEN SALAD

• 5 cups cooked chicken pieces
• 1 cup celery, chopped
• 8 ounces sliced water chestnuts, drained
• 1 cup pineapple tidbits
• 1 cup seedless grapes, halved

DRESSING:

• 1 cup Miracle Whip
• 1 cup sour cream
• 3 TBS sugar
• 1 tsp. Lawry’s seasoned salt

GARNISH: optional

• tomato or fresh fruit, such as cantaloupe

1. Combine first 5 ingredients.
2. In separate bowl combine dressing ingredients.
3. Stir dressing into chicken mixture.
4. Garnish and serve.

ZUCCHINI QUICHE

• 4 cups sliced zucchini
• 1 cup chopped onion
• 1/2 cup butter or margarine
• 1/2 cup chopped parsley (2 TB flakes)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 2 eggs, well beaten
• 8 oz. mozzarella cheese
• 1 8-oz. can crescent rolls
• 2 tsp. mustard (may use Dijon)

Cook zucchini and onion in butter. Stir in parsley and seasonings. Blend eggs and cheese–stir into vegetables.

Spread rolls in ungreased 11 inch quiche pan or large (10 inch) pie plate. Pinch seams together and cut to fit pan. Spread crust with mustard. Pour in vegetable mixture. Bake at 350 degrees F for 20-25 minutes, or until middle is set and crust is golden brown.

A large fruit salad with poppyseed dressing would accompany the above recipes to perfection!

I hope your seasons ahead are blessed with many such interruptions!