I brought my mom along to the post office yesterday. That was a mistake. While speaking to the counter person, my mom went on to relay to him about the events happening in the next few days.
It went something like this:
“You know why I’m here? My daughter is getting married in a few days.” (Gesturing to me.)
“Really?” (Looking at me.) CONGRATULATIONS!”
“Uh…thanks. Well, I want to send this…”
“Yeah. I’m visiting here for her wedding! I came straight off the plane from the Philippines.”
“Well you know what they say…”
“WHAT?” (My mom leaning over the counter.)
“The future son-in-law always looks at the mother to see what the daughter will look like in a few years and you’re one very pretty woman.”
“Nooo…You’re pulling my leg.”
“No, I’m not pulling your leg.” (Conversation progressively getting louder as the line gets longer.)
“I’ve had a lot of people try to pull my leg and I think you’re doing that…”
“Well I’m telling you that you’re future son-in-law is one lucky man.”
“I think you’re still pulling my leg…”
Apparently this whole conversation was to practice my mom’s English to prepare for the next few days’ events. And it was all at the expense of my embarrassment. I’m guessing I should get used to it because I can only imagine what stories she will relay to my friends about me the next few days. >sigh<
But I have to give her props on her pecan mini tarts. They are still as good as I remember them.
Pecan Mini Tarts
3 oz. cream cheese
1/4 lb. soft butter
1 cup flour
1 cup chopped pecans
Mix together and shape into 24 balls. Refrigerate for an hour.
Place balls of dough in mini muffin pans and press into cups to form crust. Add pecans into muffin tins.
3/4 cup brown sugar
1 tablespoon butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Combine all ingredients. Pour filling into cups and bake for 25 minutes.