Faspa with a Twist

My story in the MGCC cookbook explains what Faspa has meant to me over the years, as a child and even now as a Grammy. When we were kids there were always Zwieback (homemade double buns) and coldcuts or egg salad and cheese to go with them. Any Saturday baking, such a Platz or chocolate pie, was also pulled out for this meal, often shared with friends who were invited or just dropped by.

Our family still loves Sunday afternoon Faspa and I like it because it reflects the day of rest and time spent together. I may not have baked fresh Zwieback on Saturday, but it is easy to have buns or bread in the freezer, veggies in the fridge, tuna and chips in the pantry . . .  something sweet and

 definitely some jam and Havarti cheese.

Recently, on a Saturday, I was in the mood for baking some sweets, but I knew that I'd need to call some people to share them with and so we did just that. This time the Sunday Faspa consisted of

Bev's Basil Tomato Pizza - makes two

large plate of veggies

Bran whole wheat soda bread -  takes about one hour from start to finish

 jams and cheeses

lemon cheese tarts - on the blog next week

and Kathy's Date Filled Oatmeal Cookies.

There were twelve guests. We filled our plates at the counter, sat down and had a great time catching up. Faspa with a twist. It usually still works out to be easy - and everyone is happy.