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Food and Fun
photos by Natalie Marical/Bella Photography
Porch Parties & Summer Evenings
By Beverly Gentry
There is something about a porch in that invites people to slow down.Maybe it is the sound of cicadas humming in the trees. Maybe it is the creak of a rocking chair, the glow of café lights at dusk, or the smell of something good cooking on the grill. Whatever the reason, porches have long been gathering places across the region — spaces where neighbors become friends and simple evenings somehow turn into lasting memories.
While living in a historic home in Mineola, I learned quickly that a “small gathering” rarely stays small for long.
What begins as a casual invitation to a few friends can easily grow into a full porch party with lawn chairs scattered across the yard, tables lined with homemade dishes, children running through the grass, and a crowd gathered near the grill debating the proper way to cook brisket or catfish.That is part of the charm.
Upper East Side Texans have a way of making everyone feel welcome. If someone hears there is food involved, chances are they may show up carrying homemade potato salad, peach cobbler, baked beans, or a gallon of sweet tea. And honestly, those often become the best evenings of all.
Hosting a porch party does not require fancy china, elaborate decorations, or a perfectly styled tablescape. In fact, the best gatherings usually feel relaxed and effortless.
A few folding tables covered in gingham tablecloths, strings of warm lights, fresh-cut flowers in mason jars, and plenty of seating go a long way toward creating the atmosphere. Add ceiling fans spinning overhead and a playlist filled with classic country, blues, or Texas singer-songwriters, and the mood is set.
Food should be simple, plentiful, and easy to serve buffet-style.
Traditional favorites never fail. Grilled burgers, smoked chicken, sausage, catfish, or ribs paired with baked beans, potato salad, watermelon slices, and homemade desserts feel perfectly at home on an East Texas porch.
And no true summer gathering is complete without homemade ice cream or a warm dessert served with cold vanilla ice cream melting over the top. One of the best hosting lessons I ever learned was to stop worrying about perfection. People remember laughter far longer than folded napkins.
They remember sitting outside talking long after sunset. They remember second helpings of homemade cobbler and stories shared around the table. They remember feeling comfortable enough to stay awhile.
That is the real beauty of porch parties in small-town. They are not about impressing anyone. They are all about building a connection.
A welcoming porch has always been part of Southern life, but in The Upper East Side of Texas it still feels woven into the culture.
Even now, in a world filled with busy schedules and constant distractions, there is something grounding about gathering friends and neighbors outdoors for an evening of food and conversation.
Sometimes all it takes is an invitation.
A Simple East Texas Porch Party Menu
Grilled burgers, sausage, smoked chicken, or brisket
Old-fashioned baked beans
Creamy potato salad
Sliced watermelon or garden tomatoes
Homemade vanilla ice cream with hot fudge sauce (or Blue Bell Homemade Vanilla)
Sweet tea, lemonade, or ice-cold root beer bottles
Old-Fashioned Baked Beans
6 slices bacon, cooked and crumbled
4 cans pork and beans
1 onion, chopped
½ cup molasses
2 tablespoons mustard
¼ cup brown sugar
2 tablespoons butter
Cook bacon until crisp. Remove and crumble. Sauté onion in bacon drippings and butter until softened. Stir in beans, molasses, mustard, brown sugar, and bacon. Pour into a casserole dish and bake at 350 degrees for 30–45 minutes until bubbly.
Creamy Potato Salad
3 pounds russet potatoes, peeled and cubed
4 hard-boiled eggs, chopped
½ cup dill pickles or relish
½ cup sweet onion, finely chopped
1 cup mayonnaise
¼ cup yellow mustard
Salt and pepper to taste
Paprika for garnish
Boil potatoes until tender. Drain and lightly mash a few times for a creamier texture. Combine remaining ingredients, fold into potatoes, garnish with paprika, and chill before serving.
Best Dang Peach Cobbler
(according to my Grandfather when it was made for him)
Cobbler
6 tablespoons unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
Ground Cinnamon (just a sprinkle or two)
Filling
5 peaches, peeled, cored, and sliced (about 4 cups) * see note for use of canned peaches
¾ cup granulated sugar
¼ teaspoon salt
Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(if using canned peaches, use a small amount of juice from peaches (about 1/8 cup), add sugar and salt as directed above)
Cook on medium heat for just a few minutes or until all sugar is melted. Remove from heat and set aside.
Preheat oven to 350 degrees and slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan over the melted butter and smooth to a even layer.
Homemade Vanilla Ice Cream
2 cups heavy cream
2 cups whole milk
1 cup sugar
1 tablespoon vanilla extract
1 vanilla bean, split and scraped (optional)
Pinch of salt
Whisk together cream, milk, sugar, vanilla, and salt until sugar dissolves completely. Pour into an ice cream maker and freeze according to manufacturer directions. Freeze until firm and serve with cobbler, brownies, pound cake, or hot fudge sauce.
