71st Lagrone Reunion had special meaningOk, isn’t this summertime? I mean, I know it’s hot and everything but aren’t things supposed to slow down in the summer?
The first weekend brother Ken and Bluesadillo played a gig in Wahlburg so of course the entire family was forced to go and eat wonderful German food and listen to some great music.
The second weekend there was a Lagrone Reunion in Deadwood, Texas, which if you get on Hwy 79 and just keep going, it’s five miles right before you get to Lousiana.
We met Barkley and Lynda Lagrone there and helped them celebrate their 23rd anniversary.
There are some distant relatives in Deadwood that Barkley, Bill, Claude, Chad, Betty and Jereald met last summer. That trip and the reunion was organized by Clayton Lagrone.
On a sad note, we met up with Clayton and his family and visited with them a while before going to our cabins. Then the unthinkable happened, Clayton passed away that night.
The reunion was cancelled and Bill, Barkley and Lynda went up for the funeral on Wednesday.
This past weekend was our own 71st Lagrone reunion at Nannie Lagrone’s in Milano and we were so pleased that Clayton’s son Brad, daughter-in-law Debra and grandson Zachery were able to attend.
I think they all three had a blast and they surely did not go home hungry. And neither did anyone else.
The Lagrones put on a spread like no other you’ve ever seen. They had every kind of food imaginable.
Then after such a meal, they play competitve volleyball and softball. In the heat. Yes, they are touched in the head.
We took Noelia and our nephews Kevin, Will and Augie. Auggie asked if they could come back next weekend too!
One of the main dessert cooks of the Lagrone crew is Kay Lagrone. She makes the best pecan pie in the world, according to my dad.
In fact, we celebrated Father’s Day at my parent’s house on Saturday night and mom ordered one of Kay’s pies for dessert.
Mom and dad weren’t able to attend the reunion on Sunday and when Kay asked where they were, I told her it was all her fault they weren’t there.
I said “Last year and the year before that, he had to come out here to get some of your pie. This year he had one right at home where he could eat it in his recliner, in the air conditioning and watch sports.”
So no pie for Father’s Day next year, he will just have to come out in the heat and eat it like the rest of us!
Believe it or not, Kay agreed to give me her recipe and here it is. If you need a testimonial, just call Bill Cooke.
Kay Lagrone’s Pecan Pie
3 eggs (slightly beaten)
1 cup Karo syrup
(light or dark, Kay uses light)
1 cup sugar
2 Tbs. butter/oleo (melted)
1 tsp. vanilla extract
1 1 /2 cups chopped pecans
1 unbaked 9-inch pie shell
(store bought or homemade)
Combine first five (5) ingredients until well blended.
Stir in pecans.
Pour into pie shell.
Bake at 350 degrees for 50-55 minutes or until knife inserted halfway between center and edge comes out clean.