Oh Baby, The Places You’ll Go!
Content fills Dr. Seuss books with relatable messages and fun pictures for all ages. We took bits and pieces from Dr. Seuss’s collection and celebrated Rachael Bruns and baby Bruns last week at Latham Hi-Tech Seeds.
Rachael has been a part of our team since May 2018 and currently serves as a Sales Account Manager. She has a knack of building relationships with dealers and regional sales managers she works with daily. We wanted to turn Rachael’s attention from helping others through the shipping season to celebrating herself and baby Bruns by throwing her a surprise baby shower!
Green (deviled) eggs and ham (balls) starred as the main appetizers for Rachael’s celebration. We also had goldfish in a fishbowl accompanied with Red Seuss Juice & Blue Seuss Juice. Members of Team Latham had the chance to offer their advice for the soon-to-be parents of Baby B. We wrapped up the celebration with gift opening and exquisite Dr. Seuss sugar cookies for dessert.
Celebrating team members started with Evelyn Latham by sharing the gift of presence. Surprise baby showers and bridal showers do just that – it allows us to take a break and enter conversation with each other. I am thankful to be a part of a family-owned company that honors these values and celebrates one another’s milestones.
From all of us at Latham Seeds, we wish Rachael, her husband Jeff, and Baby Bruns the absolute best. Congratulations again, Rachael!
Today we are sharing the delicious ham ball recipe from the shower. These can be used as an appetizer or main dish. Enjoy!
Ham Loaf
Ingredients
3 lbs Ham Loaf
2 eggs
1 1/2 cup Graham Crackers -- 20 crackers
1 cup milk
Sauce:
1 can tomato soup
3 cups vinegar
1 cup brown sugar
1 tsp. dry mustard
Instructions
Mix the ham loaf, eggs, cracker crumbs and milk together. Shape into balls and place in a pan. Combine sauce ingredients in a saucepan and warm on low until sugar is melted in. Spread sauce over ham balls and bake uncovered at 350 degrees.
Notes
Recipe credit to Meg Schon and Grandma Helen Williams.
