Summer – Page 14 – Gracious Rain

June 25, 2010September 18, 2023

Fairy Ring

From what we can taste…

and touch…

and see…

and hear…

and feel…

it seems that Summer is here…

and has completely enchanted the yard…

with all manner of Garden Sprites.

And I believe we shall keep them.

June 22, 2010September 18, 2023

Summer Garden Salad

Ok, ok…I admit it. None of this actually came from my real live garden…yet.

Oh, but it will. Soon…very soon.

And when it does–

oh…my-my.

Summer Garden Salad

Ingredients:

Roma tomatoes–cut in chunks

Cucumbers–seeded and cut in chunks

Snap Peas

Ranch Dressing

Italian Dressing

Shredded Parmesan cheese

Directions:

There are no amounts listed because it’s all relative. Normally, if I’m making this just for me–I’ll cut up one cucumber, 2 tomatoes, add a handful of Snap pea pods and toss. Mix equal amounts of Ranch and Italian dressing together and drizzle lightly over vegetables. Sprinkle with shredded Parmesan cheese.

This is one salad that stores and travels much better than wilty old lettuce. In fact, it will just make you glad to be alive.

Oh, and Michele M. and Patty Ann–this recipe was for your suggestion to use veggies and snap peas. Hope you like it.

June 14, 2010September 18, 2023

Our Very Favorite Day

I can’t actually tell you why we do it.

Throwing blankets out along the curb on Center Street—days before the Summerfest even begins–

to save OUR spot along the parade route…

as though our lives depended on us keeping our yearly place…

does seem kinda nuts sometimes…

especially when you think…

heck–it’s only a parade…

with the regular horses…

decorated floats…

silly clown cars…

pretty girls…

and smiling babies.

But there seems to be more to this silly thing we do than just the carnival food…

and the lovely men in kilts.

I think it’s the warm, cozy, playing, laughing, eating, gathering family sort of thing, that makes us all feel so happy, so contented…

so very blessed…

that the only appropriate ending to such a day…

would be fireworks.

June 8, 2010September 18, 2023

Peachy Peach Cake

Peaches–don’t they just go along with summer? And if indeed, summer is actually here–then I say we start off with a peachy little ritual called Peachy Peach Cake.

One of these days, perhaps I’ll get out the “Eggplant and You” cookbook—but right now–anything with summer fruit is going to work very nicely…and we’ll get to the veggies later.

Dang…doesn’t that just look…well…peachy?

Peachy Peach Cake

Ingredients

2 cups white sugar
1 (3 ounce) package peach flavored jello
1 cup butter, softened
4 eggs–separated
2 3/4 cups flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla
1/2 cup canned or fresh peach puree

Directions

1. Preheat the oven to 350. Grease and flour 9×13 cake pan.
2. In a large bowl, cream together the butter, sugar and dry jello until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and peach puree. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes, or until a small knife inserted into the center of the cake comes out clean. Allow cake to cool in the pan for at least 10 minutes, before cutting. Serve with peach puree and whip cream.

Dude.

Peachy Peach Cake

Ingredients

2 cups white sugar
1 (3 ounce) package peach flavored jello
1 cup butter, softened
4 eggs--separated
2¾ cups flour
2½ teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla
½ cup canned or fresh peach puree

Instructions

Preheat the oven to 350. Grease and flour 9x13 cake pan.
In a large bowl, cream together the butter, sugar and dry jello until light and fluffy.
Beat in eggs one at a time, mixing well after each.
Combine the flour and baking powder; stir into the batter alternately with the milk.
Blend in vanilla and peach puree.
Pour batter into prepared pans.
Bake for 25 to 30 minutes, or until a small knife inserted into the center of the cake comes out clean.
Allow cake to cool in the pan for at least 10 minutes, before cutting.
Serve with peach puree and whip cream.