We started our 4th of July celebration with a red, white, and blueberry delicious breakfast, enjoyed of course, outside in the yard. These things just seem to happen. I’m making breakfast, and Mike casually says something like ‘If you add some bananas and blueberries to the watermelon you’re cutting up, bet you could make it . . . → Read More: Red, White & Blueberry 4th Of July
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Linda and I got free samples of Philadelphia Cooking Creme. I never really expected to like it. My gosh, it even sat in my refrigerator for a month before I figured I might as well use it. Let’s say I’ve had a ‘learning experience’, as I can see this Southwest Pasta Skillet becoming a staple . . . → Read More: Southwest Pasta Skillet This recipe was originally done with blueberries at the White Lace Inn in Door County, Wisconsin. I used frozen cherries, brought them to a boil with a little water, added some corn starch mixed with water, and let them cool in the fridge for a while to thicken. 1 loaf white bread (no crusts) 1/2 . . . → Read More: Cherry French Toast We only planted one zucchini this year. Still, I’ve got as much zucchini bread as my freezer and I can handle. Here’s a suggestion from Greg, a recipe from his grandmother. Ingredients 1 1/2 Tbsp olive oil 2 Tbsp unsalted butter 1 large Vidalia onion 1/4 cup chopped fresh parsley 1 large fresh zucchini, cut . . . → Read More: Livia’s Sautéed Zucchini Cubes Compliments of Michele George -enough fresh cucumbers or pickles to fill a 1 gallon container -1 1/2 quarts of water (6 cups) -1 cup white vinegar -1/4 cup canning or kosher salt -1/2 cup sugar Wash & scrub cucumbers, cut lengthwise into spears. Put cucumbers in a large crockery or non-metallic container. (I used my . . . → Read More: Pickles (Yes Pickles) |
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