Zucchini Fritters

     Zucchini can take many forms as a side dish. A medium zucchini,  shredded with peel intact to add color and texture, was a perfect amount for a batch of Zucchini Fritters and using a box grater made cleanup easy (sometimes I prefer my grater instead of a food processor for simple jobs

Chives, cottage cheese, parmesan, egg, flour, etc. were mixed together with the zucchini and dropped by spoonfuls into a quarter inch of oil heated in a frying pan. Turning once to brown both sides, they puffed slightly and were served immediately. 

The entree of baked stuffed chicken breasts was planned to be ready at the same as the side dish  so the meat would be juicy and the fritters would be crispy-edged. Pop declared the meal extraordinary and counted it as one of his new favorites.

Sad Struggle of a Watermelon Vine

     The big news story this week is Hurricane Irene, which is wreaking havoc all along the east coast of the Unted States. Terrific winds, rain and waves (I've learned a new term today - astronomical high tide) are moving slowly northward, pounding the area and I hope my cousins in Natick, Massachusetts stay safe. Here at home it seems petty to complain about the drought we're experiencing; lack of rainfall is easier to countenance than an overabundance. This poor little watermelon vine has struggled for two months, even with regular watering from a garden hose. Relentless heat and sun have continued to burn and wither the blossoms, and the plant is stunted with puny leaves. However this morning I was delighted to find a tiny fruit beginning to swell on the vine. With hope and a little careful nurturing, we may be able to enjoy a slice of homegrown watermelon on Labor Day!

Cycling the Katy Trail

     Late in the summer when the mornings are a bit cooler, we get our bicycles out of storage and plan a few riding trips. Because we are not die-hard enthusiasts, a flat terrain with interesting scenery is most appealing so a good place to ride is on the nearby Katy Trail. Actually a Missouri State Park, it is the right-of-way of the former Missouri-Kansas-Texas railroad and in all is 225 miles long, stretching from St. Charles to Clinton (which is seventy-five miles southeast of Kansas City). However we recently chose to ride a portion of the trail that runs from Defiance to Augusta, a distance of 7.3 miles, which is perfect for a leisurely morning of exercise and site-seeing. The trail follows the curves of the Missouri River and is lined with forests, farmland and even some beautiful limestone bluffs. In Augusta, we stopped at a riverfront winery for a cool drink and a sandwich on an outdoor patio, before heading back to our starting point. I am already looking forward to riding the Katy in October, to experience a totally different season and scenery!

Girls in the Kitchen

     Two little visitors wanted to help with dinner and I never turn down that request. Since they were surprise visitors, dinner was impromptu (planning ahead with extra pasta in the pantry and sauce in the freezer pays off). A tube of refrigerated breadstick dough proved to be the perfect hands-on fare. The plan was to twist the dough and sprinkle parmesan and garlic over the sticks before baking. However they decided to try braiding the dough and after a little demonstration, were able to produce impressive creations of their own. Very proud of my little filles de cuisine!

Summery Green Necklace

     A box of multicolored beads with a summery theme yielded three contenders for a possible necklace to match a lime green blouse (which is a favorite because of  its pretty embroidered edges and cool cotton fabric). In the end, I combined all of them as pendants on a single ring and slipped it on a sterling chain from my jewelry box. Compliments recieved made me consider some other color combinations as well, so I will be off to the drawing (or beading) board quite soon .

Strawberry Chocolate Chip Crumble Bars

     A young Amish couple, selling produce at a local farmer's market, offered also a selection of jams and jellies. We could not resist this jar of strawberry conserves and were not disappointed. Toast, biscuits and even french toast proved sweetly irresistable with this topping. For last weekend's baking session, I searched for a recipe to include the conserves. (For my own satisfaction, I also had to investigate the difference between preserves and conserves. Preserves, or jam with a high fruit content, contain pectin or some other jelling agent; conserves are fruit stewed in sugar, resulting in a somewhat softer set.)

     It was easy to find a recipe, though the recipe was a little less than easy, actually a series of steps. Butter, flour and brown sugar were combined (and some reserved) to pat into a pan and bake for ten minutes. Chocolate chips melted together with sweetened condensed milk was poured over the crust and the strawberry conserve spooned over. The reserved flour mixture and then chocolate chips were sprinkled atop all and then the pan was placed back into the oven for twenty-five more minutes. The resulting bars were a crumbly delight - a  chocolate strawberry seduction. Hmmm, maybe I should rename the recipe.

Pickling Time

     Summer's end is approaching, which means an abundance of cucumbers from the garden. And that means it's pickling time. A wonderful aroma of vinegar and spices fills the house as the brine begins to simmer on the stove. This week I am making garlic dill slices and hopefully will have enough cucumbers next week to make a bread and butter variety. Both will be refrigerator pickles as my small harvest doesn't warrant enough jars for processing in hot water baths.

     The entire procedure of growing, harvesting and canning products from the garden is a comforting one. Although I am far from being a self-reliant gardener (the yield would never see us through the winter), the process reminds me of a time, perhaps my great-grandmother's, when preserving food was essential and not to be taken lightly.  A time when colored jars lining pantry shelves indicated not just a pretty display but the satisfaction of a competent, prepared homemaker.

     In our lives today we are far removed from that homemaker. There are few women, or should I say people, in urban areas who would have the knowledge to even make an attempt. I have a little of that learning, but luckily I also have a wonderful book to guide me. The pages are yellow and somewhat stained yet priceless beyond measure.

Catholic Grade School Class of 1969

      School reunions evoke different emotions in different people. Some folks are delighted with the prospect, others are apathetic. Experiences, personalities, authority figures, and a host of other influences impact our memories. Because the time in high school was shorter and friendships more fleeting, those reunions have not interested me much. However elementary school was a different scenario. St. Dismas was a brand new parish school in a brand new post-WWII subdivision and both were growing at an astounding rate. In September of 1961, I was one of slightly more than one hundred pupils who took their seats in the two first-grade classrooms. School was a thrilling prospect for me - books, learning, a new uniform and new friends. I was an introvert and the forced contact with classmates opened up the doors for friendship.
      Our class remained together for eight years - the core group who attended throughout and some who came and went. We shared all the trials and tribulations of  growing up and of school work, though we had lots of fun along the way. But come high school, college, families and jobs, most drifted apart.
     Recently, however, with the advent of social media and a dedicated leader, we have assembled again, more as a family than classmates. Memories fly fast and thick online, and there have been three casual get-togethers with those folks who still live locally. Collective reflections, shared memorabilia and laughter have dominated these gatherings, and we enjoy discussing who we were and who we have become. (And we wonder if it is a commentary on our society that we were able to behave and learn in a class of this size - unthinkable in these days!)

    
ps:
      Lots of negativity has surrounded the memories of many baby boomers who deplored their Catholic schooling and especially the nuns who taught. Were nuns any more strict or mean than lay teachers? I don't believe so - I think that there were just huge numbers of Catholic students in that era (in contrast to the present) and media attention flourished at the same time as that generation. Therefore the equation became: rancor +  teachers who happened to be nuns = bad memories.
    

Liriope

     The lack of rainfall and the intense heat of summer has temporarily ruined lawns and lots of garden plants, but these liriope flourish near the walkway to my front door. Their green spiky foliage, the feathery silver dusty miller and the crimson barberry provide an interesting contrast, and the repeat of the lush plant forms along the walk is welcoming.

Baked Psgetti

    Sunday dinners demand something just a little special. This recipe was adapted somewhat for summer cooking - using the gas grill instead of the oven. After cooking the pasta al dente (I guess the title is a misnomer because for this particular meal I used fettucini instead of spaghetti), it was tossed with a sour cream, cream cheese, parmesan and garlic mixture and spread in a 9 x 12 inch pan. (See left). Meaty spaghetti sauce (prepared and frozen previously, then warmed in a saucepan)  was spread over the noodles and the foil-covered dish placed in a preheated grill at 350 degrees for 30 minutes, just enough time to prepare a side salad. After removing the foil, shredded cheddar cheese was sprinkled over the top of the meat sauce and baked for another few minutes till melted and bubbly. Besides the obvious taste appeal, this pasta entree affords a hostess grace time in case the guests are late - the noodles are creamy and do not dry out or stick together if the dish has to be kept warm for an extended period! Even leftovers, if they exist, are just as good the next day. 

Cat on the News

     There is someone else in the house who enjoys the daily newspaper as much as I do. This morning Miss Molly was quite reluctant to share any headlines at all!

Summer and Time

     Like the rest of the world, I am astounded at the speed of time. Summertime especially seems to race; those lazy hazy days of sun and fun that drift endlessly come to an abrupt end with the beginning of school. The relentless heat has abated, the days are slightly shorter, and clocks and schedules are regimenting our lives. Therefore this timepiece that hangs on a wall in the screened porch, is little used. (When one is floating in the pool or reading a good book on the lounge, a hungry stomach is an adequate indicator of mealtimes). However it is a simple and attractive accessory that coordinates with other ivy-embellished ornaments on the porch

"Cleora's Kitchens" (and her life)

     My day job demands rapport with dozens of people on a daily basis. The clientele is not inclusive and ranges widely - male and female, varied ages, races and nationalities. Religion and politics are not good subjects to broach when establishing or maintaining a friendly but business-like relationship with patrons; weather is mundane, and asking about health can open a voluble can of worms. I have found a topic that most adults are happy to discuss and that I enjoy. It entails a simple prompt, "I bet your mother was a good cook!" I may just get a basic list of meals or I may get something akin to a memoir. Either is enjoyable and folks seem to relax when they reminisce.

     Perhaps that is why I treasure this cookbook, Cleora's Kitchen, which is also a personal history of an amazing woman whose circumstances compelled her to be an accomplished culinarian. Because her culture and upbringing were so different from mine, I am fascinated (and awed) by her book. 

Sour Cream Cucumber Salad

     I don't believe there is any other side dish that so epitomizes summer, with the possible exception of a simple sliced tomato. In the morning of a day that promises to be a triple-digit steambath, it's time to head to the garden to pick a couple of favorites - cucumbers and dill. Because I usually share my dill with ravenous swallowtail butterfly caterpillars, and am happy to do so, I plant more than I need. The dill plants are amusing this year - the stormy month of June produced spindly stems that leaned and fell but then turned upward and continued to grow. And now in the early days of August that are hot and humid but continually rainless, the dill, and indeed the entire herb garden, thrives. On another day I will harvest more to dry and store but today only a small handful is needed. Placed in a small mortar, it is easy to use kitchen shears to snip the feathery leaves into small pieces. 

 

The cucumbers are peeled, sliced, layered and salted. After covering and refrigerating for an hour, the excess water is drained off so the salad will not become watery. A thinly sliced onion is added and then a simple dressing of sour cream, vinegar, sugar and dill. By dinner time, the creamy dressing and the crisp vegetables have melded into a mouthwatering accompaniement to a grilled steak. (A garnish of the fresh-cut dill adds visual appeal as well).

Girls and Pigtails

     A beloved little neighbor started playing softball this summer and her dad has been practicing with her on the sidewalk in front of their home. He showed me an endearing photo of the two of them discussing some fine point of the game and it immediately took me back fifty years - not the uniform or the glove or any sporting aspect but Makayla's two braids. Actually I don't remember back that far but a photo from the time shows my sister and my self at the kitchen sink; Mary is washing dishes while seated on a stool;  I am standing on a chair, dishtowel in hand, ready for drying duty. My hair has a slightly crooked center part and two braids, just like Makayla's. Two little girls - two generations apart, engrossed in two different occupations - share a timeless determination and a hairstyle.

The "Art of Fishing" or "Fishing Art"

     My son likes to joke that his portrait hangs in a most honored place - his parents' bathroom. And it's true that his likeness does preside there but not in any professionally posed manner. This darling shot of Michael and pint-sized Marissa, taken some seven years ago during a summer vacation, has always been a favorite of mine. The quiet togetherness, the shared love of nature and fishing, and even a similar stance in the water create a timeless image of father/daughter camaraderie. But instead of just enlarging and framing the photograph, I took it a step further. Because I wanted a decorative element for a smallish wall in the master bath that would add a splash of both forest and sage green, I ordered a "fake" magazine cover personalized with the treasured photograph. The matted and framed composition adds just the right punch of color to the (much used) room and never fails to make me smile.

BLT Salad

   It's tomato season - and a perfect little specimen like this was destined for something great. And bacon left over from breakfast had been chopped and saved for a main dish later in the day, so BLT salad became the entree on a recent August evening.

     The tomato was chopped and added with the bacon to fresh torn lettuce, cooked penne pasta and scallions. The salad was then tossed with a creamy dressing (mayonnaise, lemon juice, chili sauce and chicken bouillon granules) and allowed to sit in the refrigerator for an hour before serving to meld the flavors.

     At dinnertime, flaky biscuit dough was placed on a baking sheet and topped with shredded sharp Cheddar cheese. A handful of garlic chives from the garden was snipped into fine pieces and pressed atop the biscuits, flattening them slightly. Served right from the (toaster) oven, they were the perfect accompaniment to the chilled BLT salad - a cool meal on a hot summer night!

Handkerchief Art

     A collection of old handkerchiefs had been kept safely in Mom's closet for decades. One of them she carried on her wedding day so the little box of linens had a special significance to her. After redecorating her bedroom, she asked me if there wasn't a way to display the prettiest of the handkerchiefs. My first thought was to sew them onto throw pillows but after studying the new blue and pink flowered bed linens and curtains, the old but polished dark furniture, and the bare walls painted a slightly mauvey pink, I decided to create an intriguing pair of compositions to be hung as wall art. Blue linen from my scrap box was used as a background and the handkerchiefs (chosen for nostalgic reasons and for appropriate colors) were folded and arranged into geometric designs (it took several tries before I was happy with the layout!) Pressed and secured in place with small pieces of two-sided tape, the final products were placed behind glass in pretty white frames. The final products brighten the room and the delicate lace and embroidery lighten the atmosphere.

And More Peaches - Peach Amaretto Cakes

     The local farmers' market had lots of fresh produce to tempt us but none as much as these luscious peaches. Despite their very large size, they were perfectly ripened and sweetly juicy, and actually the size appealed to me because I intended to use them for cooking. After peeling and dicing, only two of the fruits were needed for the cake recipe I had chosen. Midway through mixing the ingredients I decided that because of the extreme heat of yesterday morning, cupcakes would be a more prudent choice - eighteen minutes of baking time versus an hour. (The record-setting heat wave that is broiling this pocket of the midwest has stymied all baking in my kitchen for quite awhile but the peaches inspired a defiance against common sense and a yearning to resume a favorite pastime.) Seconds and even thirds were requested by the dessert-eaters last night, and if I hadn't savored one straight from the oven earlier, a second would have been on my plate too!