Football Saturday, work day Sunday~

Matt reseeding part of the back yard.

                                                                         

Andy and Matt at the OSU Game.

Egg plant parm. (Andy likes to grow them, but not eat them.)

Whole Foods then and now~

Yesterday Beth and I ran around to five shops.  One was the new Whole Foods at Easton. I love the store and always have but I come away angry at the prices.  Yesterday steak was $26.00 A POUND. SEAFOOD WAS THE SAME. Everything I picked up was just silly in price.  I finally settled on the "authentic French cinnamon swirl brioche" and the French brioche rolls simply because brioche is my favorite bread and I didn't have to take out a loan for these two items.  Even though I could, I won't pay the prices, so I must forget Whole Foods.  Beth and I left and went to Trader Joe's.  As I was checking out I mentioned the prices at Whole Foods and the cashiers starting laughing.  "There is always a reduction (here) in customers when Whole Foods first opens but we get them back in a hurry." They had a good laughed. I wish them well, but they will have to do it without me.

Fall treat~

                 







A treat for Andy when he gets home from classes.  It's fall, it's apples, it's good.
Puff pastry with apple filling.  Easy and delicious.

It's fall~Time for Lynd's fruit market

While Joe and Glenda were here for the long week end we made plans to go to Lynd's fruit market.  It is like a carnival on Sundays, so we went Friday afternoon and I swear, it was crowded.  Doesn't anyone work?  It wasn't too bad because it is a big space, but the lack of people working on a work day always amazes me. I'm not talking about old people on a work day, I am talking about families with children (why are they not in school?) as well as young adults.  It's a mystery.  We were also surprised that most of the apples seemed to still be on the trees.  I was able to get some yellow delicious and several other fall items like cider, jams and jellies, pumpkins in unusual shapes, kettle corn for the OSU game the next day and a nice cherry pie.  It was fun and I do like the atmosphere at Lynd's.

Joe and Glenda are easy to feed.  They like just about anything.  I had made a large pot of beef stew and it was nearly gone by the time they left.  I was going to send some home with them, but there wasn't enough.  We had, I think, the last of the corn on the cob from the street market and I do lament the end of that.  After they left for home I made a nice mac and cheese with crab.  That is such a scrumptious combination and Andy had several helpings of that.  I imagine that won't last long once everyone gets home this evening.

Joe and Glenda will be back in three weeks and before that several couples will migrate up from Cincinnati for various games through October.  It is a fun busy time of year. A damper was on the fun because Glenda may have to have her other leg operated on and that might affect the plans for their coming to the beach house for the month of January. We have our fingers crossed that a shot might do the trick leaving the actual operation for when we come home in February.



                                   

Bacon corn chowder~

This time of year our lives are just one party after another and there is always left over food.  Andy had bought three dozen ears of corn from the street market for Beth and Mike's Sunday party.  There was, of course, several cooked ears left over so this morning I turned them into a bacon corn chowder because another entertainment event starts with Friday week end guests. As usual I am cooking ahead so that I can enjoy the company instead of feeling left out in the kitchen. Cards, drinks, food, and, of course, football are in the plans.  Andy and Joe go to the band and then to the game and Glenda and I entertain ourselves until the guys come home. (Not hard to do when you know each other as we do.  We've had 56 years of companionship as sister-in-laws.) We are going to make a trip Friday after lunch to Lynd's fruit farm and market for apples and other end of the season goodies. It's like a carnival there.

After each grill party there is always left over hamburger, sausages, etc.  I have learned to put the left over cooked meat into the processor to grind it rough and then add it to Carfagnas' basil and tomato sauce for a pasta dish.  WOW! the mixture of flavors is amazing and remarkable; to say nothing about easy. So pasta is also on the menu.

Carfagnas' had their thank you meat sale for its customers and I bought two of their pork shoulder roasts which I will use in the crock pot to build a nice stew with pork, onions, carrots and potatoes.

I am still exploring the delicious box mixes from World Market and tiramisu is next on the list.  I make a pretty good tiramisu from Ina Garten's recipe, but lazy has set in and interest in sof'ella now had my interest, so that is on the menu.  Joe and Glenda are good tasters and I think they will be pleased.

sof'ella products from World Market~

When I discover really good products that are easy, fast, and delicious, I like to pass the information on.  I don't mind mixes, and in most cases I can't even tell the difference from the made from scratch offerings. Yesterday I had some bananas going south but I did not want to drag out the behemoth Kitchen Aid.  I usually keep it out for quick access, but with a steady stream of guests, I've had it in the pantry for a rest.  So bananas in hand I opened the baking pantry and noted several sof'ella boxes from World Market.  I had tried one mix, loved it and went back for a big variety.  Sure enough there was a banana bread, stir it up sans the mixer, box smiling at me.  It did not call for fresh bananas, but it was going to get fresh bananas after all that was the point.  I checked and no mixer was required and only eggs, water and oil were needed.  What resulted was the best easiest banana bread I ever made and it even had a salted caramel topping that oozed over the bread like a warm blanket of goodness.  It stayed moist and luscious for the two days it lasted. I kid you not, it will be made again and again. 

(Just when I think I will quit the blog after over 400 posts, I run into something that I just have to tell you about and today is one of those days.)

 Now I have time to finish the new Lee Child's book Make Me in between helping Beth with her Sunday party here...all because of time saving boxed products.

Note: We've just invited Joe and Glenda for next week end and the OSU game. They are always good testers for new dishes.  I need to get busy.

gingerbread with crystallized ginger on top

sof'ella banana bread:

Lovely party, great guests, nice weather~

Well Labor Day and Andy's party have come and gone and now we gear up for over night guests because Ohio State Football has started.  While contemplating what to serve these guests for two days and nights I thought of the two dishes that went the fastest during Labor Day. My niece, Nancy, made Buckeyes; something we had not seen in years.  Nancy and her sister Linda and I used to meet every week end after Thanksgiving to bake for the holidays.  We baked until we could no longer stand and Buckeyes were Nancy's job,  She made thousands, seriously, and has not lost her touch. Some of the guests had Buckeyes before they had appetizers. They were beautifully formed and delicious. The next thing that went the fastest was tater tots wrapped in bacon and rolled in brown sugar.  They went into the oven until the bacon was crisp and into the mouths that ignored the plethora of goodies while waiting for the next batch.  David and JD did not make enough of these easy delightful treats. You must try these tidbits.
                                                 
                                               


 The Cincinnati gang did not disappoint.  They came laden with dishes and Pam's pies served us well.  She is really getting good at this.  Glenda brought her deviled eggs.  Jimmy brought a really big and luscious fresh fruit salad. I don't mean to leave out anyone's contributions, but it is difficult to keep track.  Thank you to all that made this day special and to Beth who had the biggest sheet cake with Andy and Joe's picture that was in the Cincinnati Post in 1937.  The caption,  "Snorky turns 80."
This is one grand family and I am pleased to be a part of it.

Other than UNITED (boo hiss) causing travel distress, things went off without a hitch. Now on to the next.

                                                                                             

                                                                                 

Labor Day 2015

Big doings at Many Branches this Labor Day week end. We have much to celebrate and many people joining us for this week end which is always special because of all the September birthdays. We are having a giant potluck this time with two meals, one around the time everyone arrives and one before they leave at the end of the day. David and JD are flying in for a few days.  David's birthday gives us an excuse to make sure he is with us.  Sadly, Johnna can't come, but we will catch her in January for the beach holiday. September puts everyone in gear for continuous celebrations.  School starts and Labor Day arrives, autumn is on the heels of summer and Halloween pops up. It's also time for the winter candles to go in each window. Early in November the lights go up on the summer porch and Christmas is quietly invited in. Then Thanksgiving arrives and this year we are having it in New Orleans with Beth's welcoming family.  Then Christmas scampers in and that finds many Lechlers in Colorado Springs for a skiing Christmas. At the end of December we pick up Joe and Glenda and head south for a month at the beach with many visitors breaking up the slow easy days.

Note: This September schedule must include over night guests for every OSU home game until the end of the football season.
Andy has had season tickets for years and now we share them with family members.                   

We'll be seeing this during the celebration Labor Day week end.

J -E -L -L -O

                                                 

I've been up to my hips in tomatoes for the last two weeks so when Cook's Corner arrived today I was happy to see a jello recipe.  Yes, jello.  How long has it been since you have prepared a jello dish?  For me it has been years.  The one today is one I have not seen and I am fixing it today. The family will be shocked to see jello, I can tell you that.

We are having a big potluck Labor Day celebration this year.  We do have a lot to celebrate including my husband's 80th birthday.  Now don't feel sorry that he is 80 he is the healthiest most alert (student) man I know.  In a few weeks he is taking a course in physics and one in political science at OSU.  He is on foot and agreeable to all forms of fun and activities. His is not the only September birthday, so there will be plenty to laud that week end. Thoughts of food will be on my mind in the next few weeks as we plan to greet September with aplomb.

Note: I made this and it is a delicious jello recipe.  However, when I make it again I will not use berry blue jello.  It just does not look appealing.  I will use lemon next time with the dark berries...I used blackberries and blueberries.

Blueberry salad

2 packages (3 ounces each) blackberry gelatin (I didn't even know they made blackberry gelatin.) They didn't.  I had to use berry blue.
2 cups boiling water
1 cup cold water
2 cans blueberries, drained
1 large can pineapple drained ( use a 20-ounce can of crushed pineapple)

Topping
2 small packages cream cheese
1 pint sour cream
1/2 cup sugar
1/2 teaspoon vanilla

Dissolve gelatin in boiling water.  Stir in cold water, blueberries and pineapple.  Pour into a 9x13 inch baking dish and refrigerate until set. (Use which ever dish or pan you normally make jello in.)
For the topping, cream all ingredients together.  Mix well and spread over top of gelatin. Sprinkle with chopped nuts, if desired.

Cook's Corner also had a lovely cheese bread recipe.

1 3/4 cups scalded milk
3 cups shredded Velveeta cheese, divided
1/4 cup sugar
2 teaspoons salt
2 tablespoons butter
1 package dry yeast
1/4 cup warm water
 5  1/2 to 6 cups all-purpose flour
Combine scalded milk, 2 cups shredded cheese, sugar, salt, and butter.  Stir until cheese melts. Cool. Sprinkle dry yeast over 1/4 cup warm water.  Let stand 3 minutes.  Gradually add 5 cups flour and 1 remaining cup shredded processed cheese (Velveeta).  Mix well.  Turn onto well-floured board and knead until smooth.
Place dough ball in a large buttered bowl and brush with melted butter. Cover with a damp cloth and let rise until doubled about 1 1/2 hours.  Punch down and divide dough ball into 2 or 3 equal parts.  Let rest 19 minutes.  Shape into 2 or 3 loaves. Place in greased loaf pans.  Cover and let rise until doubled.
Bake at 356 degrees for 35 minutes.  Tent tops with foil if top crust gets too brown.  Brush tops with melted butter. This bread is so good toasted.

Afternoon tea~ so civilized

One of the best things about my many trips to England was the afternoon tea (and the antiques of course.)  It was all so right.  This week is afternoon tea week in the UK.  In honor of the week the blogger Marie hosted many wonderful recipes on her blog The English Kitchen.  She posts every day and is very faithful about it.  She has, in fact, two daily blogs the other one being And Then We All Had Tea. The latter has more personal reflections.
Note: This must be the UK time because I tuned in and did not see this show.
Another good thing: The British Bake off starts tomorrow on BBC our public television at 8:00 p.m.


 

Ah! It's time to scream, shout and cancel all your plans for August! Yes, that's right. The new series of the Bake Off has been confirmed forWednesday 5th August at 8pm. 

Mary Berry's scones 

Walking fair food~

Pinterest has such great ideas.  I never thought of tacos in a bag, but there it was.  Such a neat idea using an individual sized Frito pack or Doritos bag.  Cut the top off leaving the Fritos in the bottom of the bag, add your meat sauce, then your green onions, lettuce, diced tomato, and hot sauce--just as you would build it if you were putting it in a shell.  Add a plastic spoon and when it is over, dump the bag and spoon and Bob's your uncle. They say they use this idea for camping as well.

Then there is the cinnamon bun on a stick:

                     

The bacon on a stick was a huge hit!

Go to Pinterest Fair food and you will be in for a treat.  There are mini pies on a stick as well, but I could not pinch that picture to save myself, so go have a look and enjoy.

waaaaa, I WANT A LOBSTER ROLL NOW. So beautiful!