Married 30+ years to the same sweet man & plan to hang on to him! Pray for your family daily!! If you don't... who will?

Friday, July 9, 2010


Nothing special, 
just a few random photos of things that have been going on, 
or just the nothingness of Summer.

Today I put together a fruit salad.
As the bowl gets lower, 
I'll add more fruit 
and the juices just get sweeter and sweeter!
so far:  watermelon, cantaloupe, pineapple, strawberries, cherries, peaches
 Y'know, pitting cherries is a messy job.
don't worry, we don't let it go bad,
starting a fresh batch every few days

Don't text & drive.
theology is a little "off" but the message is taken
There is nothing better than finding fruit that is ready to eat instead of the selection you have to leave in a brown bag on your counter and hope that it'll be palatable in a few days.
My simple lunch today.
I love how the sky reflects in the glasstop of the stove

Yesterday I saw these daisy glasses.
Tiffany LVES daisies!!
from Pier 1
I have some ferry children...
Right now Tif & Doc & Nicolee 
are on a ferry from Seattle to Alaska.

Lindsey is taking the ferry from Woods Hole 
to the Vineyard tomorrow.  

As another week closes, 
I'm enjoying what's left of my long long weekend, 
my 87 day weekend.

Monday, July 5, 2010

Corncakes: Fourth of July leftovers?

I was looking through my July copy of 
Better Homes & Gardens magazine this morning 
and came upon this recipe:

 Oh my... I have leftover corn on the cob!
So I came in from working (a little) in the yard, while Sweet Hubby was still out mowing and put this together for lunch!

I didn't make the relish, didn't make an entire batch and changed up a few things a little tiny bit, but... 

To begin with, there was just the 2 of us so I halved the recipe.

Cut the kernels off 2 leftover ears of corn.

Dice a quarter of an onion and sauteƩ with the corn in about a tablespoon of olive oil in a skillet until the onions are tender.

Meanwhile, as the corn & onions are cooking, 
mix together one egg and ½ cup buttermilk.

Well... I didn't have any buttermilk, 
but I had ½ cup milk that was questionable, 
so I added a litte vinegar (½ tsp?) to simulate buttermilk.

Add 3/8 cup of instant polenta mix and ¼ cup flour.  
I used Jiffy mix.
(BHG's recipe calls for polenta mix ... oh well)

Next add ¾ teaspoon baking powder,
scant ½ teaspoon baking soda,
and ¼ teaspoon kosher salt
a seasoning salt.
(I used Miracle Blend from Alden Mills)

When the onions and corn kernels are tender
half the mix is to be processed until smooth.
I was too lazy to get out my food processor
so I used my Pampered Chef chopper.
I hardly ever use it
and the amount I needed to chop was perfect.

Next add both the processed corn/onion mix 

and the rest from the pan to the liquid mixture and blend.
Drop about ¼ cup mix into heated olive oil in a skillet 

and brown on both sides.
They may not be pretty
but they are yummy!
I served with sour cream and homemade

Shaybert's Corn Cakes
olive oil
1 cup fresh cooked corn kernels
¼ cup chopped onion
½ cup buttermilk (see above)
1 egg, lightly beaten
3/8 cup Jiffy cornbread mix
¼ cup flour
¾ tsp baking powder
scant 1 tsp baking soda
¼ Miracle Blend seasoning
sour cream