6/8/11

Whiiiiiiiiiine and Meals and Caterpillars


It. Is. So. Hot. Brain melting hot. 100 degree hot. I-don't-wanna-go-outside-until-it-cools-down on Friday hot.

I dusted off my crock pot Monday night to make Chicken Picante without heating up the kitchen and even that was too hot. I think we may have to find more cold salad-y type meals for those unbearable summer evenings. What is your favorite summer supper?
I am more than realizing most of my creations taste far better than they look!



Bud found a caterpillar. First the turtle and now Mr. Wiggles. We are turning into Wild Kingdom around here! He has already formed his cocoon so I obviously need to update that photo.



Stay cool,
Sonya

6 comments:

AuntLou said...

Favorite summer suppers: Macaroni salad made with (lowfat) buttermilk ranch dressing; classic pasta salad with Italian dressing; beans & dogs with potato salad or cold chicken with same; Subway!
-with great sympathy -

Sue said...

Hard to imagine hot! It's upper 60s for us today. We've had a couple of low 70s. The cool wet spring is extending itself! Though no rain predicted this week, just cool. If we could average yours and mine, we'd be pretty comfortable!

Kathy Martin said...

I hear ya! Hot, hot hot! I just whipped up a yummy cold salad the other day...

Corn Cut from Ear
1/2 Diced Red Bell Pepper
1 Cucumber Diced
1/4 Cup Red Onion Diced
1 Small Can Pinto Beans

Mix all veggies and beans in a bowl. Set aside.

Balsamic Vinegrette

3/4 Cup Olive Oil
1/4 Balsamic Vinegar
1/4 Tsp. Pepper
1/2 Tsp. Salt
1/4 Cup Brown Sugar
3 Cloves Minced Garlic

Mix ingredients together for dressing. Add to taste to veggie mix.

Easy recipe to vary the ingredients!

Enjoy!

Sonya --Dime Store Thrift said...

Aunt Lou--Sounds GOOOOD!
Sue--If only we could:)
Kathy--You typed a recipe for me! I love you.

Sue said...

Had to wait till I got home from work to find my potato salad recipe. You DO have to boil potatoes and eggs, so there is heat involved, unfortunately. But something good to eat when it's hot out - nice cold salad.

Grandma’s Potato Salad

Boil up a “whole bunch” of potatoes (my mother's words), cut into halves or quarters. When cool, peal and cut into bite-size pieces. Hard-boil about 10-12 eggs. When cool, peel off shells and cut eggs into bite-size pieces. Do not cut too small – 1 to 2 inches at least.

To make sauce:
1/3 c. relish
2/3 c. mayo (Miracle Whip is what we use)
1 tsp. lemon juice
¼ tsp. mustard (for color)
¾ tsp. sugar
salt/pepper to taste
1/8 c. milk

Blend into potato/egg mixture. If desired, garnish with slices of egg. Refrigerate a couple of hours before eating.

This was my mother’s (Alma Yantis Kreft - 1924-2004) recipe, which she got from her mother (Lorilla Bolter Yantis - 1891-1964). It’s very likely Grandma Yantis got it from her mother. This recipe had never been written down before in my mother’s memory. It’s different from any potato salad I’ve ever had (sweeter, and the pieces bigger). I could eat the entire bowl myself, I like it so much. I finally learned to make it at Easter 2003, when I made it at my house at Mom’s direction, writing down instructions as we went. I made it again in 2004, the year my mother died, from the recipe, and my son Zach said, “It tastes just like Grandma’s.” Success!

And Sonya, I did not have to type this as I already had it on my computer - a little cut and paste for you!!

Sonya --Dime Store Thrift said...

Sue, that looks delicious!