Apple Upside-Down Cake

We had a long weekend. We also have two grandfathers that celebrate birthdays on Labor Day weekend. So we ate. A lot. It was almost like Christmas. Only it was 100 degrees out.

I made two completely separate cakes. In the oven... It was 100 degrees outside.

I don't know what I was thinking (Really, I do, I'm just too cheap to buy something that I can do myself.) so made cake-s.

The first one was a birthday cake. It was just a plain ole chocolate with whipped icing. I used mixes. I mean, I had two cakes to make, what do you expect. Except that we rocked it out with a famous duck call company logo. The man I am married to cut it out of a black Sugar Sheet. It looked really good. Like, really, really good. Any mistakes or imperfections were my fault. You can see a better view of it here.

The first cake tasted pretty good and looked great. And since birthday cakes are all about looks anyway, it was definitely a success.

The second cake was a little rustic.

The man I am married to said, "Yeah, just keep telling yourself that." He thought I was making excuses for the peace symbol shaped cracks that nearly split it in half, or thirds, or whatever. I'm not splitting hairs, just cakes. Or, maybe he just thought he was being funny.

I said, "Uh, no. It's rustic because I made it in a cast iron skillet." I may or may not have rolled my eyes.

It's officially rustic because PW said so. It's her recipe, sorta. I cheated and used a cake mix on that one too. Don't judge. I finished two cakes in, like, a very short but reasonable period of time.


That cake, well, lets just say that I'll be invited to places because of that cake. Okay, probably not, but a bunch of people asked for the recipe. There are no pictures. I forgot to get one because we were in a huge hurry, as in, I took it out of the oven less than ten minutes before we walked out the door. Not something I advise, but if you ever need to rush out the door and sit with a 300 degree cake in your lap for 45 minutes, that would be the one.

I didn't though. I just covered it loosely with foil. It looked like a silver volcano science experiment.  Then, I stuck it in a clothes basket with a big towel for a hot pad. It was 100 degrees out. Way too hot to be holding a 300 degree cake in my lap.

Anyway, as I was saying, there are no pictures. When I finally had time to take pictures there was no cake. I didn't even have to force people to take some of the leftovers. I'm telling you, this may be the best cake I've ever eaten. And I know because PW said so.

I'm not just going to keep going on and on about it without giving you something for reading this far. Yep, I had to make another one. Shoot!

My pictures didn't really turn out to be step by step photos. I have a whole new level of respect for people who do that. I get to cooking and forget that I'm supposed to be documenting. But maybe they will help.

For the apple topping you will need:

5-6 firm, tart apples (I used Winesap)
1-1/3 sticks of butter
3/4 cup of granulated sugar

For the cake batter you will need:

1 butter recipe cake mix (I used Betty Crocker)
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
3 eggs
3/4 cup water
2/3 stick butter
1 apple cored and peeled



Step 1: Preheat your oven to 375F.

Step 2: Prepare the buttery apple goodness. Peel and core the apples. Then, Slice them 1/2 inch thick.

Melt 1-1/3 sticks of the butter (That equals 2/3 of a cup of butter in case you ever need to know) in your favorite 12-inch cast iron skillet over medium heat. Another kind of skillet might work but I wouldn't recommend non-stick.

Stir the sugar in until it's mixed in there pretty good. Start laying the apples in.

This is when your kitchen starts to smell like you are making something delicious.

I put them in a pretty pattern, but they will move around a little as they are cooking so I didn't stress too much when I dropped a couple in the wrong direction. It's a rustic cake.

Yes, that is my cast iron skillet. And I do indeed own a glass top stove. I cook with no fear. Nobody lives forever.

While your apples and sugar are making your kitchen really smell nice you need to start the cake batter. Just keep an eye on it and turn the heat down if it starts to brown too quickly.

Step 3: Ignore the directions on the box of cake mix.

Step 4: Pour the mix into a large bowl and add the cinnamon and nutmeg. This is where I turn the mixer on low for a few seconds to mix up the dry ingredients. On low. Please don't turn it to high.

Then add 3/4 cup of water, 3 eggs and softened butter. Don't leave the butter sitting all by it's lonely self in the microwave. Mix on low  until everything is moist. Then, beat for two minutes, scraping the sides of the bowl as you go.

Step 5: Fold in the chopped apples.

By this time your apples in the skillet should look something like this.

It is around this point that your whole house starts smelling divine. You may notice people starting to come through the kitchen to "get a drink" or "because they couldn't find you".

Step 6: Spoon the batter into your skillet of buttery apple goodness. Resist the temptation to start dumping the cake batter right into the middle of your apples.The trick here is to spoon it gently on top of the apples. Start along the outside and work your way to the middle. This will help the apples to stay in place and help to keep all that loveliness from pouring over the sides of your skillet and onto the stove top.

You are now free to lick the spoon that you used to keep the apples in place and rejoice in the thought that that glorious mellifluence will soon be on top of your cake.

Step 7: Bake at 375F for 20 minutes. Test for doneness with a toothpick. It should come out clean. Or gently press one finger onto the top of the cake near the center. If the fingerprint springs back it is done. If the cake is still a bit jiggly gently lay a piece of foil over the top and turn the oven down to 325F. Cook an additional 5-10 minutes.

I'm not sure why it looks a little like a deflated football. But it doesn't really matter because that's not going to show. Also, I can't believe I am showing you the inside of my oven. Thankfully, the sheet of foil is covering up the mess from where the last one bubbled over the sides a tad. Got it? Foil catch sheet. Good.

Step 8: Let the cake cool in the skillet for 5 minutes. I took a picture of that too, but it's kind of boring. And plus, you are having to wait an excruciatingly long time to taste this amazing creation. It just wouldn't be humane. Ease the pain by licking the beaters and the bowl. It helps.

By now you probably have people buzzing around your kitchen like flies. Swat them if they try to sneak tastes of that crispy edge. Really. Make them wait.

Step 9: Invert on to a pretty cake plate, or the only thing you can find big enough to hold a 12-inch cake, like a Christmas platter. Who cares if it's only September? Besides, this cake will make you forget your name let alone what time of year it is.

Step 10: Eat it. One. Delicious. Bite. At. A. Time.  It is best served warm with a scoop of ice cream and a cup of hot coffee.

Apple Upside-Down Cake



5-6 firm, tart apples, peeled, cored and sliced into 1/2" thick wedges
1-1/3 sticks of butter
3/4 cup of granulated sugar

1 butter recipe cake mix (I used Betty Crocker)
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
3 eggs
3/4 cup water
2/3 cup butter
1 apple cored, peeled and chopped


Preheat oven to 375F. Melt butter over medium heat in a cast iron skillet. Add sugar and mix well. Lay apples into butter and sugar mixture. Lower heat if necessary to prevent burning, but allow it to caramelize. Mix cake mix, cinnamon, nutmeg, eggs, water and butter on low until moistened. Then beat for 2 minutes until smooth. Fold in chopped apple. Spoon batter on top of apple/butter mixture working from the outside edge of the skillet toward the center. Bake at 375F for 20 minutes. If necessary, turn oven down to 325F and lay a piece of foil gently over the top to prevent over browning and bake an additional 5-10 minutes until toothpick comes out clean.



Love y'all!

Amber


P.S. I really wanted to name this the Apple Bottoms Up, Knock Your Furry Boots Off Cake, but I didn't. I'm a pretty traditional sort of girl and that song is old anyway.

Onion-Jalapeno Frittata (for one)

I'm not usually one of those people that forget to eat. I love to eat. I even like to plan menus. I could be part Hobbit. So, I don't know if it's the weather or just the sleeping late, but all this week, I have forgotten to eat breakfast. Almost.

I find myself searching through the cabinets eyeing that half crushed star crunch that has been up there way too long wondering why I am so hungry. Duh! Coffee wears off at ten o'clock.

Because I avoid eating wheat and like to start my day off with a high protein meal (after the coffee, of course), this is one of my favorite breakfasts (or brunches as the case may be). I am also marvelously inept at producing a decent omelet. I love the steaming ham and melted cheese oozing out all over the plate just waiting to be scooped up and popped into my mouth. Mmmmmmmm.

So I have a cook-your-own omelet alternative. It's very simple and a whole lot easier to make than trying to flip an omelet while it is falling apart because you put so much filling in it. Put as much filling in this thing as you want 'cause this thing don't need no flippin'. You will, however, need an oven proof skillet or an 8" saute pan.

Modify this version by adding a handful of halved cherry tomatoes and a few sprigs of chopped cilantro for a Western, or leave out the pepper and throw in a quarter of a package of thawed and drained spinach, chopped mushrooms and top with Swiss cheese for a well, Spinach, Mushroom and Swiss. This is also a great way to use up extra veggies or deli meats and leftover baked potatoes.

Onion-Jalapeno Frittata (for one)

1 tsp. olive oil
1/4 c. chopped onion
2 Tbsp.  chopped jalapeno, seeded and deveined
Mesquite Smoked Deli Turkey (opt.)
Shredded cheese, your choice
2 eggs
1/4 c. milk

Preheat oven to 400 degrees. 

While you are doing that chop up your onions and peppers (and turkey). Saute onions and peppers in the olive oil until they begin to soften. I'd say that's roughly 4 minutes. While your peppers and onions are getting all happy, beat your eggs together with the milk until they are smooth and light yellow. 

Add your turkey to the peppers and onions. 

Stir that around until you can't stand waiting anymore. Your hungry because you forgot to eat, remember?

Turn the heat down slightly. Add the eggs to the vegetables. Cook the eggs on the stovetop unit the eggs begin to set and they start to get all nice and done on the very bottom. Not too done, though!

Hopefully by this time, your oven should be telling you that it's hot. Sprinkle the cheese around on top of the eggs. Then pop the whole thing, skillet and all, into the oven. Let it bake until the cheese melts and the eggs are done. This may vary depending on how long you cook them on the stove top. I usually let mine go for 15-20 minutes.

Time for Second Breakfast!

I totally linked that so you didn't think I made it up. It's real and traditionally served at 10:30.

Slow Cooker Enchiladas

Courtesy of my friend Gina aka The Slow Cooker Queen:

2 (10-oz.) cans enchilada sauce
Tortillas to fit slow cooker
1 (8 oz.) package of cream cheese
1 tsp. of cumin (or 1 pkg of taco seasoning)
2 cups of shredded cheese
1 lb. of cooked chicken or browned ground beef

Mix beef or chicken with cream cheese. Layer ingredients starting with a small amount of sauce then tortilla, meat, then cheese. Repeat until all of meat mixture is used. Top with remaining sauce and cheese. Cook on low for 3-4 hours.

Savory Chicken Pinwheels

 I'll try to get a picture of these soon. I made them Christmas Day and forgot to get one before they were all gone.

Savory Chicken Pinwheels

1 Tbsp. butter
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped celery
1/2 tsp. minced garlic
1 green onion thinly sliced, blades and white separated
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/2 tsp. dried oregano
pinch of salt and freshly ground pepper

4 oz. cream cheese, softened
1 (10 oz.) can chunk white chicken, well drained
1 can refrigerated crescent rolls
1 Tbsp. Herb Butter (recipe follows)

Preheat oven to 375 degrees.

Melt butter in small saute pan over medium-low heat. Cook onion, the white part of green onion, celery, garlic and the herbs until onions and celery are soft. About 5 - 7 min. Be careful not to brown.

Combine the onion-celery mixture, the green onion blades, cream cheese and chicken together. Mix well.

Unroll crescent dough and divide into two long rectangles. Pinch seams together. Spread half of filling on each rectangle leaving 1/2" space around edges. Roll into a log with the short edges of rectangle as the ends.

Slice each roll into 16 equal pieces. Place on a cookie sheet lightly sprayed with cooking spray.

Bake for 14-16 minutes or until golden brown.

Immediately brush each pinwheel with Herb Butter and remove to a serving tray.

Makes 32 pinwheels.

Herb Butter

1 Tbsp. butter, softened
pinch of dried rosemary, crushed
pinch of dried thyme, crushed

Mix butter and herbs together. Refrigerate if preparing ahead. Soften before using. Yields 1 Tablespoon.

Cajun Spiced Nuts (My Favorite Holiday Recipe)

My new favorite recipe, Cajun Spiced Nuts, is one that comes from a cookbook that I bought in Hattiesburg, MS. We were there twice last year. The first time when Thomas was deploying and the second when I went to pick him up. Even though one of the visits meant that Thomas was leaving for his first deployment, the cookbooks represent a very happy chapter in my life. I went to the same place to pick him up as I did to see him off. And, it was the first "vacation" that I'd had in a long time. Since I picked him up on December 20th the place is linked in my mind to the holidays and probably the best Christmas that I've ever had. The cookbooks are from The Crescent City Grill, a restaurant where we ate when we were there in March. The restaurant happened to be closed in December or we would have enjoyed a good second helping of some of the best food I've ever had in my life. I like his food so much that I bought two cookbooks (along with some Blackening Seasoning for a Christmas gift) while we were there and absolutely love them for their Deep South recipes and the Southern Humor/Food articles that punctuate each chapter. I started making Cajun Spiced Nuts last Christmas. I gave little packages of them as gifts. They are salty, sweet and spicy with homemade Creole Seasoning (also in the book). Robert St. John is my new cookbook hero. Here is the link to his website.

I hope everyone has a wonderful holiday filled with successful new recipes and the "oldies-but-goodies" that remind you of the joy of Christmases past.

Amber

Creamy Pumpkin Dip

Wheatlessness has become more like Less Wheat around here. I've cut back dramatically. With varying results. Being the experimenter that I am, I randomly try a wheat laden food item, mentally record the results and mark it off my list. Surprisingly, I don't have a physical lab notebook or list. Yet.

So far, I've decided that I should not eat most things containing wheat. However, very small quantities -- bread crumbs in meatballs, for example -- seem to be alright. I even ate two chocolate chip cookies the other night. I would have eaten them anyway, that lady makes the best chocolate chip cookies EVER.

I am still adapting recipes and adopting others. I made some banana nut bread the other night that was pretty awesome, but it turned out a little flat and a little burned. I suspect that it was because my otherwise multi-talented broiler-oven is incapable of cooking two items requiring different temperatures. Really, what was I thinking? So the next time I have some almost rotten bananas, I'll try again. Baking one thing at a time.

In the meantime, here is the recipe for Creamy Pumpkin Dip. I whipped this up last year after an attempt at a Slow-Cooker Pumpkin Cheese Cake. The Cheese Cake was a flop, but the dip that I made with the leftover pumpkin was a hit at my son's preschool. Enjoy!

Creamy Pumpkin Dip

8 oz. Cream Cheese, softened

1/3 cup sugar

1/2 cup Sour Cream

1/2 can 100% pure pumpkin

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice
1/4 teaspoon  nutmeg

In a medium bowl, cream together sugar and cream cheese until smooth. Add sour cream, pumpkin and spices. Mix well.

It's delicious served with with graham crackers sticks and even better with gingersnaps. For those of you who prefer gluten-free, try Gluten-Free Girl's gingersnaps recipe.

Wheat Free Pumpkin Yummies

I adapted this recipe from one I found at Libby's Pumpkin. I halved the recipe and used cream cheese frosting from a can. I also made some other adjustments typical of my Recipes are Only Guidelines Philosophy. Please note that these cookies are not gluten free because I used rye flour.












Wheat Free Pumpkin Yummies

1/2 cup soy flour
1/2 cup cornstarch
1/2 cup rye flour
1/2 cup rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1 cup vegetable shortening
1 cup granulated sugar
1/2 can (15 oz.) Pumpkin Puree*
1 large egg
1 teaspoon vanilla extract



*1/2 of a 15 oz. can is 1 cup minus 2 Tablespoons. I just eyeball it.

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, salt, cinnamon, allspice, ginger in a medium bowl. Beat shortening and granulated sugar in a large mixer bowl for 30 seconds. Add pumpkin, egg and vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 15 to 17 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; removed to a wire rack to cool completely. Frost with cream cheese frosting.

Makes about 3 dozen cookies. (I didn't get an exact count. They were disappearing off the wire rack right before my very eyes.)

As always, I hope you and your family enjoy these as much as we did. I took a plate of them to school for the teachers at the Preschool. They all thanked me for them, so maybe he'll get good grades on his report card!

Gluten-Free Cornbread

Admittedly, the decision to eliminate wheat products from my diet was made light-heartedly. I really didn't expect to notice a big difference. I mean, I had tried many different things over the years; nothing had ever worked. But, just as I do most things in life, I plunged into this little experiment with my usual lack of forethought. However, I did learn from doing that, that it isn't as difficult to eat good food as my pity for others on a 'restricted' diet had led me to believe. It was with a little disappointment mixed in that I had to admit that wheat does seem to have an effect on me. I love food and that includes pizza, all kinds of pasta, deli sandwiches, Sonic onion rings, biscuits and gravy, and fried chicken.

As I stretched my brain around what I could make, I realized that the food I grew up on is largely free of wheat products. Greens, fresh and canned garden produce, beans and peas.  Traditionally, my mother made her cornbread with a little flour. After some research and one recipe that was decidedly not successful (we ate it anyway) I gulped and flew in the face of traditionalism and substituted rice flour for the wheat flour. And, Voila! Her exact recipe, only without gluten, or wheat. It bakes up lovely golden crisp on the outside, steamin' hot that soaks that butter and sorghum right up. Or bean juice or chili, as the case may be. So here is the recipe. I'm quite satisfied with it, but that doesn't mean that I'll quit tweaking since I've probably never made a recipe exactly the same twice in my whole life.

Please note that this is not a sweet cornbread. If you want your cornbread sweet, pour some sorghum molasses right out of the jar on top of a big fat slice with the pat of butter just melting and oozing into the cracks.

Gluten-Free Cornbread

1 cup yellow cornmeal
1/3 cup white rice flour
2 teaspoons baking powder
pinch of salt
1 egg, slightly beaten
Enough milk to make the wet ingredients equal 1 cup

Preheat your oven to 400 deg F before you start mixing up your ingredients. I usually remember to preheat about halfway through the egg/milk step and I end up frying my cornbread on the top of the stove for a few minutes while my oven preheats. It doesn't seem to ruin it, so I guess I'll continue to be in that habit since there is no negative feedback to train my brain otherwise. Drizzle about a teaspoon of oil into an 8-inch cast iron skillet and swirl around to coat. Heat the oil on the burner of your stove. This will give the cornbread it's wonderful crispy crust.

Mix the dry ingredients together in a mixing bowl.

Pour your egg into a measuring cup and add the milk until it equals 1 cup. I measure my liquids this way because sometimes eggs are larger or smaller than others. In my mind, this will make the finished product more consistent. I don't know why I go to these lengths, it probably won't matter if your cornbread does turn out a little dry once you pour half a cup of chili over the top of it.

Mix your egg and milk mixture into the dry ingredients, stirring until everything is moist. I like to use one of those spoonulas. Pour the batter into the skillet. Your oil should be pretty hot by this time so be careful. It will sizzle and could pop a little when it hits the hot grease. Now, if you forget to scrape the bottom of the mixing bowl and notice some dry cornmeal when you are pouring it into the skillet, don't panic! Just get a fork or a little spoon and gently mix it before you put it in the oven.

That's the next step. Put it in the oven. Bake it for about 20 minutes or until it's your favorite shade of golden brown on top. I guess you can check to see if a toothpick comes out clean, but you'll know when its done. I rarely set my timer for cornbread. I can always tell it's nearly done by the smell. Then, I just stay in the kitchen getting everything else ready while I wait for the top to brown.

Going Wheatless: Lemon-Herb Roasted Chicken

I am on Day 3 of giving up wheat for a week. So far, so great! But first,  let me tell you why I decided to try this little experiment. Monday afternoon I read a blog post about Celiac Disease. Let me make clear right away, that I am not diagnosing myself with Celiac Disease. As I read the post, I noticed that I had several of the symptoms that the author had. The dark circles under my eyes for the past I don't know how many years, the fatigue, digestive issues, migraines.... Then, my mind settled on my annual checkup with my doctor a couple of years ago. He told me that many people have a wheat allergy that they aren't aware of and when they stop eating bread and wheat products that their symptoms disappear. Then my ADD brain flashed-forwarded to my allergy test last year. The results were +/- for wheat and Dust mites. The allergist told me that meant that I was not allergic to either. But I know that I know that I have a severe reaction every time I dust. I'm sick for days after. That's at least part of the reason I don't. However, I digress. I also recalled how those same health issues always seem to get better when I'm watching my "carbs". In other words, not eating bread.

It was like an epiphany, or maybe I was seeing flashes of light because I ate too much whole wheat toast for breakfast. I decided right then and there to go wheat-free for a week as a trial.

All gung-ho for better health, I was pumped. Then it hit me like a pie in the face that I was going to have to cook without flour, and pasta, and bread. Oops! But, so far, I've done it. The first night I made Cajun Casserole (and no, I did not write down the recipe as I threw stuff in the mixing bowl) The second day, I decided on lemon-herb roasted chicken (didn't write that one down either, but the recipe follows) and I surfed around the internet until I found a cornbread recipe made with cornmeal and rice flour (which I just happened to have, lucky me!). It turned out with lovely results, but I'm still perfecting the recipe. I'll share it here when I get it right. It's a little more dense and cakey than I like my cornbread. It didn't soak up the bean juice all that well. By yesterday I wasn't sure what I was going to make, so I ran to the grocery store and grabbed a sack of potatoes. We had leftover chicken and baked potatoes. Mine was together, smothered in cheese and sour cream. I think I can get used to this.

So aside from the slight limitations, or maybe because of, I've had a wonderful time this week coming up with new and terrific things to cook for my family. And I feel great! I have more energy, I haven't had a headache since Monday, my digestive issues have all but disappeared and I think (possibly wishfully) that the dark circles are fading. And to top it off, I haven't gained a single pound from the increase in carbohydrates. So here is to happy and healthful eating!

Lemon-Herb Roasted Chicken

Prep Time: 15 min.
Cook Time: 45-60 minutes

*Chicken can be prepared ahead and refrigerated overnight. Our small family of two adults and a preschooler were able to eat plentifully on one breast of chicken and save the other for the next night and beyond.

2 split fryer breasts, with skin left on
1 lemon
1 Tbsp fresh rosemary and thyme, finely minced
EVOO (Extra-Virgin Olive Oil)
lemon pepper
salt

Preheat oven to 425 degrees. You may not want to do this right away, especially if you are preparing the chicken the night before.

Rinse thawed chicken breasts and pat dry with paper towels. Place chicken skin-side up in a glass baking dish or roasting pan.

Slice lemon in half. Squeeze juice from 1/2 of lemon on each piece of chicken. Save the rest of the lemon for garnish and your iced tea later.

Lightly coat chicken with olive oil. Sprinkle just a dash of lemon pepper and salt, and the herbs on to the chicken. Cover with plastic wrap and refrigerate for an hour or so. Or not, if you don't have time.

In the meantime, prepare all the other great stuff like green beans, broccoli, salad, or potatoes to be started when you put the chicken in the oven. Pretty much anything goes with this chicken.

When it's about an hour until supper time, preheat your oven. Take the plastic wrap off the baking dish and stick it right into the oven on the middle rack. The high heat and olive oil will make the skin crispy. The herbs will brown but they should not burn. There is no need to baste, the juices from the chicken will pop right through the skin and run down over the chicken. You want it to be crispy anyway and basting will wash off all the seasonings. Get ready, the smell of the herbs will make your house smell fantastic. When you can't stand the waiting any longer and it has been about 45 minutes, get your thermometer out and check to make sure that the temperature inside the chicken is 180-degrees. Now, hopefully you used the cooking time to set the table and get everything else ready, because when your family smells the chicken when it comes out of the oven, there will be a stampede to the table.

Cucumbers and Dilly Sour Cream Dressing

Yesterday was the first official day of summer break for me. The classes ended Wednesday, but yesterday I had other work to do, so I'm not counting it.

Today, I got up around 9 a.m., made my coffee from freshly ground beans and then ate the breakfast that T cooked. Then we worked outside in the glorious weather. I got a little too hot since I'm not used to working outside, but I'm cool now. I worked in the garden while T mowed. I caged the tomatoes, dug a few of the tiny little onions that I could find, thinned the dill and pulled the worm eaten Brussel's sprouts in disgust/defeat. The worms are just too much for me this year.

I came in after all that to cool off, then went back out to build a Teepee for the cucumbers and stake a couple of tomato plants. T was done mowing and brought the hose down to the garden so we could water it. He's such a great guy, he even told me how nice the garden looked. :-D

Now we are just hanging out inside in the cool after a lunch of turkey wraps with dilly cucumbers in sour cream.

Cucumbers in Dill-Sour Cream Dressing

3 cucumbers peeled and seeded
1/2 cup Reduced Fat Sour Cream
Fresh Dill
1-2 Tablespoons white vinegar
Salt and Pepper to taste

Cut the cucumbers into 1/2-inch strips. Stack strips together and dice. Place cucumbers a bowl. finely chop the dill and add it to the cucumbers. Add the sour cream, vinegar, salt and pepper then toss everything together; mixing well. It's great for topping sandwiches or by itself.



A friend loves at all times. Proverbs 17:17 NIV

I'm so thankful for the friends that let me stay with them while I had classes in Little Rock. I'm also thankful for the new friends that I've made these past few weeks. I know that I have met some who will be dear to me for the rest of my life.