Hot Fun In The Summertime

Written by Susan Ely

Hot Fun In The Summertime

I lived in central Florida for fifteen long, hot years. This northern girl literally wilted onrepparttar vine there. I just could not adapt torepparttar 139888 heat. My biggest complaint was that for some reason Florida was no longer regarded as a tropical climate, at least not when it came to business clothing. Whereas previously, a loose cotton or linen guayabera wasrepparttar 139889 obvious and acceptable choice forrepparttar 139890 blistering weather, nowadays it could be a hundred degrees outside and yet everyone swelters in a suit. I don’t get it. Who is making these rules?

Mealtimes tend to have lots of rules, too. Growing up, mealtime was exactlyrepparttar 139891 same at my house, summer or winter. Other thanrepparttar 139892 occasional barbecued hamburger, my Mother producedrepparttar 139893 same meals day in and day out all year long. 98 degrees, oven on, burners flaming and no air conditioning, it didn’t matter. As much as I love to cook, I’m no longer a slave to that line of thinking. Whenrepparttar 139894 weather is tropical, so are my clothes and so are my meals. I say, lighten up! Try out these summer meal ideas and see how comfortablerepparttar 139895 heat can be!

Even if your family demands a hot meal, try incorporating some cold items intorepparttar 139896 menu. Pasta is still a great option; but make it with a fresh sauce instead of one that simmers all day long. Blanch your vegetables early inrepparttar 139897 morning (or do extras one day) then marinate and serve cold with a grilled entree. Or roast two chickens, and save one to eat coldrepparttar 139898 next evening.


Written by Lara Velez

The true history ofrepparttar pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned inrepparttar 139887 Bible by Jesus and inrepparttar 139888 Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praisedrepparttar 139889 healing benefits ofrepparttar 139890 pickle, and Thomas Jefferson wrote: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout, like fromrepparttar 139891 sparkling depths ofrepparttar 139892 aromatic jar belowrepparttar 139893 stairs of Aunt Sally’s cellar.”

So, what is allrepparttar 139894 fuss over a pickled cucumber you ask? Who knows…I do know that even todayrepparttar 139895 popular pickle is everywhere. The crunchy tangy pickle is eaten out of jars, on our burgers, and served with our sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just loverepparttar 139896 amazing, multi-talented pickle!

The health benefits ofrepparttar 139897 pickle are incredible:

Raw, lacto-fermented vegetables (pickles) have good bacteria that inhibitrepparttar 139898 growth of harmful microbes inrepparttar 139899 intestines.

They have a higher concentration of vitamin C.

They help you absorb iron better.

Research shows that vinegar can help with weigh loss.


* Americans consume 26-billion pickles a year. That’s about nine pounds of pickles per person. * More than halfrepparttar 139900 cucumbers grown inrepparttar 139901 U.S. are made into pickles.

* Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.

* Pickling has been used to preserve food for almost 5,000 years. * The pickle is both a fruit and a vegetable

No matter how you feel about pickles…they aren’t going anywhere. So, grab a dill, sit down, and get crunching.

Dill Pickles:

4 dozen fresh, crisp, pickling cucumbers – DO NOT userepparttar 139902 commercial, waxed kind! Fresh dill, to taste (approx. 1- bundle) 1 qt. Apple cider vinegar 8 c water 1 c salt 10 whole garlic cloves, peeled 2-4 garlic cloves, peeled, and crushed Several Jars

Wash cukes and cover with cold water. Refrigerate overnight. Pack cukes into jars, tightly. Stuff equal amounts of dill into each jar. Meanwhile, bring remaining ingredients to a boil. Boil for 2 min. Evenly divide whole garlic cloves into jars. Pour hot brine intorepparttar 139903 jars. Seal. Makes 12 pints. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

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