Hot Fun In The SummertimeWritten by Susan Ely
Hot Fun In The SummertimeI lived in central Florida for fifteen long, hot years. This northern girl literally wilted on vine there. I just could not adapt to 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 was obvious and acceptable choice for 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 exactly same at my house, summer or winter. Other than occasional barbecued hamburger, my Mother produced 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. When 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 comfortable heat can be! Even if your family demands a hot meal, try incorporating some cold items into 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 in morning (or do extras one day) then marinate and serve cold with a grilled entree. Or roast two chickens, and save one to eat cold next evening.
| | PICKLESWritten by Lara Velez
The true history of pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in Bible by Jesus and in 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 praised healing benefits of 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 from sparkling depths of aromatic jar below stairs of Aunt Sally’s cellar.”So, what is all fuss over a pickled cucumber you ask? Who knows…I do know that even today 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 love amazing, multi-talented pickle! The health benefits of pickle are incredible: Raw, lacto-fermented vegetables (pickles) have good bacteria that inhibit growth of harmful microbes in intestines. They have a higher concentration of vitamin C. They help you absorb iron better. Research shows that vinegar can help with weigh loss. PICKLE FACTS: * Americans consume 26-billion pickles a year. That’s about nine pounds of pickles per person. * More than half cucumbers grown in 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 use 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 into 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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