I am really enjoying the Olympics.  Zeus and I spend way too much time in front of the television, but we just can't stop. The Olympic Games began over 2,700 years ago in Olympia, in southwest Greece. The Games were part of a religious festival. The Greek Olympics, thought to have begun in 776 BC, inspired the modern Olympic Games (begun in 1896) The Games were held in honor of Zeus, king of the gods,  and my Zeus obviously feels the connection! 
I have never been to London, so  I find the aerial views, the "royals" in the stands, the tour about town on the double decker bus, all very interesting.  History is a fascinating subject.

As I sat listening to a discussion on traditional English Afternoon Tea, I was horrified to hear that it costs an average of 40 British pounds per person .....do you know what that is in our dollars? Right now, The English pound (1.00) is worth $1.56,  so afternoon tea in London will run about $62.00!  I certainly hope the cucumber sandwiches and tiny cakes are amazing....and I don't want to see a tea bag from Lipton anywhere near my cup!


Buckingham Palace

I realize that  it is an experience, not just a cup of tea.....but really? $62.00? And don't get me started on the etiquette that is expected.Now mind you, I am all for good manners and traditions are absolutely necessary in a civilized world, but some of them are  over the top! I will say this, if by some chance Elizabeth invites me to Buckingham for tea, I will be on my best  behavior.
Now let's discuss clotted cream.  Does that name bother anyone else, or is it just me?  I've had clotted cream and it is  actually very good. It was British Clotted Cream but I had it in Italy.  Yes, I did enjoy it, but I would have loved it if it had been called anything but "clotted"!
Alton Brown has a recipe for making your own, but you can buy clotted cream at Whole Foods. Alton's recipe is simple and straight forward, but does require up to 8 hours of draining and clotting time.

Alton's Clotted Cream

2 cups pasteurized (not ultra-pasteurized) cream
Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

So, are you ready to make the scones for your clotted cream? There are millions of recipes out there, full of all sorts of things, so your best bet is to do a little research and find a scone that sounds good to you.
Here is my favorite scone. I prefer it with just butter.

Strawberry Rosemary Scones

Scones:

2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam
Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 tablespoon water (1 to 2)

1. For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

2. In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
3. For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
4. Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

Cheerio!

I just got home from an evening of Sangria….Red Sangria, White Sangria, Blush Sangria……Sangria with Brandy, Sangria with Peach Balsamic! And even a Buffalo White Sangria Granita!



Tonight, Cindy Reynolds of Somerset Ridge Vineyard, opened her Wine Tasting Bar at the Tasteful Olive in Downtown Overland Park and taught a class on not only how to make perfect Sangria, but gave some excellent reasons why we should make Sangria. After all, it is one of the hottest summers on record!

Cindy and her team led the class through all of the tastings, telling the possibilities with each….can you imagine Peach Balsamic in a Sangria? Chad of the Tasteful Olive encouraged everyone to try it, and the class members were amazed….Try it, you will love it!


My part of the class was offering everyone a Buffalo White Sangria Granita. I have kept my trusty Cuisinart ice cream maker mighty busy this week! Tuesday I made Homemade Peach Ice Cream, and Wednesday I started preparing the Granita for tonight’s class.



Sangria Granita

Here is the recipe which is also available on the vineyard’s Facebook page,

Somerset Ridge Buffalo White Sangria Granita


1  750 ml bottle of Somerset Ridge Buffalo White Wine
1 cup peach nectar
3 tablespoons frozen orange juice concentrate
1 tablespoon frozen limeade concentrate
3 tablespoons honey
1 teaspoon vanilla


Mix all ingredients and pour into you ice cream maker. Follow machine’s directions, and freeze for approximately 30 minutes. When thick and icy, transfer to a container for the freezer.


If you do not have an electric ice cream maker, you may pour the mixture into a 9” x 13” metal pan. Place pan in freezer, and every hour for 4 hours, scrape through the freezing mixture with a fork to create the crystals that transform the mixture into a granita.


Actually, this recipe can be used with the vineyard’s Flyboy Red Wine for a Red Sangria Granita. It is pretty tasty!

Jimmy Buffet

I was just listening to one of Arch’s favorite songs…..it sure brought back memories. Sirius Radio has a Jimmy Buffet station called Margaritaville, and in my car, it is hard to not break into song, just as Arch did. That crazy man I was married to was one of the original Parrot Heads, a group of people who are interested in the music of Jimmy Buffett and the tropical lifestyle he personifies.



So what was Arch’s favorite? None other than Pencil Thin Mustache. I recently tried to download this song as my ringtone on my phone. I thought it would be great to have that little bit of Arch each time my phone rang…..well, I finally gave up. After numerous attempts and much frustration, I cancelled that idea.  Sometimes life is just too hard! And then there is the fact that I am getting older every day…..maybe downloading is a thing of my past.

Anyway, back to Arch and singing. Arch sang like Foghorn Leghorn, that lovable old rooster in Looney Tunes cartoons. Both Arch and Foghorn were loud and off key.
Arch loved to sing, much to the distress of those around him! I never minded however. I thought his gravely old croaking and crowing (there is simply no other way to describe his voice) was charming.


Arch, singing at his
80th Birthday Celebration.

 We didn’t have Sirius Radio in the Saab back then, just a cd player. We traveled with a stack of our favorites and while I drove, Arch played DJ. Jimmy Buffet was always with us, but then, so were Frank and Dean, Nat King Cole and Patti Page, Pete Fountain, and of course, the Everly Brothers.
We were known to throw some clothes in a suitcase, drive to the end of the driveway, and then decide which way to go. In the summer of 2000, we drove east to North Carolina, west to Las Vegas, Nevada, North to Duluth, Minnesota and south to Corpus Christi, Texas. Thousands of miles and I bet he sang Pencil Thin Mustache well over a hundred times. When it was time for the chorus, Arch kicked it in to high gear (extra loud and extremely off key!) And he grinned the whole time!


“I wish I had a pencil thin mustache
The "Boston Blackie" kind
A two toned Ricky Ricardo jacket
And an autographed picture of Andy Devine


I remember bein' buck-toothed and skinny
Writin' fan letters to Sky's niece Penny
Oh I wish I had a pencil thin mustache
Then I could solve some mysteries too”
(the chorus to Pencil Thin Mustache, written by Jimmy Buffet)


I think my favorite song that Arch sang, was  “It Had to Be You”. He held my hand and always ended with a wink. Arch Tucker was quite a character….and yes, usually off key.


Any tips on downloading ringtones?

Have you ever wondered if your child heard and understood a very important lesson you tried to teach them? It seems that more often as not, they remember the things you would rather they not remember at all….but occasionally it turns out well.

Yesterday, my youngest child remembered a lesson I taught her many years ago.



Betsy is no longer a child; as a matter of fact, she has two children of her own. Driving lessons are still at least 5 years away for her kids, but yesterday, Betsy suddenly remembered a moment when she was 15 and behind the wheel of my car. We were going to have a lesson on highway driving....her first.


As she pulled onto the highway, I said to her “if a dog runs out in front of you, do not swerve to avoid it.” I explained that at highway speeds, loosing control of the car will end up with us being in a serious accident. Sure enough, within a few miles, a dog ran out in front of the car. Betsy swerved.


It took what seemed like a lifetime for the two of us to get the car under control and avoid an accident that day. I'm sure I scolded her,maybe even said a few  bad  words, once I could speak again. It is a moment both of us remember, even after all of these years.


This morning I received this email from Betsy.
................................................................................................
“I don't want to over-dramatize the situation but...you saved my life tonight. I was driving home from Nashville (in my 3 day old car) and a deer ran out in front of me. I was on a tree-lined, two lane, rural, 45 MPH highway. I had time to contemplate my reaction, but not much. I remembered you teaching me to drive, the dog in Paola, etc. I remembered it all. And I plowed right into the poor thing. But I am 95% sure I wouldn't be emailing you right now had I not learned NOT to swerve.


So, thank you. And yes, my poor 3-day-old car is toast. But it could have been very different had you not taught me that.


Much love and appreciation,


Me”
.......................................................................................................


So, you see, they do listen, they do learn. Thank God.


I suppose this isn’t the time for an absolutely delicious method for preparing a venison roast…..no, I’ll wait on that one.


Drive carefully!

We don’t have a name. We don’t have a plan, schedule or statement. What we do have is a love of food that taste delicious and looks beautiful, and a desire to try different ethnic cuisines. We are a group of women from Colombia, South America, one from India, one from Iran and 8 just regular old American types, with some pretty interesting genealogies The majority of us are artists, but we have a couple of models, a cosmetic specialist, and a wine maker, and a realtor. Ada began pulling us together several months ago for a dinner of Indian dishes, prepared by a friend of hers, Jyoti Mukharji. It was a lovely evening. Next, Ada invited some friends to join her for an evening of Iranian food prepared by Sara from Iran.  We dined outdoors on Ada’s lovely patio and then learned Iranian dancing!  You can find the recipes and photographs on my blog for May 5^th. It was such a great evening.




Vicki and a refreshing
Cocktail Santa Marta

  Maria, the wonderful artist from the Caribbean coast of Colombia invited us to her home for a typical Colombian dinner. We had so much fun!  We were greeted with icy cold Santa Marta cocktails served in martini glasses with garnish of fresh pineapple and cherries and a tiny umbrella! I am a light weight when it comes to alcohol, but I must admit to having “more than one!” of Maria’s Cocktail Santa Marta
“Traditionally in the Caribbean we like to drink Beer, Aguardiente and Rum. Either white rum or dark rum. We also love to welcome the tourists with cold cocktails that are made with our tropical fruits and rum."

Cocktail Santa Marta
Mango Juice and Guava Juice (Ceres)
Orange/Mango/ Passion fruit Sparkling soda
Dark Rum
I froze in a tray one of the juices to make it very cold before blending.
Blend the two Ceres juices in a blender.
Then add the Sparkling soda and rum.
Garnish with pineapple and maraschino cherries.
Definitely an umbrella!

Our Colombian menu included several small plates of appetizers, beautifully presented by Maria. As she served each appetizer, she explained how it was made and why it is typical of Colombian cooking..
One of our small plate appetizers was
Chorizo with Queso fresco and caramelized onions
Maria's directions:
"Saute Chorizo either chopped or out of the casing. I use two types of chorizos, a Mexican version for crumbling and a dry Spaniard version. They both have close flavors to our typical chorizo.
Then sauté Red onions either chopped or sliced and add sugar.
Serve on a small plate with the queso fresco. This cheese is the closest to our farmers dry white cheese that we use in the coast.
All the ingredients can be found at Wal-Mart. The chorizo and Queso fresco are in the same section.
The Spaniard chorizo: The brand is Abuelita and is sold at World Market."

For our main course, Maria made her favorite dishes that her mother, Ana, taught her.
Maria's recipe:
Carne en Posta con salsa Semi dulce
A la Ana(Beef Roast with Semisweet Sauce)
Beef Chuck 2 pounds
Brown Sugar 4 Tbsp.
Mustard 2 Tbsp.
Garlic, 1 Clove
Salt and Pepper to taste
Whole Cloves 10 cloves

Cooking time about 2 HoursRub the chuck with mustard, salt, pepper and garlic.
Brown all sides in a deep pot, then remove and brown other pieces.
Insert the cloves in the meat and turn everything back in the pot.
Add water until covered; add a bag with cloves and 4 tablespoons of brown sugar.
Cook for about 1 ½ hour or until the meat is tender.
When cooked: Take meet out of pan. Slice thin,
Add a ½ cup of cold water with a tablespoon of Flour and add to the sauce reduction.Then pour the sauce on the meat.
Arroz con Coco
White Rice
Coconut Milk 2 cans
Raisins
Sugar
Salt

Cooking time about 1 hour 15 minutes
Place 1 can of regular Coconut milk in a pot with 3 tablespoons of sugar.

Stir on medium high heat often and careful not to burn too fast. This process will
take 25 minutes,until it becomes caramelized and completely reduced. The key is to scrape the bottom and the let it brown more, then scrape again.
Add 2 cans of coconut milk and 1 of water plus raisins, let

simmer for 5 minutes.

Add 1 ½ cup of rice, and 1 teaspoon of salt.

Cover on low temperature and let cook for 20 minutes until the water starts to dry. Uncover, and let it dry. on low temperature.




Before we go onto the dessert, here is a slideshow of our dinner. 



Now, on to dessert.....
I volunteered to help Maria with her dinner and it was decided I would prepare the dessert. Maria explained dessert inColombia is usually fresh fruit or picking up a frozen fruit treat, similar to a Popsicle, as you walked along the beach. She asked that I make the dessert fresh and organic, so I decided to make a pineapple sherbet.  I bought my pineapple and made the sherbet, but did not taste the pineapple before I used it.  It was dreadfully bitter! Therefore, the day of the dinner, I had to remake the sherbet. Short of time, I found it necessary to use the following recipe which used canned pineapple. I was embarassed! But the sherbet was pretty darned good!
 Pineapple Sherbet with a Pineapple Banana Rum Sauce
serves 4
for sherbet:
2/3 cups sugar
2 cups buttermilk
1 can crushed pineapple (8 ounce) drain and reserve juice for sauce
for sauce:
½ cup pineapple juice drained from canned pineapple
½ cup sugar
¼ cup Banana Rum
for garnish, fresh edible flowers, blueberries, fresh mint
To prepare sherbet, drain juice from Pineapple, reserving juice for sauce.
Place crushed pineapple in a bowl, add the buttermilk and sugar. Stir well to dissolve sugar. Add to your ice cream maker and process for 25 to 30 minutes. You may also pour the mixture into a shallow container that will fit into your freezer. Freeze one hour then stir well, breaking up frozen chunks. Return to freezer until serving. As I said, I much prefer the creamier texture of that made by an ice cream maker over the icy crystallized sherbet made in your freezer.
For the sauce, place the reserved juice in a small sauce pan. Add the sugar and stir well to dissolve sugar. Heat to simmering, then continue to simmer until a syrup of the thickness you want your sauce to be.I prefer it to be about the same as Maple Syrup. Remove from heat and cool for 10 minutes. Add the banana rum and stir to blend. Cool completely, store in the refrigerator.
When serving, place a scoop of sherbet in each bowl. Drizzle with sauce, the garnish with flowers and mint, or with fresh fruit of your choice.

Paola’s Art and Wine Stroll 2012 was a huge success! Attendance was amazing, There are no figures in yet, but I’d be surprised if there weren’t at least double the number of attendees from Stroll 2011. There were times when it was necessary to pick your spot in the gallery and hold your ground! It was a hot evening outside, and with the door being opened and closed constantly, it was a warm evening inside also. Fortunately, our friendly local vineyard and winery, Somerset Ridge, had lots of chilled whites for everyone’s enjoyment! And of course, my favorite, Flyboy Red, was there to please the drinkers of red.
On the few occasions when the crowd was not shoulder to shoulder, I remembered to get out my camera to take a few photos. It is not an easy thing to do when you are 4’ 11” tall and the room is packed with people that are anywhere from 5’ 6” to 6’5”! (I snap photos of a lot of midriff bulges) So, when I could move about, I got a few shots of the new look of the G! Gallery. David Gross, the owner, and his crew did a marvelous job!

David’s new painting(s), a triptych called Fade to Black, filled one entire wall of the gallery. David is a masterful painter of water and plants, and in this painting, he has created a lily pond that invites you to stop and enjoy. Each of the 3 paintings is absolutely an individual complete painting on its own, but the three together creates an atmosphere you cannot ignore. You can feel the cool dampness; you can hear the quiet gentle bubbling of the darkening water. As with most of David’s paintings, you become part of it. And you enjoy every minute you are there!

Along with David's paintings, the G! featured work by Claud Davis, Cher Ulrich, and me. The back 2/3s of the space is our working studio. Granted it did not look as sharp as the front end gallery, but it is home to us.



Two of Paola’s finest cooks and both dear friends, Donna Nagle, of Molly’s Table, and Jacquie Davis, the wife of painter Claud Davis, helped me with the food for the event. Donna’s Artichoke Dip is legendary, not just in Paola, but throughout the Greater Kansas City region. For a sweet treat, Jacquie made her wonderful chocolate cupcakes, filled with a sweet creamy center and covered with perfect chocolate ganache, They were absolutely delicious.

Here are a few of my photographs, hope you can join us next year!




Early in the evening,  the sun was still shining.




a place  to sit  and read the latest issue of
American Art Review




The working studio




Jacquie's cupcakes!



How did I go from painting nudes to painting abstracts?
All within 6 weeks?  It is a puzzler!


As hot as it has been, it really seems like a time for liquid refreshment. Of course, I am partial to Flyboy Red from Somerset Vineyard, but on occasion, a good lemonade hits the spot. Today is that occasion! Yesterday I heard it is going to be 107 today. I am not brave enough to check the Weather Channel….I really don’t want to know!



So, for your Sunday afternoon enjoyment….let me introduce you to.....
Herbed Lemonade!
2 Cups Fresh Lemon Juice (12-15 lemons)
2 Cups Water
2 Cups Herbed Simple Syrup (recipe follows)
Ice
Herbed Simple Syrup
2 Cups Sugar
1 Cup Water
1/2 Cup Basil, washed and stemmed (do not stuff them into the cup or it will be too strong)
1/2 Cup Mint, washed and stemmed


Place sugar, water, basil and mint in a pot and simmer for 5 minutes or until the sugar is dissolved. Set aside to cool. Strain out the herbs pressing on them to remove all simple syrup.


Pour water, lemon juice, and simple syrup in a pitcher, stir and pour over ice in glasses.


Enjoy!



Poster by Majo!

 First, let me point out that I made yet another error….SURPRISE! In my last posting, I invited all of you to come to my studio in Paola on FRIDAY the 14th…..WRONG! It is SATURDAY the 14th! Thank you Bruce Schlosser for pointing out my REALLY BAD MISTAKE! I’m going to blame this one on my almost broken toe and the heat! So, if you can come to the Studio on Saturday, July 14th, come on! I’ll be there to greet you, I’m making some  appetizers,   Molly’s Table is making an appetizer for us also, and the wonderful people of Somerset Ridge Vineyard will be there with their wines for you to try!

Have you noticed the change in the temperature? It is truly delightful out there....well, maybe not delightful....there is the humidity thing,   
This last week, my dinners were great big glasses of Clamato Juice. With Ice. Once with Vodka. The Baseball All Star Game is here in Kansas City this year. Somehow, sitting in a stadium with the sun beating down does not sound reasonable to me. However, the forecast is saying in the upper 80s for Tuesday! The game doesn’t start until 7 or 7:30….so that is good. I am not a big baseball fan, the Royals have been less than exciting for years now. It just isn't in Kansas City's makeup to spend money on players, so they don't shine like they did back in the 80s. When they won the World Series in 1985,  we had some powerful players. But those were what we call "the good old days",  right? But what do I know? I'd rather go see a good soccer game!
Actually, my favorite thing about sitting at a sporting event, be it baseball, football or soccer, is watching people. I am a true people watcher, complete with the habit of trying to, not only guess what they do, but what kind of food they like.  It fills lots of quiet time between the several exciting moments of the game.  Have you ever tried to figure out what fans will put on top of their hotdogs? Is it mustard, onions and relish ? Or kraut? Do you think it is strange how feeding people is never far from my thoughts?
I personally would find a baseball game far more exciting if they sold Osso Bucco Milanese at the concession stand. I could really enjoy that....or maybe a big bowl of  wonderful Sicilian Penne alla Norma, the national dish of Sicily. And a good Red wine.

Sicilian Penne alla Norma
1 pound penne rigate

Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

2. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
3. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
4. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
5. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

              I bet  Joe DiMaggio would have approved and Joe Garagiola, Yogi Berra, Roy Campanella...I won't go on and on,  even though I could. Those Italian boys sure could  play ball. And eat!

 The Paola

  Art and Wine Stroll

   Saturday, July 14, 6 to 9 PM

            Fire Before Midnight  by David Gross

Sunset Over Somerset by Kay Tucker

Floral by Claud Davis

the G! gallery

12 E Peoria, 2nd floor
Wine by Somerset Ridge Vineyard
Food by Molly's Table and
Kay Tucker

 Is your FLAG flying? 

Happy Independence Day!

Once I became an adult, a wife and mother, I suddenly became aware of my parent’s ability to handle 2 jobs, 3 children and all of their activities, and a large home. I do know that most husbands today help with raising the children, but how many do the weekly grocery shopping for a family of five? Or take a teenage daughter to Macy’s to by a dress for the Christmas Formal? Both Mom and Dad worked, so they each took their duties and worked them into their daily schedules. I can honestly say I never heard one cross word between the two of them….how rare is that! I do remember more than a few cross words aimed at me….I hated to hear “Virginia Katherine!”

I was the middle child, stuck between a perfect sister and a perfect brother. What can I say…..someone needed to keep their lives from being boring!


I could go on about my amazing parents, but I really want to tell you about their talents in the kitchen. Dad was raised by an award winning professional cook, who was never afraid of hard work. They owned a drugstore that was more lunch counter/café than drugs. Grandmother did all of the cooking, including making hundreds of pies every week.


My Mom’s mother was a farmer’s wife who cooked for not only a large family with 5 children, but she cooked for the farmhands. She made homemade sausage, cured meats, and canned foods from her garden so she could feed her family during the winter months.

So, you see, both of my parents grew up around excellent food, and watched the action in the kitchen often enough to have learned a thing or two. If I could tell you about our holiday meals complete with tastes and aromas, you would swoon! But my favorite meals were on Sunday, right after church. My Mom’s fried chicken was absolutely the finest I have ever tasted. (Does the word “lard” ring a bell?) And Pot Roast straight from heaven, along with little beautifully browned potatoes and carrots cooked right along side the beef.. Today, I have yet to reach that powerful beefy flavor, and I make a pretty good pot roast!

The food was wonderful in the 1950s! Oh sure, we had Tuna Noodle Casserole, and Liver and Onions, but not as a steady diet. Dad did lots of  grilling and became famous for his ¾ pound hamburgers! His abilities in the kitchen were astounding!

All of this makes me remember desserts of that era. Some of my favorites were Lemon Meringue Pie, Mom’s warm Gingerbread, Pineapple Upside Down Cake, and her heavenly Applesauce Cake!

Virginia Johnston’s Applesauce Cake (with golden raisins and black walnuts.)

1/2 cup shortening
1 cup sugar
1 large egg, well beaten
3/4 cup applesauce
1 1/4 cups flour
1/4 teaspoon each of salt, cinnamon, ground cloves, and allspice
1 teaspoon baking soda
1/4 cup boiling water
1/2 cup golden raisins
1/4 cup black walnuts…(I am from Missouri, you know)


Cream the shortening and sugar until fluffy. Blend in the well beaten egg. Sift together the flour and spices.
Dissolve the soda in the boiling water and add alternately with the dry ingredients into the shortening/sugar mixture.
Add raisins and nuts.
Pour into a 7"greased pan and bake about 50 minutes in a 350 degree oven.


(Now, I don’t actually own a 7”cake pan. They are available on line, but really, with a cake as wonderful as this one, why not double the recipe and bake it in a 9”x13” pan? Just check the center of the cake with a toothpick to control baking time.)


So, here I am, in Kansas, the temperature is 100+ degrees and the wind is blowing like a son-of-a …gun. It is way too hot to turn on the oven; they are cancelling most of the fireworks displays for the 4th due to the heat and the lack of rain! So I’m thinking ice cream! Nice cooling lemony ice cream…..ahhhhhhh, yes!


Lemon Gelato


6 lemons - zested and juiced (approx 1/2 cup lemon zest and 1 cup lemon juice)
6 egg yolks
1 1/4 cups heavy whipping cream
2 1/2 cups half and half
1/2 tsp pure vanilla extract
1 1/4 cups sugar

Whisk your egg yolks, heavy cream together into a bowl and set aside. Into a large sauce pan add half and half, lemon zest and sugar. Heat over medium heat stirring frequently until sugar dissolves. Remove from heat. Add some of the warm half and half mixture to the egg yolk mixture into order to temper. GRADUALLY add the egg yolk mixture into the half and half mixture and stir well to combine. Return to medium heat and cook until mixture thickens. Remove from heat stir in vanilla extract.

Allow pan to cool slightly cover with saran wrap and place into the fridge to cool completely. When you're ready to make your gelato stir in the lemon juice and follow instructions on your gelato maker!

You do have an electric ice cream maker don’t you? If not, you are missing out on one of life’s greatest treats….homemade ice cream!

I am back in my painting studio, at last. Today I signed a new abstract I just completed this afternoon. It is a very good feeling!

I will be participating in the Art and Wine stroll in Paola, Kansas July 14th from 6 to 9pm. The newly remodeled G! Gallery will be showing the works of David Gross, the owner, Claud Davis and me. The wine will be provided by Somerset Ridge Vineyard and Winery, and the food will be provided by Molly’s Table ….and me! It should be a fun evening, so join us if you can. There will be art and wine in many of the shops around the Town Square.

The G! Gallery is right above the Miami County Historical  Museum at 12 East Peoria Street.  2nd floor.



photo by Betty Crocker

Vicki (sister-in-law extraordinaire) and I had a discussion on the trend of red, white and blue food for the 4th of July. Conclusion? We think it is sort of yucky. I have determined, by reading the food blogs this week, American Flag colored food has a firm grip on Food Bloggers.


For me, the Flag of the United States of America, the true Red, White and Blue, will be fluttering in the Kansas breeze. My flag was presented to Arch by an organization that was very special to him. The flag had been flown above our nation’s Capitol in his honor in 1999. Old Glory will be present for my celebration of Independence Day!

photo from the cooking channel

I have absolutely nothing against food for the 4th! The more, the merrier. Maybe it is my Kansas City upbringing, but I think of barbecue for the 4th, and I am not aware of any blue meat from the smoker or grill…..thank goodness.



Here, in Mid-America, we generally think of ribs and/or brisket from the smoker, or from one of the wonderful barbecue joints that Kansas City is famous for. Maybe we have hamburgers and hot dogs on the grill. After all, the 4th means barbecues, picnics, parades and patriotic concerts in the park. We celebrate the honor of being American.


I Googled “how many pounds of baked beans are consumed on the 4th of July?” and I found some amazing facts. I will tell you that On July 4th alone, the biggest hot dog day of the year, over 155 million hot dogs will be consumed. That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times! However, I still have no idea how many pounds of baked beans will be eaten.
So, here we are, the 4th is fast approaching. Farmer’s Markets are swelling with fresh, homegrown juicy red tomatoes, crisp sweet ears of corn and big round, thirst quenching melons. The butcher’s cases will be bulging with long meaty racks of pork ribs and beautiful red, well trimmed briskets of beef. Your mailbox will be loaded with colorful ads from grocery stores, advertising hundreds of special deals.

Make your plans for the holiday, fill out your shopping lists, and when the time comes, go ahead and make that Red. White and Blue cake. Personally, I think
All-American Apple Pie is the dessert of the day…..

If you are having a large crowd, make it an

Apple Slab Pie!

photograph from Pillsbury

1 recipe for a double pie crust

1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

1. Heat oven to 450°F. Prepare your favorite pie crust for a two crust pie. Do not divide, but gather all of the dough and roll out to a 17x12 inch rectangle. Fit crust into your 15x10x1-inch  pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

2. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
3. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
4. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
If you absolutely insist on having a flag dessert....
tint you drizzle, 1/3 red, 1/3 blue, leaving the final third untinted.

I'll get back to you on that baked bean question!

How many different recipes for Potato Salad exist out there? It is, indeed, a food that has been changed to suit individual tastes for centuries As I have said before, baking is a science, not much room to tweak the recipe. But with Potato Salad, the sky is the limit. Not only do we have individual influences, but also regional, national, and yes, international influences! Ina Garten has a fabulous French Potato Salad recipe on www.foodnetwork.com . All of my German friends have German Potato Salad recipes, each a little different. It is one of those things that “Mutter” taught them.



Did you know there is a South African Potato Salad? I must admit I have never tried it, mainly because it contains sweetened condensed milk…and honestly, that just does not appeal to me!


Back here in America, we too have many varieties of what we feel is a truly American food. Some contain yellow mustard, some Dijon. There is green onion in some, only red onion in others….some can’t be tolerated unless it has Vidalia onions! Oh, and do you put pickles in yours? Dill or sweet?


Then there is the choice of peeling the potatoes or leaving the skins on. I suspect many have moved to leaving the skins on due to the unpleasant job of peeling potatoes. Thanks to dear Jill in Topeka, Kansas, we can have our peeled potatoes without the job of peeling! Watch this video. You will be amazed! http://video.google.com/videoplay?docid=7375897927147969009#


Now that our potatoes are neatly peeled, it is decision time. What type of Potato Salad is your favorite? Mine? None other than…



Deviled Egg Potato Salad
8 hard cooked eggs
3 tbsp. vinegar
3 tbsp. prepared mustard
1 c. mayonnaise
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 med. potatoes, cooked & cubed (4 - 4 1/2 c.)
½ cup chopped yellow onion

Cut eggs in half; remove yolks; mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites; combine with potatoes and onion. Fold in egg yolk mixture; chill. Makes 6 to 8 servings

I won't discuss the mayonnaise/miracle whip decision....there is no decision. I see absolutely no reason on earth for that fake mayo to even be on the grocer's shelves! Mayonnaise,the real stuff,or nothing at all!
Now that that is settled, I am not saying you should make only Mayonnaise based potato salad. There are wonderful salads without.




You know me well enough by now to know I won’t forget Italy! Here is a wonderful version from www.Bluekitchen.com.
Gorgeous salad!



Deconstructed Italian Potato Salad

Serves 2 [can be doubled or tripled or...]

For garlic-infused olive oil [makes 1/2 cup]:

1/2 cup good quality extra virgin olive oil
1 large clove garlic
freshly ground black pepper

For potato salad:

4 tablespoons garlic-infused olive oil
1 large russet potato
1 cup chopped tomatoes
2 tablespoons chopped red onions
4 teaspoons capers [chopped if large]
2 tablespoons chopped fresh basil, divided
salt and freshly ground black pepper, to taste


Make garlic-infused olive oil. Peel garlic clove and bash it with the side of a knife to break it up, but not pulverize it. You want big chunks. Combine with olive oil in a jar. Grind in several generous grinds of black pepper. Seal jar and shake to combine flavors. Make at least 2 hours to up to a day or more ahead. The longer you let it sit, the more garlicky it will become. If using the same day, leave it on the counter and give it an occasional shake. If making it a day or more in advance, refrigerate. Bring to room temperature before using.


Make potato salad. Bring a large pot of water to boil. Peel and slice the potato into generous 1/4-inch slices, discarding ends. When water is rapidly boiling, salt it generously and add potato slices. Cook until they just lose that raw potato taste, but are still firm, no more than 7 minutes. Using a slotted spoon, gently transfer potato slices to bowl of iced water to stop the cooking. After potatoes have cooled transfer to a paper towel-lined plate.


Combine tomatoes, onions, capers and half the basil in a bowl. When you’re ready to assemble the potato salad, dress the tomato mixture with 1 tablespoon of the garlic-infused olive oil [shake the jar first to get some of the ground pepper in the mix]. Spoon 3 tablespoons of the oil into the center of a serving plate. Arrange the potato slices in a single layer in the pool of oil. Scatter the tomato mix evenly over the potato slices. Sprinkle the remaining tablespoon of basil over everything and season the salad with salt and pepper. Serve.


. After you finish the salad, there will still be olive oil on the plate. If you have some crusty bread to sop it up with, you will be really, really happy.
So, if you are tired of your go-to potato salad recipe, here is your chance to be adventuresome. You have time to make some changes before that #1 Potato Salad Day…the 4th of July!

What a lovely afternoon! My dear sweet sister-in-law came over, we opened a bottle of wine and spent the next 2 hours watching Dallas! I recorded it the night it was on and we finally got around to watching it. I made some ham salad, put out some Ritz Crackers, and we had a great time! The wine at 2:00 in the afternoon had quite an affect on me, but evening plans consist of walking Zeus, the Moose before bedtime, so I think I am safe.

I am always so shocked every darned morning when I see myself in the mirror, I have way too many wrinkles! It can be depressing some days. But not today….not after I saw Larry Hagman. He has aged! Of course, he is in his 80s now!

Do you remember the season ending murder attempt in the March 21, 1980 "A House Divided" episode All summer long everyone wondered “Who Shot JR?” You don’t remember? You probably weren’t born yet! Here is Larry Hagman’s favorite scene….of course…. http://www.youtube.com/watch?v=jhE1ev61Ofk
It was definitely what they call a Cliff Hanger!

The new Dallas is very good, full of the oil business, the cattle business, and plenty of monkey business! But, as I said, the original cast members have definitely aged…but then, so have I. As for the new cast members…young good looking men, gorgeous women. The young men cast as JR’s and Bobby’s sons are perfect for the parts. Chips off the old blocks!

So, today Dallas was enjoyed with wine. In 1980, I didn’t drink wine, but I did drink a very popular drink of that era….the Frozen Daiquiri. It was so simple, so tart, so cold!


This recipe makes six servings.
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes
(You can tell this is an old recipe! A TRAY of ice cubes! Today, I'd say about 21/2 to3 cups of ice.)


In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

I am very happy drinking wine with the new Dallas…..the Daiquiri is no longer a favorite of mine... Instant heartburn! Maybe that is because I’ve aged at the same rate as JR….that is painful!