It finally happened. Memorial Day got here so we can start our rounds of summer events even though the first day of summer isn't until June 21.
Parades, picnics, vacations, ball games, Merry-Go-Round theater, music at our parks and I'm sure many summer weddings as summer months are the most popular to plan them.
Although Monday was our Memorial Day, I still remember the years we used to celebrate it on the 30st of the month regardless of the day of the week it came on.
I guess having it the last Monday of May gives us a long weekend instead of only one day.
I've been trying to remember when we changed all our holidays to a Monday.
Lots of things going on in our family to celebrate. I've been involved in four graduations, a baby shower and my very special thing this year is my granddaughter's wedding. All within the next two weeks.
That happens to many families I guess.
For a couple years there are not many special events, and then one year you have several within just a few weeks. Sound familiar?
One thing I'll be doing is a lot of shopping.
The banquet for the Monsignor Gabbani Scholarship Awards was just great. A fun time for all and for a very good cause.
Giving scholarships to kids to help continue their education is wonderful.
There are a couple of one-day bus trips I hope I can fit into my schedule. I love going on them. They are fun and relaxing. They make one-day vacations.
Of course, I like the overnight ones even better. But the best is a one-week trip to the ocean. I hope I can make it this summer. You know what it's like when you are busy, busy, busy.
One of the recent things that has happened since I started writing my column is when I'm out and have people stop me and tell me they enjoy reading it.
That is so nice of them. Sometimes I get calls about a recipe and sometimes people give me one.
Last week, I received a recipe in the mail with no name on the envelope and it was from California.
I don't have a clue from who but I am going to use it. The other fun thing is having people give me bloopers to use. So if you have one, I'd like to hear it.
Well, many wishes for a great time this summer for everyone. I've been going to our hot dog stands. Have you?
My ethnic recipe today is from India. It's called Chicken Jasmine. My other recipe is baked tomatoes with spinach.
Today's blooper
My blooper today is about a friend of mine. As a bride, she decided to bake bread for the first time. She mixed the ingredients, then divided into two loaves. She kneaded the dough.
She pounded the loaves, kept turning them and let them rise then pounded them until they were flat.
She baked them until done. The first loaf was so hard she could have used it for a door stop.
The second loaf you had to cut with a saw. Needless to say, she has never baked bread again.
Diana Sobus, of Auburn, specializes in making ethnic foods.
Chicken Jasmine
Makes 4 servings
3 pounds chicken
1/2 teaspoon pepper
1 1/2 teaspoons powdered ginger
1/2 teaspoon salt
1/2-pound unsalted butter
1 1/2 pints yogurt
Pinch of chili powder
Wash and dry the chicken. Prick the chicken all over with sharp pointed knife. Truss the chicken. Use heavy skillet. Heat butter, add salt and yogurt. Cook chicken on high for three minutes. Reduce heat and cook 45 minutes. Baste chicken as it is cooking. Cook chicken on one side, then on the other and finally on the back until cooked through. Sprinkle chili on and spread butter and yogurt mixture over. Put in oven at 275 degrees for a few minutes and then serve.
Baked tomatoes with spinach
8 large firm tomatoes
Salt
2 10-ounce packages frozen spinach, chopped, thawed and squeezed dry
Butter topping (recipe below)
1 cup grated Parmesan cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees
Halve tomatoes, remove centers and some seeds. Leave all pulp. Sprinkle with salt. Fill with spinach. Spread thickly with butter topping. Top with Parmesan mixed with bread crumbs. Bake about 15 minutes until soft. Place briefly under broiler to brown topping.
Butter topping
2 sticks butter
2 tablespoons minced shallots
2 crushed garlic cloves
2 tablespoons minced parsley
1/2 teaspoon salt
pepper to taste
Mix all ingredients together.
Although Monday was our Memorial Day, I still remember the years we used to celebrate it on the 30st of the month regardless of the day of the week it came on.
I guess having it the last Monday of May gives us a long weekend instead of only one day.
I've been trying to remember when we changed all our holidays to a Monday.
Lots of things going on in our family to celebrate. I've been involved in four graduations, a baby shower and my very special thing this year is my granddaughter's wedding. All within the next two weeks.
That happens to many families I guess.
For a couple years there are not many special events, and then one year you have several within just a few weeks. Sound familiar?
One thing I'll be doing is a lot of shopping.
The banquet for the Monsignor Gabbani Scholarship Awards was just great. A fun time for all and for a very good cause.
Giving scholarships to kids to help continue their education is wonderful.
There are a couple of one-day bus trips I hope I can fit into my schedule. I love going on them. They are fun and relaxing. They make one-day vacations.
Of course, I like the overnight ones even better. But the best is a one-week trip to the ocean. I hope I can make it this summer. You know what it's like when you are busy, busy, busy.
One of the recent things that has happened since I started writing my column is when I'm out and have people stop me and tell me they enjoy reading it.
That is so nice of them. Sometimes I get calls about a recipe and sometimes people give me one.
Last week, I received a recipe in the mail with no name on the envelope and it was from California.
I don't have a clue from who but I am going to use it. The other fun thing is having people give me bloopers to use. So if you have one, I'd like to hear it.
Well, many wishes for a great time this summer for everyone. I've been going to our hot dog stands. Have you?
My ethnic recipe today is from India. It's called Chicken Jasmine. My other recipe is baked tomatoes with spinach.
Today's blooper
My blooper today is about a friend of mine. As a bride, she decided to bake bread for the first time. She mixed the ingredients, then divided into two loaves. She kneaded the dough.
She pounded the loaves, kept turning them and let them rise then pounded them until they were flat.
She baked them until done. The first loaf was so hard she could have used it for a door stop.
The second loaf you had to cut with a saw. Needless to say, she has never baked bread again.
Diana Sobus, of Auburn, specializes in making ethnic foods.
Chicken Jasmine
Makes 4 servings
3 pounds chicken
1/2 teaspoon pepper
1 1/2 teaspoons powdered ginger
1/2 teaspoon salt
1/2-pound unsalted butter
1 1/2 pints yogurt
Pinch of chili powder
Wash and dry the chicken. Prick the chicken all over with sharp pointed knife. Truss the chicken. Use heavy skillet. Heat butter, add salt and yogurt. Cook chicken on high for three minutes. Reduce heat and cook 45 minutes. Baste chicken as it is cooking. Cook chicken on one side, then on the other and finally on the back until cooked through. Sprinkle chili on and spread butter and yogurt mixture over. Put in oven at 275 degrees for a few minutes and then serve.
Baked tomatoes with spinach
8 large firm tomatoes
Salt
2 10-ounce packages frozen spinach, chopped, thawed and squeezed dry
Butter topping (recipe below)
1 cup grated Parmesan cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees
Halve tomatoes, remove centers and some seeds. Leave all pulp. Sprinkle with salt. Fill with spinach. Spread thickly with butter topping. Top with Parmesan mixed with bread crumbs. Bake about 15 minutes until soft. Place briefly under broiler to brown topping.
Butter topping
2 sticks butter
2 tablespoons minced shallots
2 crushed garlic cloves
2 tablespoons minced parsley
1/2 teaspoon salt
pepper to taste
Mix all ingredients together.
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