The beginning of the summer season is off to a good start. There is one special event coming up this season. The Blue Lights will be playing on Aug. 3, at the pavilion. I can't wait to hear them. I went last year, and there were thousands of people there. I think they should open our summer activities on Memorial Day and close them on Labor Day so we could hear them two times. Don't you agree?
I just read that the musical “A Chorus Line” has been revised in New York. That brings great memories back to me.
Years ago, a group of us took the bus trip put on by Elle Walsh, Tommy Walsh's mom, to see him in the show. She has still been putting together bus trips to see shows on Broadway.
Tommy was great in “A Chorus Line.” A very talented dance etc.
He eventually won two Tony's for directing and choreographing - one for “A Day in Hollywood and Night in the Ukraine” and one for “My One and Only.”
When he was a young boy, he was in a recital they had at the Springside Inn. When we saw what a great dancer he was at that age, we were commenting how talented he was and he proved us right.
Our Auburn certainly has him to be proud of.
There was such a wonderful party at the Boyle Center on Sunday, June 3.
We had an ethnic dinner and show. We had Greek, Italian, Polish, French, Ukrainian, Spanish, Filipino, German and Scottish foods.
Paul Salterello and Sam Giacono played and sang Italian music.
Roberta Williams brought the Greek dancers from St. Sophia's Church in Syracuse. Sean McLeod and his group danced and Betsy Buchanan played the bagpipes. They are all so talented. It was one great afternoon, and I want to thank everyone who helped me organize it.
Springside Inn and the Hollywood Restaurant helped me with food, and some of the residents brought their special casseroles and salads. Maggie and Jim Wells were super to add their talents, and Jim cooked the American food - hot dogs.
Incidentally, the Greek festival in Syracuse this past weekend was as usual an amazing event. It always is.
Some friends of mine went to the ballroom dancing event June 2, at the Auburn Public Theater.
They said it was well attended and all attendees seemed to be having a good time.
Last, but certainly not least, the past weekend was beautiful and perfect for our family. My granddaughter got married and everything was delightful. The ceremony, the attendants, the reception and especially the bride and groom were just beautiful. The pair has many, many happy years ahead of them.
My ethnic recipe this week is Greek. It is for stuffed squash, and my other recipe is for shrimp with lemon and basil.
Today's blooper
A new bride thought she would serve Jell-O to her nieces who would be attending a family picnic. She poured a cup of hot water into her two-cup measuring cup.
As she was in a hurry to get to work, she decided to take a shortcut and added the cup of cold water to the measuring cup. Guess what? The Jell-O never jelled.
Diana Sobus, of Auburn, specializes in making ethnic foods.
Stuffed Squash
Makes 6 servings
1 1/2 pounds ground beef
2 chopped onions
4 tablespoons butter
Dash of cinnamon
2 pounds of summer squash, split and scooped out
2 tablespoons tomato paste
2 cups water
Grated cheese
Salt, pepper and garlic powder to taste
Brown beef and onion in half the butter. Add salt, pepper, garlic powder and cinnamon. Place squash in casserole and stuff. Dot with remaining butter. Add tomato paste mixed with water. Sprinkle with grated cheese. Bake in a 350-degree oven for one hour.
Shrimp with Lemon and Basil
Makes 4 servings
1 pound dried pasta
12 ounces cooked medium shrimp, peeled
2 garlic cloves, finely chopped
1/2 red onion, finely chopped
2 tablespoons crushed red pepper flakes
5 tablespoons extra virgin olive oil
12 cherry tomatoes, halved
2 tablespoons fresh basil, chopped
Salt and black pepper
Cook pasta in a large pot of boiling water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine shrimp, garlic, onion, red pepper flakes, lemon juice, oil, tomatoes and basil in a bowl. Drain pasta. Return pasta with shrimp mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
Note: Use thin strands or medium shells, linguine or gnocchi. Make up to eight hours in advance if serving as a salad. Cover and refrigerate. Return to room temperature before serving.
Years ago, a group of us took the bus trip put on by Elle Walsh, Tommy Walsh's mom, to see him in the show. She has still been putting together bus trips to see shows on Broadway.
Tommy was great in “A Chorus Line.” A very talented dance etc.
He eventually won two Tony's for directing and choreographing - one for “A Day in Hollywood and Night in the Ukraine” and one for “My One and Only.”
When he was a young boy, he was in a recital they had at the Springside Inn. When we saw what a great dancer he was at that age, we were commenting how talented he was and he proved us right.
Our Auburn certainly has him to be proud of.
There was such a wonderful party at the Boyle Center on Sunday, June 3.
We had an ethnic dinner and show. We had Greek, Italian, Polish, French, Ukrainian, Spanish, Filipino, German and Scottish foods.
Paul Salterello and Sam Giacono played and sang Italian music.
Roberta Williams brought the Greek dancers from St. Sophia's Church in Syracuse. Sean McLeod and his group danced and Betsy Buchanan played the bagpipes. They are all so talented. It was one great afternoon, and I want to thank everyone who helped me organize it.
Springside Inn and the Hollywood Restaurant helped me with food, and some of the residents brought their special casseroles and salads. Maggie and Jim Wells were super to add their talents, and Jim cooked the American food - hot dogs.
Incidentally, the Greek festival in Syracuse this past weekend was as usual an amazing event. It always is.
Some friends of mine went to the ballroom dancing event June 2, at the Auburn Public Theater.
They said it was well attended and all attendees seemed to be having a good time.
Last, but certainly not least, the past weekend was beautiful and perfect for our family. My granddaughter got married and everything was delightful. The ceremony, the attendants, the reception and especially the bride and groom were just beautiful. The pair has many, many happy years ahead of them.
My ethnic recipe this week is Greek. It is for stuffed squash, and my other recipe is for shrimp with lemon and basil.
Today's blooper
A new bride thought she would serve Jell-O to her nieces who would be attending a family picnic. She poured a cup of hot water into her two-cup measuring cup.
As she was in a hurry to get to work, she decided to take a shortcut and added the cup of cold water to the measuring cup. Guess what? The Jell-O never jelled.
Diana Sobus, of Auburn, specializes in making ethnic foods.
Stuffed Squash
Makes 6 servings
1 1/2 pounds ground beef
2 chopped onions
4 tablespoons butter
Dash of cinnamon
2 pounds of summer squash, split and scooped out
2 tablespoons tomato paste
2 cups water
Grated cheese
Salt, pepper and garlic powder to taste
Brown beef and onion in half the butter. Add salt, pepper, garlic powder and cinnamon. Place squash in casserole and stuff. Dot with remaining butter. Add tomato paste mixed with water. Sprinkle with grated cheese. Bake in a 350-degree oven for one hour.
Shrimp with Lemon and Basil
Makes 4 servings
1 pound dried pasta
12 ounces cooked medium shrimp, peeled
2 garlic cloves, finely chopped
1/2 red onion, finely chopped
2 tablespoons crushed red pepper flakes
5 tablespoons extra virgin olive oil
12 cherry tomatoes, halved
2 tablespoons fresh basil, chopped
Salt and black pepper
Cook pasta in a large pot of boiling water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine shrimp, garlic, onion, red pepper flakes, lemon juice, oil, tomatoes and basil in a bowl. Drain pasta. Return pasta with shrimp mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
Note: Use thin strands or medium shells, linguine or gnocchi. Make up to eight hours in advance if serving as a salad. Cover and refrigerate. Return to room temperature before serving.
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