It seems as if Labor Day came earlier this year. Must be the cooler air we had in August that brought it home sooner. I guess it's time to gather all our white outfits and shoes and pack them away. At least that's what we did years ago. My mom always spent a couple of days gathering everything white because, heaven forbid, you wore white after Labor Day. We put on white shoes and outfits on Memorial Day and packed them away the day after Labor Day. Now I've noticed that isn't so. People are much more flexible about it. Good.

I went to the festival at St. Francis. It was very well attended and the foods were excellent; a great idea to offer a chance to enjoy all that homemade Italian food.

We went to see “Thoroughly Modern Millie” at the Merry-Go-Round Playhouse and it was a marvelous show. The music, the acting, the costumes, the choreography, thoroughly top shelf. Thank you to Ed Sayles for giving us the opportunity to feel as if we got to Broadway.

The Red Hat group of ladies had a meeting and dinner a couple of weeks ago. We had such a good time. Played some games (I won two prizes), laughed and yacked and had dinner. Usually we meet and bring a dish to pass. This time we went to Daddabbo's and picked whatever we wanted to eat. I loved it. It was very good.

One of my grandsons left for college. I hope he enjoys college life. It seems to me my grandchildren grew up faster than I expected. Anyone else notice that about your grandchildren? Maybe it's because while they grow up it makes us realize we've added a few years. As long as they are happy, healthy years, that's fine.

There was a couple of recipes in the paper for dill pickles. That sure brought back memories to me. My dad used to make them by the barrel and he had a storage room with several barrels of pickles to serve in his restaurant. They were so delicious, people were always commenting on them. I tried to make them once. I didn't use a big barrel of course, but they didn't come out like my dad's pickles. Maybe because his recipe said “a handful of this and a handful of that.” The recipe I found in the paper is with very precise measurements so I will try it.

The State Fair was our big event for the last week. I did not get to go because of my schedule of things to do, but it has so many things to see and so many varieties of food offered that I am hoping some time it will work out for me. Amazing how many people make it there and I've never heard anyone say anything but good stuff about the event and foods.

Hopefully our fall will bring us good weather to get to do things. The country certainly had enough devastating weather last month. A terrible experience for so many families. It's time for some “good stuff” to happen.

Many wishes for a great fall season for everyone.

My ethnic recipe this week is Italian. It's called Italian style fried chicken. My other recipe is for hot slaw.

Today's blooper

My blooper today is one we wouldn't want to happen. My friend made a pizza for dinner but had to go out before she would cook it. She asked her husband to put it on the tray she left out and put it in the oven to bake. She asked him to have it ready at 6 p.m. She got home and asked him if it was done. He didn't know because he hadn't checked it. She went in, opened the oven door and was it ever done. He had put the pizza on the pan, upside down, crust side up and it was very, very well done. He couldn't understand what she thought was so funny about that. He was sure that was the way to cook a pizza.

Diane Sobus, of Auburn, specializes in making ethnic foods.

Italian style fried chicken

Makes 4 servings

3 tablespoons olive oil

1 clove garlic, minced

2 whole large chicken breasts, skinned, boned and cut into one-inch squares

1 cup fresh green beans (if frozen, thaw)

1/2 cup chopped red bell pepper

1/4 cup scallions, white only

4 medium tomatoes, quartered

4 anchovies mashed into a plate

2 tablespoons diced pimento

1 tablespoons capers, rinsed and drained

1 to 2 tablespoons fresh lemon juice

Ground red pepper to taste

Place large skillet on high heat until very hot (approximately 30 seconds). Add oil and garlic. Stir-fry 10 seconds. Add chicken, beans, chopped pepper, onion, salt. Stir constantly until chicken is cooked (approximately three minutes). Add tomatoes, anchovies, pimentos and capers. Stir-fry for one minute. Sprinkle with lemon juice. Toss thoroughly. Turn on to heated plate. Sprinkle red pepper to taste and serve.

Hot slaw

Makes 4 servings

2 cups shredded cabbage

3/8 stick of butter

Salt and pepper to taste

1/3 to 1/2 cup red wine vinegar

1 1/2 tablespoons caraway seeds

1 teaspoon sugar, more may be used

Place cabbage in medium sauce pan with enough water to cover. Cook on medium high heat until crispy tender (6-7 minutes).

Drain thoroughly. Melt butter in large skillet over low heat, increase to medium.

Add cabbage, toss to coat. Season with salt and pepper to taste. Stir in vinegar and caraway seeds and sugar. Toss gently.

Continue cooking over low heat until heated through (about 4-5 minutes).