I had planned on getting up very bright and early to write my article.

Well, it was very early but not bright. My electricity had gone out at 3 a.m. and finally went back on at 7 a.m. It was not nice and of course, there was no explanation. At least now I know how come I have so many candles. I used to think I had too many because they rarely got used. I am so glad I had them.

The TomatoFest certainly did not have any good weather. I figured it rained more than it ever had in years during this event.

I found out I was not right. I was talking to Melina Carnicelli, and she said it was much worse the first year that the TomatoFest was on and of course, who would have known better than her.

That was 22 years ago. That day, it rained so hard while they were setting up things, that they had to walk through ankle-deep water to get to the pavilion.

I was on the committee for several years, so I know how much work it takes to pull the event together. But in the rain, yuck. That's one reason Mother Nature should make sure there is always sunshine available every day at least for a little while. I certainly hope they did well in spite of the weather.

Many festivals and events are held every week to round off the summer. Some sounded very different. The Cobblestone Winery held a grape-stomping festival. That's one I've never heard of. It was an “I Love Lucy” look-alike and stomp-alike contest. I remember seeing that scene on the “I Love Lucy” show. Funny. I personally could not stomp grapes.

I went to Burritt's Cafe in Weedsport last week for a “Red Hat” meeting. It was great. The food was excellent and so was the entertainment. They had a drummer, a guitar player and a pianist. I understand they offer music several days a week. It's a very attractive little restaurant which offers choices of salads and sandwiches, soup and chili. There is also a beautiful display case of delicious pastries made with healthy ingredients.

Well, the annual Swim Owasco Fest was on last week. It is not competitive. It's just a one-mile swim that was started five years ago by lakefront owners to bring attention to how beautiful our lake is. Some are Auburn residents. Some are out-of-towners, and they loved it.

I love our lake, too. When I bought my home on the lake, my family and even some friends thought I was crazy. My family always lived in big cities, except for the few years they lived in Auburn. In 1951, they moved to Washington. So they figured this was not a convenient place to live by the lake, away from stores, constant running buses, etc. But I have loved it, as did my children, and I wouldn't trade it for the world.

Now that fall is upon us, I read that classes are being offered for hockey, racquetball and - believe it or not - the ski club is having its first meeting.

My, how time flies when you are having fun. Enjoy our early fall and everything offered.

My ethnic recipe this week is Yugoslavian. It's Yugoslavian pork with string beans. My other recipe is for bacon rice.

Today's blooper

My blooper today is about another first-time baker. This one was told to me by both the husband and wife, and it has given them many laughs. When the bride and groom came home from their trip, she decided to make a banana cream pie. She got it all prepared and proudly served it to her husband. Whatever happened to it, neither one knows, but they both said it was like eating mud. The good result is that she now makes wonderful pies. I guess practice makes perfect. Maybe the pie filling was burnt to have it taste bad. Even though it was many years ago, they still find it laughable.

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

Yugoslavian Pork with String Beans

Makes 4 servings

1 large onion, thinly sliced

1 large green pepper, thinly sliced

1 pound pork tenderloin, cut into bite-sized chunks

1/4 to 1/2 teaspoon paprika

Salt and pepper

1/2 pound trimmed green beans

1/2 cup water

2 tablespoons flour

Oil

Paprika

Sour cream garnish

Heat small amount of oil in skillet on medium high heat. Add onion and peppers. Saute until browned. Stir in pork, paprika, salt and pepper to taste. Cook until meat is browned. Stir in beans and water. Reduce heat. Cover and simmer until pork is tender. About 45 minutes. Five minutes before serving, braise flour in small amount of oil over low heat. Add paprika, stirring constantly two to three minutes. Add to meat and continue

cooking until sauce thickens. Serve topped with sour cream.

Bacon rice

2 cups white rice, cooked according to package directions

2 eggs

3/4 cup milk

6 strips bacon, fried crisp, drained and crumbled

2 tablespoons chopped parsley

Salt and pepper to taste.

Mix all ingredients together and stir well. Spread in baking dish. Preheat oven to 350 degrees. Bake about 10 minutes until top is browned.