I gave up my winter project of sorting pictures and filling albums and started my summer project. I found out three or four people I know besides me decided to sort pictures this winter. My friend in California told me she and her husband sorted 3,000 pictures and filled 23 albums. Amazing we all had the same thoughts.

My summer project is turning out to be gigantic. Since my mom and one aunt passed away last year, I decided it was time to go into their cellar and sort out boxes and boxes of things stored down there, some of them mine. Some of them are in very good condition still and are worth offering to friends or family. Some things are unusable. There is a washer and dryer that do not work. Ask me why we did not get rid of them years ago. There is a wrapped up awning which I had at my restaurant in 1983 and some dishes and glasses.

One of the best things there are three cases of brand new sets of china which have never been used and are wrapped so well they are in perfect condition. This is an interesting project.

Yesterday I found a tall box filled with wrapped glasses. Lots and lots of glasses. In the corner I found two vacuum cleaners. That's besides the two that are upstairs we've been using. Of course when they moved here from Washington they came from two apartments and brought everything here to one. When I finish the cellar, I still have the attic to sort out. I wonder why I got the idea to do this for my summer project.

All kinds of interesting events going on. Last Friday they had a Commemoration Ceremony for the 299th Combat Engineers. It was the 65th anniversary of the Normandy invasion on June 6, 1944 by some of those survivors. The ceremony was at the Cayuga County Office Building. After the ceremony there was an event at the Knights of Columbus. The ceremony was very well done and touching.

Another Red Hat dinner meeting this week. We each brought a dish to pass. I love it. There are excellent cooks in our group, and it is so much fun to get together and share our good food and laughter. I brought spanakopita. Aren't you surprised I made a Greek dish for the occasion?

On Sunday I went to a baby shower for my granddaughter. My two granddaughters are both expecting this summer. I am so excited about this. This is her first baby and her sister is expecting her second. This shower was at Burritt's Cafe in Weedsport. Very, very nice. Good food and a comfortable atmosphere.

My granddaughter, her husband and their son came to visit me last week and her husband worked on my yard some more. It is starting to look great. A little more to do. I appreciate him so much for doing this for me. (I told you whining enough about wanting a beautiful yard makes your family come to make it happen).

Well Father's Day is nearly here. That is so nice a day. My dad was a wonderful father. I'm thankful he was with us as long as he was. I think of him all the time still, and of course I miss him.

I have so many things going on I'll meet myself coming and going. I love it.

Have a good start for our summer. Enjoy it as much as possible.

My ethnic recipe this week is Italian. It is for meat stew. My other recipe is for cooked vegetables with garlic mayonnaise.

Today's blooper

My blooper today was told to me by a friend, and it is about her friends.

She had scheduled her day to do spring cleaning so she decided to plan her meal to be ready for when her husband got home. She made a meatloaf and timed it to be ready when he got home from work so he could take it out of the oven, and they would be ready for dinner.

When he came home, she told him to go get the meatloaf out and she would be right there so they could eat. He called to her and said he had looked in the oven and it wasn't there. She told him to look again because she knew it would be ready. Well he found it. It was in the refrigerator and still covered.

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

Meat Stew

Makes 8 to 10 servings

1/4 cup olive oil

1 pound lean beef cut into 1 1/2-inch cubes

1 pound lean lamb cut into 1 1/2-inch cubes

1 28-ounce can tomatoes, undrained

1 1/2 cups boiling water

1 1/2 cups chopped onion

1 cup dried celery

2 teaspoons salt

1/2 teaspoon black pepper

4 large potatoes, pared and grated, about 3 cups

5 large carrots pared and cut in strips, about 2 cups

1 teaspoon crushed basil

1/4 teaspoon garlic powder

1/2 cup cold water

1/4 cup all-purpose flour

Heat oil in large saucepan, add meat and brown on all sides. Add undrained tomatoes, boiling water, onion, celery, salt and pepper. Mix well. Simmer 45 minutes until meat and vegetables are tender when pressed with a fork. Blend cold water and flour and gradually add to meat mixture, stirring constantly. Bring to boil and continue to stir and boil one to two minutes or until sauce thickens.

Cooked Vegetables with Garlic Mayonnaise

Makes six to eight servings

1 cup French-cut green beans, cooked

1 cup green peas, cooked

4 artichoke hearts, cooked

1 cup broccoli pieces, cooked

1 cup cauliflower pieces, cooked

Paprika

Garlic mayonnaise

Parsley for garnish

Garlic mayonnaise:

4 garlic cloves, pressed

1/4 teaspoon salt

2 egg yolks

1 cup olive oil

1/2 cup lemon juice

Salt and white pepper to taste

Combine garlic, salt and egg yolks. Slowly add oil, drops at a time, beating vigorously until 2 to 3 tablespoons have been added. Add remaining oil, in a steady stream, beating constantly. Add lemon juice, beating well. Add salt and pepper to taste.