Did I go to the St. Hyacinth picnic last week?

Well of course I did.

I try to make it every year. It is a real fun event. I like the Polish food and the polka music, and I love watching the people dance. It's a happy dance and amazing to see even “old timers” are great dancers.

I'm not Polish, but my children have both Greek and Polish heritages so we have always enjoyed the food from both backgrounds. And I have some delicious recipes from my sister-in-law. She makes the best tasting Polish food.

I didn't dance this year because my foot is still not “happy.”

One thing I never paid too much attention to but now am so very aware of are the handicap accessible areas they have made on the streets and also the ramps. I knew we had them but am more aware of how wonderful it is to have them since I've used them.

Another thing I'm more aware of and always amazed at is how many people are walking and jogging for their health at all different times. I have a lot of errands, and I'm out doing them at different times of the day and night. It always surprises me to see the people, some alone and some in couples, walking briskly down the road at a steady and fast pace.

I envy this energy. They do it summer, winter, autumn and spring - very dedicated to helping their health.

I have a perfect spot where I watched the Fourth of July fireworks. It's right down the road from my house. There always is a good size crowd of us - neighbors, their friends and relatives. They are beautiful fireworks. They do such a nice job. They light them at Emerson Park and they come right down the lake towards us and over our heads. Perfect view.

On Friday, the actual Fourth of July day, I went to Owasco to watch the parade. I'm one of the people who loves to watch parades no matter how big or small.

This year, there are so many restaurants and clubs that are offering music one night a week and some during the daytime. That is sure an enjoyable thing. Years ago, there were always a lot of different places to go listen to music and to dance. Then for a while there were not.

Now it seems to be back in style. I counted six or seven ads in the paper announcing local music. The other popular thing is the many events, barbecues and more that are offered on the weekends at different clubs and churches. Great!

I already know it will be a busy summer for me. I have several invitations for showers, graduation parities, etc. I'm glad - very glad.

I'm still working on my summer project: starting to get rid of things that have not been used in years. Unbelievable the amount of things I didn't even know or remember about packed away. I think my winter project this year should be just sitting around, watching TV, talking on the phone to friends and anything else that doesn't require a lot of work.

I hope we're all heading into a good and healthy summer.

My ethnic recipe this week is German. It is from my friend Maggie. My other recipe is savory stuffed peppers.

Today's blooper:

Today's blooper could happen to anyone who is cooking in a hurry.

My friend was cooking a sweet and sour dinner. She sauted the ingredients and then grabbed the sweet and sour sauce from the refrigerator and poured it generously over the mixture and put it in to bake.

When the family sat down to dinner and put the first mouthfuls in their mouths they all yelled at the same time. The lady had grabbed the wrong bottle from the refrigerator.

It was a bottle of hot sweet and sour. A surprise to everyone at dinner.

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

Coburger Sauerkraut

1 bag Silver Hoss “Krispy” Sauerkraut

1 chopped onion

1 russet potato, grated

1/4 to 1/2 pound chopped bacon

Salt and pepper to taste

Maggi-Seasoning

Drain and wash sauerkraut.

Put in pot with some water and add onion; cook one and a half hour.

Drain off meat waste and add potato.

Cook bacon, drain and save fat.

Add bacon to sauerkraut with small amount of grease

Season with salt and pepper.

Add Maggi-Seasoning to taste (comes in small brown bottle with yellow and red label; made in Germany).

Serve and enjoy.

Savory Stuffed Peppers

Makes 6 servings

6 medium green peppers

1 1/2 pounds pork sausage meat

1 cup quick or old-fashioned oats, uncooked

2/3 cup tomato juice

1 10 3/4-ounce can condensed tomato soup

1/4 cup milk

1 teaspoon Worcestershire sauce

1/8 teaspoon oregano

Cut 1/4 inch slice from top of each green pepper. Remove seeds. Cook green pepper in boiling water for five minutes; drain.

Brown sausage in skillet until lightly brown; drain off excess fat. Combine meat, oats and tomato juice.

Fill green peppers with meat mixture. Stand upright in 1 1/2 quart shallow baking dish; add a small amount of water.

Bake uncovered at 350 degrees for 45-50 minutes or until done.

Serve with sauce made by heating together soup, milk,

Worcestershire sauce and oregano.