On Friday, I pause and remember a single, wordless moment from the past week – inspired by The Warden’s Log.
The view from my back yard
Pause and Remember – 2/3/2012
On Friday, I pause and remember a single, wordless moment from the past week – inspired by The Warden’s Log.
A perfect blue sky – the groundhog definitely saw his shadow.
Pause and Remember
On Friday, I pause and remember a single, wordless moment from the past week – inspired by The Warden’s Log.
Strawberry Picking and Strawberry Shortcake
Ever since we left our country home 10 years ago, my oldest daughter has wanted to go berry picking again. She got her chance today when we went to Blooms and Berries Farm near our home in Loveland, Ohio (near Cincinnati). The strawberry fields stretched out in several directions.
My daughter couldn’t wait to get in and start picking….
…and was thrilled with her first ripe beauty.
She picked about three pounds to fill the large bowl we had brought along.
I also stopped at their farm store to pick up a jar of maple syrup to bring home.
While my daughter was busy picking berries, I was sitting in the shade enjoying a nice breeze, but when we got home, my participation began.
Her favorite strawberry dish is Strawberry Shortcake, so I took out about 6 cups of berries to have for supper.
STRAWBERRY SHORTCAKE
- 6 cups strawberries
- 6 Tblsp. granulated sugar
Wash and drain strawberries.
Remove hulls and cut larger berries in half. Place in a bowl and cover with granulated sugar. Let stand for 20-30 minutes at room temperature.
The Shortcake:
- 2 cups all-purpose flour
- 1 Tblsp. baking powder
- 1 tsp. salt
- 2 Tblsp. granulated sugar
- 1/3 cup butter, cut in small cubes
- 3/4 cup undiluted evaporated milk
- Whipped Cream or Whipped Topping
Preheat oven to 410 degrees F
In a medium bowl whisk together the flour, baking powder, salt and sugar. With finger tips or a pastry blender, work in the butter until evenly distributed. With a fork, mix in the evaporated milk until dough holds together and forms a ball.
Place dough on lightly floured board and knead for a few seconds. Press dough into a circle about 3/4″ thick. Cut with a 2″ floured cutter to form 10-12 shortcakes. Place shortcakes on an ungreased cookie sheet about an inch apart and bake @ 410 degrees F for 12 minutes. Remove to a rack to cool.
When ready to serve, stir strawberries and spoon over split shortcakes. Top with whipped cream or topping.
Refrigerate any leftover berries.
Especially delicious with these fresh-picked, farm-grown strawberries.
A Picnic at Cincinnati’s Coney Island
For generations, Cincinnati families have been going to Coney Island on the Ohio River for picnics, rides and swimming. Until the mid-1940s, there was a beautiful boat which made the trip, bringing people from the public landing in downtown Cincinnati to this lovely spot just outside Coney’s old riverside entrance.
Then, up the hill and through the stone entrance to a day of fun.
Everyone enters Coney Island these days by car, coming in the main front gate, but it’s still a fun way to spend a few summer hours. I came along with my youngest daughter and her two children to see Lake Como….
….try out the ferris wheel….
…and bounce up and down on The Frog.
The best feature of this old park is the abundance of big, leafy trees and lots of shade. We picked a shady spot to eat the picnic lunch I had prepared – chicken sandwiches on foccacia bread, brownies and our favorite Broccoli Salad. Here’s the recipe for the broccoli salad which is a little lower in fat than the original:
BROCCOLI BACON PECAN SALAD
- 3/4 cup light mayonnaise
- 1/4 cup granulated sugar
- 3 Tblsp. red wine vinegar
- 4 cups broccoli florets
- 3 strips bacon, fried and crumbled
- 1/4 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 1/2 cup toasted pecans, chopped
- 1/4 cup raisins
Blend mayonnaise, granulated sugar and vinegar and refrigerate until ready to mix with vegetables.
Blanch broccoli by steaming for just a few minutes – just until the broccoli turns bright green. Place broccoli, bacon, cheese, onion, pecans and raisins in a large bowl and refrigerate until ready to mix.
AT LEAST ONE HOUR BEFORE SERVING, mix mayo dressing with salad and refrigerate for at least one hour.
Yield: 4-6 servings.
Dolphin Goes to the Park
Our local township park has several big play areas for kids, but granddaughter Dolphin’s favorite spot is a small lot that has a tire swing…..
….a wooden mountain to climb….
…a nice, slick slide….
….all guaranteed to make a child SMILE.
An April Day in the Park with Rusty
The last two weeks have been spectacularly beautiful in our southwestern Ohio neighborhood. I took my hound dog, Rusty, to our township park to enjoy the daffodils that line the trail that leads into the woods. Rusty normally spends 90% of his time in the park sniffing and he wasn’t sure what to make of the pretty yellow flowers.
The trail is a very natural setting, just like walking through the wooded area of an old farm.
Rusty enjoys nosing among the dry leaves, inspecting every tree and bush, and generally giving the park the once-over.
Rusty and I enjoy the park the year-around but I think spring is our favorite time.
Sunny Day Dog Wash
Sunday was so beautiful – sunny, blue, bright, cheerful. I took my hound Rusty for our early morning walk and was surprised to see a sign taped, of all places, on the fire hydrant. We got closer to read it and I had to admire the marketing strategy – some teenagers were advertising a Dog Wash.
For $10 they are willing to wash your dog – provided he is friendly. That leaves Rusty out – he’s very friendly unless someone comes at him with soap and water.
It was so nice to be able to walk in the neighborhood and see the grass getting greener every day, the spring flowers starting to bloom and have the weather be warm enough to wear just a light jacket. It has taken awhile, but spring finally arrived yesterday.
