I’m just not ready to start writing August yet. Where or where did the summer go? I guess that is what happens when you are busy, time seems to fly by and you wonder what was accomplished. Most all of our family has made it home sometime in the last couple of months although they have traveled far for their own vacations. Jon’s family went to Florida, James’ from Indiana to the Black Hills, Mark and Lori to the Netherlands, etc. This week Abby, Leah’s daughter, left for Prague, Czech Republic where she will be teaching English for a year. Sarah, Ruth’s daughter continues her employment in Sweden traveling to many places in Europe as a project manager for wind farms. That is as much as she tells me about her job. We hear so much negative news and I’m glad they feel comfortable with their travels. There is much to see and do where ever your paths lead you.
Yesterday I went to check the progress of the garden after the bit of rain we had. I know now why my mother always wore an apron. The apron was so handy for many things other than keeping her dress clean. Mother’s apron was used for gathering eggs, getting a few apples for pie, wiping a nose, wiping the dirt off your hands, etc. Of course there was always a clean one hanging conveniently behind the pantry door should there be unexpected company. I should have had one on. I had picked beans just a couple of days ago and had about a handful. You have to remember my gardening is very limited for space and need for me. As usual I started to search the row and before long I had more beans than my hand could hold, I wasn’t through and I still needed a couple of onions and a cucumber. Dilemma. Didn’t have a key in hand for the garage that had many containers or go back to the house for a pan. Mother would have just lifted the bottom of her apron for a bag and continue picking. No apron but a long t-shirt and a quick glance to see if anyone was watching also worked for the time being. Next time going to the garden I will be more prepared.
Our first sewing project in home ec class was to make an apron that was a necessity for our foods classes. Another story about that later. I have since made many aprons and most of them I doubt are ever used. Mother made a white one along with a nurse’s cap for me so I could play nurse. For our wedding reception Marge made several from net in our wedding colors and decorated with artificial flowers. I still have a box of aprons from various weddings I helped with. As the children grew out of bibs, aprons were used for food spills. In kindergarten an old shirt worn backwards sufficed for paint spills or other mishaps. Nowadays, when washing clothes is not as time consuming, the way of the apron has somewhat subsided but perhaps it is time to have comeback.
Where’s the Squash Lasagna
1 pound ground beef
2 large zucchini (about 1 pound shredded)
3/4 cup chopped onion
2 garlic cloves, minced
1 can (14 1/2 oz.) stewed tomatoes
2 cups water
1 can (12 oz.) tomato paste
1 tablespoon minced fresh parsley
1 cup grated Parmesan cheese
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon pepper
9 lasagna noodles, cooked, rinsed and drained
1 carton (15 oz.) ricotta cheese
2 cups shredded part-skim mozzarella cheese
Cook beef, zucchini, onion and garlic over medium heat until meat is no longer pink; drain. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Spread 1 cup meat sauce in a greased 9 x 13 pan. Arrange three noodles over sauce. Spread with a third of meat sauce; top with half of ricotta. Sprinkle with a third of mozzarella and Parmesan cheese. Repeat. Top with remaining noodles, meat sauce and cheeses. Cover and bake at 350º for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Vegetable Pizza
4 cups flour 1 package
2 teaspoons salt
2 tablespoons baking powder
1-1/2 cups milk
2/3 cup oil
Ranch dressing mix
2 cups sour cream
Fresh vegetables
1/4 cup bacon bits
Shredded cheese
Mix together flour, salt, baking powder, milk, and oil. Press into 2 large pans. Bake. Cool. Mix Ranch dressing and sour cream. Spread on top. Chill. Chop up vegetables of your choice, such as broccoli, cauliflower, carrots, radishes, pickles, etc. Put on top. Top with bacon bits and shredded cheese.
Soft Pretzels
1 1/4 cups warm water
1 tablespoon yeast
1 tablespoon sugar
2 teaspoons salt
4 -5 cups flour
Butter
4 teaspoon soda
4 cups water
Dissolve yeast in 1/4 cup warm water, then add the cup of water, sugar, salt and some of the flour. Beat well. Keep adding flour and knead until elastic, about 10 minutes. Grease bowl and let rise until double. Cut 1 inch strips. Shape into twists or sticks. Combine the 4 cups water and soda. Bring to a boil. Drop 3 pretzels in at a time and cook for 1 minute, or until they float. Remove; drain on a towel. Place on buttered cookie sheets or brush pretzels with melted butter. Sprinkle with coarse salt. Bake at 375º for 12 minutes or until golden brown. To make crisp pretzels, put on cookie sheet and bake at 200º for 2 hours. You may sprinkle them with garlic or onion salt, if preferred.
