Burr-r-r-r!!! Doesn’t Mother Nature realize the trees are sprouting leaves, the grass is green, the asparagus has made an appearance and the tulips are in full bloom. We had warmer weather in February than now but just wait and we will again be complaining about the hot temperatures. Are we ever satisfied? In spite of the cold and rain some farmers have been able to get planting started and now hope the weather will warm up so their efforts are not in vain. Regardless, the weeds, dandelions and so forth didn’t pay any attention to the weather and did their thing so the lawn had to be taken care of. Paul mowed, Mary and Tom did the trimming and it surely looks better. I recall one year we mowed three times before Memorial Day and didn’t have to do again all summer as it was so dry. Hopefully that doesn’t happen again.
The weekend was busy with prom and Liana’s dance recital. It is a good time to see the latest styles and all dressed in their finest at each event. Prom dresses included lots of glitter, perhaps a waist top and a really full skirt or perhaps a snug fit. Black, red or white and very few pastel colors. It was fun to see the girls in all their finest with fancy hairdos, nails polished and the right amount of makeup and the boys didn’t look bad either in their tuxes and dress suits and ties. Shoes varied from flats, to very high heels or maybe a boots.
It was much too cold to participate in any outdoor activities such as ball games or track events. It is rather unusual to have games postponed because it is too cold to play. I wonder when we will put the winter togs away.
Regardless of the cold we look forward to the grilling season and a change in the ordinary cuisine of hot food such as soup or casseroles. Quicker meals of sandwiches whether for an event or just because we are in a hurry to go somewhere. One of my favorite sandwiches is a chicken salad especially is it has some kind of nuts in it. Whether on a fancy bread or a bun it hits the spot for any occasion.
Cashew Chicken Salad Sandwiches
2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
6 lettuce leaves
6 croissants, split
Combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat. Place a lettuce leaf and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings
Grilled Bacon Burgers
1 egg
1/2 cup shredded cheddar cheese
2 tablespoons soy sauce
2 tablespoons ketchup
1/4 teaspoon pepper
1 pound ground beef
5 bacon strips
5 hamburger buns, split
Leaf lettuce, tomato slices, and onion slices, optional
Combine egg, cheese, onion, soy sauce, ketchup and pepper. Crumble beef over mixture and mix well. Shape into five patties. Wrap a bacon strip around each; secure with a toothpick.
Grill patties, uncovered, over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink. Discard tooth picks. Serve on buns with lettuce, tomato and onion. Yield: 5 servings.
Grilled Steak
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
3/4 cup chopped onion
2 teaspoons salt
1 tablespoon pepper
1 tablespoon dried rosemary
3 tablespoons steak seasoning any kind
3 tablespoons steak sauce
4 (10 oz.) ribeye steaks
Combine olive oil, Worcestershire sauce, soy sauce, minced garlic, chopped onion, salt, pepper, rosemary, steak seasoning and steak sauce. Process in a blender until well blended. Using a fork, pierce holes into surface of steak.. Place steak in a large sealable plastic bag or container with lid. Pour marinade over steaks and cover. Place container in refrigerator to marinate steaks for 3 hours or overnight, turning occasionally.
Heat outdoor grill. Remove steak container from refrigerator. Place steaks on grill over medium heat; discard marinade. Grill for 8 to 10 minutes. Turn over and grill for 8 to 10 additional minutes or until meat is cooked to desired doneness (for rare, 140º; for medium, 160º; for well done, 170º).
