Always looking for quick yet delicious side dishes. This is one of my favorites. It’s great for everyday family dinners for in large batches for cookouts.
- 2 cucumbers, peeled and diced
- 2 tomatoes, diced
- 1 sweet onion, peeled and thinly sliced or diced
- 1/3 cup of white vinegar
- 1 tablespoon of sugar
- A pinch of salt
Prepare veggies, combine the salt, vinegar and sugar. Heat to just warm to dissolve the sugar. Place the vinegar in the fridge for a bit to cool. When cool pour over the veggies and mix. Place in the fridge for a few hours. Enjoy!
It’s corn time and the crop this year is really nice. I went to the farm yesterday and, after staring at what seemed at endless fields of corn, I purchased a couple of bushels. Then…..I blanched and processed corn the rest of the day. I gotta say I just love this time of year. Store bought corn just doesn’t compare to the taste of fresh corn that has been frozen at just the perfect ripeness. I thought I’d share my processing method with you for your corn harvest this year.
First I put a big ole pot of water on the stove to boil. And, since watched pots never boil, I got busy shucking the corn while I’m waiting. Try to remove all those silky threads. When the water boils just put several ears of corn in the pot. I boil the ears for three to five minutes and then place them in another pot, take the pot to the sink and fill it with cold water. Let the corn sit in the cold water about ten minutes or until it cools. Remove the corn and place on a towel to dry for a bit. After that it’s up to you. You can cut the corn from the ear (watch yer fingers) and place in bags or just place the whole ears in bags.
When you are ready to eat the corn just plop the cut corn in a pan with a little water, buddda and salt or whatever yer taste buds are tellin’ you to do. If you are cooking the whole corn on the cob get some water boiling, add a teaspoon of sugar and boil until tender. It only takes a few minutes. Yum!
Preheat oven to 350 degrees.
3 cup flour, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. nutmeg, 1 tsp. pumpkin pie spice, 1/2 tsp. baking soda, 1 cup vegetable oil, 2 cups sugar, 3 eggs, 1 can pumpkin puree (16 oz), 1 cup chopped walnuts, 1 tsp. vanilla.
Sift together the dry ingredients. Mix together oil, sugar, eggs and vanilla. Add the pumpkin and mix well. Add to dry ingredients and continue mixing until batter is thoroughly mixed with the dry ingredients. Add nuts and pur into two 9×5 greased and floured loaf pans. Bake in oven for one hour or until an inserted toothpick comes out clean. Let cool until warm. Serve warm or cold. Yum!