By Kay Brown
What a nice week of weather we’ve had. Now it seems we’re headed back to the heat. It could be worse, we could be in the fire zone in the west or in the southeast flooding zone. I reckon we’ll take what mother nature sends.
The tomatoes are finally ripening, and we have small melons on the vines. The kale is growing rapidly so it must like the weather. It doesn’t seem possible that summer is almost over. Oldest son came visited this weekend. I didn’t expect him as I’d said I had to work the door for the final performance of OZ. It worked out fine as four of the boys worked on projects around the ranch. They got a lot of landscaping, trimming, and fixing done. I cooked dinner after I got home from the Opera House.
This Monday morning, I have to take puppy to the vet. He has another ear infection and needs his claws trimmed. I always need help from the family as he’s too strong for me to handle alone.While the family was here we sat out in front till later, to visit and found out there are bats around. When we lived on Monroe in Beardstown we had them in that big house and I hated it. I’m not spending any time out after dark, because I don’t want to share the night with bats!
The hummingbirds have been very active and love the sunflowers I tied to their feeding pole. Maybe the bees leave some nectar on the flowers. While pulling weeds last week I found a long tube item that I couldn’t figure out. Ask youngest son to look at it before I touched it. I thought maybe some varmit had made it. It looked like weeds wrapped in grapevine. Turns out the tines of the tiller had pulled all the tall weeds together and wrapped them into a cone shape with a perfect wrapping of twined vine around it. I must be very imaginative in my old age. Maybe its my Irish storytelling nature that turns every different thing into a story. Could be worse, it could be lies or fairy tales.
Well its time to go call the vet, so here’s this week’s recipe: Grilled corn and bacon pizzas with baby arugula; prepare grill on med. high. In a 12-inch skillet, med-high, cook 8 oz. bacon until crisp; place bacon on paper towels and save the drippings. Crumble bacon; cut kernels off 4-ears of corn; divide 1 lb. pizza dough into 4 pieces. Brush rounds with 1/2 drippings and grill brushed side down, covered 3 min. or until bottom is crisp. Turn over and brush with remaining drippings. Divide 6 oz. crumble goat cheese or ricotta cheese, corn, bacon and 2 c. arugula among crusts. Cover and grill 3 minutes. Top with shaved parmesan and sprinkle with pepper. Serves 4.
See you next week, behind The Garden Gate.