Thursday, September 16, 2021

Homegrown Tomatoes


The calendar says it's almost fall. The first day of autumn is next week. But our garden thinks it's still summer. That suits us just fine. Here in the South, people celebrate the very first tomato sandwich of the year. But well into tomato season, we are just as excited to have another good BLT. 

I know not everyone is lucky enough to walk out the back door and pick tomatoes for lunch. Maybe you can find local tomatoes at a farmers market. But if you've only had them from the grocery store, you are missing a treat. Sometimes you will get a flavorful tomato at the store, but they are never as juicy. A really good tomato sandwich should have juice that dribbles down your chin.

Several years ago we had a neighbor plant several acres in tomatoes. Specifically a variety of tomatoes that were ideal for shipping. When they had finished picking and packing and shipping them for the season, the neighbors were welcome to come pick whatever was left. Well, those tomatoes were not like our garden tomatoes. They were much harder. And that makes sense. Our super juicy tomatoes would not survive being packed on top of each other. They would be a squished mess.

So we thank our lucky stars for living where we can grow our own. Just so you know...the best tomato sandwiches are made with Duke's mayonnaise. You'll never convince me otherwise.

And a good tomato sandwich always me think of this classic Guy Clark song. It might replay in your head all day. Or, you might find you're humming the tune for a week.  You're welcome.









 

Tuesday, September 7, 2021

Improv — In The Kitchen, At The Piano

Chicken Divan

For all the weeks I've said my kitchen was closed, (really, it was more like it was in low gear) I made up for it this weekend. We had Jessica, Todd and Little Lady here for a long weekend. We had not seen them in a couple of months, so I wanted to make sure they enjoyed some of their favorite foods while they were home.


The biggest meal was a traditional southern Sunday dinner. I haven't cooked like this in ages. I baked the ham and used the brown sugar-mustard glaze we like. I also made macaroni and cheese, roasted okra (the okra was from our garden) and sour cream muffins. Baby limas, deviled eggs and pickled peaches completed the plate. 


Saturday was an easy meal. A slow cooker supper I could get ready in the morning and then have the day to play with the baby. She is one busy little girl. This roast is a favorite we've made many times. You can make it a true one dish meal if you add some fresh baby spinach on top of the hot grits. Then spoon the roast over that. All that heat will wilt the spinach. And you can feel righteous because you've served a green vegetable.

SWISS-STYLE ROAST with CHEESE GRITS

1 beef chuck roast (or any other roast--brisket works great)
salt, pepper, & garlic powder 
1 jar marinara sauce with Cabernet, red wine or portabella mushrooms
1 onion, sliced thin 
1 can sliced mushrooms, drained

Place beef, rubbed with salt, pepper and garlic powder, into crockpot. Cover with sliced onion. Pour spaghetti sauce over. Cook on HIGH for 6-8 hours. When fork tender, slice meat and place back into sauce while preparing grits.

Cheese Grits:
quick-cooking grits (the 5-minute kind—not instant)
1 teaspoon garlic powder 
1 cup shredded Cheddar cheese (or cheese of your choice)

Cook grits for 4 servings, according to package. Stir in garlic powder and shredded cheese. Stir until cheese melts. You can adjust the garlic powder and cheese amount to suit you.


Why I'm telling you this all backwards, I don't know. But I'm too far in to change all of this now.


Friday night supper was a delicious new-to-the-blog recipe. For years, I've heard my cousin Audrey talk about her chicken divan. Everyone in her family loves it and requests it for special meals. I made chicken divan years ago from directions that my secretary gave me. No actual recipe. I remember that it called for toast triangles on the bottom instead of bread crumbs on the top. I asked Audrey to send me her recipe and in a few minutes, she texted this photo. Remember community cookbooks? I had so many of these cookbooks from civic clubs, churches and professional organizations. They were a guaranteed money maker back in the day. I got rid of many of my collection. But I still have one shelf devoted to the favorites I kept. I don't know what group put this particular cookbook together.


And here is where we get to the kitchen improv. This recipe has been tweaked again and again. Changing it up while maintaining the essence of the dish. That's exactly how jazz improv works. Change the lines around, tinker with the rhythms, but the essence of the tune is still there. My current hobby is learning jazz piano. I've played piano for decades, but the jazz is new. It's been so much fun.

I changed this recipe to suit me. We like fresh broccoli better. I always use sharp cheddar. And EIGHT slices of bread??? That would make a half-gallon of bread crumbs with the bread slices I had. I used Pepperidge Farm sour dough. Those are large slices. I tore each slice up into smaller pieces and processed them, one at the time in my mini food processor. Each slice makes about 1 cup of crumbs. I also cut way back on the butter. I probably used less than half a stick, just enough to moist the crumbs. Oleo? Nope. I only use butter nowadays. And I'm sure I used more than two cups of chicken. I just covered the broccoli.

Jessica said it was the crunchy crumbs that made the dish! She's right. I did like this better than the toast on the bottom. And Audrey's recipe is better seasoned that the old version I used to make. Mine was plain, plain, plain. No curry. No lemon juice. 


And my last kitchen improv was to use one can of cream of chicken soup and one can of cream of mushroom. That is because when I read the recipe, I only got as far as "cream of..." That so often means cream of mushroom, that is what I bought. But I did have one can of cream of chicken in the pantry, so I used one can of each. A trip back to the store for me is a 15 mile round trip. I've learned to improvise.

CHICKEN DIVAN


2 large broccoli crowns, cut into bite-size pieces & steamed until tender 

3-4 chicken breasts, cooked and cut up

2 cans cream of chicken soup, undiluted (I used one chicken & one mushroom)

1 cup mayonnaise

1/2 teaspoon curry powder

1 teaspoon fresh lemon juice

1 cup shredded sharp cheddar cheese

2-3 slices bread, toasted & made into bread crumbs (about 2 cups)

1/3 to 1/2 stick butter, melted


Spray 9x13-inch baking dish with PAM. Arrange broccoli in bottom. Put chicken evenly over broccoli. Mix soup, mayonnaise, curry powder, lemon juice and spread over chicken. Sprinkle cheese over the soup mixture.

Mix melted butter and bread crumbs and sprinkle over cheese.

Bake at 350º for 30-35 minute, until hot and bubbly.


I am delighted to have finally made this recipe I've heard about for so long. I forgot to ask Audrey what she served with hers. So we had pasta cooked brown rice and fresh fruit for the side dishes. We had the leftovers for lunch the next day and both Daddy-O and Jessica said they thought it was even better the second day. 

The next time it's my turn to take supper to book club, I think I have my menu!

If the jazz piano thing interests you at all, you will enjoy this video. I am currently signed up with his program. Can I play like this? Of course not. But I'm learning. There are many, many free video tutorials from him on YouTube. Just google "Piano with Jonny YouTube." I played around with those for quite some time. Then maybe you'll be like me and decide to jump in and try the full program. Let me know if you do and we can cheer each other on.


NOTE:  For reasons I don't understand the video is not showing up on the mobile view. At least on my phone. Use this link if you are interested:  https://www.youtube.com/watch?v=0CA0-HpKYZg



Tuesday, August 24, 2021

Baked Bowties for Book Club

Baked Bowties w/Tomatoes, Spinach & Mozzarella

I just realized that a month has passed since I posted. A WHOLE month. That was not an intentional break. But I think I didn't have anything to say. I haven't cooked a lot—at least not a recipe that you haven't seen a bunch of times already. I looked to see if there were farm photos I could share. At least I could post some nice photos! But there are barely any photos at all.

In this past month we did get some family time to celebrate a birthday. But there are no pictures of that either. All of that celebration was outside and we had significant distance between us. We didn't get the birthday hugs that we wanted, but it was fun. To quote one of my favorite bloggers, "I’m trying to celebrate what I’ve got, rather than (think about) what I wish could happen." 

I was reminded last night that my kitchen was not completely closed these past weeks like it felt. A friend returned some containers from a couple of meals I dropped off at her door while she was sick. I also left a dinner on the front porch for another friend last night. The dinner I delivered was her portion of our book club supper. She was sick and missed our gathering. This recipe has been on this blog before, but none of the book club girls had ever had it. It's so easy. I'm not sure why I had not taken it to book club before. I told them we were having a "meatless Monday."

These ladies always ask, 'Is the recipe on your blog?" I told them it was but it would be a good one to post again if I had made a new photo. I didn't think about snapping a picture last night until we had finished eating. One friend laughed and said, "You should make it now with that one spoonful left in the dish. Then people would know we loved it." The photo above is from several years ago. 

So here is the recipe again. Except last night I doubled everything. I know math is not my strong suit, but the recipe as written fits into a 2-quart dish. When I doubled it, I put it all in a 3-quart dish. (2 + 2 = 3?) It was full to the top. And we nearly ate it all!


BAKED BOWTIES with TOMATOES, SPINACH & MOZZERALLA (makes a 2-qt casserole)

3 cups uncooked bowtie pasta (that's about half a 16-oz box)
1 can (14.5 oz.) diced tomatoes, undrained (I often use the basil, garlic, oregano kind)
2 cups Alfredo pasta sauce (I use a 15-oz jar of sauce. Last night it was Bertolli.)
1 cup shredded mozzarella cheese 
2-3 handfuls baby spinach (I remove the big stems.)

Heat oven to 350 degrees. Spray a 2-quart baking dish with PAM. Cook and drain pasta as directed on package.

Meanwhile, in a saucepan, heat tomatoes to boiling. Reduce heat to medium and cook uncovered for  6 to 8 minutes, stirring occasionally, until liquid is partially evaporated. Stir in spinach just to wilt it.

Put Alfredo sauce into a microwave-safe bowl and heat for about 90-seconds to heat. Stir in shredded cheese. Heat another 30-seconds and stir until cheese melts. (Mine usually is not totally melted.) Mix into tomato-spinach mixture. 

Put pasta in the baking dish and pour sauce over it. Stir gently to mix it all. 

Bake uncovered, about 30 minutes, or until hot in center.

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This is such a simple recipe, but I do have a few tips: 

  • Heat the tomatoes in a non-stick pan. Then add the Alfredo sauce to that. The cheese-alfredo-tomato combination can be hard to clean in a regular pan. 
  • I use a 4-cup measuring cup to microwave the Alfredo sauce. Or a big 8-cup one for the doubled recipe.
  • I even use a silicone spatula to stir it all because that sauce really wants to stick to metal. Then the measuring cup and spatula can go in the dishwasher.

Back when we found this recipe somewhere (I truly don't remember where) it used a saucepan for the Alfredo sauce, a saucepan for the tomatoes and of course, a big pan for the pasta. It was too many dirty pans. And the cheesy sauce was really hard to clean up. It's a wonder I kept making the recipe. But we really liked it. Then one day, it dawned on me to heat the sauce in the microwave. SO. MUCH. EASIER. And we have changed the ingredients enough that this is only a cousin to the original.  

And I just remembered this photo from a couple of weeks ago. We saw the end of the rainbow. It ended in our pasture beside the house. This is the third time I've seen the end of a rainbow. Have you ever seen the end of a rainbow?





Friday, July 23, 2021

Where Has Summer Gone?

Apple Pineapple Dump Cake


Goodness, what a summer! (Is it still summer?Is it all over? I've lost track.) After many, many months of barely seeing family—at least close enough to touch them—we had an uninterrupted six weeks of family in residence. And for one of those weeks, we had the entire family together. That hasn't happened in nearly two years. It was fabulous. But it's taken me a couple more weeks to recover from all the fun. 


We did some house swapping during this family time. Besides the farm, we have a lake cabin and its little sister cottage that sits a few feet away from the cabin. So after much moving around between "houses" it's been a bit of a treasure hunt to find things at home. Partly because we just forgot where things were. That was a long time to be away.


For most of the six weeks, we lived at the lake and let Mommy, J-Daddy and the little girls enjoy the wide open space at the farm. But they also had time at the lake to enjoy the water activities. Thankfully, the farm and the lake aren't too far apart, so we got to see them wherever they were.


The pandemic lockdown started just weeks after Little Lady was born, so Little Sister and Baby Girl had only see her once right after she was born. They were all excited to be together at long last. And Little Lady tried her best to do everything the big girls did. It was fun to watch it all.

We miss having them here, but it's also been good to settle down and do some of our regular things. One of the activities we've enjoyed during our year of stay-at-home is the virtual Chautauqua series from our local Chautuaqua society. Earlier this week we enjoyed a lecture on "Food Fads from the 1940s through the 1960s." I watched "with" a friend in Manhattan and we had so much fun texting as we listened, sharing our memories about many of these foods. 

If you are interested, the lecture is available on YouTube until Thursday, August 5th, 2021. Here is the link and the description from the Spartanburg County Library:

"Remember Jell-O salads and cheese sprayed out of a can? When every pantry held Velveeta and all the kids wanted to drink Tang? Join historian and author Leslie Goddard for a nostalgic look at the food innovations and marketing approaches that transformed how we ate at midcentury."

And you might think I made this dessert the night of the lecture to be on theme. I did not. To be honest, I REALLY wanted dessert that night and this was the only thing I could come up with that used ingredients I had in the house. In my mind, it's a desperation dessert. But it certainly checked all the boxes of the food fad lecture!


APPLE PINEAPPLE DUMP CAKE

1 (28-oz) can apple pie filling (the kind with extra fruit)
1 (20-oz) can crushed pineapple packed in juice
1 box yellow cake mix (the two layer size)
2 sticks (1 cup) of butter, melted

Spray or grease a 9x13-inch pan. (I lined mine with foil for easy clean-up. It was that kind of night.)
Dump ingredients into pan in this order: spread pie filling over the bottom of pan, pour crushed pineapple with the juice over the pie filling; sprinkle dry cake mix over the pineapple; pour melted butter over the dry cake mix. Don't stir.

Bake at 350º for 50 to 60 minutes, until golden brown.

You could swap the apple pie filling for another fruit filling. I've done this before with cherry pie filling. And you could sprinkle chopped nuts over the top before baking, too. We don't do nuts here any more, but the crunch of the toasted nuts would be a nice addition.


This is really rich, but it hit the spot. And hopefully satisfied my dessert craving for weeks to come. I would have added a scoop of ice cream to my dish if there had been any in the freezer. Of course, if there had been ice cream here, I wouldn't have made dessert!


REMINDER:  If you subscribed to this blog by using the email box that was on the right hand sidebar, remember that there are major changes happening to that service. I have read all of the alerts and to be honest, I didn't understand most of what they said. BUT if you used that sign up option, and find that in the coming weeks you are no longer getting any blog notices, that may be why. I think there are other feed services out there that you can use. 

And you can always find the blog by searching for it. thegrandmothergig.blogspot.com  Check in from time to time to see what's new.



 

Wednesday, June 16, 2021

Guest Blogger: Little Sister

Today's Grandmother Gig is written by guest blogger, Little Sister. She and her family are spending the week at the lake with us. We have been swimming, kayaking, tubing behind the boat, and enjoying night boat rides. The food has been excellent. I'm hoping I can also talk my son-in-law into sharing some of the recipes he has made this week. The whole family knows how to cook! Little Sister doesn't use a recipe for this, so she had to write the ingredients, the instructions and give her recipe a name.


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In Little Sister's own words....

 

I am 10 and a half years old. I love to cook for my family. I have always admired cooking for years. Mimi calls me Little Sister on her blog. I started learning to cook when I was 3. First, in my play kitchen. But I really learned to cook real foods at age 6. 



I have seen my Mom and Dad made guacamole for like forever. So I wanted to learn how to make it. Usually we always have a taco Tuesday so I have had a lot of practice making guacamole. It is really simple, so Mimi let me be a guest on her blog so now I can share my recipe with you. 


Mean Green Guacamole


MEAN GREEN GUACAMOLE

(All measurements are approximate. I use one avocado per person.) 


6 avocados

1/4 cup diced onion

1/2 cup diced tomatoes

1/8 teaspoon salt

1/8 teaspoon cumin

a squeeze of lime juice

cilantro, optional (but I don't use it because Daddy and Daddy-O don't like it)


First, cut avocados in half and scoop out of shells. Then cut them into cubes. Put in medium mixing bowl.


Second, add diced tomatoes and onions. 


Third, sprinkle spices over avocado mix. And add the lime juice.


Last, get a spoon and stir until is well blended. As you stir, the avocado will mash up some. My daddy doesn’t like it smooth, so I leave it chunky.


Serve immediately with chips, so the avocado doesn’t get brown. 




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While Little Sister was cooking, Baby Girl was out taking photographs. 

This sunset photo was my favorite.


Photo by Baby Girl, age 7





Monday, June 7, 2021

All Things Peaches

Peach Cobbler


Driving down to the lake yesterday I passed the peach stand. If I could have stopped to make a photo I would have. It's a shed right on the highway beside a long driveway that leads to the house of the peach farmer. Baskets and bags of peaches line the shelves. And it's all on the honor system. There's a bucket for you to drop your money in when you get your peaches. Daddy-O picked up a couple of bags for us last week while we had enough family here to help eat our favorite desserts.

We had quite a week with Little Lady and her family at the farm. It was her first time visiting since she started walking, so she was able to explore every inch of everywhere. We spent the rest of last week after they headed home undoing our temporary baby proofing. Every available surface held something that had been set up out of reach.


We had time for a couple of days to catch our breath, then we moved to another porch. (Morning coffee on the porch is the best.) The other family arrived yesterday for their farm vacation. Those city children love nothing better that staying where there is plenty of room to roam and ramble. So we moved to the lake cottage for a while. I have my coffee beside me this morning while I write to you. Daddy-O is always ready to pour me a refill.

But before we get into gear with this next family (we are plenty close enough for lots of visiting) I want to share the recipes I made last week. Our peach season here lasts quite a long time as different varieties come in, so these will likely make another appearance on our table. Whether that table is at the farm or at the lake.


This is the recipe we've all used for years. Follow the directions exactly—especially the "no stir" part. And be sure to use a 2-qt. baking dish. Don't grab that 9x13 dish you use for everything else!

PEACH COBBLER

3-4 cups of sliced fresh peaches
1 ½ cups sugar, divided
¾ cup plain flour
2 tsp. baking powder
Pinch of salt
¾ cup milk
1 stick butter

Put 1 cup sugar on peaches.  Set aside.  Melt butter and pour into a 2-qt. baking dish.  Mix remaining sugar, flour, baking powder, salt and milk. 
Pour batter into melted butter.  DO NOT STIR.
Spoon peaches over top of batter.  DO NOT STIR.
Bake at 350 degrees for 1 hour, or until golden brown.


And then there was peach ice cream. There is a long story about the ice cream making last week that ended with me now owning a new countertop ice cream machine. And realizing we need to replace our ancient freezer.

Peach Ice Cream

But all you need to know is that this is the easiest ice cream recipe ever. Todd first made a fabulous vanilla ice cream. His recipe involved a lot of steps, used a vanilla bean and cream cheese. It was perfection. I will happily eat his anytime he makes it. But you know me, I mostly do easy. This recipe is ready to pour into the ice cream maker in minutes.


This ice cream tastes like the kind my mother and daddy used to make, but it's been tweaked to make a smaller amount since the countertop machines (the kind where the container is stored in the freezer) make 1-1/2 to 2 quarts. And it does not use raw eggs like Mother's old recipe. In current day cooking "rules" raw eggs are a no-no.

PEACH ICE CREAM (no eggs)

1 (14-oz) sweetened condensed milk (like Eagle Brand)
1 (12-oz) can evaporated milk
1-1/4 cups whole milk (I have also used low-fat but it's not as creamy)
about 1 cup of cut up ripe peaches (I used 2 large peaches) 
2 tablespoons sugar
a good squeeze of fresh lemon juice (about a tablespoon)
1-1/2 teaspoons vanilla
pinch of salt

Use a whisk to mix the 3 milks together thoroughly and chill for 30 minutes. (I just put my cans of milk in the refrigerator ahead of time.) Mash up peaches with fork until there are no big pieces left. Stir in sugar, lemon juice, vanilla and salt. Mix peaches with milk mixture. Pour into ice cream maker and freeze according to appliance directions. Freeze until done, about 20-25 minutes.

At this point, it's very soft. You can place the ice cream container (removed from maker) into the freezer for about 15 minutes to firm it up a bit. Or, transfer to a plastic container and freeze it.



These early variety peaches never got very soft, so I ended up using my handheld immersion blender on the peach/sugar mixture. Mashing with a fork wasn't happening.

Don't like peach ice cream? Use this recipe and change the fruit. (We love the strawberry version.) Or, double the amount of vanilla if you want to make vanilla ice cream. Cookies & Cream also works. Just add your crumbled Oreos after the vanilla ice cream mixture is about half frozen. These ice cream makers have an open top so you can do that while it's running. 

Google "no cook ice cream" for other flavors. Although I haven't tried increasing the amounts to make a big churn of ice cream, I don't know why that wouldn't work.

When Mommy and J-Daddy are in residence at the farm, he shows off his cooking skills with gourmet meals each night. (I hear that he loves my big kitchen.) And we get to enjoy many of his creations. That's a major treat. Looking forward to seeing what he makes this time. 

Maybe it will involve blueberries. I picked these right before we headed to the lake. The first bowl full from our dwarf blueberry bushes. Little Sister and Baby Girl are in charge of keeping them picked now.

And now....back to my coffee. "Daddy-O! Would you bring me a little more, please?"







 

Monday, May 31, 2021

A Week Of Family And Food

Summer supper—pork tenderloin, orzo spinach salad, grilled corn, sautéed apples.

What a week! We had Little Lady and her mama and daddy in residence here at the farm for a whole week. We had not seen her in far too long. Last time we saw her in person, she barely had hair, she wasn't walking, and she had maybe four teeth. Now you can see the curly hair. And she walking AND talking. (Some words that you could understand, many words that we can understand.) And has too many teeth to count. 

We caught up on things that Mimi does best. Like reading books, snuggling....


...making music, singing songs (Wheels On The Bus is a fav)...


...and spending time on the porch.


Little Lady explored the farm as she waddled over every inch of the front and back yards.


And she got her first tractor ride with Daddy-O.  
That was a big hit! 



Mimi worked a little magic on the christening gown. 
Because of the pandemic, we are having a christening a year later than we planned. 
Thankfully the gown still fit—except around the neck. 
I added ribbon so that we can tie to fit instead of using the traditional gold pins.

It's going to be quiet here this week without those little feet pattering around the house. But we are thankful for the family time we enjoyed. Family time outside around the farm and family time around the table as we shared meals and stories. Here is the menu for one of those meals:


Because my friends have said they liked having recipes for an entire menu in one post, I'm adding another set. I cooked many mealsso many mealswhile they were here, but this dinner was the favorite. All recipes we have used before but this combination is worth recording. We grilled the pork tenderloin and the corn, but both of those can be done in the oven. We've done it both ways.

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There are so many good ways to cook pork tenderloin. There are several recipes here on the blog. But hands down, this is our family's favorite. For us, it's one of those never-fail recipes.

BOURBON MARINATED PORK TENDERLOIN

2-1/2 lb. pork tenderloins (usually one package contains 2 tenderloins and is about this weight)
3/4 cup low-sodium soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola or vegetable oil
4 garlic cloves, minced (I used 2 teaspoons of jarred minced garlic)
3 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
 
Pat tenderloins dry. Combine soy sauce and remaining ingredients in a gallon ziploc plastic freezer bag or shallow dish. Add tenderloins. Seal bag or cover dish and chill 4-12 hours. Turn once or twice while they marinate. Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400 to 500 degrees) for 30 minutes or until meat thermometer inserted into thickest part of meat reads 155 degrees, turning occasionally. Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer reads 160 degrees.
 
It's also good cooked in the oven, if you don't have a grill, or if it's raining, 
Put tenderloins in an oven that has been preheated to 400 degrees for 30-40 minutes, until thermometer reaches 155-160 degrees. Let rest before serving.

~~~~~~~~~~~~~~~~

We absolutely love this dish! If there is an issue with feta in your household, you can sub crumbled goat cheese like we did this time.

ORZO SPINACH SALAD

1/2  box (16-oz) orzo, cooked according to package directions
1/2 bag (5-oz) baby spinach, roughly chopped
1/3 cup chopped red onion (use the amount that you want)
4-oz. container crumbled feta cheese (or crumbled goat cheese)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried basil
1/4 teaspoon pepper (I used a few grinds of fresh pepper)

While orzo is cooking, mix the dressing--oil, vinegar, basil, pepper. Set aside.
Drain orzo thoroughly when done. Stir in chopped onion, spinach and feta. Whisk dressing again. Pour dressing over the pasta and mix to coat thoroughly. Cover and refrigerate until chilled.

~~~~~~~~~~~~~~~~

The corn was perfect with this supper.  Daddy-O started it on the grill about 15 minutes before he put on the tenderloin. It all was done at the same time.

GRILLED CORN

fresh ears of corn, shucked and cleaned
Lawry's seasoning salt (or your favorite seasoning)
black pepper

Place an ear of corn on a sheet of foil. Add a couple of pats of butter, sprinkle with seasoning salt and pepper. Roll it up tightly, twisting the ends so the butter doesn't leak out.

Put corn on medium grill, not directly over the heat, for 30 minutes. Close lid of grill. Turn corn in quarter-turns as it cooks. 

You can also put the wrapped corn in a preheated oven, 350º-ish, for 30 minutes. It won't have the brown color that you get from grilling but it's as delicious. Jessica says that if she also is baking another dish at 375º or 400º, she slides the corn in with it at that temp.

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I just realized I've never put the directions for sautéed apples here on the blog. It's a family favorite. It was one of those things I would make these when I needed one more things on the plate. 

All of these amounts are approximate. Just used the number of apples you have. Or the number you need to feed the crowd around your table. Make the butter and sugar match. Like I said, these are more "directions" instead of a "recipe."

SAUTEED APPLES

6 apples, peeled and sliced
1-2 tablespoons butter
1-2 tablespoons brown sugar
ground cinnamon
a little water

Melt butter in skillet. Add sliced apples and stir to coat. Sprinkle with brown sugar and cinnamon. Add a little water. (The apples will release some liquid as they cook.) Cook over medium low heat, stirring occasionally, until apples are as tender as you like them. I turned them low and put the lid on this time, to cook a little slower. 

The butter and brown sugar cook down to make a nice glaze. I don't use very much of either, although you can make it as buttery and sugary as you want to.