GR&DF I just love the comments - and do thank you profusely for all the kind words!! You will not be disappointed with the cake and frosting from Alicia over at Posie. Sherry - I love Blond Brownies - and haven't thought about them in the longest time - now I need to make some!! Denise - Laura is one of my Favorite Gene Tierney flicks - great Noir with some top notch acting. I had quite a few email and comment requests for the salad recipe - it is super easy.
Broccoli Salad
from"Cooking from Quilt Country, Hearty recipes from Amish & Mennonite Kitchens"
by Marcia Adams (1980)
2 Bunches Broccoli
10 slices bacon ( I usually use the whole package)
1 large red onion
1/2 c raisins
1 c mayo
1/4 c sugar
2 tbls cider vinegar ( I use rice wine vinegar)
1/2 teas black pepper
1/2 c sunflower seeds
Cut Broccoli florets into smaller than bite sized pieces - take stalks and cut off tough outer layer and chop tender parts into small pieces - you need about 8 c of chopped broccoli - this can be done the day before and held in a plastic bag in the fridge.
In a skillet saute bacon until crisp - drain on paper towel and crumble up - set aside
Slice onion lengthwise then cut into julienne strips - set aside
In a largish bowl combine - broccoli, bacon, onion and raisins - mix together
In a small bowl whisk together - mayo, sugar, vinegar and pepper
Pour dressing over the broccoli mixture - and refrigerate for at least two hours before serving - this is way better the second day - so letting it sit overnight is a good thing.
Before serving sprinkle the sunflower seeds over the top - I actually up the amount to 3/4 c and mix these into the salad when I add the dressing.
There you go - an easy and tasty salad.
__________
I got over to the farmers Market yesterday at lunch time and the summer fruits and vegetables have really started to pour into the market!! Here are a couple of snaps....
I picked up a few of these great cukes - we really enjoy them so much more than the sterile/tasteless ones from the supermarket.
It seems that the cherries are still in abundance - this booth always has the greatest red peppers!!
I picked up the usual stuff and also got a few pounds of peaches - it is that time of year to get some jam made....
I got the peaches peeled and ready for "jamming" this weekend - I also drug out the jars I had left over - and realize I need to make a trip out to get some more canning supplies. I really enjoyed having my own homemade jams through last winter - it was like opening up jars of summer whenever a new jar was needed.
There have been no great movies to mention. Rico borrowed the first season of Glee - and we have been watching this for the last few evenings - and really enjoying it!! Sometimes it gets a bit far fetched, but the talent on the show is huge!!!
There you sports fans - don't forget to throw a comment on yesterdays post if you want to be included in the drawing for the sampler chart. Thanks for stopping by - do come again!!
Take care,
edgar
Broccoli Salad
from"Cooking from Quilt Country, Hearty recipes from Amish & Mennonite Kitchens"
by Marcia Adams (1980)
2 Bunches Broccoli
10 slices bacon ( I usually use the whole package)
1 large red onion
1/2 c raisins
1 c mayo
1/4 c sugar
2 tbls cider vinegar ( I use rice wine vinegar)
1/2 teas black pepper
1/2 c sunflower seeds
Cut Broccoli florets into smaller than bite sized pieces - take stalks and cut off tough outer layer and chop tender parts into small pieces - you need about 8 c of chopped broccoli - this can be done the day before and held in a plastic bag in the fridge.
In a skillet saute bacon until crisp - drain on paper towel and crumble up - set aside
Slice onion lengthwise then cut into julienne strips - set aside
In a largish bowl combine - broccoli, bacon, onion and raisins - mix together
In a small bowl whisk together - mayo, sugar, vinegar and pepper
Pour dressing over the broccoli mixture - and refrigerate for at least two hours before serving - this is way better the second day - so letting it sit overnight is a good thing.
Before serving sprinkle the sunflower seeds over the top - I actually up the amount to 3/4 c and mix these into the salad when I add the dressing.
There you go - an easy and tasty salad.
__________
I got over to the farmers Market yesterday at lunch time and the summer fruits and vegetables have really started to pour into the market!! Here are a couple of snaps....
I picked up a few of these great cukes - we really enjoy them so much more than the sterile/tasteless ones from the supermarket.
It seems that the cherries are still in abundance - this booth always has the greatest red peppers!!I picked up the usual stuff and also got a few pounds of peaches - it is that time of year to get some jam made....
I got the peaches peeled and ready for "jamming" this weekend - I also drug out the jars I had left over - and realize I need to make a trip out to get some more canning supplies. I really enjoyed having my own homemade jams through last winter - it was like opening up jars of summer whenever a new jar was needed.There have been no great movies to mention. Rico borrowed the first season of Glee - and we have been watching this for the last few evenings - and really enjoying it!! Sometimes it gets a bit far fetched, but the talent on the show is huge!!!
There you sports fans - don't forget to throw a comment on yesterdays post if you want to be included in the drawing for the sampler chart. Thanks for stopping by - do come again!!
Take care,
edgar
I'd love to try making preserves but have a perhaps irrational fear of canning--when I was in Jr. High my old grandfather burned his legs really terribly while canning--and he'd been doing it all his life! It was probably just a lack of spryness; but it "taught" me that canning is dangerous!
ReplyDeleteI'd love to get over that and enjoy my own natural preserves.
I ABSOLUTELY love Glee! I checked it out when the show first started last fall and haven't missed an episode! I've even got a few of the songs on my iPod.
ReplyDeleteMmmmmm peaches!
I make the same salad but use half broccoli and half cauliflower - never put the sunflower seeds in though - but I will next time!
ReplyDeleteI would love to cann. My MawMaw and Granny both canned their own veggies and preserves but it was never taught to me. I am sure if I took the time to read about how to do it I could easily learn. Which is something I plan on doing in my lifetime. I guess you could say its part of my bucket list.
ReplyDeleteThanks for the great pictures :)
Hi!
ReplyDeleteThank You So Much for the recipe on the Broccoli Salad!!
I love San Fran...:-)
~ Susan
The cukes look wonderful. I just hate the ones from the grocery with all the wax on them. Yuck! The peach jam sounds so good, but canning is one of those things that I am wary of trying.
ReplyDeleteYou cross-stitch (and produce prolifically!), you bake, you cook, you're an artist, you blog. What DON'T you do, Edgar! You do more in one week than I do in an entire year! Thanks for sharing, even if it does make me feel like a slug.
ReplyDeleteI didn't start watching Glee until about March and now I am a total Gleek! I have made freezer jam in the distant past, but have yet to try the real thing. Do you use a water bath?
ReplyDeleteThanks for the recipe -- sounds yummy! Love your farmer's market pics too.
ReplyDeleteI am going to make that salad without the bacon! See it can be done and the British bacon stinks anyway.
ReplyDeleteLots of Love and Thanks
Patti xxx
We are here in SF and plan to go to the Ferry Plaza market on Saturday. I am so glad to see that peaches are in season, since we seemed to have missed apricots. ;-(
ReplyDeleteEdgar- You are so amazing and I can't wait to visit SF later this month. I LOVE, LOVE Glee and I know you will too.
ReplyDeleteThose peaches look wonderful. I am patiently waiting for those at the orchard down the street to ripen. You should try red wine vinegar with that broccoli salad sometime. That's what I use in mine and I leave out the raisins since I don't care for them. This salad doesn't last long in our house either! I am a huge Gleek and have seen every episode. :o)
ReplyDeleteI just started canning last year. I plan on hitting our Farmer's Market tomorrow. I may have to can some peaches for myself. Thanks for sharing.
ReplyDeleteyour broccoli salad IS similiar to the one I make - only instead of rasins, I put in mushrooms. The comment about adding 1/2 caluliflower from CarolG woudl make it even more interesting...yum! The blonde brownies were delicious - we ate them warm with vanilla ice cream and a maple glaze. Hope your jam turns out super delicious and I agree, Edgar, it is like having summer...I miss my mom's freezer strawberry jam and should make some!
ReplyDelete