Which kind of morning person describes you?

It sez here that there are two kinds of people in the world. There are those who wake up and say, “Good morning, Lord!”

And then there are those who wake up and say, “Good Lord, it’s morning!”

It’s a little difficult though to get too excited these days about getting up because you know that in Texas it’s already going to be nearing 90 degrees when you go outside to get the paper. (Just kidding, Lord.)


Noelia, teenager Kevin and kindergartner Augie and I made a flying trip to Garland last week to visit with my sister, Judy, and family. She has a teenage grandson, Cameron, and also a kindergartner, Cade, so everybody was happy.

Judy cooked a real southern style summer lunch one day— real fried okra cooked just with corn meal and a small amount of flour and salt and pepper, not a batter—with small bits of potato and onion cooked with it, great northern beans, fresh sliced tomatoes, cucumber pickles (from this column a few weeks ago) and salmon croquettes.

Well, maybe the salmon wasn’t so southern, but it’s something we had a lot when we were growing up. I think a large can of salmon at that time cost about as much as a small can of tuna costs today and my mother could feed the whole neighborhood and our family with salmon croquettes from that can. It’s still one of my favorite meals. —pc—

This is the time to enjoy those summer vegetables so next time you see somebody coming with another bag of squash, don’t run and hide or lock your car door.

Try making this soup from Patricia McKee. I have not made this or tasted it, but I have eaten lots of good stuff that Patricia has cooked and I will vouch for it just because of that.
Yellow Squash Soup
4 tablespoons butter
1 medium onion, chopped
1-1/2 pounds yellow squash,
sliced into rounds (4 cups
1 cup finely chopped carrots
2-1/2 cups chicken broth
1 teaspoon salt
1 cup half and half
1 bunch fresh basil leaves

Melt butter in heavy saucepan over low heat. Add onions and cover and cook until limp (not brown) about 10 minutes. Add carrots and squash and stir until coated with butter, add chicken broth and cook 10-15 minutes or more until vegetables are soft, not mushy. At this point, you can blend some, or all, of the vegetables in a food processor. Add back to the pot and ad half and half and chopped basil leaves. Warm, but do not boil, stir and serve. Add salt and pepper if needed.

Patricia commented that this is really good with a thick slice of homemade bread spread with butter. Well, what isn’t!

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2010-07-01 digital edition

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