Goodbye Summer

     Summer completely consumed me with outdoor sports, gardening and canning, traveling, and reading.  Oh, and watching the Olympics.  In Boyne Falls, Michigan, we were almost giddy with anticipation of each new day. We knew that the warm weather would lead us to the boat or beach, leaving my quickly cluttered house in need of serious cleaning.  But cleaning can always wait, right?  Actively leading the family outside to enjoy the sun and go for a swim is what is important!  In fact we would many days return home, go out to the garden and gather our ingredients for the dinner meal.  While my husband prepared dinner (looking quite hunky doing so) I would throw in some laundry and clean up.  We had a perfect routine!  And one that we will dearly miss until next year.  

    I have gathered some recipes and written down words of encouragement.  Most recipes will follow what foods are in harvest.  Hopefully this blog finds you well.  Some of you have contacted me with health concerns about your diet.  I will try to address as many health related topics as possible, with diet and food choices being an option for treatment.

Potato, Avacado, and Corn Salad

1 cup plain rice milk

2 TBSP finely grated horseradish

1 TBSPs cornstarch dissolved in 2 TBSP water

1/2 tsp freshly grated lemon zest, plus 2 TBSP fresh lemon juice

salt and freshly ground pepper

2 ears of corn, shucked and kernels cut from the cob

1 and 1/2 pounds fingerling potatoes

1 fennel bulb, halved, cored and very thinly sliced

1 Hass Avocado, thinly sliced

1/4 cup chopped dill

1/4 cup snipped chives

In a small saucepan, combine the rice milk with 1 and 1/2 TBSP horseradish and bring to a boil.  Whisk in the cornstarch mixture and return to a boil.  Cook, stirring, until thickened.  Strain into a small bowl and add the lemon juice and remaining horseradish.  Season with salt and pepper.

Cook the corn kernels for one minute in a pot of boiling water.  Allow to cool.

Cook the potatoes in the corn water for 12 minutes.  Slice after cooling.  Season with salt and pepper and arrange on a platter.  Sprinkle with the corn kernels, then arrange the fennel slices, avocado, dill, and chives.  Drizzle with the horseradish.  Add more horseradish on top, if desired.  

We ate this the other night and it was so fresh and delicious!  Even the kids scarfed it down.

"A student goes to his teacher and says, "Rabbi, how can I say 'I believe' when I pray, if I am not sure that I believe?" His Rabbi has an answer: " 'I believe' is a prayer meaning, 'Oh, that I MAY believe!'""

                                                               - from the book Girl Meets God, by Lauren Winner