Days of Rain and Thunder

By Daphne Ross
August 24, 2011
275

Column Summary Night time thunderstorms only rattle the dog cage; the kids no longer call out for mommy or daddy. Times have changed, we knew they would. The rain came down this morning in a steady fall. The thunder boomed repeatedly but not as sleep shattering as the kind that sets you up in bed or the kind that forces the kids to cry out. No more tears fall during night time storms at our house anymore. At the first crack our resident child, nearly eighteen, now gets up and closes all the windows; upstairs, downstairs, even on the front porch. And he unplugs a few electronics, starting with his own, go figure. Gone are the days when a little blonde haired boy calls to mommy, crawls into the big bed, and lays his head in the pillow crack. These days if the dog is left out of his cage, he finds his way to our bed, rooting his way to the deepest space where the sheets tuck in. After the peace of pre-dawn hours has broken, my in & out cat pushes open our bedroom door. He is the one to hop into my bed, yet his pawing is more clawing. I get up and fill the dog dish; yes, my cat enjoys the servings meant for the canine. The kitchen light comes on, the pet food pours; I hear Buddy shake in his cage. A dog walk in the rain is not what I want to be doing right now, but his eyes are beginning to water. Fortunately the leash is long and I can indeed stay dry still standing on the porch, he can get wet in this downpour rinse. Day breaks and I see the rest of my kitty clan huddled under the picnic table; they are a close feline family when hunger brings them together. It is a challenge this obstacle course of ankle winding tails and paws. Someone always gets stepped on; I apologize very sympathetically, and out loud. As soon as I scoop into the feed bag they crowd to crunch; I hear a few low groan growls, so I drop a few separate piles onto the barn floor. Relativity has been reunited. Our dogs tail is no longer happily wagging; his existence has been acknowledged, his being cared for, he now sleeps soundly curled up on the living room couch. Our senior son, he too, has been acknowledged, his being cared for; he now sleeps lightly until its time to get back up and go to school. No more crying kids here. No more whining youth. But making up for the change in the home of these nearly empty nesters, is the crying and whining at the window, two paws resting on the sill. The peanut butter and jelly sandwich may be plain Jane but it is one of the highest ranking sandwiches amongst school age brown baggers, but what else can we make with PB & J? Send your recipes to: Hearth & Home, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome: thewritecook@sssnet.com Sesame Noodles (Valerie Buynak, Canton) 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 1/2 cup creamy peanut butter 2 tablespoons sesame oil 1 tablespoon grated fresh ginger 1/2 cup chicken broth or water 1 pound angel hair or spaghetti Chopped green onions and cilantro for garnish With a whisk, mix everything but pasta, onion and cilantro in a bowl. Cook pasta al dente and toss with sauce. Refrigerate for at least 1 hour and garnish with onion and cilantro. Crunchy Trail Mix 1 package (16 ounces) milk chocolate M & Ms 1 package (10 ounces) peanut butter chips 1 can (3 ounces) chow mein noodles 1 1/2 cups raisins 1 1/2 cups peanuts IN a large bowl, combine all ingredients; mix well. Store in an airtight container> Yield: 8 cups. Lemon Blueberry Dessert 1 carton (8 ounces) frozen whipped topping, thawed 1 cup fresh blueberries 1 carton (8 ounces) lemon yogurt Fold whipped topping and blueberries into yogurt. Spoon into a serving bowl or individual dishes. Serve immediately or refrigerate. Yield: 6 servings. Feta Cucumber Salad 2 medium cucumbers 1/2 teaspoon salt 1/4 cup chopped green onions 1 cup (4 ounces) feta or blue cheese, crumbled 2 tablespoons lemon juice 1 tablespoon olive or vegetable oil 1/8 to 1/4 teaspoon coarsely ground pepper Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2 inch cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently. Yields: 4 to 5 servings. Ham & Cheese Mashed Potatoes 2 cups mashed potatoes 3/4 teaspoon garlic salt 1 cup diced fully cooked ham 1 cup (4 ounces) shredded cheddar cheese 1/2 cup whipping cream, whipped In a bowl, combine the potatoes and garlic salt. Spread into a greased 1 2/quart baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. Bake, uncovered, at 450 degrees for 15 minutes or until golden brown. Three-Pepper Salad 1 each medium sweet red, yellow, orange, and green pepper, thinly sliced 1 small sweet white onion, cut into 1/4 inch wedges 1/2 cup prepared vinaigrette salad dressing In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until servings. Yields: 5 servings. Creamy Lemonade Cups 1 1/4 cups graham cracker crumbs (about 20 squares) 1/4 cup butter or margarine, melted 2 tablespoons sugar 1/2 cup finely chopped nuts 1 can (14 ounces) sweetened condensed milk 3/4 cup lemonade concentrate 1 carton (8 ounces) frozen whipped topping, thawed In a bowl, combine the crumbs, butter and sugar. Stir in the nuts. Set aside 1/4 cup for the topping; press the remaining mixture onto the bottom of 8 dessert dishes. IN another bowl, combine the milk and lemonade concentrate; fold in the whipped topping. Spoon into prepared dishes. Sprinkle with reserved crumbs. Chill until serving. Pull Apart Bacon Bread 12 bacon strips, diced 1 loaf (1 pound) frozen bread dough, thawed 2 tablespoons olive or vegetable oil, divided 1 cup (4 ounces) shredded mozzarella cheese 1 envelope (1 ounce) ranch salad dressing mix IN a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2 inch thickness; brush with 1 tablespoons of oil. Cut into 1-inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9 x 5 inch oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350 degrees for 15 minutes. Cover with foil; bake 5 to 10 minutes longer or until golden brown. Raspberry Rice Pudding 1 1/2 cups whipping cream 1/4 cup sugar 3/4 teaspoon vanilla extract 1 1/2 cups cold cooked rice 1/3cup seedless raspberry jam 4 drops red food coloring, optional 1 cup fresh raspberries In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form. Stir in the rice, jam and food coloring if desired. Spoon into serving dishes. Garnish with raspberries. Yield: 4 servings.

Days of Rain and Thunder

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