If being very busy makes one happy, then I should be hysterical!
This week and weekend has been a whirlwind, with participating in a flower show to attending a wonderful picnic in Peaster followed by dinner with friends to Father's Day celebrations, a grandkids swim party with dinner and planting more daylilies and peppers. I even took time to complain about the sweat in my eyes at 8:30 a.m.
Please understand this column is going to be short and sweet but I hope you like the fried tomato recipe.
My daylilies are in full bloom and I am enjoying seeing the newest blooms every morning. Even the Mikester has been going outside to take pictures...way to go Mike!
Summer Dinner at the Thompson's
This is what we have been making when our teenage grandchildren come over on Sundays and sometimes brings friends with them.
We make a charcoal fire in the Kettle and cook hamburgers. I cut up the tomatoes, lettuce and onions. Mike prepares the fresh corn for steaming. I usually do a side of either pinto or baked beans, or potato salad. For dessert we cut into a very cold watermelon. Serve everything on paper plates and the clean up is fast and easy!
This is the first year I have been able to grow large green tomatoes and I want to be sure we can enjoy them before the critters damage them. Try this simple recipe out and use those beauties before the birds do!
6 green tomatoes
1 cup flour seasoned with salt, black pepper and dried basil (to taste)
3 or more Tablespoons peanut oil
In an iron skillet, pour enough oil to barely cover bottom. Heat on high heat. Mix flour, salt, pepper and dried basil together in a pie pan. Wash and dry tomatoes. Slice and dredge in flour mixture. When oil is hot, gently place slices in skillet. Turn only once. Don't overcook; mushy fried green tomatoes are not SOUTHERN! This serves 4-6.
Have another good week in Parker County!