John grew his biggest and most perfect tomato ever this summer, from a heirloom beefsteak plant selected and delivered by our son this spring. There were five of these perfect tomatoes, all large and beautiful, and John picked one...but alas when he returned the next morning the other four were gone! Squirrels? Deer? Raccoons??? We do not know.
I made a lot of stir fries during August, always the same basic recipe: saute onion in some olive oil, add garlic, zucchini, peppers, and whatever else is available, sometimes some pasta cooked in chicken stock, sometimes a turkey kielbasa sausage...always good, especially with a loaf of crusty homemade bread.
We are so blessed to feel fairly safe from the virus out here on the farm, but there are always those necessary trips to town for gas, parts, and groceries. Several in our community have suffered from Coronavirus, but we have had no deaths and only one person that we know of became critically ill. One is too many. We pray deliverance from Covid-19, in Jesus' Name. Amen!
The grandkids are, I am happy to report, doing well. All are being homeschooled this semester with hopes and prayers of attending public school when Coronavirus has become a memory.
Yes, those are swim goggles. After about 50 years of suffering from painful, burning eyes every single time I cut up an onion, I have finally found a way to avoid the pain and tears!
I experimented with several online recipes for a pumpkin latte and came up with this recipe:
Pumpkin Spice Latte
Stir 2 Tbsp. unsweetened pumpkin puree into ½ cup skim milk, heat in microwave. Stir in 2 teaspoons brown sugar, 1 teaspoon white sugar (I used 1 packet Splenda), ¼ teaspoon pumpkin pie spice, and ½ teaspoon vanilla.
Heat ½ cup brewed coffee, stir in 2 to 3 teaspoons of Fat Free Coffeemate.
Combine the two mixtures and heat to serving temp. Top with frozen lite cool whip, sprinkle with nutmeg.
