At the risk of sounding redundant...

PINK lemonade....Very pink, maybe too pink?? LOL OKay I had the bright idea to add strawberry K--Laid, to my lemonade "mix"...I got a little carried away with the pink stuff....LOL And no, it isn't even close to homemade. But boy was it good after working in the garden and picking these things below...

More yellow squash, this time I added bell pepper, banana pepper, onion, salt, pepper and butter...I know, I KNOW!!

And more buttermilk cornbread to go with it, and a pot of fresh from the garden cabbage---no not my garden. But I did pick it and helped them pick a lot of stuff......Hard work!!

We have been SO blessed...

Saturday, we'll be having our annual family reunion in Mobile, and I'm sure I'll have lots of food stuff to share...and more on my other blog!

Abundance...

Fresh tomatoes from my mother and step father...

Fresh corn - buttered and seasoned with sea salt, and ready for the oven. Cover in foil and bake for 30 minutes @350 degrees. Or wrap individually with foil and place on the grill for about 20-25 minutes.

Prepared for the freezer. Wash, trim ends, place in freezer bag and "freeze"...Simple as that!

Southwestern Corn Casserole

1 can whole kernal corn

1 can cream corn

1/2 can French Onion Dip {or you can use sour cream or cream cheese}

1 cup shredded cheddar cheese

1 egg

2 T. sliced jalapeno

Mix all together in bowl and pour into greased baking dish. Bake for 45 minutes @ 400 degrees.

What's for supper?

Fried bream
Potato salad
Buttermilk cornbread
Sliced cucumbers
Homemade ranch dip

I almost didn't get a picture of the cornbread! LOL

POTATO SALAD:
Ingredients:
6 medium red potatoes, wash & peel, dice into 1" pieces or leave skins on, and dice. Some say leave whole to boil, I don't.
Boil until tender in salted water, drain, rinse carefully with cold water and set aside to cool.
2 hard-boiled egg, finely chopped,
1 t. mustard
2 - 3 heaping tablespoon mayonnaise
1/4 -1/2 c. chopped sweet pickles or dill; both work well.
A little bit of juice from pickles.
1/2 teaspoon celery seed
1/2 teaspoon dill weed
Salt & pepper to taste
Your choice:
Paprika, dill weed, course black pepper, green olives, parsley, strips of pimento, etc. for garnish.
Fold all ingredients together in a large mixing bowl, until well mixed. Transfer to large serving bowl , sprinkle and/or place on your choice of garnishes.

Some like to eat it chilled & some like it warm. You decide.

BUTTERMILK CORNBREAD

1 c. cornmeal (self rising or plain, if plain add 1 t. baking powder, and 1/2 t. salt)

1/2 c. buttermilk

14 c. water

1 egg

vegetable oil

Preheat oven to 450 degrees. Add 2 T. vegetable oil to skillet and heat on medium burner. Mix all ingredients together in medium mixing bowl, pour into hot skillet, and place in oven. Bake until golden brown approximatley 20 minutes. Broil if necessary to brown top for 1-2 minutes. Watch so it doesn't scorch. Take out of oven slice like a pie. Serve hot with butter.

HOMEMADE RANCH DIP:

1 cup mayonnaise

1/2 cup sour cream (or cream cheese, softened)

1/2 t. dill weed

1/2 t. onion powder

1/2 garlic powder

Thinly sliced green onions, or chives if you prefer

Dash of salt and pepper

Mix all well and place in serving dish.