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!

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.

Creamed Corn

My mother and stepfather gave us a "mess" of corn yesterday evening, and this morning dear Mr. Honeysuckle shucked it and cleaned it for me. He fed the horses the shucks and corn cobs. Yum for the horses...they love it!
Anyway I made creamed corn for lunch. Along with turkey and rice, buttermilk cornbread and ahem....yellow squash, straight from the garden. One squash filled the skillet! A huge squash but very tender! I sauteed it with green onions for a little change from smothered...
OKay enough about squash.

Here's how I made the creamed corn:

CREAMED CORN
8 ears of fresh corn
2-3 T. butter
Salt and pepper to taste
2 t. corn starch if needed (see note*)
Shuck corn and remove silk. Trim any bad spots off. Wash corn. Warm skillet and add butter. Keep on low while preparing corn. Cut the tips of the "kernals" into a bowl, then scrape the cob (the remaining juice under the kernals) into the bowl. Turn burner up to medium. Place corn into skillet and add about 1 /2 cup water, salt and pepper. Stir and cover. You want it to simmer. Watch carefully and stir occasionally to prevent sticking. You may need to add a little more water if it does. Cook until it is slightly glossy looking and thickened, approx. 15-20 minutes.

*If it is watery or doesn't thicken then the corn wasn't very starchy or you may have added a little too much water. You may thicken it by adding 2 t. corn starch mixed in a little cold water, then stir into corn.

Taste to see if done. Turn down to lowest temp. to keep it warm until mealtime. Serves 6.

Yummy Zucchini Fries...

Your choice vegetable oil
1 lg. zucchini (10-12")
1 egg
1 cup buttermilk
1 t. salt salt
a shake of pepper
dash of cayenne pepper (opt)
1-2 cups flour

Get oil hot on med-medium high. Mix egg with buttermilk, stir well. Dip fries in batter, then roll in flour, place in pan, sprinkle with salt and pepper and cayenne and fry in until golden brown, turning once or twice.