Back To School Means It's Fall??

It seems to me as though once the kids are heading back to school Mother Nature decides it’s time for cooler weather. I guess that makes the kids appreciate their new warm school clothing. That cooler weather only lasts a few days, though. The early mornings will be cool, but afternoons still get quite warm. This results in lots of jackets and sweatshirts being left behind, to the dismay of moms everywhere.

This change in the weather has me thinking about all the houseplants I have parked outside and how I’m really going to cut down on the number of them that return inside for the winter! This is a fall chore I’ll put off as long as possible. Maybe it can wait another full month? I’m still playing catch up with watering. Taking time away from home the past two months has shown up in several brownish patches in the lawn. The heat didn’t help, so I’m happy with cooler.

There’s a lot still to be done in the garden. My volunteer flower section is overblown. Many of those have already gone to seed, so there will be plenty of those same volunteers next summer. I’d planted a short row of mystery seeds, which have turned out to be poppies. I’ll need to move those perennials.

The Swiss chard is now two and a half to three feet tall, with the occasional one bolting above the rest. I’ve seen a vole scurrying away from near there, which means there’s probably a whole colony of them in the yard. A few of my carrots have had their tops nibbled on - I’ll not harvest those. And five beets in a row were hollowed out. I hadn’t planned on feeding rodents, there we go. So much of life is unplanned, isn’t it?

I need to pull all the onions to dry. I’ve been digging a hill of potatoes whenever I need some. Usually I’ll just snitch a few from each hill, but decided I’d just dig a full hill at once. The corn is just coming on. I’ve enjoyed a few skinny ears so far. Which means it’s time to get out there with the cayenne pepper to foil any raccoons that also discover ripe corn. That’s sure to bring on some rain - like washing windows does.

Next on my to-do list is get out the Tempo and spray it around the house, especially the south side. The flies are getting ridiculous. They hang about the front door such that several enter every time the door is opened. I’ve taken to mostly using the back (north) door. The box elder bugs are trying to take over the lower section of the garden. They’re munching away on the rhubarb. I didn’t think any bugs would like that tart fruit, but I was wrong.

I don’t have a fire pit, nor have I barbecued for years. Recently, with the grandkids here, we went to The Pines, where our eldest daughter introduced them (and us) to the joys of s’mores. So I found (and tested) this recipe which can be made inside your home. Now you, too, can enjoy this summer treat year-round. These will be crumbly and messy. I’d serve them on a small dish.

S’mores Bars

2 C graham cracker crumbs

2 tsp sugar

8 Tbl butter, melted

14-16 oz Hersheys chocolate bars

10 oz mini-marshmallows

Heat oven to 350°. Line a 9x13” pan with foil, then spray heavily with no-stick spray.

Combine the crumbs, sugar, and butter. Press into prepared pan. Bake 7-8 minutes. It will firm up more as it cools. Turn off oven, immediately cover crust with the chocolate bars. Return pan to warm oven 1-2 minutes to melt. Take out and smooth gently with spatula. Turn broiler on high. Cover chocolate with marshmallows. Broil 1-3 minutes, until golden brown. Watch closely so they don’t blacken. Cool 15 minutes on rack, then in fridge until completely cooled. Chocolate should be hard. To cut, dip knife in hot water and wipe it off between cuts. Serve at room temp. Keep leftovers in fridge.

And here’s another recipe I’ve just tested and approved. There are several options for toppings. I chose the mozzarella/tomato/basil one since I’m awash in basil and tomatoes at the moment. Dennis won’t be helping me with this one, but probably would with the Parmesan one. You may make up your own toppings (I’d do goat cheese, artichoke hearts and olives - either kalamata or green - and basil.)

Lo-Cal Flatbread

1/2 C self-rising flour

1/2 C 0% (or low-fat) plain Greek yogurt

1/4 tsp garlic salt

1 tsp Italian seasoning

Heat oven to 400°. Mix the ingredients together in a bowl, forming a ball. Place on lightly floured parchment paper. Sprinkle with more flour, top with another sheet of parchment. Roll to a 12” rectangle (about 1/4” thick). Transfer to baking sheet, remove top paper. You may need to help it stay on the lower sheet, using a spatula or knife. Add toppings in order given. Bake 10-12 minutes. Slice after baking.

Toppings:

1/8 C Parmesan, 1 tsp sea salt - use marinara sauce for dipping

1/3 C mozzarella, 1 sliced Roma tomato, 1/8 C sliced basil, 1 clove garlic minced

1/4 C pesto, 1/2 C shredded chicken, 1/3 C mozzarella OR fontina OR provolone