MEET INGRID FREEMAN

Having lived in Coral Gables, Florida for several years, I discovered that the most delectable food in the world is found in and around Miami. Nothing compares to the atmosphere of food, music and people. One of those people who emcompasses all qualities is Ingrid Hoffman who showcases her incredible talent on Food Network .With a name like Ingrid Hoffman you'd never expect she is of Latin descent. Her cooking videos are superb and her recipes are "delicioso!" Here's more about her.


Learn how to spice up your meals with Latin flavors

Ingrid Hoffmann is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Her recipes and entertaining ideas are showcased in her Food Network series, Simply Delicioso. In addition, Ingrid hosts her Spanish language cooking and lifestyle show, Delicioso (www.delicioso.com), on Galavision/Univision and is gearing up for her cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist (February 2008, Clarkson Potter/Random House).

Ingrid's obsession with food, cooking and style began as a little girl. She started cooking with her mother, a Cordon Bleu chef, at such a young age that she needed a stool to reach the stove. With her mother she discovered not only a love of cooking, but found a flair for entertaining, and in no time developed her own distinctive style.

Raised in Colombia, Ingrid moved to Miami where she opened La Capricieuse, a high fashion luxury boutique in Miami's Coconut Grove. Soon after, the store grew into a chain of four boutiques with a flagship on the island of Aruba, as well as a men's shop in Miami.

Her infatuation with food was so strong that Ingrid returned to her passion, and opened Rocca, the first restaurant to feature tabletop cooking on heated lava rocks. Within weeks, Rocca was touted as a hot destination for Miami's movers and shakers - it was even featured on Robin Leach's Lifestyles of the Rich & Famous. Ingrid also became one of Miami's premier live event planners with a client list that included M&M Mars, Bottega Veneta, Gucci, Thomas Maier and Comercio.com.

While both businesses thrived, she had the opportunity to host a cooking segment on a local Miami-area TV show. Executives at Univision were so impressed that they offered her a bi-weekly cooking and style segment on Despierta America, the most popular morning show in the US Hispanic market, and the number two morning show in the US (after Today Show).

Ingrid launched her own show, Delicioso with Ingrid Hoffmann, on DirecTv in September 2005, which propelled her popularity to new heights. In November 2006, the show premiered in its second season on a new network - Galavision. Each episode centers around a theme that Ingrid uses to connect segments on menu planning, shopping, cooking and decorating. The show's light-hearted, interactive style draws in viewers for both Ingrid's talents as well as her vibrant personality. Regular appearances by three pound Salsita, Ingrid's charismatic dog adds to the lively environment.

Aside from hosting her English and Spanish-language shows, Ingrid appears regularly on Univision's Despierta America, contributes her decorating and cooking expertise regularly to BuenHogar, the Spanish version of Good Housekeeping, and publishes a bi-monthly syndicated column in the Rumbo chain of Spanish daily newspapers.

Crazy Coconut Lemonade

Crazy Coconut Lemonade
Recipe courtesy Ingrid Hoffmann

6 to 8 mint leaves, plus more for garnish

1/2 cup sugar

1 cup mixed lemon and lime juice

Rum, optional

1/2 gallon water, or to taste

Lemon and lime slices

Sweetened shredded coconut

Muddle (If you don't own a muddler, use the back of a wooden spoon) the mint leaves with a pestle in the bottom of a large pitcher. Add sugar, lemon and lime juice, and rum, to taste. Cover with water and refrigerate until cold. When ready to serve pour over ice, slices of lemon and lime, and coconut flakes. Garnish with a sprig of mint.

MUDDLE Definition: To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before add the majority of the liquid ingredients.

A muddler is a small wooden pestle shaped like a baseball bat. One end is large and rounded and it used to mash the ingredients. While the other end is skinnier and flat and is used to mix ingredients.

Pineapple Mojito Gelatin Shot

Pineapple Mojito Gelatin Shot
Recipe courtesy Ingrid Hoffmann

12 fresh mint leaves

3 tablespoons fresh-squeezed lime juice

3 tablespoons pineapple juice

1 box lime gelatin

1 box pineapple gelatin

1 teaspoon sugar

1 cup boiling water

1/4 cup light rum

10 to 12 small plastic cups or shot glasses

Bruise the mint leaves in the bottom of a cocktail shaker using a muddler. (If you don't own a muddler, use the back of a wooden spoon.) Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy!


MUDDLE Definition:
To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before add the majority of the liquid ingredients.

A muddler is a small wooden pestle shaped like a baseball bat. One end is large and rounded and it used to mash the ingredients. While the other end is skinnier and flat and is used to mix ingredients.

Garden Pests & Summer Heat

These notations are taken from GARDEN NOTES which is written by Justin W. Hancock, who is the Garden Editor for Better Homes and Gardens. As always, he gives us useful ideas and sugestions to have a happier, healthier garden.





Stop Garden Pests

This is the start of a 3-week series of tips to help you keep your garden safe from weeds, deer, bunnies, bugs, and other pests. Week 1 is about weeds. Check back next week for tips on saving your yard from critters.

Weed Control Guide
15 Tips for a Weed-Free Garden
Smother Weeds with Mulch







Survive Summer Heat

It's hot outside, and the heat can be as much a burden to plants as it is for you. Help your plants by making sure they're watered adequately and there's a layer of mulch over the soil to help keep their roots a little cooler. For more tips, check out these links.


Container Plants That Take the Heat
The 15 Top Low-Water Plants
Tips for Using Less Water
Easy-Care, Heat-Tolerant Garden Plan





Make the Most of Shade

When I have to be out in the yard on hot, sunny days, I make the most of it by working in the shade. It can make things complicated (like weeding one garden bed, then taking a break and waiting a couple of hours for the sun to move so I can work in another shaded area). Try these tips for making the most of your shade.

The Best Perennials for Shade
10 Beautiful Shade-Garden Plans
Wishbone Flower: A Great Annual for Shade
Find More Shade Plants with Plant Finder






Question of the Week
How to Keep Your Lawn Green

Question:


How can I keep my Kentucky bluegrassgreen if there's a drought this summer?



Answer:


The easiest way to keep your cool-season lawn green during the hot months is to keep it watered. But that can be expensive and time-consuming.



Letting your lawn stop growing and turn brown in midsummer won't hurt it. The grass copes with hot, dry weather by taking a summer siesta before greening up again as soon as rain and slightly cooler temperatures return. If you don't like the look of a dormant lawn, look for turf paints that ensure the green appearance during summer's heat or winter's cold at local sports-supply stores or online. Mix the paint with water according to directions and spray it on your lawn. The average application lasts about 6 weeks. If you paint your lawn, allow it to go dormant and do not water it. Click here for more on lawn care.

What's going on in your Yard?

Hi folks!

It's definitely summer here in East Texas. The rains although welcome have caused major flooding in certain areas of our great state. Seems that developers of every kind, commercial, residential and highways, have forgottten that the more concrete you put on the ground, the less ground is available for water absorption.

Years ago, the Corp of Engineers would dredge out rivers and other waterways due to the constant flow of soil into those tributaries but that doesn't seem to happen anymore. So therefore the lakes and rivers overflow their banks much more often. We have to dredge our own small creek and under our bridge once in a while so you can only imagine how much a larger creek or river accumulates over years of rain.

I am not going to get on the band wagon with Mr. Gore with his Global Warming program or the Green Earth surge. Each one of us has a responsibility to do his or her share right in their own little piece of the world.

At this point, I am basically a homesteader after living in a corporate world most of my adult life. My home was in a Master-Planned community with a manicured yard and cookie-cutter house. My ultimate goal now is to have a totally self-sufficient small farm complete with solar and wind power.

I garden, have a rain barrel and make compost. I also can fruit and vegetables, love to cook and share recipes. I mow my own yard and propogate everything I can get my hands on. Although I live a meager existence compared to my former life, it is absolute bliss.

What's going on in your own backyard or kitchen? If you have suggestions, questions or need help, I'd love to hear from you, no matter what your world may be. In the meantime, I'll continue to post information from the various sources I use and hope that you will enjoy!

Dale

Beat the Heat Lemon Sorbet

From the Kitchen of: Two Blonds & Co.

It has been hotter than hot here in Texas with daytime temps in the upper 90's and evenings that only cool down to the lower 80's. Finding recipes that are simple, don't heat up the kitchen and still taste delicious are my goal. This sorbet beats the heat everytime.

LEMON SORBET
Recipe courtesy Emeril Lagasse, 2003
See this recipe on air Thursday Jul. 26 at 2:00 PM ET/PT.
Show:
The Essence of Emeril
Episode:
Ice Cream/Sorbet

LEMON SORBET
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest

Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Difficulty: Easy
Prep Time: 10 minutes
Yield: 1 quart

BEGINNERS GUIDE TO FLOWER GARDENING

Improved garden products and new, tougher plants mean that even newbies soon will be cutting bouquets and collecting compliments.

By Marilyn Lewis

Expert picks: Top 'no-fail' flowers
4 hot backyard trends
How to landscape on the cheap

There's never been a better moment for beginning gardeners. Improved garden products and easy-to-grow plant varieties have made starting out truly easy.


The first thing you'll want to cultivate, however, is a list of local resources and experts to assist your newfound quest for vegetation:
Many colleges' cooperative extension programs offer master gardener consultants, expert gardeners trained to answer questions from the public on everything from what plants thrive in your climate to how much soil you need. Wikipedia has a list of cooperative extension services around the country, as does Bayer (that's right: the aspirin folks; they also make garden products).

Garden clubs are great for getting started. Find one at National Garden Clubs, check your newspaper or search the Internet.

Explore independent garden stores and nurseries. Find them in the Lawn & Garden Yellow Pages or use the search page at Garden Centers of America, a national affiliation of independent garden centers. Home Depot garden centers are another fine resource.

Now choose a sunny spot in your yard, select -- or dig -- a bed about 10 feet long and at least three feet wide, then try the following pared-down instructions and soon you'll be sporting a green thumb of your very own.

The "dirt" on soil

Here is, hands down, the best garden advice you'll ever get: Spend your money on buying or making great soil. Good dirt does the work for you. You can plant in poor soil until you're 100 and reap nothing but grief. Sow a handful of seeds in rich, well-aerated soil and you're suddenly a genius.

"My mom lives in the Mojave Desert, which is all sand. Her plants just would not grow," says Everett LeRoy, Northwest territorial manager for Burpee, which sells seeds and plants through its catalog. "In the street meridians of her town, she wonders why the plants are so lush and the grass is so green. I tell her, 'It's because they just dig the sand out and replace it with wonderful, wonderful soil.' "

LeRoy did the same for his mom: "I dug 2½ feet down in the bed and I filled it up with soil from a landscape materials place. Now she is the talk of the town."

Where to get such fabulous dirt? If you've inherited a garden, your soil might already be in good shape. But probably not. If you've got a patch of rocks, you'll be starting from scratch.
Either way, here's what to know: When gardeners talk about soil "structure," what they mean is, is it mostly clay? Or mostly sand?

Clay -- is thick and heavy. Water pools up and sits there. It won't drain, so your babies' roots just drown. Clay is hard to dig and a shovelful weighs a ton.

Sand -- well, you know what sand's like. It's easy to dig. Too easy. It slides right through your fingers. It drains alright -- too well. Water runs through so fast your seedlings can't get a drink, no matter how much you water them.

Fabulous dirt, the kind that makes a gardener's life easy and rewarding, has a consistency between sand and clay. It's sort of fluffy and it doesn't stick together. Water disappears, but enough moisture is trapped to keep plants from instant thirst.

Try this test: Water your soil and watch what happens. If the bed is sloped and water runs off in a river, modify the grade or use rocks to shape little terraces so water can soak in. Wait 24 hours, then stick your hand in the soil and grab a fistful -- getting dirty is part of the fun. It should feel moist but not wet, and your hand shouldn't come out slimy, says Barb Pierson, horticulturist and nursery manager for White Flower Farm, the venerable catalog company. "It should have a little bit of soil stuck to it but not with mud on it, and no pooling or feeling of actual water," she says.

For soil that's less than ideal, there are easy fixes. You can go one of two routes:
Simple: Put a handful of dirt into a sandwich bag and get it tested at a garden center or extension service. With test results, your expert can help you choose soil "amendments" (supplements) to turn your poor dirt into rich loam. When the ground is dry, dig or rototill the amendments into your flower bed.

Even simpler: Buy perfect potting soil by the bag. It's not cheap; you'll need it 18 to 24 inches deep the length and width of your bed. But there is no easier or quicker path to the perfect gardening experience. A compromise: Dig bagged garden soil -- not potting soil -- into your garden dirt. Ask your local gardening resources and neighbors what soil and amendments to use. Pierson likes Miracle-Gro Organic Choice Garden Soil.

Now, dig in

With your preparation done, you're ready for the fun: picking and planting seeds. Initially, the variety of plants is beguiling and even overwhelming. To improve your chances of success, stick to no-fail plants such as hardy geraniums, daisies and echinacea (see more plant recommendations here).

Simple: Plant seeds indoors in February in peat pots (here are the Burpee pots) filled with bagged garden soil. Scratch the soil with a fork and drop seeds into the shallow grooves. Smooth a wee bit of dirt over the seeds. Water daily until shoots and leaves emerge (about six to 10 days). After that, keep them moist but not soaked. When you see two sets of leaves and you're sure there's no chance of frost, plug those little cups right into the garden. (Here are Miracle-Gro tips for planting peat pots.)

Even simpler: When you're sure that winter frosts are over, buy six-packs of annual and perennial flowers and plants and install them according to directions on the label. You can also get a few bigger plants if you want instant gratification, but you might as well save your money since small plants grow quickly and catch up. One note: planting seeds is more economical, but can be trickier.

The key is learning to read plant labels. They tell you everything from the climate zone it thrives in, how far apart to plant, water needs and flowering habit, to whether it's an annual or perennial, maximum height and breadth and other tidbits. Don't be afraid to ask your local resources a lot of questions, especially about the climate zone and watering. You can also find plenty of information online:

Good sites for looking up plants are Virtual Plant Tags, Better Homes and Gardens plant finder or the plant search tool at Dave's Garden. Wikipedia is another excellent plant search site.

Wondering what climate "zones" are all about? It's easy: Plug your ZIP code into the Proven Winners' zone map. Better Homes & Gardens has good climate maps, too.

A word about water

Plants are like people. They need food, air, water and light. As with human babies, you can't just throw all this at them at once. Consistent, regular attention is the trick.
Decide early how you will water your garden: Hand watering? Irrigation? Automated sprinklers?

Plants need watering when first put in the ground. Then, they need constantly moist (not wet) soil for at least a week or two after planting. If the soil an inch beneath the surface is moist, it's just right. Even drought-tolerant perennials -- plants that can go for long periods with little or no watering -- need regular water for the first couple of years to get established.

But the beginner's big mistake is over-watering. "When plants are over-watered, they start turning yellow, so then people think, 'I'm not watering them enough.' It turns into a mean, vicious circle. Then it's death," says White Flower Farm's Pierson.

On the other hand, plants that droop are too dry. Choose plants with similar water needs so you can water them all at once with no fussing over individual requirements. Or simpler yet, use only drought tolerant plants. Once established, these need the least water of all; low maintenance for you, easy on the environment and easy on your water bills.

5 more tips from the experts

Check labels for potential height. Place tall plants in the back, medium in the middle of the garden and low plants along the edge. Use a couple of evergreen shrubs -- or a small tree, if there's room -- since evergreens keep leaves or needles all year long, giving color in the bleakest months of the year. Easy evergreens include camellia, evergreen clematis vines, some magnolias, some grasses, boxwood, juniper and hebe.

Burpee's LeRoy spreads a featherweight layer of peat moss over newly sown seeds, then waters. Not only does peat retain moisture and prevent seeds from blowing away, it also turns dark when wet, so you can notice dangerous drying. "The whole secret to seed sowing is to keep soil moist (not soaking wet) . . . If it dries out, that seed is completely dead," says LeRoy.

Plants -- such as like marigolds and petunias -- whose stalks bear a succession of flowers will produce even more prolifically if you deadhead (pick off spent blossoms).

Feed plants regularly with an all-purpose fertilizer. Pierson and LeRoy recommend Miracle-Gro's Water Soluble All Purpose Plant Food or Organic Choice.

Watch leaves for white or dark spots, holes or curled up or ridged edges. Clip a sample into a sandwich bag, seal it (to prevent further contamination) and bring it to your garden expert for diagnosis. Avoid pesticides. Excellent organic horticultural oils and insecticidal soaps are available that are safe to use around children and pets.

NEW TRENDS IN GARDEN ART

It's out with the gnomes, in with the new as Buddhas, outdoor paintings, bold colors and recycled artworks take over 21st century gardens. Here's how to make these trends your own.

By Marilyn Lewis



With garden experts these days urging us to treat our outdoor plots as rooms, the question becomes, "How shall we decorate them?"

Oh, so glad you asked. Fashion changes constantly -- even in garden décor. There's no time for moss to grow in the restless world of floricultural furnishings. You may have fond childhood memories of garden gnomes -- and perhaps they'll have their day in the sun again -- but right now, it's out with the gnomes and in with a statue of Buddha. It's the new American garden essential.

Kay Estey watches garden trends emerge. She produces the San Francisco Flower & Garden Show. To her, one word describes the new American garden: sophistication. "People in the states have become just as sophisticated about gardening as the English and Europeans," she says.

The recent interest in garden décor is led by -- you guessed it -- the baby boomer generation. Boomers, in their great numbers, transform whatever they touch. They have traveled the world, seen its gardens, acquired cosmopolitan tastes and are lavishing money on their home turf, driving the market with their perennial interest in the environment, organics and natural stuff, and their newer interest in transforming homes into high-end cocoons.

Younger generations, too, have taken up gardening. "It's just taken off incredibly," Estey says. "As people get more sophisticated, it seems that the industry follows. Now there's the outdoor kitchen, the outdoor living room, the idea that the garden you create outside is another room in your house."

And like any well-appointed room, you need ways to embellish its natural beauty.
The biggest trends in garden art include the use of sculpture, bold color and recycled materials, Estey says.

JULY GARDENING CHECKLIST

There's plenty to do in the garden this month, including planting, trimming, watering and harvesting.

By Sally Anderson


While you're standing at the grill, brushing barbecue sauce on sizzling chicken and passing out cold ones to your friends, remember that your garden friends will be extra thirsty this month too. Gardens should explode with color and fruit this month, as long as you don't let them dry out -- and be ferocious about pest and weed control.

Annuals

Go wild! "Color spots," usually sold in 4-inch, 6-inch or 1-gallon pots, can go straight from the pot into the ground to instantly jazz up colorless corners.

--Check all annuals often for dryness; new plantings are especially needy as they establish their roots.
--Deadhead spent blossoms -- snap or snip them off -- to reinvigorate flowering plants; you'll be rewarded by more flower and root growth.
--For a second bloom, cut annuals back to half their height and fertilize.
--Replace dead annuals with hardy annual or perennial newcomers.

Perennials

Perennials can be transplanted all month; keep on top of deadheading duties.

--In mild climates, fertilize roses once a month throughout the summer.
--Bearded irises should be separated and given a bit more space between now and August, especially if it hasn't been done in the past three to five years.
--After the last iris blooms fade, stop giving them water.
--When leaves start turning brown, trim them down to green areas in a two-snip pyramid shape.
--Dig them up and cut apart their knobby rhizomes.
--Set them in the shade for a few days to harden off.
--Replant at the same depth (rhizomes should be approximately level with the ground) in soil that's been amended with processed manure and compost.

Lawns

If you're an inveterate summer waterer, your lawn might need a light application of fertilizer this month, even if it was fertilized in early spring.

--When mowing, recycle nutrients by letting lawn clippings stay in place, or spread them with a rake.
--Water early in the morning before the sun is at its hottest, so that plants benefit before evaporation takes place.
--Water deeply and less often -- say, an hour once a week. Aim sprinklers so that their spray benefits life forms only; water on the sidewalk is water wasted!
--In dry weather, trim lawn edges.

Cleanup

Think of July as maintenance month, and roll up the sleeves on that denim shirt.

--Take no prisoners in the war against weeds.
--Trim periwinkle and other ground covers after they've finished blooming.
--Thin plants to give them better air circulation and exposure to the sun.

Compost

--All that nice bacteria you've been nurturing as future plant food needs a little extra attention in the dog days of summer.
--Keep feeding the pile with organic materials.
--Turn compost at least once a week.
--If compost becomes too dry the bacteria will die, so give your heap a shower whenever it starts to get crusty.

Vegetables

Even in the heart of summer, in most areas you can keep planting vegetables for fall harvest.

--Plant potatoes early in the month.
--Sow seeds of these leafy green and red vegetables: spinach, kale, Swiss chard, broccoli, Chinese cabbage, lettuce, radishes, beets, carrots, peas, bush beans, onions and scallions.
--As you start to enjoy the fruits of your labor, there are always a few things you can fiddle with in the vegetable garden.
--Tomatoes and peppers are shameless sun lovers, so you should see lots of growth. Keep them off the ground, and harvest them as soon as they ripen so pests don't beat you to the draw.
--Keep mulch around tomato plants evenly spread and slightly moist.
--Plant veggies now for fall and winter harvest.
--Transplant greens such as kale and collards, broccoli, cauliflower and early cabbage.
--Transplant colorful ornamental kale in midmonth.

Greenhouse

When it's hot outdoors, greenhouses can turn into pressure cookers. Be sure those thirsty hothouse tomatoes and cucumbers are kept satisfied. Provide adequate ventilation during hot months, especially before making a summer getaway.

Pest control

Pests are everywhere, but if you've had a rainy June, you're looking at some serious damage control now.

--Root rot is a frequent hazard of wet seasons; help prevent it by thinning mulch around vulnerable plants.
--Look for slugs under moist mulch and in ground cover -- a favorite retreat.
--Spray honeysuckles for aphids every 10 to 14 days; spray them with an insecticidal soap or give them a strong blast with a hose.

Weeds

The weeds you didn't catch before flowering are probably supping happily on your soil now; stay ahead of the game as the next generation peeps up.

Hoe young weeds and leave them in place with their roots exposed. If you do this early on a sunny day, the sun will do the rest of the work.

Pruning

Because pruning stimulates new growth, if you expect an early winter or you're in a cold-winter region, avoid pruning trees and bushes. In milder climates, prune dead wood from shrubs and trees in early to midsummer.

--Thin apples and pears.
--Trim back lindens, boxwoods and other hedges.

Harvest

As the saying goes, you reap just what you sow, and this month you should be getting plenty of perks from your spring efforts.

--Harvest ripe vegetables and fruits as soon as possible to stay a step ahead of pests.
--Help strawberry plants stay strong after harvest: Clear out weeds, then clip or high-mow tops, avoiding plant crowns.

Container plants

Container plants get extremely thirsty in summer months and may need water as often as once or twice a day. If you're a newcomer to container gardening, you're in for a treat!

--Planters can be tucked into any cranny. Fill in bare garden spots, arrange them on steps and along walkways, frame a garage door, set them on railings, or circle them around the old oak tree.
--Variety is the spice of container gardening. Combine containers of different shapes, sizes, colors and textures.
--Try grouping similar flowers with a zap of something completely different. Don't worry about being perfect; just choose plants you like and learn as you go.
--Move pots around, from sun to shade, or just for a change of mood.
--Branch out from terra-cotta pots and window boxes. Containers made of resin and other synthetics are available in a riot of shapes and styles, from "estate classic" to "Mediterranean" -- and they're lightweight. Or get funky with old washbasins and hand-painted coffee cans. Just be sure that containers have drainage holes in the bottom.


TWO BLONDS & CO. offers an assortment of monogrammed WHITEHALL MIO PLANTERS online.



Mio Planter Monogram Package

--Constructed from fiberglass reinforced polyresin
--Includes removable drain plug
--Personalized plaque constructed from rust-free aluminum with matching finish

Dimensions (inches): 17.5"L x 17.5"W x 17.5"H

4th of JULY: FREEDOM ISN'T FREE

On this day, perhaps the greatest of all our American holidays, let us not forget the reason we celebrate. Many have died or suffered great pain so that we might gather round the bar-b-que pit, light fireworks and shoot off our mouths.

We must never forget who deserves the credit for the freedoms we enjoy and for which we should be eternally grateful. Whether you are for or against “the war”…stand together in support of our troops.

God bless our Military who are protecting our Country for our freedom. And may God continue to bless America.

“Freedom Isn’t Free”
--author unknown

I watched the flag pass by one day
It fluttered in the breeze.
A young Marine saluted it
And then he stood at ease.

I looked at him in uniform
So young, so tall, so proud
With hair cut square and eyes alert
He'd stand out in any crowd.

I thought how many men like him
had fallen through the years.
How many died on foreign soil?
How many mothers' tears?

How many pilots' planes shot down?
How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.

I heard the sound of “Taps” one night
when everything was still
I listened to the bugler play
and felt a sudden chill.

I wondered just how many times
that “Taps” had meant "Amen"
when a flag had draped a coffin
of a brother or a friend.

I thought of all the children,
of the mothers and the wives,
of fathers, sons and husbands
with interrupted lives.

I thought about a graveyard
at the bottom of the sea,
of unmarked graves in Arlington;
No, freedom isn't free.

From the Kitchen of: Two Blonds & Co.

Being a Texan definitely has its advantages. We have our fun in the sun non-stop most of the year and that includes lazy days on the lake with scrumptious food after dark. It was nothing to have 25 guests show up at our lake home when word spread that it was my “turn” to cook.

The recipes included here are versatile in that they can be increased for a crowd with no problem or reduced for a smaller group. Throw in a pot of homemade beans and a tossed salad (both can be made ahead of time) and you won’t have to worry about more mouths to feed than you had anticipated. Good food always draws a crowd.

The night before, marinate the brisket and begin the beans. I always cook the beans the night before; they have more flavor the next day. That morning, silk the corn leaving the shucks attached and put in water to soak for 4-6 hours. The brisket will be smoking most of the day so you can enjoy your day out on the lake instead of being stuck in the kitchen. Then come back in a few hours before the rest of the gang to prepare the remainder of the bounty. While the potatoes are baking, toss the salad, spread the butter mixture on corn to make ready for the grill and return them to the “fridge.”

To complete this feast, add plenty of hot sliced garlic bread. When potatoes are done, pop the garlic bread into the already hot oven just before guests arrive.

And what would a July 4th celebration be without ice-cold watermelon; try the yellow meat for an unexpected change in flavor. Slice it into 1” wedges that can be eaten with the fingers.

Set up a table buffet style so guests can walk around it. On one end: plates stacked (if using paper, please get plastic or heavy paper ones,) small cups or bowls for beans, flatware standing up in a small bucket or pottery urn, napkins stacked in a basket. Use hurricane lamps for decorative feature.

Put platters of brisket, hot foil-wrapped potatoes, corn on cob, garlic bread wrapped in foil and placed in basket, pot of beans with ladle, salad with tongs, etc. down the middle of table. Place condiments (i.e. dressings, sauces) beside each respective platter or bowl. Leave room on the edges of the table for guests to place their plate and use both hands to get food. Make a separate table for drinks, ice and glasses. Consider using a washtub filled with ice and canned beverages. Use this area for the watermelon as well.

Take advantage of the bath while your guests are still out on the lake. Then while everyone else is pulling out their boats and cleaning up, you can put the corn on the grill, bread in the oven and set the table. You’ll make your appearance as a cool, collected incredible hostess. The ultimate compliment to a cook in Texas is “That’s fit to eat!”

Happy 4th, ya’ll!




TEJAS-STYLE SMOKED BRISKET
By “The Mommy”

1 (10-12 pound) beef brisket, trimmed

MEAT RUB:
1/4 cup dark brown sugar
1 small box OLD BAY SEASONING

Mesquite wood chips soaked in water
Can of beer or water for smoker pan

ALTERNATE RECIPE FOR MEAT RUB: (if you don't have OLD BAY)
6 TBL chili powder
6 TBL paprika
6 TBL salt
3 TBL garlic powder
3 TBL onion powder
3 TBL black pepper
3 TBL cayenne
2 TBL dry mustard
2 TBL ground cumin
1/4 cup dark brown sugar

Trim fat off one side completely. Trim to 1/4" on other side.

Set the brisket on a large sheet of plastic wrap. Look at the meat and determine the “grain” of the meat. Make several scores with a sharp knife ACROSS the grain, through the fat side. This will make it easier to know which way to cut when meat is cooked.

In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate in refrigerator at least 6 hours or at best overnight.

Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. (Try using oak or pecan chips trimmed from local trees.) Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. (Or you can use an electric smoker.) Place the water pan in the smoker and add beer or water to the fill line, about 2/3 full.

Place the unwrapped marinated brisket fat side up on the lower rack off the direct heat, close lid, and cook. You will need to periodically check the fire & add also additional soaked chips. Cook until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 6 to 8 hours.

Remove the meat from the grill; let rest for 20 minutes before carving. Remove the fat. Slice the meat across the grain (in line with the scores you made earlier) into thin slices.



BAKED POTATOES WITH PIZZAZ
By “The Mommy”

These are great with smoked brisket or ribs, corn on the cob and fresh green beans.

10 large baking potatoes
1 stick salted butter
1 TBL garlic powder
1 TBL lemon & pepper seasoning
1 medium onion (cut into a quarter wedges)

Preheat oven to 400 degrees. Next, clean potatoes thoroughly removing any blemishes. Tear off 1ft squares of aluminum foil. Cut each potato in half lengthwise; once again check for any dark spots and remove; place in center of foil. Spread about 1 TBL butter mixture in center of both potato halves. Place 1 thin slice of onion wedge in middle with butter mixture; press together. Pull sides of foil to top and fold over twice; bring ends upward and fold, forming jacket for baking.

Place all potatoes on cookie sheet; bake in oven 45 minutes to 1 hour or until inserted fork indicates soft cooked potato. Serve hot (with or without foil.)



GRILLED CORN ON THE COB
by “The Mommy”

10 ears yellow or white corn in their husks
1 stick salted butter, softened
1 tsp salt
1 TBL OLD BAY Seasoning

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, salt, Old Bay Seasoning, until smooth.

Pull the husks down and spread about 1TBL of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
Remove from the grill and carefully peel back the husks. Place on a platter and serve immediately.

TEJAS GRANDIOSE BEANS by “The Mommy”

1 cup dried pinto beans
½ cup dried white or navy beans
¼ cup dried split peas
1 TBL OLD BAY seasoning (love that OLD BAY!)
1 tsp garlic powder
2 bay leaves

1 large onion, diced
1 bell pepper, diced
1 10 oz can Rotel tomatoes with juice, mild
1 14.5 oz can Diced tomatoes with juice
1 can Bush’s black beans with juice
¼ cup brown sugar
¼ tsp salt
1 can corn

Pour dried beans/peas into Dutch oven, cover with water & rinse thoroughly; drain. Add water to cover contents; heat on stovetop to a boil; remove and drain. Repeat this process once more. This will take the place of overnight soaking and should help “de-gas” beans. You can also place 1 Russet potato in bottom of pot to “de-gas” (Caution: DO NOT EAT THE POTATO!!) Now, add 2 cups water to drained beans in Dutch oven, seasoning and bay leaves. Bring to a boil.

Add Rotel’ tomatoes, diced tomatoes, onion & bell pepper, brown sugar, salt, corn, black beans bring to boil and reduce heat to simmer; cook for 1 hour or until beans are tender, occasionally stirring the bottom. **

During cooking process, you can add leftover ham or Kielbasa sausage slices. Serve hot with grated cheese on bed of hot rice. Serves four as a main dish.

** (If using a pressure cooker, stir after adding ingredients and bring to a boil. Close lid, put on pressure gauge. Continue cooking over medium/high heat. As soon as gauge begins to clatter, turn down heat to simmer and time for 15-minutes. Remove gauge to release pressure. )

"SICKO" a new movie by Michael Moore

Although I don't often sound off about much and I'm not a fan of Michael Moore, his new movie "Sicko" is right on target. It is time to forget about blaming Republicans or Democrats and get down to the basics of life. 41 million uninsured Americans are the unwilling participants in this blight on our great country. It is of the essence to care for our people.

We encourage you to read this review posted by Lifted Magazine, one of our favorite blogs.

We'd appreciate your feedback.

Dale

Monday, July 2, 2007

New Releases: Sicko

Michael Moore is one of the most controversial documentarists of this time. He has made many friends and enimies with previous films such as Bowling for Columbine and Farenheit 911. But now he has used his personal connections to take his research to a whole new level and perhaps make a positive impact on the lives of many individuals in America.

Although Moore is famous for being one-sided in his political plight, this film is made for the American people in a hope to promote understanding and encourage change in our system. The argument Moore makes is one of a moral and ethical tone. If the United States is one of the richest countries in terms of GDP and other health indices, why do we fall so low in our health care system?

In his film, Moore uses juxtaposition to analyze the US health care system versus counties like Canada, Britain and France. Because these citizens pay for universal health care through taxes, doctors and health-aids are government employees and patients need not worry about their medical bills. Citizens can chose which hospital, pharmacy, and doctor to see – without paying any money. This may seem like a mythical utopia, but as Moore captures in his film, this is a reality. Read our full review online.

For more information on Sicko and local show times, please visit http://www.michaelmoore.com/

Posted by Tiffany at 9:45 AM
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