The chef and I have been very busy in the kitchen this summer!

I have always wanted to make my own yogurt but never found a recipe that looked easy enough. Until now!!

This is the recipe I followed.

It was ridiculously simple.

Because this is unsweetened I have been using it like sour cream as well as yogurt. Over the top of grated cucumbers with lots of salt and pepper Mmmm-In smoothies, over fruit with a little maple syrup. Oh boy-a half gallon of milk’s worth of yogurt did not last long around here!!

Are there any home made yogurt experts out there that could answer some of my questions??? Like in addition to starter can I add more probiotics to make a super cultured yogurt? I am not sure if they would grow. I am also interested in making some non dairy non soy yogurts…Oh the possibilities!!

Homemade Pop!

Well…not really pop according to my son but fizzy juice, almost like pop to the rest of us!!!

For a pitcher mix 3 cans seltzer with 1 container juice concentrate

I used this seltzer

For just a glass mix 1 cup seltzer plus 6 to 8 Tablespoons thawed juice concentrate

My kitchen has been smelling like a deli this week! It brings back fond memories of the years I spent hanging out at Bernie’s!

I shared on my twitter and face book about how great my countertop pickles tasted and was then asked by so many people for the recipe–So here it is!

I belong to an organic produce co-op. One of the other members spoke of her counter top pickles and was also asked by many of us for the recipe. She referred us to Wild Fermentation.  I linked to this website back when I made fermented carrots and sauerkraut.

Basically this is what I did–Because these were not just picked out of my garden -I soaked my cucumbers in cold water in the fridge for a few hours to crisp them up. I had regular old large cucumbers not pickling ones so I cut them in half and then quartered them. I dissolved 1 Tablespoon of salt for each cup of water. I think I did 8 cups of water for the 3 large cucumbers I had. I did not have a large enough jar so I used the inner crock from one of my crock pots. Perfect!!

After stirring and stirring to dissolve the salt I gently crushed several heads of garlic-say 4 or 5 with the back of a spoon-just to crack them open and threw those in the water with a small handful of peppercorns , 4 heads of flowering dill and a small handful of fresh dill and 2 freshly washed oak leaves from the big tree. The oak , grape, sour cherry or horseradish leaves are to help keep the crunch.

I mixed all of that around and placed a plate on the top to keep the cucumbers submersed in the brine.

I then put the lid on very loosely–leaving it slightly cracked open on one side.

The next morning I noticed a few bubbles–IT”S  ALIVE!!! Then there was a film that I scraped off over the next couple of days-then we tasted on day 2–delicious!!  Actually we ate several!

It has been really hot here so the fermenting went quickly! I left them 1 more day and then moved them into jars (that I have been saving from our Bubbies pickles) and put them in the fridge to slow down the process.M more were eaten this morning as I moved them into the jars–lucky I ordered several more pounds of cucumbers this week!

We might need to add some Rubens to the menu!!

My husband and I both grew up in Cleveland. I don’t think we thought we lived in such a rockin’ place when we were younger. Last weekend we went home for a visit. I love being a tourist in this city! So much to see and do!!

Friday we took the kids to our old favorite hang outs on Coventry (the Greenwich village of Cleveland). Most are gone now and the crowd isn’t quite so hippy but it was still fun. Playing at the playground and eating dinner at Tommy’s. We need a Tommy’s here in Clintonville. It would surely do a bang up business!!! Pretty Pleeeeeze???

Saturday we headed to the newly renovated and free Art Museum. It is awesome!!!

Then we headed to The Botanical Gardens. I can’t say enough good things about the Hershey Children’s Garden. We could play there all day.

Look –apparently Ginger has a twin in Cleveland

Saturday night we took my in laws to Sokolowski’s to eat.  On the recommendation of Anthony Bourdain of course– we got in touch with our Polish heritage!

Sunday morning we boarded The Rapid and headed to the Terminal Tower for a view from the observation deck. It has been closed since 9/11 and is only open for a few weekends.

Just about everyone in Cleveland had the same idea! We waited in kine for 1 hour and 45 minutes. Ginger was not happy

The ride up didn’t get much better

But the views were so cool! Cleveland really does rock! The ethnicity, the history and the big city feel.

Thanks Cleveland!  We will  be back soon!

I know I usually post a photo to entice you….but I am going to leave you in suspense (or you can scroll down–but you shouldn’t -it will ruin it for you!!)

Lemon Berry Bars

Preheat 350    Grease a 9 inch square pan

For crust

Beat 1 cup softened butter with 1 cup flour, 1/4 cup confectioner’s sugar, 1 T ice water, 1 teaspoon vanilla, 1/2 teaspoon salt. Beat until mixture forms a ball. Put in fridge for 10 minutes

Bake crust until golden and firm about 15 mins  Let cool completely  Reduce the oven temp to 325

Spread 3/4 cup of jam evenly over crust

In a bowl whisk together 6 lg eggs, 2 cups sugar, 3/4 cup lemon juice, 3/4 teaspoon baking powder  Pour over crust. Bake 20-25 mins   Let cool completely

First let me say I a a genius! I was out of powdered sugar so I googled and made my own!! sugar and cornstarch in the mixer = powder sugar!!

And now for the photo…………………………..

I am also a genius because I left it on the stove and my dogs ate it. I bet it was good.

But this is what we are having for dinner AGAIN tonight–too hot to cook and no time for dinner prep once again!!

Hummus and Tabouli  Pita Sandwiches

I usually make my own hummus and tabouli but sometimes I buy it!

I cut up tomatoes, onions and pickles (yes lots of pickles make this soooo tasty!!) and put out sprouts and lettuce. These are usually big and messy and really drippy by the end so we have started wrapping them in foil (and running out the door to eat them in the yard) so it’s almost like we have take out from The Pita Hut!

I would love to hear others no cook, low cook, easy summertime dinner ideas!!

It certainly has been hot around these parts !!

Not feeling like doing much except trying to stay cool!

Make art

Make gooey messes with cornstarch and water

Clean up in the pool

And of course…lots of melty ice cream cones

Here is to staying cool!

I absolutely love where we live. I also love tradition. I go out of my way to make sure we are making  memories together and carrying on family traditions. The 4th of July is one holiday steeped in tradition that  my kids really look forward to. Growing up, my parents always had a big 4th of July party–it started in the morning with everyone coming over for breakfast outside. Family came and went all day long. We swam and ate and then  moved the party into the garage in the evening. My dad and older cousins would blow off fire works in our back yard and a great time was had by all.

The apple must not fall too far from the tree.  We start each 4th of July at our Clintonville Community Breakfast. We walk over to the park early in the morning to begin our day.

One or more of my kids always participates in the pet parade

Then there is the fishing derby

And the party preparation

It is the part of the day that is the calm before the storm. Because the next thing I remember– It looked more like this

And this

This was before the fireworks show and the post fireworks snacking!! It was a late night. And today after cleaning all that up, I took a long nap–in the air conditioning. Hope your Holiday weekend was both fun and relaxing!!