Column from August 6, 2009

Using those garden-fresh vegetables

We’re starting to get a few tomatoes and cucumbers from our little backyard garden. It has been my husband Eric’s project this summer and when the grandson is visiting, he’s often out there alongside Grandpa, weeding and watering and cleaning up that stray vine.

He’s pretty versatile for being a 5 year old. He loves working outside with his grandpa.

Harley isn’t much of a meat eater. He’s always enjoyed his vegetables and fruits, so fresh produce is a wonderful addition to his meals.

And because of the hot weather we’ve been having – or should I say, enduring – lately, it’s been just about too hot to cook. Thank goodness for air conditioning.

If I have to cook when temperatures are going through the top of the thermometer, I prefer to use recipes that are quick and easy.

Turn on the stove, fix the meal fast and shut off that extra heat in the house. No sense in making it that much hotter inside.

So, I’m always on the lookout for ways to add some variety to meals so nobody get bored with the same old food every day.

We really like fresh cucumbers and I will often slice them directly into a clean canning jar, add 3/4 cup white vinegar, 1/4 cup sugar, 1/2 cup water and pepper to taste. Shake it up and put it in the refrigerator to chill.

Then, we can just walk by and grab a slice or two.

There are lots of ways to use those great fresh vegetables growing in your own backyard or at the nearby produce stands and grocery stores.

Here’s a fun and tasty recipe from one of my aunt's cookbooks that I inherited. Enjoy!

Garden patch zucchini

1/2 cup thinly sliced green onions

14 cup butter

2 or 3 zucchini, sliced (2 cups)

4 cups fresh corn kernels, about 6 ears

2 small tomatoes, peeled and diced

1-1/2 teaspoons salt

1/8 teaspoon pepper

Sauté onion in butter until limp but not brown. Stir in zucchini and corn. Cook for 8 to 10 minutes or until zucchini is tender and corn cooked, stirring occasionally. Stir in tomatoes, salt and pepper, heat and serve. Makes six servings.

Column from July 30, 2009

Last month, we had the annual Relay for Life cancer walk here in Othello. These are some of the photos I took to share with readers.

Cancer survivors lead off the relay for the first lap around the track.

Even the little ones joined the walk around the track.

Sisters Kara (left), of Enumclaw, and Kathy, Othello,

help light the luminariessurrounding the inside of the track.

Kara is a breast cancer survivor.

Cancer affects everyone in one way or another

Everyone will at least one time be affected by cancer in some way.

For me, it has been the loss of family members, friends and acquaintances. One of the toughest times in my life was when my sister Lori died of leukemia.

They say cancer is now a curable disease. However, you have to catch it early. That’s why regular check-ups and health screenings are so very important.

It was too late for Lori. The leukemia had been festering for over a year before it was discovered.

She had signs of the disease, but she put off going to the doctor until it was in the final stages. Less than a year later, she was gone.

The day we buried her was difficult for all of us.

I thought about my sister a lot this past weekend while I was at the Relay for Life event here in Othello. It was wonderful to see the many people who have been through the battle and are still alive to share their stories.

It really brings home the importance of family and friends in one’s life. We may not be able to do much to help those in need of medical intervention, but we can certainly offer support.

A shoulder to cry on, an ear to listen and a heart to understand … those are just three simple ways we can help someone fighting the war against cancer.

And we can give monetarily to the American Cancer Society. The dollars we donate go toward finding treatments so not every victim has to end up like Lori.

The last few months of her life, she fought a losing battle. She had no options.

Someone you love just might.

This week, I’d like to share with you one of my sister Diana’s favorite recipes.

Lemon cake pie

Pastry for 9-inch single crust pie

3 eggs, separated

2 tablespoons grated lemon peel (optional)

2/3 cup lemon juice

1 cup milk

1-1/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

Heat oven to 350 degrees.

Beat egg whites in large mixer bowl until stiff peaks form; set aside.

Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth.

Beat lemon mixture into egg whites on low speed until blended, about one minute. Pour into pastry-lined large pie plate. Bake until golden, 45 to 50 minutes.

Serve topped with sweetened whipped cream.

If you have a recipe to share, e-mail it to labordi@hotmail.com.