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.

Column from July 23, 2009

This is my dad’s 1970 Dodge Polara at a car show in Akron, Ohio,

after his brother-in-law restored it to original condition.

Revving up a great soup in the kitchen

I grew up at the time when some of the cars seen at Kiwanis Park here in Othello last weekend (July 18) were new … or almost new.

The late ‘60s-early ‘70s was a time of muscle cars. Big V8 engines roared to life under the hoods of Chevys, Ford, Mopars and AMCs.

Even the smaller engines had power and it wasn’t uncommon to see a drag race or two on the weekends.

Those were the days when people didn’t worry about fuel economy.

My first car was a 1972 Mercury Comet GT with a 302 motor and an automatic on the floor. It was a real go-getter. My dad used to show up where I worked and trade cars with me. He drove a 1970 Dodge Polara convertible with a 389. (I learned to drive behind the wheel of that car.)

His car would go faster in the long run, but mine was zippy off the line. He would leave me his keys and take off peeling my tires across the street while I watched out the window and cringed.

I kept my little Comet for many years. I imagine it eventually ended up in a wrecking yard somewhere.

My stepmother’s brother ended up with the Dodge and he restored that beast to its original splendor. As far as I know, he still has it.

This week, Linda Boothman shares another of her great recipes. She said she makes this soup in large quantities at the end of the summer when there are plenty of tomatoes from the garden. She said it’s good with or without the milk.

Leek potato tomato soup

3/4 pound leeks or 1/2 pound onions, chopped

1-1/2 tablespoon butter

3/4 pound tomatoes, scalded, peeled and roughly chopped

3/4 pound potatoes, peeled and diced

2 teaspoons sugar

2-1/2 cups water

Salt and pepper

Milk

Prepare all vegetables as noted. Melt butter on low in big, thick-bottomed saucepan. Add leeks or onions and cook slowly until soft. Add tomatoes and cook slowly until juice starts to run. Add potatoes, salt, pepper, water and sugar.

Cover pan and simmer 20 minutes until vegetables are soft. Take off heat. Cool a while.

To make the soup smooth, put in blender for one minute. Pour back in pan and reheat it gently. Adjust seasoning.

This soup can be frozen or add a little milk and serve right away.

You, too, can contribute a recipe for Table Scraps. Send your recipes to labordi@hotmail.com.

Please include a paragraph or two about the recipe, where you got it, anything special about it, etc.