{{{ National Ice Cream Soda Day }}}

According to food historians, the first ice cream soda was created by accident at the Philadelphia Exposition in October 1874. It was there that pharmacist Robert M. Green invented the now-familiar ice cream soda. At that time, at soda fountains in pharmacies across America, the pharmacist or an employee known as a Soda Jerk (because he had to jerk back the tap of carbonated water to make a soda) would create a “cream soda” by adding a tablespoon of vanilla or other flavor of fountain syrup along with a tablespoonful of heavy cream to soda water. As the story goes ... the fountain ran out of fresh cream. As there was no cream in the vicinity, Mr. Green got vanilla ice cream from a nearby vendor. He planned to let it melt and use it as cream, but was so busy that instead he added a frozen spoonful directly to the cream soda. The ice cream soda was an instant hit and spread nationwide and as they say the rest is history. ~ Chef ~

~ Blackberry Time ~

It's that time of the year ... Blackberries are ready! Remember ... blackberries are very perishable. Use them within a couple of days. Keep them cold and refrigerated. Store them in a single layer (a jellyroll pan works great). Do not wash them until you are ready to use them and wash them gently. Place them in a colander so the water can drain away as quickly as possible. Now that you know how to handle them let's cook a cobbler. This is a spectacular recipe for a Skillet Cobbler.
~~~ Ingredients:
2 tablespoons of cornstarch
1/4 cup of cold water
1 1/2 cups of sugar
1 tablespoon of lemon juice
4 cups of blackberries, rinsed & drained
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter, cold, cut in small pieces
1/4 cup of boiling water
~~~ In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup of the sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter. In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil, stirring constantly. Drop spoonfuls of the dough carefully onto the boiling mixture and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm. It doesn't get any better than this! ~ Chef ~

~ How's Your Garden Growing? ~

It's time to stake your tomatoes or build cages around them. Plant beets and carrots for a late-fall crop. If your lettuce has given its all ... plant another crop of beans in its place. Thin crowded plantings of carrots, beets and herbs. Give them a good watering when the job is finished to help the roots of remaining plants recover from any damage your pulling may have inflicted. If you planted Basil continuously remove all the clusters of flower buds that form at the stem ends the minute you see them forming. This will encourage nice bushy plants and a continuing supply of leaves. Now let's talk slugs (yuck) ... if you have problems with them place beer-filled plastic tubs or saucers in the garden (yes, beer), set container level with the soil to lure slugs to a drunken death. (Studies show they prefer imported beer.) Or place a few old boards in the garden and turn them over every morning to find slugs as they sleep. Dispose of them by dropping them into soapy water. Whew a gardener's work is never done. ~ Chef ~

~ Pralines ~

Praline has many different meanings. The first pralines were whole almonds caramelized in sugar. Originally spelled praslines, they were named after the French soldier and diplomat César, duc de Choiseul, comte du Plessis-Praslin, who lived in the town of Montargis from 1598 to 1675. According to the story, the duc’s cook, Clément Lassagne, invented pralines in 1636 by dropping almonds into a cauldron of boiling sugar. After retiring from the duc’s service, Lassagne founded the Maison de la Praline, a confectioner’s shop that still exists in the town of Montargis in the same location, operated by a family named Mazet. In the centuries since, the marketplace has taken the word praline and used it to describe multiple products. Whenever you see the word praline, nuts are involved; but the word often does not refer to the original caramelized almond.~In Germany and Belgium, a praline is any filled chocolate, many of which are filled with ground nuts (praline paste).~In Louisiana and Texas, a praline is a flat, round, creamy candy patty dotted with crunchy pecans. Early Creoles began using local pecans as the nuts, instead of the almonds or hazelnuts used in the French confection. The product evolved into a candy made of brown sugar, butter and cream and cooked to a soft-ball stage like fudge, but filled with pecans and spooned onto wax paper to form patties. It is called a praline but has absolutely nothing in common with French—or any European—pralines, except for the use of sugar and nuts.~To add to the confusion, the French today also refer to pralines as dragées. Dragées are also sugar-coated almonds, but technically they are almonds encapsulated in a hard-shell coating.~So whichever "Praline" you prefer ... Enjoy! ~ Chef ~

*~*~*~*~* Squash Time *~*~*~*~*

As all of you know summer squash is related to pumpkins, gourds, cucumbers, musk-melons and watermelons. The summer squash is of course harvested while it is still in its immature stage. Some Chefs use the blossoms as well in salads and pasta dishes. Both male and female blossoms can be harvested but it is important to leave some of the males so you'll have squash later. The way you tell them apart is the male flowers are on long, skinny stems that come from the base of the plants. Female flowers are on shorter stems and the fruit will be smaller. They are more flavorful if they are picked early in the morning on the day they bloom. Roll them in a damp paper towel and refrigerate until used (the same day). So get out there and begin your summer harvesting and enjoy! ~ Chef ~

<<<<< Happy Father's Day >>>>>

~ Chef ~

~ National Fudge Day! ~

YUM!

~ Chef ~