General Discussion, Wednesday, July 2, 2025

Posted on July 2, 2025 by Stella

Day ONE HUNDRED SIXTY-FOUR of Presidential recovery.

Zion National Park

 

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52 Responses to General Discussion, Wednesday, July 2, 2025

  1. Reflection's avatar Reflection says:
    July 2, 2025 at 1:08 am

    A beautiful start to the day.

    Welcome back, Lucille!

    Liked by 5 people

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  2. Menagerie's avatar Menagerie says:
    July 2, 2025 at 7:09 am

    Morning everyone! Making plans for a small 4th cookout, and avoiding heat! Except hot coffee.

    Liked by 4 people

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  3. texan59's avatar texan59 says:
    July 2, 2025 at 7:23 am

    Good mornin’, and happy hump day! Only one more work day this week, so that’s good! Brought out the Goldilocks of coffee makers today! One of these should be just right for you! Keep your head on a swivel and carpe’ your coffee!

    Liked by 3 people

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  4. WeeWeed's avatar WeeWeed says:
    July 2, 2025 at 7:56 am

    Mornin’ kids!

    Liked by 3 people

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  5. Menagerie's avatar Menagerie says:
    July 2, 2025 at 8:50 am

    Going to a local farm today to get a little meat for Friday, nothing fancy, just having burgers and brats. Our next door neighbors gifted us with some of their brats, and boy, they were next level compared to Johnson’s.

    Also planning lemonade, Grandmother’s recipe minus about half the sugar she used because what they called lemonade was actually syrup, and strawberry/blueberry shortcake with lots of whipped cream. Going to make up one of my favorite appetizers, smoked cream cheese with Captain Rodney’s pepper jelly. Sides by my DIL, so, I don’t know what those might be.

    We get a fireworks show, right in our back yard.

    What are you guys doing? I sure love the summer goodness. If my husband had not burned bridges the summer of The Peach Cobbler Incident 49 years ago, I’d make one of those too. Can’t wait for the fresh corn to come in!

    Liked by 4 people

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    • WeeWeed's avatar WeeWeed says:
      July 2, 2025 at 9:34 am

      Not planning a meal, per se, but a day of faves. Watermelon of course, steak, baked potato, corn on the cob, fresh green salad with our own tomatoes, peppers & chives. Club soda and lime to cool down. May switch something up with mashed squash, I love that. When I was a kid, hand cranked peach ice cream was a must as was fried chicken and fish. My Grandma used to make the lemonade but I never did learn her recipe – hers was on tart/sour side and I loved it! Share YOUR recipe for lemonade, Menage! Then we can have it all summer.

      And Pecos/Coyanosa cantaloupes when we can hit the right store.

      Liked by 3 people

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      • Menagerie's avatar Menagerie says:
        July 2, 2025 at 9:48 am

        All sound good except the melons Wee! I hate melons, but my husband loves them. I made squash casserole last night, and last weekend we had some fried up. I’m not much on fried vegetables, except squash and okra when they’re fresh.

        I don’t have measurements for my lemonade Wee. We squeeze a bag of large lemons for a gallon. This is going to be about 10 large lemons. Make a simple syrup by dissolving 2 cups of sugar in a couple of cups of water. At the end you may need to add in more, depending on the tartness of the lemons. Add water until not quite a gallon, test sweetness, and add more water or syrup.

        Absolutely the most important step. Do not use tap water, it will ruin lemonade. If you have good well water, best case scenario. If not, buy a gallon of spring water or distilled water.

        If you like your lemonade pretty tart, which I would without the husband, use maybe a cup and a half of sugar to start, but you’re probably going to need two.

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      • Menagerie's avatar Menagerie says:
        July 2, 2025 at 9:50 am

        I really love fried chicken, but I’m not that great at cooking it.

        Liked by 3 people

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        • WeeWeed's avatar WeeWeed says:
          July 2, 2025 at 10:23 am

          Oddly enough, mine’s OK and y’all KNOW I don’t cook. An old Seminole guy DH worked with in FL taught us how. (same for fried fish) Brine the chicken pieces in saltwater for 24 hours, with or without skin. Bread each piece in whatever you wish ( Me: flour, salt, pepper – in a big ziplok) Let the pieces sit/rest half an hour on a platter or whatever. Then coat again.

          Fry, turn, etc. – and when it floats, voila! Same for fish except adding cornmeal to the breading.

          The old guy had us save those old waxed paper milk cartons for his fish and vegetables – he’d freeze them IN saltwater. (Big fisherman and gardner!)

          And thus is the extent of my knowledge of chickens other than them commodes I’se tellin’ y’all about.

          The End

          Liked by 4 people

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    • WeeWeed's avatar WeeWeed says:
      July 2, 2025 at 9:43 am

      The really fresh corn is from the outlying farmers schlepping it to local farmer’s markets, here. Season will pick up soon.

      Liked by 3 people

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    • Reflection's avatar Reflection says:
      July 2, 2025 at 1:03 pm

      Menagerie,

      The Peach Cobbler Incident?

      Please Tell!

      Liked by 2 people

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      • WeeWeed's avatar WeeWeed says:
        July 2, 2025 at 5:02 pm

        Sounds juicy, huh!

        Liked by 1 person

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      • Menagerie's avatar Menagerie says:
        July 2, 2025 at 6:46 pm

        The first summer we were newly married, my brother in law was staying with us for a week, and the people he was working for were sending him home with a bunch of fresh picked peaches, every day. I was a terrible cook, but doing my best to make them a pie, every day.

        If you’ve ever peeled and pitted peaches, you know it takes a ton of work to get a generous amount of them sliced up to cook with, especially as these were kind of small.

        One day, before he leaves for work, my husband asks me to make a cobbler instead of a pie. It’s one of his two favorite desserts. So, I call his mother, who was my cooking master class instructor, along with his grandmother. She tells me how to do it, including the biscuit topping she used, modified so it’s not so thick, and doesn’t rise as much, then of course, topped with more sugar.

        Well, for some reason, I was the worst, the absolute worst, dumbest, worst, at making biscuits, even though I had the two women who were the best biscuit makers in the world coaching me, and I was practicing every day. They were hard, and they would not rise. The biscuits I made daily for breakfast were rocks.

        So, I peeled and pitted and sliced peaches for what seemed like hours to make this casserole sized cobbler. Then, I faithfully (I thought) followed my mother in law’s instructions and made that biscuit topping.

        I baked it as we are all having supper, and when it’s time to come out, the biscuit topping has blown up and stuck to the top element of the oven! That thing had to be dug out of the oven.

        The two men are laughing uproariously, and they got forks, digging in it, and saying, “I know there must be a peach in here somewhere.”

        They not only found it hilarious that my awful biscuit making skills finally produced something that rose, they honestly accused me of being lazy on the peach filling, after I’d spent danged near a week relentlessly dealing with those stupid peaches.

        I have never made him a peach cobbler, ever, ever again. Once a few years ago he bought some huge jars of canned peaches at the Amish store, looked up a recipe, and made one for himself.

        As Wee would say, The End. 😀

        Liked by 3 people

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        • Menagerie's avatar Menagerie says:
          July 2, 2025 at 6:52 pm

          I do often make us a fresh peach smoothie, sometimes instead of supper, when they are in season. For some reason, I love fresh peaches, but almost never like anything made with canned or frozen ones.

          Liked by 2 people

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        • Reflections's avatar Reflections says:
          July 2, 2025 at 11:48 pm

          Thank you, Menagerie.

          I’ll wager they’ve become more judicious about their culinary criticisms!

          And, you’ve learned to enjoy cooking, despite it all. Sometimes the end is worth the journey.

          (I’ll keep telling myself that as I attempt pie crust again.)

          Liked by 1 person

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  6. czarina33's avatar czarina33 says:
    July 2, 2025 at 9:15 am

    National Anisette Day – liqueur derived from aniseed on National Anisette Day. Aniseed from the anis herb gives anisette its licorice or fennel flavor. While usually a dry, dry liqueur, distillers sometimes add a sugar syrup for a sweeter result. Spain, Italy, Portugal, and France lead the world in drinking this licorice-tasting drink.

    International UFO Day

    National Wildfire Fighters’ Day

    Liked by 3 people

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  7. Menagerie's avatar Menagerie says:
    July 2, 2025 at 10:06 am

    Saw this comment on X. I relate.

    ”No, I don’t do Snapchat or Tiktok, but I can write in cursive, do math without a calculator and tell time on a clock with hands. Who’s with me?”

    Liked by 2 people

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  8. auscitizenmom's avatar auscitizenmom says:
    July 2, 2025 at 10:55 am

    Mornin’ All. Another beautiful morning here. It stays pretty nice all day until about 7:00 PM and then the heat works its way in. But, the humidity is pretty low, so it isn’t miserable. It was 82* inside last evening, but I think I won’t need an air conditioner.

    Well, hope you are all comfortable and enjoying the day.

    Liked by 2 people

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  9. Stella's avatar Stella says:
    July 2, 2025 at 12:28 pm

    As you can see, Detroit is not a sanctuary city.

    Liked by 3 people

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