Where Has the Summer Gone?

“The assumption of time is one of humanity's greatest follies. We tell ourselves that there's always tomorrow, when we can no more predict tomorrow than we can the weather. Procrastination is the thief of dreams.” ~ Richard Paul Evans, The Walk

     We've had more of a busy summer, but last weekend we did have time to take the canoe and kayak out for the first time this year.  We traveled up to Cache County to Tony Grove and put the boats down on the lake there. It was so peaceful and the wild flowers were out in a marvelous display.  My daughter and I were able to hike around the lake and enjoy the view from all angles.

     I had the chance to make a trip to Park City and decided to look into a new quilt shop there, called Davidene's Quilt Shop.  The owner was so nice.  I loved looking at the quilts displayed in the shop.

     Here's my cute little grand daughter and the quilt I just finished.  The pattern comes from Two Peas in a Pod and is called Sweet Shoppe.  I love those pin wheels.

     It's summer and we hate to turn the oven on so the crock pot becomes our friend.  Here is a recipe that the family loves, has few ingredients and is so easy to throw together.

 Tomato-Sauced Spare Ribs

3 lbs. boneless pork spareribs                                   3 stalks celery, chopped

1 tsp. salt                                                                     1 medium green pepper, chopped

¼ tsp. pepper                                                              1 medium onion, chopped

1-28 oz. can tomatoes                                                            hot cooked rice

Brown spareribs in skillet and transfer to crockpot.  Sprinkle with salt and pepper.  Stir in undrained tomatoes, celery, green pepper and onion.  Cover and cook on high setting for 4 hours.  Serve over hot, cooked rice. 

     I have seen this recipe a few times on facebook and decided I wanted to give it a try.  It was really good.

Glazed Lemon Zucchini Bread

2 cups flour

½ tsp. salt

2 tsp. baking powder

2 eggs

 ½ cup canola oil

2/3 cup sugar

2 TB lemon juice

1/2 cup buttermilk (I used 1 TB lemon juice and filled the rest of the measuring cup with milk)

Zest of 1 lemon

1 cup grated zucchini

Glaze Ingredients:

1 cup powdered sugar

2 TB lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs.  Add oil and sugar until well mixed.  Add lemon juice,  buttermilk and lemon zest to this mixture and mix together.  Fold in zucchini until it is mixed well.  Add dry ingredients to the wet mixture and mix all together until well combined. Pour batter into 2 greased 8x4” loaf pans.  Bake at 350 degrees for 45 minutes.  Let bread cool for 10 minutes while making the glaze.  Spoon glaze over bread and let cool completely before cutting and serving.

     I have been reading the Walk Series by Richard Paul Evans the last few weeks.  I have enjoyed each book.  I am now on the last one called Walking on Water.  There is something to be learned from each one.