Peach Milkshakes

While I've been down for the count during the last few days, my mother has treated me to several glasses of peach milkshakes. It isn't so much a milkshake as a peach shake - there's only a little milk. But oh so unbelievably wonderfully summery goodness gracious good.

Enough for 2 good size glasses:

5 peaches, peeled, sliced, with a little sugar tossed in (or not, whatever your preference is)
Vanilla ice cream
Vanilla
Hand full of ice
Dash of milk to make it drinkable

Since I had that tube thing down my throat during the surgery, I wanted everything to be nice and cold, so stick the sliced peaches in the freezer or fridge to get them good and chilled before mixing everything up.

Plug in the blender and get to it. Enjoy!

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My goal for August is not to eat out, unless already arranged outings with friends and family. So yesterday I made a grocery stop. I made: meat loaf, corn dressing, baked sweet potatoes and gingerbread. Since I haven't cooked in a while, my house has been smelling delicious!

My Meatloaf (which always changes)

1 # ground chuck or turkey
ketchup
left over pasta sauce
worchershire
garlic
onions
bread crumbs
salt & pepper

Make pretty in dish and bake.

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Cornbread Casserole

1/2 stick butter, melted
1 can (15-1/2 oz.) creamed corn
1 can (15-1/2 oz.) whole corn, with juice
1 8 oz. tub sour cream
1 4 oz. can of green peppers, with juice
1/3 cup chopped onion
1 Tbsp. garlic
salt & pepper
1 small box Jiffy cornbread mix

Mix all together and bake uncovered in an 8x8 dish at 350 for 45 minutes

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Sweet Potatoes - Just bake 'em baby.

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Gingerbread

Ok, don't shoot me. But sometimes you have to take a shortcut and use a mix. But I added applesauce instead of the egg and used milk instead of water. Mix up a drizzle of lemon or lime and powdered sugar and you're good to go.

Wonderful Stuff to Come

Dear Readers:

I come from a long line of wonderful Southern cooks ranging from middle to north Georgia. Brunswick stew, chow chow, sweet potato biscuits, fried green tomatoes, oyster stew, fried catfish, pork barbecue, chicken barbecue, fried okra, vegetable casseroles, chicken casseroles, beef casseroles, fruit and cheese casseroles.

Jello molds (because, lets be truthful, they're fun!), old fashioned cakes, fruit breads, date logs, cobblers and pies, gingerbread cookies.

Then there's the "putting up" - canning and freezing! Green beans in vinegar, tomatoes, corn, jellies, fruit, pickles.

In 2001, I graduated from culinary school and ran my own personal chef/catering company, so I'm sure we'll see some French influences in some glacé, roulades, reductions, white sauces, brown sauces, purees, and, of course, tips.

Here I will share my family recipes and my own. Stay tuned! I can smell it all now!