Well, it appears the renewing of my blog was a success. I have received several great reviews. I want to thank everyone who contributed many suggestions and content to help make it more interesting. I have received several articles for the July issue. Again, I want to thank everyone who has taken the time to contribute to the project.
Rainbow
As usual, May brought us lots of showers, but one day we had rainbows. I took this from our living room window.
Traveling Neighbors
Shirleen Becker (211) recently returned from a 9-day trip to her
hometown of El Paso, TX. She was accompanied by her her son,
Matt, and daughter, Susan. Click here for her summary of their trip.
Although
The fans of reading books here at RMC met at our unit #303 on June 13th. We had a great turnout, 13 came. We welcomed one of our newest neighbors, Sherri Manson, who was so kind to bring some beautiful macaroons to contribute to refreshment. 
Kayoko was unable to join us, but she brought over a lovely bouquet of yellow roses for us to enjoy. Edy volunteered to take over Linda W’s duties of leading the group. She will have some big shoes to fill, Linda has done a fantastic job in the past of organizing, reminding us of when, where and what we were going to read. She also keeps us on the straight and narrow when we veer off the subject matter at our meetings. I’m sure Edy will do a great job. We managed to come up with 37 books as possibilities to read in the upcoming year. If you haven’t given Edy your picks from the list, please do so, she would like to get the final list compiled. We also determined of who will be hostess for our meetings. Our 1st meeting will be at Andie’s home, #308 on August 8th. We will be reading This Tender Land by William Kent Krueger
. We will be meeting on the 2nd Monday of each month.
Garden Maintenance Volunteers
Thanks to Drake, #308, he has been doing a great job of “dead heading” the rhododendrons, it is a sticky messy job. Also want to thank Betty, #210, for taking care of our containers at the front entrance of the building. They are beautiful and colorful. Here is a dogwood tree on 20th NW in John’s Garden.
Local Farmers Markets
Don’t forget to take advantage of the many farmers markets that are up and running during the summer months. Not only do they have beautiful locally grown fruits and vegetables, but you can also find beautiful flowers and locally made crafts. It is a fun way to fill up your fridge with wonderful goodies, but it is a great place to just wander about and people watch.
Shoreline Market
It has been in several locations it’s beginning 10 years ago. This year it is in the park & Ride at N. 192nd St & Aurora Ave. N. It will operate on Saturdays from June-October. Hours 10:00 AM-2:00 PM
Edmonds Farmers Market
The summer market is held on Saturdays from 9:00 AM to 2:00 pm. About 90 vendors are located on 5th Street from Main St. north to Bell Street. Vendors will be there from May to Oct 8th.
Lake Forest Park Farmers Market
This market is a bit further afield but if you missed either the Shoreline or Edmonds markets which are held on Saturdays you still have a chance to pick up locally grown produce at the Lake Forest Park Market on Sundays. It is in the Third-Place Commons in Town Center. Hours are 10:00 AM-2:00 PM from May 9th to Oct 17th.
Tip for Corn on the Cob
Since corn on the cob is starting to show up in the markets, I read this in an old issue of Fine Cooking.
“When I see people at the farmstand or grocery store husking corn before they buy it, I always have to butt in and ask if they know that what they’re doing is akin to peeling bananas before buying them. The husks protect the ears of corn within, keeping them fresh and moist. Most people tell me they’re husking the corn to make sure it’s worm free and fully developed but there are ways to find good ears without husking.”
Choose ears that are snugly wrapped in their husks, which should appear fresh, green, and moist. It’s alright if the tassel seems a little dry at the end, but it should feel fresh around the tip of the ear.
Run your fingers along the ear, feeling the formation of the kernels through the husks. They should feel plump and densely packed in even rows. You can feel the kernels are immature.
Look for worm holes. If you see one, move to another ear. If you find a work after husking the corn, it’s not a big deal. Just cut it out.
Eat the corn ASAP. As sweet corn ages., its sugar turns to starch-hence the adage to have the pot of water boiling before you pick the corn. (My dad used to say, “if you trip on your way back from picking corn, throw the ear away and turn around and get a new one”.) Today’s varieties have been bred to show down the sugar-to-starch conversion, but still, the sooner you it the better it’ll taste. Refrigeration delays the conversion so if you must store corn, wrap unhusked ears in a damp paper towel and keep them in a plastic bag in your fridge’s produce bin for two to three days.
Taylor Tip
Our favorite way of eating corn on the cob in the Taylor household is to husk it, stick it in the microwave for a couple of minutes, more if you have multiple ears, then put it on the grill and get some char on the kernels. On a hot grill this will only take 5-8 minutes, of course then you must slather with butter.
Recipe from Betty, # 210
BRAISED CHICKEN – 4 SERVINGS
4 half breasts, skinless & boneless
2 T olive oil
1 onion finely chopped
1 cup chicken broth
¼ tsp. dried thyme
salt and pepper
½ cup cold water
2 T lemon juice
1 T cornstarch
½ cup walnut halves
1 cup dark grapes
Brown chicken on both sides in large skillet in olive oil, medium heat Reduce heat; add onion and sauté until translucent. Add broth, thyme, salt, pepper; simmer slowly with cover ajar for 15-20 minutes,
Turn the chicken over once until cooked through Remove chicken; measure pan juices and add broth to ½ cup. Bring to boil. Mix the water, lemon juice and cornstarch together and pour into skillet & stir constantly until sauce thickens. Add walnuts then chicken and cook for 3 minutes Stir in grapes
Tomato Farmer
Article submitted by John W. #301
RMC TOMATO CLUB
Who likes the taste of fresh, ripe tomatoes right off the vine? Would you believe there will be 100’s of them right here in our building this summer?
Four RMC residents (J. Weschler 301 | C. Remme, 304 | J. Bouton, 201 |M. Burkey, 204) have formed a tomato club to support one another in our balcony tomato cultivation.
Here’s how it works, in mid-April J. Weschler gathers the pots and soil from last year to recondition and revitalize it. Added in are alfalfa pellets, bone meal, garden lime (for essential calcium) and dry tomato fertilizer. John buys and plants the variety each grower prefers and delivers the pots to owners’ unit.
Junk Mail
Are you sick and tired, or just tired of, getting that weekly collection of QFC/Fred Meyer/Safeway/Rite Aid advertising in your mailbox that you are immediately compelled to drop into the nearby recycling basket?
You can opt out from receiving this “gift” by entering your name & address, including your UNIT # at: Delivery Options | Save.com
Recipes du Jour | Recipes from Doris
This is a great recipe to use those fantastic tomatoes John and his mini farmers will be producing this summer.
Bruschetta
3 large ripe tomatoes, seed, and chop
½ large red onion-diced
1 C. fresh basil leaves
¼ c olive oil
1 T. red-wine vinegar
2-3 peeled garlic cloves left whole
Coarse salt and fresh ground pepper
French baguette loaf
- In a large bowl combine tomatoes, onions, basil. Season with salt & pepper. Add olive oil, vinegar, Mix well. Let stand at room temp at least 1 hour.
- Cut French bread diagonally into ½ inch slices. Brush both sides with olive oil then toast
- Rub hot bread with garlic cloves 1 side only, sprinkle with salt and pepper top with tomato mixture.
- Let stand a few minutes then serve
Tip: This salsa not only works on the bread for bruschetta but also just as a salsa with chips as a dip.
Recipe from Martha Stewart
Sauteed Strawberries
This is great way of using fresh strawberries which will be in season if the sun ever comes out to ripen them.
½ c butter
1 pint strawberries halved
¼ c sugar
1 tsp grated lime peel
2 T brandy
2 T orange flavored liqueur
Vanilla Ice cream
Heat butter in sauté pan, add strawberries, cook 1 minute, stir in sugar, lime peel, liquor and cook 1 more minute.
Heat brandy in sauce pan until warm, poor over strawberries
Serve over Ice cream
Restaurant Review
Chipotle Mexican Grill
Aurora SQ,15725 Westminster Way N.
Shoreline, WA
206-453-6338
Jerry and I went to try this last week. We were disappointed, granted we aren’t good “take out” folks and having not been in a Chipotle before didn’t know what to expect. The facility was clean, folks that were working there pleasant and helpful. We both had burritos, the tortilla was huge and very cold, the meat was dry and chewy. If I ever went back, I might try a salad instead. In the future if we want Mexican food, we will go to back to the Santa Fe Mexican Grill and Cantina on top of the hill near QFC.
Blog tip for future reference
If you are an Apple person please note…..
I can’t open “pages files”, so if you are a” Apple person” please send your information as a “PDF or word file”. If you are using” Pages” just click on tools and then share and then PDF and send to my email address, dbeck@lineangle.com
Hope you had a great 4th! Enjoy this great fireworks display.