Information Overload

Wow, there are a lot of different personal web pages that are out there. Today I got invited by three different friends to join three different on-line services; facebook.com, reunion.com and linkedin.com. I have also been invited to myspace.com and various blogs and other personal websites. It is dizzying to realize how many are out there and you have to join many of the websites to be able to view your friends' pages. I love my friends, don't get me wrong. I like to see your pictures and hear about what you are doing. My question is where do you find the time to update all of these sites? Many of you have personal blogs and are on one or more of the sites listed above or ones like them. I barely get time to read my e-mail and update this blog. I love the information age, but I am feeling a bit overwhelmed. I'm an old-fashioned girl, send me an e-mail and I'm happy.

Also, as an aside. My internet service quality has really declined. When we first chose to go with Alyrica, they were a small start up company and our internet connections were pretty much instantaneous. But now, 6 years later, their customer base has grown to the point where many days I can't log onto any site and the connection is lost. They are so bogged down with users. I think we are going to have to find a new internet provider who can give us faster service. I know my frustration is due to this. I have two little boys at home who want my attention, so I don't have time to waste sitting around waiting for the computer. So keep me in the loop. I'll add your sites to my favorites list and I will do my best to check in with all of you (when my computer will allow it). But, I probably won't be updating any other sites. I will just stick to this blog and my e-mails.

Conservation Day for Kids

Today we attended Conservation Day for kids at our local fairgrounds. It was great! There were all sorts of animals to see and touch (piglets, turtles, snakes and stick bugs). The kids got to dig in dirt, crawl through a "dirt" tunnel and see what lives underground, blow bubble with solid red oak wood, touch pelts, gather coloring pages and books, see forestry vehicles/machines, witness how forest fires get started, etc. There was much more that we didn't see because Todd had to get home for work. Right before we left we made dirt babies (you know - nylon, grass seed and dirt, stick them in water and they grow hair like chia pets). When we got home Gabriel wanted to see the "dirty baby." I thought that was pretty funny. It was a great event and I look forward to going next year. I will definitely allow more time so we can see it all.

What to do with Squash Blossoms

So, if you have planted any type of squash plants (zucchini, pumpkin, summer squash, etc.) in your garden this summer, you probably have a lot of blossoms. You can pick them whether they have a vegetable attached or not. Rather than let them go to waste, here are a couple of easy and delicious recipes. They both are also pretty quick too.

Fried Blossoms:
1-2 eggs for dipping (so just start with one egg)
as many blossoms as you can pick (usually 10-15)
1 pkg. saltine crackers (crushed with a rolling pin)
oil for frying
salt and pepper to taste

Clean blossoms inside and out to rid of bugs. Leave stamen in (or whatever the pollen covered thing is called). Heat oil in a fry pan. Dip each blossom in egg, roll in crackers. Place in pan and salt and pepper once all blossoms are in pan. Brown and turn. Remove and serve with ranch dressing.

***A variation on this that I have not tried, but am pretty sure would be good is to make mock coconut shrimp. Roll in coconut instead of crackers. Serve with a honey and dijon mustard sauce (mix honey and dijon mustard or orange preserves and dijon mustard).***

Squash Blossom Soup

2 cups chicken broth
2 cups squash blossoms (I fill a ziploc sandwich bag and call it good)
1/4 - 1/2 cup onion, chopped
1 clove garlic, minced
salt and pepper to taste
2 TBS butter
tabasco sauce

Melt butter in a fry pan, add onion and garlic and cook until transparent. Add broth and cleaned blossoms. Simmer until blossoms are wilted. Transfer mixture to a blender and puree. Transfer to bowls, season with salt, pepper and tasbaco to tasted.

***A variation on this recipe is to roast 1/4 red bell pepper and/or 1 small tomato and add it to the blender. To roast the pepper or tomato, place them under the broiler and allow skin to blacken. Turn so all skin is black and remove. Once they have cooled you can peel them. (I hold them under cold running water, to keep from burning my fingers. Be careful with the tomato, the center will still be hot.***