"When summer gathers up her robes of glory,

and like a dream of beauty glides away."

- Sarah Helen Power Whitman

"The last of Summer is Delight

Deterred by Retrospect.

'Tis Ecstasy's revealed Review

Enchantment's Syndicate.

To meet it -- nameless as it is

Without celestial Mail

Audacious as without a Knock

To walk within the Veil."

- Emily Dickinson, The Last of Summer is Delight

Radish, Butter and Bread

1 bunch (approximately 2 dozen) small, firm, fresh radishes
8 slices best-quality dark or white bread, cut into quarters
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt

Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.

Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.

Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.

Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.

Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices).

Find yourself a cup of tea; the teapot is behind you.

Now tell me about hundreds of things. (Quote by - Saki)

Honey Custard Pies

4 eggs
1/2 cup honey crystals (or brown sugar)
1/2 tablespoon vanilla
1/8 teaspoon salt
2 1/2 cups half and half
ground cinnamon

Preheat oven to 325 degrees.

You will bake these custards in a baking dish filled with water. Place four to six custard cups or small bowls in the baking dish if you are making individual custards. Place a soufflé dish in the center of the baking dish if you are making a single dessert.

Whisk the eggs, honey crystals, vanilla, salt, and half and half in a bowl until smooth but not foamy. Pour the mixture into the dish or dishes. Sprinkle the tops with cinnamon.

Pour very hot water into the baking dish and around the dessert dishes and to a depth of one-inch.

Bake six dishes for about 30 minutes, four dishes for about 40 minutes, and a single dish for about 55 minutes. Baking times will vary depending on the baking dishes used and the temperature and amount of water surrounding the dishes. The custards are done when a knife inserted near the center comes out clean. Cool on wire racks. After cooling, the custards should be refrigerated.

Photo Country Living

The perfect spread for scones, tea cakes and biscuits.

1 cup whipping cream

1 8 oz. package cream cheese, softened

½ cup powdered sugar

1 8 oz. carton dairy sour cream

In medium mixing bowl, beat whipping cream until stiff peaks form. In separate bowl, beat cream cheese until smooth. Add powdered sugar and sour cream. Beat until smooth and fluffy. Fold in whipped cream. Refrigerate until serving time.

My best friend, Cordy

Beef and Rice for Dogs

2 1/4 cups cooked brown rice

2 cups lean ground beef (80/20 or leaner)

1 2/3 cups finely chopped and mixed carrot, tomato, green bean and cored, peeled apple

1 1/2 tablespoons canola oil

1/2 teaspoon salt

In a nonstick skillet over medium heat, cook the meat until cooked through. Drain off the fat and allow to cool to room temperature. In a bowl, combine all of the ingredients and mix thoroughly. Divide into four portions, depending on the size of your dog. Serve one portion immediately and store the rest in the refrigerator or freezer.

Makes 6 cups or 4 servings.

Adapted from Better Food For Dogs by David Bastin, Jennifer Ashton and Dr. Grant Nixon

Something about the summer breeze

Waving against the maple trees

The heat of the summer against heavy eyes

And the endless row of sleepy sighs

The smell of hyacinth and fresh mowed grass

A softly humming car making a pass

Children away in a field as they play

A dreamy background in the middle of the day

The coolness of the grass beneath sunbathed feet

The slow clouds moving to block the heat

To drift away on a simple thought

Precious moments before time is lost

K.C. Jean Kellam

Chilled yellow tomato soup with black-olive cream

5 tablespoons unsalted butter

2 large leeks, white part only, well cleaned and chopped

1 tablespoon finely minced fresh thyme, or 1 teaspoon dried

2 bay leaves

2 pounds plum tomatoes, preferably yellow, trimmed and cut in chunks

3 1/2 cups chicken broth

2 teaspoons sugar

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/3 cup olivada (black olive puree), or 1/2 cup pitted imported black olives pureed with 1 tablespoon olive oil

1/4 cup whipping cream

2 red plum tomatoes, cored and diced, for garnish

To make soup, melt butter in large saucepan over low heat. Add leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in tomatoes, chicken broth, sugar, salt and pepper. Bring to simmer, and cook, uncovered, until tomatoes are soft and soup has thickened, about 25 minutes, stirring once or twice.

Cool slightly, remove bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.

To make olive cream, put olivada in a small bowl and whisk in the cream. Taste the soup

and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve.

Note: Warmed and with the addition of minced fresh vegetables and herbs, the soup can be used as a sauce for rice salad. Warmed and with the addition of leftover cooked seafood, the soup makes a pleasing pasta sauce, as well.

Recipe from The New York Times Country Weekend Cookbook

"When you realize there

is nothing lacking,

the whole world belongs to you."

-Lao Tzu

Cherry Clafoutis… So Easy and Oh So Impressive!

Clafoutis aux Cerises… An exquisite French classic from the Limousin region. Something of a cross between a flan and a cake. It is super-easy to make, but sure doesn't look it. So, if you want to impress, and are a little short on time, this may be your perfect solution! Not to mention, like all famous French desserts, it's absolutely delicious!

Traditionally, you don't de-pit the cherries. In fact, the nutty flavor of the pits adds a lovely taste to the clafoutis. But, you might want to warn your guests… because it's no fun to break a tooth! Or, just de-pit them! I usually leave them in, and so far, with no injuries!

Ingredients (4 to 6 people):

1 lb. Black Cherries (washed and dried off)
1/2 cup Granulated Sugar
1/2 cup Flour
3 Eggs (lightly beaten)
1 1/2 cups Whole Milk
Pinch of Salt
Powdered Sugar (to decorate)
Butter and Granulated Sugar (for baking dish)

How To Make It:

Preheat oven to 350°F.
1. Sift flour and stir in a pinch of salt.
2. Stir in granulated sugar.
3. Stir in beaten eggs.
4. Stir in milk.
5. Butter and then sugar your baking dish. Use granulated sugar, not powdered.
6. Spread cherries evenly over bottom of baking dish.
7. Pour the batter on top of the cherries, and bake for 35 to 40 minutes.
8. Sprinkle powdered sugar on top, once the clafoutis cools. Serve warm or room temperature.
Voilà!

~ Deep summer is when laziness finds respectability. ~

A partial scan of a large banner image entitled 'Chrysanthemums'

from The Boston Herald, November 24, 1895. The artist is L.C. Atkinson.

Strawberry Chicken Salad with Creamy Poppy Seed Dressing
Salad for four
4 cups romaine lettuce
24 strawberries, halved
1 cup chicken, sliced
4 Tbsp. walnuts

Toss all the ingredients together in a large bowl.

Dressing
1 cup mayonnaise
1 cup sugar
1/2 cup of half and half
3 Tbsp. red wine vinegar to taste (the better the red wine, the better the dressing)
1 1/2 tablespoons poppy seeds

Combine mayo and sugar, mixing until sugar has dissolved. Add half-and-half, red wine vinegar, poppy seeds. Stir together.

What a beautiful, sunny morning.

It makes you happy to be alive, doesn't it?

Some of my favorite places in New York.

Rose petal doughnut.

DOUGHNUT PLANT | New York City

379 Grand Street

New York, NY 10002

(212) 505-3700

The PICKLE GUYS! 1-888-4-PICKLES

49 Essex Street
New York, NY 10002-4617
(212) 656-9739

- The Lobster Place

Chelsea Market
75 Ninth Avenue
212-255-5672

Welcome to Chelsea Market Baskets Gourmet Gift and Gift Basket

75 9th Avenue
New York, NY 10011-7047
(212) 727-1111

Jacques Torres Chocolate - Chelsea Market Location

75 9th Avenue

New York, NY 10011-7047

(212) 414-2462

One day as I was walking, I bumped into a bubble. It wasn't just one bubble, but lots of bubbles. And they weren't just any kind of bubbles, they were magic bubbles. So I bought a magic bubble maker and said good-bye. I started blowing bubbles, magic bubbles, everywhere. -Mercer Mayer

Homemade Bubbles

Combine the following ingredients in a plastic or glass jar:

2/3 cup Joy dishwashing soap

1 gallon water

3 tbsp. glycerin

one drop food coloring

And you'll need a wand. Check out these ideas:

pipe cleaners bent into shapes

plastic lid with center cut out

cookie cutter

plastic berry container

flyswatter

SALAD RECIPE FOR BEACH PARTY

12 lbs. macaroni 2 lg. jars relish 2 doz. hard boiled eggs 3 lg. jars stuffed olives 6 bunches green onions 1 qt. vinegar 6 qts. mayonnaise 1 lg. bunch parsley 2 lg. jars bread & butter pickles 2 bunches celery 1 pt. half & half for thinning 2 tbsp. sugar 2 tbsp. celery seed Salt & pepper Boil pasta, cool, mix all ingredients together. Make this the day before the beach party and put in refrigerator in 2 large pans lined with foil. Cover with foil.

Ye Olde Tavern's 4th of July Kababs

Grilled Beef Tenderloin Kababs in Balsamic Marinade

1/2 cup balsamic vinegar

1/2 cup olive oil

1/2 cup chopped shallot

2 tablespoons chopped fresh rosemary

8 beef tenderloin steaks (approx. 6 oz. each 1" thick)

Puree vinegar, oil, shallots and rosemary in blender until almost smooth. Cut chunks of tenderloin and put them in a storage container with the marinade overnight.

Grilled Chicken Kababs in Teriyaki Marinade

1/2 cup soy sauce

1 cup pineapple juice

1/4 cup brown sugar

2 tablespoons lemon juice

1 tablespoon chopped garlic

1 tablespoon chopped shallot

2 tablespoons chopped ginger

Mix all ingredients together. Cut chunks of chicken and place in storage container with marinade overnight.

When ready to grill, on long skewers, alternate pieces of meat and vegetables/fruit. Grill for about 15 minutes, turning skewers regularly.

Rain In Summer

by Henry Wadsworth Longfellow

How beautiful is the rain!
After the dust and heat,
In the broad and fiery street,
In the narrow lane,
How beautiful is the rain!
How it clatters along the roofs,
Like the tramp of hoofs!

How it gushes and struggles out
From the throat of the over-flowing spout!
Across the window pane
It pours and pours;
And swift and side,
With a muddy tide,
Like a river down the gutter roars
The rain, the welcome rain!

Lavender Honey Lemonade

1 cup honey

5 cups water

1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)

1 cup fresh-squeezed lemon juice, strained

Ice cubes

Lavender sprigs for garnish

Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.

Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups of cold water. Stir well.

Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.

God bless America.