Before my vegetable garden slips away for the season I just have to share this illustration. It’s one my cousin “liked” on social media and I am just taken with it. I wanted to share it for quite some time but could only wish I knew who to give the credit to for capturing so much of my childhood in just one frame. After some good, old fashioned Google searching, I am happy to be able to acknowledge that it is a watercolor by artist Jill Pritchett. Her website is at www.mtnart.com . This could have easily been either of my grandmothers, with their cotton dresses and aprons. The fabric looks so familiar, soft, and slightly worn and faded, reflecting the daily hard work they performed. And the hands, oh the hands – I can almost feel their touch; they are so descriptive. One can tell these hands have snapped many a bean and shelled many a pea, and looked after many a grandchild. The artist calls it “Memories of Granny’s Hands”. Thank you, Jill.

Just in time for your 4th of July celebration! Add a personal, customized touch to a delicious meal with an easy, “made-from-scratch” barbeque sauce. If you have never made it, you will be surprised at just how easy it is. Smoked meats such as briskets and ribs, or grilled chicken, pork chops and sausage links can only be made better with the addition of a fantastic sauce. There are many good bottled barbeque sauces on the market but you just can’t beat stirring up a fabulous sauce of your own. Your friends and family will be so impressed! You may have read the stories I’ve written about “PaPaw Dub’s” homemade barbeque sauce. We first started using the recipe that he created for his award-winning briskets; but since he used to make it by the gallon, we’ve reworked it a little. I add flavors that go with the type of meal we are preparing. This version is infused with smoky chipotle chiles and has become a classic. Use this recipe as is or change up some of the flavors to make your own signature sauce. Cook and prepare meats for serving and apply sauce like a paste, as much or as little as you like. Or serve the sauce on the side. This recipe makes approximately 3 cups. Cut the ingredients in half if you just need a dab, but every time I do that I dance around the kitchen eating it by the spoonful, wishing I made a full batch. Smoky Chipotle Barbeque Sauce 12 ounces tomato paste 1/2 cup water 1/2 cup cola (regular, not diet) 1/4 cup white vinegar 1/2 cup light corn syrup 1/2 cup dark brown sugar 2 to 3 tablespoons chipotle chiles in adobo sauce, finely minced 2 tablespoons freshly squeezed orange juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon freshly grated ginger root 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Whisk together all ingredients in a medium saucepan. Cook over medium heat until mixture comes to a slight boil. Reduce heat and to low and simmer for 20 minutes, stirring often. Remove from heat and cover with lid until cool. Mixture will thicken as it cools. Refrigerate in airtight container until ready to use. Reheat as needed. TIP: When you purchase a can of chipotle chiles in adobo sauce and only intend to use a little, whop them in the blender for a couple of good turns. Spoon the mixture into an ice cube tray. Freeze, then pop out frozen chile cubes and place in a zip-top freezer bag. Take out one cube at a time to add to sauces and other recipes as needed. A standard ice cube will be about 2 tablespoons.

One may ponder why so many Americans celebrate the anniversary of Mexican troops defeating the French Army at the Battle Puebla in 1862. Every year, the event is commemorated by Mexicans and Americans, alike. The news of the Mexican victory was celebrated immediately in the U.S., and for every year on May 5th during the American Civil War, and therefore became an American tradition. I don’t really need a reason to celebrate to cook up a big Tex-Mex meal. But with Cinco de Mayo in mind, this light and colorful salad will go perfectly with barbeque or your favorite tacos, enchiladas, or tostadas and might just make you want to hoot and holler and take a swing at a piñata! This quick and easy recipe will leave you plenty of time for celebrating. Enjoy food made fresh! Fresh Fiesta Salad 3 ears of fresh corn, cleaned 1 medium-size, or 2 small zucchinis, chopped into 1/2 inch cubes 4 green onions, thinly sliced 1 red bell pepper, diced 1 fresh jalapeno, seeded and finely diced 3 tablespoons olive oil 1 1/2 cups grape tomatoes, cut into halves 2 tablespoons fresh cilantro, chopped 1/2 cup queso fresco, crumbled Salt and pepper to taste Blanch ears of corn by placing them in a pot of boiling water over medium heat for 2 minutes. Remove from water and let cool. Cut corn kernels from cob and set aside. Heat oil in large skillet over medium heat. Add corn, zucchini, onions, bell pepper, and jalapeno. Sauté until tender, about 4 minutes. Add desired salt and pepper. Remove from heat and toss with tomatoes, cilantro, and queso fresco. Serves 6.

I love a good food story from friends and readers. My friend, co-worker, and great cook, Veanna Roberson, tells me her family cannot imagine a Christmas without boiled custard. It is anticipated by the entire Roberson family every year. This heirloom recipe has been handed down in Veanna’s husband’s family for generations. He remembers his grandmother making this every Christmas, and even freezing it in ice trays as a treat for the kids. His mother took over the tradition, and now it has become an annual Christmas tradition for Veanna to serve the boiled custard each and every Christmas season. Boiled custard is considered to be a liquid dessert. It is also known as “drinking" custard. It resembles the base for eggnog but without the “nog” so it's family-friendly and very festive. Interestingly, boiled custard is not actually boiled. The name is tricky, in that if the mixture is boiled, it will curdle. The recipe simply calls to bring the temperature of the milk mixture to a scald by slowly heating it until steams comes from the pan. Boiled custard has been around for centuries and came to the U.S. from England. Variations of this recipe have been passed down in many families, just as it has been in the Roberson family. Boiled Custard 6 eggs 1 quart milk, plus more to top off the pitcher 2 ¾ cups sugar Pinch of salt 2 tablespoons vanilla 2 tablespoons flour Separate eggs and reserve egg whites for later use. Whisk together eggs yolks, 1 quart milk, sugar, vanilla, flour and salt. Cook in large saucepan or stockpot over medium heat to scald. Stir often and do not let boil. Beat egg whites into stiff peaks with mixer. When the milk mixture begins to steam, it is at a scald stage. Add the egg whites a little at a time and continue to cook, stirring constantly, until you see steam coming from the mixture again. Pour into a pitcher and add enough milk to make a gallon. Refrigerate until ready to serve. Makes 8 to 10 servings. Top with a sprinkling of fresh nutmeg and/or fresh whipped cream, if desired.

Peachy Sangria 2 fresh peaches 2 small oranges 2 limes 1/4 honey dew melon, peeled and deseeded, cut into bite-size pieces 1/2 cup red raspberries 1/4 cup fresh mint leaves 1 tablespoon sugar 2 bottles of your favorite white wine 3 tablespoons honey Rinse all fruit under cool water and pat dry with towel. Cut peaches into wedges and place half the wedges into a 2 quart pitcher. Cut 1 orange and1 lime into thin, round slices and add to peaches in pitcher. Juice the remaining orange and lime and add juice to pitcher. Add raspberries. Mix mint leaves with sugar and slightly crush the mint with the back of a spoon, then add to pitcher. Add wine and honey to pitcher and stir to combine. Chill and let flavors combine for an hour or so. When ready to serve, use remaining peach wedges to garnish glasses.

Migas is a Spanish word that translates to “crumbs” in English. The addition of small pieces of corn tortilla turns this eggstravaganza into migas. Some versions call for tortilla chips, while others use torn pieces of soft corn tortilla without crisping them in a skillet. I prefer something in between - after cutting 1 inch pieces of tortilla, I place them in a small amount of hot oil, just long enough to start browning but remaining a little chewy. Other variations are accomplished by adding browned, crumbled breakfast sausage or chorizo. Or add fresh tomatoes and green onion. This is a great way to use up bits and pieces of leftover tortillas. And keep in mind, when you get ready to throw away the remnants in the bottom of your tortilla chip bag, try stirring them into your next pan of scrambled eggs. This will make the process even easier. Migas Made with Corn Tortilla 4 corn tortillas 2 to 3 tablespoons vegetable oil 8 eggs 3 tablespoons milk Salt and pepper to taste (omit salt if using salty tortilla chips) 1 tablespoon butter 1 fresh jalapeno, deseeded and finely diced Toppings: crumbled bacon and grated cheese Stack tortillas and cut into 1 inch squares. Heat oil in skillet over medium heat. Add tortilla pieces, stirring to coat with oil. Let brown, slightly. Scoop out and place on paper towels to drain. Whisk eggs, milk, and salt and pepper in small bowl and set aside. Heat large skillet over medium heat and melt butter. Add diced jalapeno and stir. Pour in egg mixture and begin to scramble with whisk or fork. Add tortilla pieces and stir, cooking until eggs are done, 1 or 2 minutes. Plate migas and add desired toppings, such as crispy bacon and cheese, or fresh cilantro and salsa. Makes 4 servings.

As we go into a new year, I’ve been reflecting on the hot food subjects of 2013. What were the trends? What will remain popular in 2014 and which new food fads do we have to look forward to this year? Talk about diversity - in 2013, kale gained popularity like never before, as did green smoothies and anything made with pork belly. The Cronut ™, a croissant-doughnut hybrid, was all the rage. And it seems chia seeds are still going to be a great way to supplement a healthy diet in 2014. I can’t wait to see what new food fashions will make an appearance this year! Last May, Chef Dominique Ansel created a big stir with the Cronut ™ craze and hence, the most talked about food subject of the year. Chef Ansel is a classically trained pastry chef and owner of Dominique Ansel Bakery in New York. The doughnut-croissant combination is not to be mistaken for simply being a fried croissant shaped like a doughnut. The chef reportedly prepares only 200 a day, and they sell for $5.00 each. I’ve heard of eager pastry lovers waiting in line as long as five hours at time for a bite of pastry perfection. As you might suspect, the recipe is proprietary and the name has been trademarked. But of course, many have tried to emulate the indulgent novelty, and giving it a try at home is less expensive than plane fare to New York! Although, the time involved is probably about the same as traveling from Texas to New York……and then standing in line for 5 hours, but it was definitely a fun project to try at home. Some of the classic flavor combinations at the now famous bakery have included Rose Vanilla, Apple Crème Fraiche, and Blackberry Lime. I resisted mentioning the Cronut ™ in 2013 because I felt I would be obligated to try making them. It seemed a little daunting and a shame to make dough that resembles croissants only to fry it into a doughnut, as I am more of a savory girl who happens to love croissants. But this project was well worth the time and the Raspberry-Vanilla Bean Cream flavor I went with was quite tasty. Enjoy food made fresh! Croissant-Doughnuts Dough 1 cup warm water 1/4 ounce package dry yeast 1/2 cup milk 1/3 cup sugar 1 1/2 teaspoons salt 1 cup unsalted butter, cubed 2 cups all-purpose flour 2 cups bread flour Extra granulated sugar for dusting Vegetable oil for frying (or grape seed oil which is used at Chef Ansel’s bakery) Dissolve yeast in mixing bowl with warm water. Stir in milk. Add sugar and salt. Place butter and 2 cups of the flour into food processor and pulse a few times. Slowly add remaining 2 cups of flour; mixture will be crumbly. With an electric mixer, slowly add flour mixture to wet mixture until the dough holds together, being careful not to over mix. Turn dough out onto floured surface and knead just until it holds a good shape. Place dough ball into greased bowl and top with plastic wrap. Let rest for 2 hours. Turn dough back out onto floured surface and roll into a 9-by-18 inch rectangle. Fold rectangle into thirds forming a smaller rectangle; give it another roll and then fold into thirds once more. Wrap in plastic wrap and refrigerate overnight. Remove dough from fridge and discard plastic wrap. Roll rectangle out to 9-by-18 inches and cut doughnuts, placing them onto a baking sheet. Let rest for 1 hour. Heat oil to 350 degrees F in heavy-bottom pan over medium heat. Fry each doughnut (and holes) for approximately 1 to 1 1/2 minutes, flipping over halfway through and being careful not to over crowd. Roll in granulated sugar while hot. Vanilla Bean Pastry Cream 3/4 cup sugar 3 cups whole milk 4 egg yolks 1/4 cup cornstarch 1 tablespoon unsalted butter 1 teaspoon vanilla bean paste Combine sugar with 2 3/4 cups milk in medium sauce pan. Bring to boil over medium heat to scald milk. In small mixing bowl, whisk together remaining milk, egg yolks, and cornstarch until smooth. Temper egg yolk mixture by adding a small amount of the warm milk and whisking to bring the temperature up. Gradually add in the remaining warm milk, whisking until combined. Bring mixture to a boil again and cook for about 3 minutes or until mixture is thick, stirring constantly. Remove from heat and stir in butter and vanilla bean paste. With pastry tip and bag, make small holes, inserting pastry cream into 8 or 9 places around the sides of each doughnut. Raspberry Frosting 2 cups powdered sugar 1/4 cup fresh or frozen raspberries, mashed with a fork 2 to 3 tablespoons fresh lemon juice Combine all ingredients, stirring until smooth. Top each doughnut with frosting and serve. Makes approximately 18 doughnuts.

Strawberries are looking good in the local markets right now. Big juicy berries are wonderful on their own but I can’t help but want to cook up a batch of strawberry jam. Prices are currently pretty good, as well, so I was able to purchase two pounds for not much more than one pound has cost lately. And when the cherries get a little sweeter, I’ll use this same method with pitted Bing cherries. In fact, this recipe will adapt easily to stone fruits, such as apricots, peaches and plums. And maybe you’ll have a tomato plant or two that will produce more than you can eat at once. If you haven’t tried tomato jam, it’s a real treat on bruschetta or biscuits. This particular recipe can be made without pectin to thicken it. And with three simple ingredients, it’s a snap to make. You’ll have fresh, homemade jam within an hour or so. It’s perfect to spread on toast for breakfast, or shortbread biscuits for dessert. Enjoy food made fresh! Strawberry Jam 2 pounds strawberries 3 cups sugar 2 tablespoons lemon juice Rinse fruit. Remove stems and hull. Rough chop and place in a bowl or rimmed plate. Mash fruit with back of fork tines, pressing down with hands. Pour fruit and juices into saucepan and mix in sugar and lemon juice. Let rest for about 20 minutes. Cook over medium-high heat, stirring occasionally. If fruit mixture begins to stick or boil too violently, turn heat down to medium. Periodically, skim off the light colored foam that forms on top and discard. Cook approximately 20 minutes or until temperature reaches 220 degrees F. In the meantime, place jars and lids (rings and flats) into hot water bath on stovetop for about 10 minutes to sterilize and heat. Pour hot jam mixture into warm, dry jars. Place flats on jars and screw on ring.