GRANDMA NONA

Knows!

Nona

Do you think the com will be knee-high by the Fourth of July?

Farmer Frank

Dear Farmer:

It doesn’t look good. My rule on how good it’s going on the farm is by seeing who has the most nickels in June. This year, Mike Manureshooz sounds like a slot machine when he walks down the street.

That can only mean one thing: he hasn’t been able to get in his fields enough this spring, because of the weather. So, he spends his days at Stosh’s in the nickel sheepshead game. Now, Mike may be one heck of a farmer, but at cards, he’s kind of like what it would be if you took Steve the City Slicker and asked him to milk cows for you. You’re not going to get enough to bake a cake.

Well, this spring there has been so much moisture that two things have happened: Mike is good at sheepshead and his boots don’t stink, at least when they are on. That means the crops are way behind this year.

That falls in what we call science Lublin-style. We feel bad for our farm friends, even when they are winning all our nickels.

Heck, this is the first time I don’t even have my garden done. Nona is going to be a frequent visitor to the farmer’s markets this summer, because I need those fresh peppers and beans and all those other things some people sell there. One week, someone had picked dandelions and was telling the near-sighted people they were bouquets of daisies. That’s one advantage you have, I guess, if you can’t see as well. The daisies are a lot cheaper.

Let’s hope for better weather the rest of this summer for our farm friends!

I came across this dish at a graduation party this year, and I had to get the recipe. This is tasty!

Mini Bualo Chicken Balls Ingredients

2 tablespoons vegetable oil 4 tablespoons (1/2 stick) unsalted butter 1/3 cup Frank’s Red Hot Sauce or any other favorite hot sauce 1 pound ground chicken, preferably thigh meat 1 large egg 1/2 celery stalk, minced 3/4 cup bread crumbs 1 teaspoon salt

Directions

Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated (or Microwave together and mix).

Remove from the heat and allow the mixture to cool for 10 minutes. Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Serve with blue cheese dressing

Blue Cheese Dressing

Dressing keeps 5 days in the fridge and can also be used for salad….

Ingredients

3/4 cup sour cream 1/3 cup crumbled Blue Cheese 1/3 cup whole milk 1/3 cup mayonnaise 1 teaspoon salt or more to taste 1 tablespoon red wine vinegar Directions Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.

Chocolate Peanut Butter Refrigerator Cake Ingredients

2 1/2 cup(s) heavy (whipping) cream 1 bag(s) (10 oz) peanut butter chips 18 whole(s) chocolate graham crackers

Directions

Heat 23 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1/2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream. Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.

Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

WEEKLY ADVICE AND SO MUCH MORE!