The angle of the sun has changed, the sky is bluer, the mornings are crisper and the smell of campfires and stew pots is in the air. Even though our Texas temperatures may take a warm turn again, it is time for soups and stews. To be truthful, I could eat soups and stews year ‘round if the room was cool enough. I look forward to this time of year for the deep, rich flavors and the comfort of this favorite cool weather food.
In cities across America, groups large and small joined together to host canning parties in August. More parties are planned in September. People are beginning to remember the joy of eating produce from local gardens and orchards and discovering the pleasure of preserving those products for colder days and long winter nights.
One of the perks of having a husband in the ministry is the lovely food gifts that come to my family from members of the congregation. Some of my favorite are the delicious jams, preserves and jellies made from recipes handed down through their families. This time of year I also adore the chance to share in the bounty of my Sulphur Springs neighbors when they generously share their bumper crops of figs, plums and pears.
As I sit here tonight and write, I am up to my elbows in icing. My kitchen has the smell of a bakery and we haven't eaten supper in the kitchen in a week.
Summer grills are at full fire and picnics are on the rise. Barbecue, a summer staple for parts of the country and a year-round fix for Texans, is also on the menu. When you think grill, picnic and barbecue there has to be a potato salad somewhere in the vicinity.
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