Cathy Burnham Martin's Blog, page 117

National Flip-Flop Day

Pick your favorite color… and material. Wear them to the beach or the park. Wear them grocery shopping or bar hopping. While I am not a fan of seeing them on passengers in airports, I do understand they are super simple. (Golly, remember when folks used to dress up to fly somewhere? Whew!) But after a long winter and spring, it’s time to let the summer sizzle. Come on! Ditch the closed-toe shoes. Let those tootsies wiggle!

(Photo by Peggy Choacair)

Character

“Be it good or bad, when we display strong character, we will find immediate supporters and detractors.”

— Cathy Burnham Martin – American author, voiceover artist & dedicated foodie

(Image by Gino Crescoli)

Nature Photography Day

http://goodliving123.com/wp-content/uploads/2022/06/2022-05-12-09.22.20.mp4

I love looking at Nature’s beauty and drama…. sometimes delicate and serene… sometimes awesome and overwhelming. But always so much bigger than we are. And fascinating! So, today we salute nature through photography and those who dedicate their lives to capturing the glory on film.

We likely know the work of some of the “greats.” Think of amazing landscape photographers like Max Riva from the Netherlands or America’s Ted Gore… National Geographic photographer Joel Sartore, adventure photographer Jimmy Chin, the world-famous Marina Cano, and the utterly amazing landscape photographer Marc Adamus. I love it all! When I capture a scene or a moment, I do so merely with my cell phone, although I have dreamt of an “eyebrow camera” since childhood, so I could instantly snap any scene I see. We need not be famous, nor professional. We simply need to enjoy. The video hails from our ranch in North Carolina, where the deer are plentiful. (And I never tire of photographing them.) So, if you’ve taken a nature photo lately that you’d be willing to share, go ahead and do so. Sharing the beauty is a great way to salute Nature Photography Day.

National Strawberry Shortcake Day

Yum! If a super strawberry dessert deserves its own day, a strawberry shortcake wins my vote. Always a crowd-pleaser on a summery day, slice up those fresh berries (and mash more than half of them to up the juiciness). I add no sugar but sprinkling the slices with sugar will most definitely bring out the juice. Pile your mashed berries along with some slices between the layers of cake and top with more slices. Freshly whipped cream can (and should) be in between layers as well as on top. I mean, why not!?! Oh, you like vanilla ice cream? Sure, add that also, if you like. Make a true shortcake (like a large, cakepan-sized biscuit) or split regular-sized biscuits or angel cake or pound cake or whatever you prefer. Strawberries are a scrumptious superfood, so indulge away!  And this is Flag Day, so add some blueberries, if you’d like, and give your shortcake the ol’ red, white, and blue treatment!

Perspective

 

“Enjoy the little things, for one day you may look back and realize they were the big things.”

— Robert Brault (approx. 1939 – )

American author

(Photo by Manuel Barroso Parejo)

National Peanut Butter Cookie Day

Any way you make ‘em, I just know these are melt in your mouth yummy. Mom rocked these… straight out of the original Betty Crocker Cookbook. I’ll share a couple of my old recipes here. First, my 1970 recipe card. Oh, and when the word is “shortening,” I assure you that this means Crisco. Not the way I cook today, but it sure made great cookies.

Peanut Butter Cookies

1 c shortening

1 c sugar

1 c firmly packed brown sugar

2 eggs

1 c peanut butter

1 tsp vanilla extra

3 c flour

3/4 tsp baking soda

Cream shortening in a large mixing bowl; gradually add sugar, beating well.  Add eggs; beat well.  Add peanut butter and vanilla; blend well. Add flour and soda, blending well. Shape dough into 1″ balls; place 3 inches apart on greased cookie sheets. Gently flatten with fork dipped in flour, making a crisscross pattern on each. Bake at 350ºF for 10 minutes. Remove to wire racks to cool. Makes 6 dozen.

In the 1960’s and early 70’s I used creamy peanut butter. I assure you that since first switching to extra crunchy peanut butter, I never looked back. Here’s a truly Super Simple rendition from my 1974 recipe card.

Easy Peanut Butter Cookies

1/4 c butter, softened to room temp

½ c packed brown sugar

1 large egg

1 (12‑oz) jar peanut butter (chunky or creamy)

1 vanilla or yellow cake mix

Combine ingredients in order given, blending completely after each addition.  Shape into 1″ balls. Place on ungreased cookie sheet.  Flatten with a fork in a criss‑cross pattern.  Bake 8‑10 minutes at 350ºF. Cool on wire racks. Makes 4-5 dozen.

I also have been known to add all sorts of extra goodies… from chocolate chips and coconut flakes to roasted pepitas and sunflower seeds. In whatever manner you may make them in the 21st Century, if your taste buds are at all like mine, a few scrumptious warm cookies never get to finish cooling on the wire racks!

Smile!

 

“A cloudy day is no match for a sunny disposition.”

William Arthur Ward (1921 – 1994)

American writer and poet

As quoted in my “Healthy Thinking Habits” chapter in  “A Healthier You!”

(Photo by Stephen Leonardi)

You’ve GOT This!

 

“Do or do not. There is no try.”

— Yoda

Legendary Jedi Master in “Star Wars” films

 

(Photo by Riku Lu)

National Strawberry-Rhubarb Pie Day

‘Tis the season to enjoy fresh rhubarb. If you are a fan, that is. And I am indeed a fan… from raw straight out of the garden to cooked down into a sauce. Strawberries prove to be the perfect companion as they impart a melt-in-your-mouth sweetness to the crazy sour tartness of rhubarb. In a pie, this combo is one of hubby’s favorites. He wanted one for Christmas, but I’d run out of frozen rhubarb. Now fresh rhubarb flourishes, so I could bring on the pie. Enjoy it warm out of the oven with whipped cream or vanilla ice cream for a lusciously decadent treat.

Cathy’s Strawberry-Rhubarb Pie  

4 c rhubarb, thick stalks cut in half lengthwise; all sliced into ½” pieces

2 c strawberry slices (thick or thin, your preference)

¼ c lt brown sugar (or substitute)

1 (6-oz) sugar-free strawberry Jell-O

2 T instant tapioca

2 T flour

¼ tsp ground nutmeg

½ tsp ground cinnamon

1 tsp orange zest

¼ tsp salt

¼ – ½ tsp almond extract, optional

Pastry for 2-crust (9 or 10” pie), fresh or frozen

2 T cold butter, cut into tiny pieces

For glazing the crust:

Either 2 T milk & 2 T sugar

Or

1 large egg yolk, beaten with 1 tsp water

In large bowl, combine sugar, tapioca, flour, nutmeg, cinnamon, zest & salt; toss well with berry-rhubarb combination till coated; sprinkle extract over top and toss well again. Pour into prepared pastry shell. Dot with butter. Cut 2nd pastry into ½ – ¾” strips and weave a lattice top for pie.  Fold ends under at edges; press to seal; crimp edges. Brush lattice with milk; sprinkle with sugar OR brush with egg yolk wash.

Bake at 400ºF for 20 min.  Reduce heat to 350ºF and bake additional 25-35 min till crust is golden and filling is thickened & bubbly.   Cool on wire rack to desired temperature. (Cooling allows juices time to thicken.)

Tip: Depending on your oven, you may need to protect crust edges with foil for last 10 min to prevent from getting too dark.

National Best Friends Day

 

“A real friend walks in when the rest of the world walks out.”

— Walter Winchell (1897 – 1972)

American newspaper gossip columnist

 

We are richer than rich when we have best friends.

We need not agree with our best friends, but we’ll always have each other’s back.

They love us when we’re unlovable.

They encourage us if we’re ever in doubt.

They get us through the toughest times.

They remind us that we are indeed worthy.

They respect us for who we are.

If best friends get separated and reunite, it’s as if we were never apart at all.

 

Thank you, thank you, thank you… to best friends everywhere!

(Photo by Tyler Nix)