Tall Tales from Kansas

Oh the delight of standing in front of a truckload of watermelons, trying to pick the most perfect one, knowing when you get home you will sit on the porch and with the help of your sister, cut this baby open and commence to munching on dripping wedges then spitting seeds, seeing who will win the prize for the most distance from the end of the steps. Hoping all your practicing will pay off.

This week’s cake is Pina colada. Yes, pineapple and coconut, in a moist, rich, buttery batter, with that amazing frosting and a cherry on top. Did I ever tell you my mom used to make a coconut cream pie and put pineapple in it? She was a trendsetter back in the day and didn’t even know it. Actually I think she got that recipe from Aunt Mabel – the maker of the best chocolate pie in the universe.

These two are a couple of natural born stand up comics, ready with the expression to respond to my question about taking their picture. LOVE them. It’s as if I was their cousin and they started the family goofing for the camera. Why does everyone think you should look perfect in a picture when FUN is so much better?

Here are a couple of styling hipsters. Would you please get a load of that purse? I wanted to whip out my new “retro-modern” sunglasses and hang with them for awhile.

Tomorrow morning I am having a toasted English muffin with salty butter or maybe Dukes (I haven’t decided), thick slices of tomato, and an over easy egg on top for breakfast. Hot coffee on the side. Maybe a slice of bacon. It will be messy. A bib will be required.

Are these tiny terrariums not the cutest ever? Can you imagine having one by your bed, and leaning over when you get up first thing in the morning to see if the animals moved around or multiplied while you were sleeping.

You know the seasons will be changing when pattypan squash and sweet potatoes begin making their appearance.

I don’t know where she got her 50th anniversary t-shirt but I am going to have to get one too.

I seem to be on a cantaloupe kick. Can’t stop eating it. Today I found out this variety is an Athena. Firm, sweet, juicy, it is one of the best I have ever had. I have been subbing it in for a side salad with dinner, just a bit of salt and lots of pepper. Add cottage cheese and it’a a meal by itself.