---- — Hello everybody!
Isn’t this weather great? I only wish the nights were warmer as it is affecting the tomatoes getting ripe. We are continuing to pick squash, zucchini, cucumbers and tomatoes every two days. The second crop of tomatoes are producing now, just five half bushels boxes so far.
I have been cooking six cups of yellow squash with half cup of onions then freezing them. I will be able to make yellow squash casserole this winter. My husband says I am like a squirrel getting ready for winter.
Saturday, Oct. 12 is the Salem Quilt Show at the Salem Community Center. It is one of the nicer quilt shows in the region. Somehow last year I missed hearing about it. There are vendors set up and usually there is a man that has a machine that will sharpen your scissors for you.
The recipe that I picked out for you is one that I tried out on the pickers. When I served it, I put vanilla ice cream on top of the brownies. They said it was a keeper.
1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 tsp. salt
1 cup vanilla chips
1 cup semi sweet chocolate chips
3/4 cup almonds, chopped
In a mixing bowl, cream butter and sugars. Add eggs and vanilla, mixing well. Combine flour, baking powder and salt. Add to the creamed mixture and mix well. Stir in chips and nuts. Spoon into a greased 13 by 9-inch pan. Bake at 350 degrees for 25 to 30 minutes.
I will leave you with this thought: Success is never final and failure never fatal.