Back to School 14

 

For fourteen years my college roomie, Jill, and I have been hosting the Back to School Party.  It started as a huge party at a cabin in the woods in Kirkland, Illinois.  There was always a fire, a hot tub, cigars, a keg, tons of food, tents and random people sleeping everywhere.

Over the years we've calmed down. We can no longer drain a keg, cigars make the next morning even more painful, the fire is smaller, if at all, and there are no random people sleeping anywhere. The location has moved from Kirkland to Amboy to Ashton to Michigan. There aren't as many big people but there are several little people running around.  And our core group remains.

Each year we gather.  We eat.  We drink.  We laugh.  And, we remember why the tenth floor of Wright Hall 10 was the best.

It had something to do with Cory falling in Fell Hall then again on Fell Avenue and having to be carried down stairs during a fire alarm.

It had something to do with Cathy falling into a man hole.

It had something to do with mud sliding in the front of Wright after the tornado tore through town.

It had something to do with our awesome loft.

It had something to do with backpacks full of beer, Cherry Street, Smalls and after hours.

It definitely had something to do with some great, mostly small town kids getting stuck on the same quiet floor on the edge of campus playing asshole and bullshit when it was too cold to walk to parties (while Jill cheated).

I love you guys! 

Jill called me after the BTSP this year for my salsa recipe.  This is my sneaky way of getting all my BTSP BFFs to read my tribute!  The recipe is below.  I'd love to hear your best memories of Wright 10 in the comments.

Black Bean Salsa

1 can whole kernel sweet corn, drained
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1 green pepper, chopped
1 bunch cilantro, chopped
2-3 small jalapeno peppers, finely chopped
1 bunch/ container cherry tomatoes, chopped
2-3 avacados, chopped, tossed with lemon juice to prevent browning

Combine all the above ingredients except the avocados in a large bowl.

In a small bowl, mix the dressing ingredients below.

1/3 cup fresh lime juice (2 limes)
1-2 teaspoons chopped garlic
1 teaspoon salt
2 tablespoons cumin
2 tablespoons olive oil

Mix into the large bowl. Fold in avocados. Chill then serve with corn chips. Or eat it with a spoon.

Sweet Corn Snob

I am a sweet corn snob.  My non farm friends just don't get it.  I refuse to eat corn more than 4 hours out of the field.  The sugars start to covert to starch within a few hours and it simply is just not as good. I'm also lucky that I have an endless supply (as long as the raccoons and the puppy stay out of it).

If you can't eat it all or have to much it is really easy to freeze.  Simply shuck the corn taking special care to remove all the silks.  Bring a large pot to a boil and boil the ears for four minutes.  Remove from the water and immediately plunge into ice cold water to stop the cooking.  Slice the kernels from the ears and place in freezer bags.

Sun Pickles

My friend Lori shared her Sun Pickles last summer.  They were so good that I doubt I will ever process another jar of pickles in a hot water bath EVER AGAIN!

6 1/2 cups water
3 1/4 cups white vinegar
dill, garlic and jalapeno pepper slices
2/3 cup canning salt
Rye bread

Mix water, vinegar and salt.  Bring to a boil.  Pack cucumbers sliced the way you like them, dill, two cloves of garlic per quart jar, and one head of dill per quart jar.  Fill with vinegar mixture.  Top with a slice of rye bread.  Seal jars and place in the sun for three days.  Refrigerate after bringing inside./

You can vary the spices any way you like.  I LOVE the jalapeno peppers.  They give the cukes a great bite.

Italian Garden Salad

My mother-in-law shared this recipe with me last summer and I fell in love. It's a great way to use almost everything in your basket.

8 oz. Uncooked spaghetti
1 cup cut fresh green beans

DRESSING:
6 T canola oil
3 T sugar
2 T white wine or balsamic vinegar
1 garlic clove, minced
1 t salt
1 t dried parsley flakes*
1 t dried basil*
½ t dried oregano
¼ t onion powder

SALAD:
2 cups cooked, cubed chicken
1 med. Green bell pepper, julienned
4 oz. Colby-Monterrey Jack cheese, cubed
1 med. Zucchini sliced
1 small yellow summer squash, sliced
8 cherry tomatoes, sliced
1 small red onion, halved, sliced

Shredded Parmesan cheese, optional

Cook spaghetti according to package directions, adding green beans during the last four minutes of cooking.

Meanwhile in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterrey Jack cheese, zucchini, squash, tomatoes, and onion.

Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired.

*Substitute fresh for dry herbs using a one to three ratio. For every teaspoon of dried herbs, use 3 teaspoons of fresh herbs.

Rhubarb Bread

Bread
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
2 cups sugar
½ cup applesauce
½ cup oil
4 tablespoons sour cream
2 teaspoons vanilla
2 cups chopped rhubarb
1 cup chopped nuts

Topping
4 cups flour
4 tablespoons butter
½ cup sugar
1 teaspoon cinnamon

Sift flour, soda and salt together. Add sugar, eggs, oil, applesauce and sour cream. Fold in nuts and rhubarb. Pour into two greased bread pans. Cut sugar and cinnamon into butter into crumbly. Sprinkle with topping. Bake at 350° for 60 minutes. This recipe makes two loaves.

Rhubarb Butter Crunch

Church recipe books are one of the best things about living in a rural area. All the country cooks (a.k.a. Church Basement Ladies) submit their best recipes. I received this cookbook from my husband's great aunt as a wedding shower gift.






I discovered one my favorite springtime recipes inside. I've been known to eat the entire baking dish of this delectable dessert. I hope you enjoy it just as much as I do.