Yesterday, DD started her first driving session with the paid teacher. It was super hot when we went to meet the teacher. Because we were about 25 minutes early, we sat out in the car which soon became hot enough that we had to turn it back on to run the air conditioner. DD’s teacher “poured” a lot of information on us—yes, I was invited to ride along—and we have our work cut out for us. Driving to pass the test has changed a lot since both DH and I took it. No longer do you hold your hands at 10 and 2, but instead you hold them just below 9 and 3 with your thumbs up. There were several other things that I hadn’t heard of but that DD will need to know so we both listened to the rapid-fire pace of the teacher. Slowly we began to absorb some of it, though we have lots to practice in between yesterday and next Friday. Needless to say DD was overwhelmed with the information and not too long after we arrived at home, she declared in tears that she couldn’t do it and remember everything. We reminded her that the teacher admitted she gave us a ton of information that would have to be “digested” this week. The teacher also told her that she did well, so we have to move forward.
Riding along on the driving lesson set me back considerably for making supper and cooking the dishes and bread for tonight’s supper. It also unfortunately distracted me enough that I tried to cook the dough instead of let it rise for 15 minutes in the microwave. DH asked me why I was cooking the dough in the microwave and I didn’t have a really good answer. That batch of dough ended up in the trash and another one was made up and successfully set to rise.
After supper while everyone was relaxing, I started cooking. First I worked on the dessert for tonight. The family wanted Gelatin Cream Cheese Dessert which we all love in hot weather. The recipe goes something like this:
GELATIN CREAM CHEESE DESSERT
Place one set of mixer blades, 1 14-15 oz. can evaporated milk, and a large mixing bowl in the refrigerator to chill.
1 box graham crackers crushed in food processor or blender
1 stick butter, melted
Mix the above two ingredients together and pat 2/3 of the mixture into the bottom and sides of a 9’x13’ baking dish. Place this in the refrigerator while you continue with the remainder of the menu.
1 4-oz. box lime gelatin (I also like to use peach, strawberry, or Berry Blue flavor.)
1 c. boiling water
Mix these two ingredients, stirring for two minutes until all of gelatin is dissolved. Add 3 T lemon juice. After stirring again, place bowl with mixture in refrigerator while you continue with remainder of recipe.
1 8-oz. package Neufchatel cheese
1 c. sugar (You can use ¼-1/3 c less and it will still taste good.)
Cream these two ingredients together. When smoothly mixed, add gelatin mixture that has partially set. Mix all together until smooth.
With the chilled bowl, chilled mixer blades, and chilled evaporated milk, set up to whip the milk until stiff peaks form. This goes faster if everything is chilled and the milk makes good stiff peaks. Once you have stiff peaks, add the gelatin/cream cheese mixture and continue to whip until all combined.
Pour this mixture into the crust that you had chilling in the refrigerator.
Sprinkle the remaining crumb mixture on top and cover with clear wrap. Place this dish in the refrigerator and chill overnight.
When you get ready to serve this, cut with sharp paring knife into 2” squares and serve with spatula on small plates.
I also layered a pan of lasagna with homemade tomato sauce from tomato juice we canned last summer. DS had graciously watched the sauce complete cooking while I was riding along with DD so I didn’t have to add the cooking time to an already tight cooking schedule.
Lastly I mixed together a single loaf of French bread and set it to rise.
I don’t like starting it so late, but with hot temperatures and busy schedules it was what had to be. Shortly before 1 AM this morning it came out of the oven. I will have to take a picture of the finished bread later as the battery in the camera is desperately in need of charging.
It’s getting hot and the garden is growing! We are on track for the next 5+ days to see temperatures in excess of 100 degrees. Just like the intensely cold days in January and February of this year when we holed up in the house, we will hole up again because of intensely hot days this summer. Earlier this morning we had clouds move through and for awhile the temperatures stayed below 80 degrees, however, the clouds moved on for the most part and the sun is out. The temperature is rising and unfortunately it is also unusually humid. Usually we have hot, dry weather, but not today.
The best thing to report is that the garden is all weeded and we only have to harvest some of it and water all of it in the cool parts of the day. The garden is much further along earlier in the summer this year than last year. It is also full of lots of goodies that we are looking forward to enjoying. Here are some pictures:
So far it is going well. We will have to keep it nice and moist during these next few HOT days. I’m just very thankful that Sabbath is here because we’ve worked hard and we’re all very tired but richly blessed!