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July 21, 2013
Reinbeck Courier

The celebrations of the summer have come and gone and here we are again midway through another summer. All the town celebrations and parades are better than ever. It was great to see so many patriotic themes. Now that summer is on the down swing there are all kinds of projects I still have planned, projects I hope to get done. I haven't counted on my broken hip putting me behind in everything. However, I have had this problem before and I didn't have a thing wrong with me. I often wonder how I managed when summer distractions-like Little league, school baseball, summer jobs, swimming lessons, camps, driver's education, 4H, to name a few, it seemed I spent half my time on the road. Even now without all the distractions of a growing family I'm busy. Now it's doctor appointments and going to therapy and when I get all that done, I'm ready to curl up with a good book, or just sit.

At the same time summer time living can be easy living. I learned to adjust my cooking and baking habits. I do very little baking unless it's for a picnic or cookout. Rice Krispie bars are an easy no cook treat for children and adults alike. Also, we've learned to eat more salads, sandwiches and cool foods along with what we fix on the grill. These hot summer days make me think of the old saying- "If you can't stand the heat, get out of the kitchen." That may be good advice for many things, but not for someone who has to put a summer day meal on the table. I'm sure all of you have those favorite to serve on a hot, muggy day. This is a favorite of mine.


16- oz. pkg.elbow

macaroni, cooked

8 eggs, hard - boiled,

peeled and chopped

3/4 cup onion, chopped

3/4 cup celery, chopped

2 Tablespoons sweet

pickle relish

4 cups mayonnaise-type

salad dressing

1/4 cup vinegar

3/4 cup sugar

salt and pepper to taste

Rinse macaroni with cold water, drain well. Combine macaroni, eggs, onion, celery and relish in a serving bowl; set aside.

Blend together remaining ingredients, stir into macaroni mixture. Mix well and refrigerate. Serves 8 to 10.

"Try to be as cool as a cucumber."



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