Ahhhh Summer. Sun shiny days and warm balmy nights are the memories we cherish. And the songs of summer….keeping those memories alive throughout our lives.
So many songs sung about summertime…to name a few:
- Summer Nights (1978)
- Hot Fun in the Summertime (1969)
- Summer Breeze (1972)
- Summer in the City (1966)
- Summer of 69 (1985)
- Summertime (1991)
- Summertime Blues (1958)
- Lazy, Hazy, Crazy Days of Summer (1963)
- Summer Love (2007)
- A Summer Song (1964)
“In the Good Old Summertime,” is perhaps the song that resonates with me; conjuring up memories of lemonade and the days spent during my summer vacation in middle school when I would volunteer at a Rockyknoll Nursing Home. We wore an apron of red and white stripes with pockets and were called ‘candy stripers,’ but the residents referred to us as ‘friendly visitors.’ It was my first experience that instilled my looming fear of growing old.
Candy stripers or friendly visitors had jobs: read mail to the patients, wheel them into the group areas for bingo, and just be ‘friendly.’ I vividly recall my first day; carefully unfolding the crisp uniform and placing our name tag on, we were sent out to roam about the fourth floor. We were only permitted on certain floors. I heard screams coming from one of the rooms. It was an elderly woman screaming, “I WANT TO DIE! D-I-E DIE!” over and over. We were told to ignore her and not enter the room. Curiosity got the best of me, as it often does, and I entered the room where I was met by a flying tissue box. I quickly decided to not be so curious.
The group sing alongs were the best. Lead by a retired music teacher, playing songs on an old oak spinet piano, I saw new light and life coming into the eyes of people who would be slumped and sleeping in their wheel chairs throughout the day. It reminded me of the song, ” When I grow too old to dream, I’ll have you to remember…” I quickly noticed that some of these people who couldn’t remember what they had for breakfast, were singing words to these songs with great enthusiasm. Amazing.
Life Lessons are just that. The realization that growing old is inevitable. The fear of growing old pales by comparison to the thought of not growing old. Celebrate the little things and make the most of every day.
Let’s add a little flavor to our
GRILLED CAPRESE SALAD with BASAL VINAIGRETTE
This is a delicious dish I adapted from the blog, ‘Steamy Kitchen.’ Fresh and simple to prepare and beautiful presentation. No one will know it took very little time.
- 2 C. fresh basil leaves
- 1/2 C. olive oil
- 1/2 C. white wine vinegar
- 3 T. Parmesan grated
- salt & pepper to taste
- 4 large tomatoes, sliced horizontally into thirds
- 6 oz. fresh tomatoes cut into 8 slices
Process basil, 1/3 C. oil, vinegar, parmesan, salt & pepper in a food processor until smooth.
Coat tomato slices with remaining oil, season with salt and pepper & grill on 1 side for 1 minute then flip (do not flip the tops).
Place cheese on tomato slices and grill until it begins to melt, 1-2 min.
Assemble stacks with 2 cheese topped slices and 1 top. (Add fresh basil leaves to each layer and on top if you wish) Serve with basil sauce.
This delicious flank steak recipe I found on Pinterest from Elyse at Simply Recipes takes little time to prepare and is a crowd pleaser!
Combine marinade in a bowl and add your flank steak making sure the flank steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.
For the Marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
For the Steak:
2 lb. flank steak & 1/2 C. cracked whole peppercorns
Combine marinade in a bowl and add a 2 lb. flank steak making sure the steak is evenly coated on all sides. Cover and refrigerate for 2 hours or overnight.
Heat grill on high. Spread peppercorns on both sides of the flank steak and place it on the hot side of the grill. Grill for 1-2 min. on each side to get a good sear. Move the steak to the cooler side of the grill until its done to your liking. (125 to 130°F for rare, 140°F for medium rare, and 150°F for medium)
Cut the meat across the grain in thick slices and serve!
This fresh delicious drink pinned to my Summertime Board on Pinterest came from Bakerbynature.com.
6 Ripe Peaches
1/4 Cup Freshly Squeezed Orange Juice
1 Tablespoons Confectioners’ Sugar
1 Cup tequila
1/2 Cup Fresh Lime Juice
1/2 Cup Triple Sec
1 lime, cut into wedges
Peal, Pit & slice peaches. Combine all ingredients in a blender and blend until smooth. Garnish with fresh peach slices.
To make frozen peach margaritas, freeze the oj and lime juice in ice-cube trays. Add to the blender and divide evenly among the glasses.