Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog

A couple or years ago I posted a recipe for Cold Cucumber Yogurt Soup that is simply delicious. The recipe calls for 3 cucumbers, but that it using the largest ones available from the store. With the smaller ones I usually get from my garden 4 to 6 cukes would likely be needed. Makes about 36 oz which should serve about 6 as an appetizer Cold Cucumber Yogurt Soup 3 large cucumbers (peeled and seeded) 1 1/2 teaspoon salt 1 cup plain greek yogurt 1/3 cup sour cream 2 Tbsp crushed garlic 2 Tbsp lemon juice 1 tsp dill weed After peeling and seeding cucumbers, chop them into 1/2" cubes and place in colander. Sprinkle all of the salt on the cucumber pieces and let sit for 10 minutes. (to draw out some of the moisture and any bitterness) Next place salted cucumbers in food processor or blender with all of the remaining ingredients, blend until desired smoothness. Chill for about an hour and serve.

Here's what I have in my file: COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste (don't omit, Linda LOL) 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings Source: La Bonne Soupe cookbook Gazpacho via Liz Jones 1 cups chopped peeled, seeded tomato 1/2 cup finely chopped Green pepper 1/2 cup cucumber chopped and peeled and seeded 1/2 cup chopped celery 1/4 cup chopped onion 2 tsps snipped parsley 2 tsps snipped chives 1 large clove minced garlic 2 � T red wine vinegar 2 T fruity, green olive oil 1 tsp salt 1/2 tsp pepper 1/2 tsp worsterchestershire 2 cups tomato juice.stir, cover and chill at least 4 hours..over night is better My adaptations 1 T minced parsley 1 T minced fresh basil 1 T minced fresh chives�or green onion tops 2 cloves garlic through a press 1/2 tsp Fresh ground pepper 1 tsp w'shire Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices. I also somewhere, have a recipe for a strawberry soup but that wouldn't go with what else you are having...and a recipe for a pea soup made with frozen peas And I think chicken broth and cream or sour cream....topped with julienne pea pods. Can't remember where that recipe came from nor where it could be....but it's good and beautiful!

Here is a non-traditional gazpacho that we really like. Green Gazpacho Yield a scant 6 cups - serves 6 1-1/2 pound cucumbers (4 to 5 picklers or 2-1/2 large slicers) peeled, seeded and cut into 1 inch pieces (enough to yield 3 cups) 1 tablespoon kosher salt; more to taste 1 large yellow pepper 1 medium avocado 1 medium sweet onion, cut into 1 inch pieces (2 cups) 1/4 teaspoon freshly ground black pepper; more to taste 3 ounces fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups) 1 teaspoon chopped garlic 1/4 cup coarsely chopped fresh flat-leaf parsley 3 tablespoons coarsely chopped fresh cilantro 1 tablespoon coarsely chopped fresh basil or mint 2/3 cup extra-virgin olive oil; more for garnish 2 tablespoons red wine vinegar Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 teaspoon of the salt. Let them sit for 30 minutes to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; youÂll need it later. Cut the avocado in half, peel one half and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it into plastic, and refrigerate for later. Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 teaspoon salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor. Process the bread, garlic, and herbs until th bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving. When ready to serve, peel the reserved avocado half and cut it into ½ inch dice Cut the reserved pepper into 1/4 inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until itÂs thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 teaspoon of olive oil over each bowl and serve. Fine Cooking, August/September, 2007