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Dorothy Copus Brush Try those tasty treats
Isn't this a glorious time of year? Nature
shows off the produce that has been coaxed to fruition by the
sun, rain and warm earth to send forth the tastiest fruit and
vegetables of the year. Grapes, black cherries, cantaloupes,
watermelons, corn, tomatoes, and of course an overabundance of
the prolific squash. Not all of these gifts of nature pass the
taste test, even if they look perfect. The taste buds have a
long memory, and once they savor the best they never forget.
In the Traverse City area of Michigan at this time of year black
cherries are for sale everywhere. Stands along country roads
offer huge plastic bags of washed black cherries at ridiculously
low prices. Once you have tasted these black beauties, the memory
of their flavor lives on and on. Another Michigan winner is grown in Howell,
a small town not far from the state capital. There is something
special about the soil there that produces a cantaloupe so flavorful
that once you have eaten a Howell melon, other cantaloupes don't
have a chance. I'm sure there are many such places across
this country such as the two I have mentioned that have such
taste treats. My husband remembers Muscatine, IA, for the flavorful
watermelons they grow. Again, there must be something about the
soil that produces the excellent flavor. Wonderful as the sights and tastes of this
season are, for the chief cook the biggest bonus is how easy
it is to plan and prepare meals. Fresh, succulent corn on the
cob, a plate of sliced tomatoes and your choice of just picked
fruit - who could ask for more? Much as we enjoy the fresh fruits and vegetables
of this season, we know it won't be long until we will be opening
cans and jars to take their place. Another casualty will be the last rose of
summer. Our great-grandmothers found a way to capture their fragrance
by making rose petal bead necklaces. As much as 70 years later
this jewelry still carries the lingering fragrance. Do any of
you readers have one of these creations? In my files I found instructions for making
these beads. The story appeared in Yankee magazine at
least 10 years ago. First, find a truly old-fashioned rose bush
rich with the smell of roses and pluck fresh petals. It is very
important to use fresh petals. Next the petals go into the blender
or meat grinder and are pulverized until they become a smooth,
fine pulp. It may be necessary to go through this procedure several
times until the pulp becomes a doughlike paste. Many think black
beads are the most attractive. To achieve these the pulp should
be simmered in an iron skillet. Next the paste must be air-dried until it
is the right consistency to roll into beads in the palm of your
hand. Grease the palm first using rose oil if you have any. Make
the beads of equal size by using a measuring spoon. After the
bead is rolled, dry it again by rolling it in a pan. When almost dry use a large needle, toothpick
or wire to pierce each bead. Just be sure the hole is large enough
for the thread to go through easily. Either linen thread or dental
floss works well. But before the thread can be used more drying
is necessary. Leave whatever you have used to pierce the bead
in place and stick it into a block of foam or an apple, or anything
that will hold the bead upright until it is completely dry. This
could take two or three days. Finally, you call forth your creativity and
start threading. Tiny glass or gold beads from broken necklaces
add a nice touch between the rose petal beads. The finished jewelry
becomes a family treasure to hand down to future generations. In these final days of summer take time to savor nature's bounteous gifts. |