Road Kill Cafe

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples – peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 3 tablespoons fruit preserves, any flavor, warmed.
• 10 (10 inch) flour tortillas
• 1/3 cup butter, melted
• cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Brush one side of each flour tortilla with melted butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. 
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa.
5. Note: You can use any combination desired of the fresh fruit, the ones listed are only a suggestion.
   

I don’t usually put a lot of personal stuff here. This is after all, a blog about the gulch, not about me. But with not much happening here due to the fact that someone opened the gates of hell and flooded the place with heat and humidity, we have mostly been staying inside. I have been feeling both restless and bored. I have spent way too much time thinking about things I would have never given a second thought to before.

I have always been a tom boy at heart. I have never cared about or followed fashion trends. I have usually shied away from “girlie stuff”. I look for comfort, durability, utility and basic. While picking up the bedroom the other day, I found myself perusing my closet. It has a few pair of worn but comfortable jeans. Many probably too worn T shirts. A few sweatshirts, a few flannel (mens) shirts, two jackets (mens) and a winter coat, also a mens……..I am sensing a trend here.

There are no skirts, dresses or much in the way of feminine frippery. I can’t even remember the last time I wore a dress. Or a skirt. Or feminine shoes. Or even put on make-up. I keep telling myself that with my lifestyle, whats the point? Even my jammies are (for summer) mens boxers and wife beaters or (for winter) mens flannel sleep pants, sweats and mens thermal shirts.

Recently I have been thinking about cutting my hair. Usually I have no qualms when I think about doing this. My hair is long, reaching about half way down my back. The style I was thinking about is very short. This is something I have done in the past, looking forward to the change. But now, for whatever reason, I just can’t bring myself to go ahead and cut it off. It really needs to have a major trim, a good 3 to 4 inches of the ends are damaged, split and nasty looking. Plus I hate having hair in my face when I am working, especially in the kitchen. I wear it either up in a ponytail, or a braid or twisted up and held with a clip.

Two of the reasons that I can come up with for not doing this are: 1. Maintenance. I do want to have to go and have it trimmed back into shape. 2. I hate the stages of growing it out. Especially when it hits the stage of being too short to be long and too long to be short. Or maybe it is just that I would have to force myself to do more than wash and comb it.

Either it is one of the two stated reasons. or it is after taking stock of my wardrobe, I am afraid that I am turning into an old man. Or maybe I need to spend more time in the company of other women (hmmm, I wonder what that would be like…). I am usually either alone or I have just the company of Jeff2, and he always says I look good to him.

Or maybe it also has to do with the fact that our oldest daughter has recently joined us here at the gulch. She is not a die hard girlie girl either, but in contrast to her I feel like I have just become “one of the guys”.

It seems as if the heat will never go away. For most of the month of August we have had heat, humidity and very little rain. The weather forecast is the same. It is going to be hot and humid. Heat advisories, water restrictions…….it is the same news everyday, and has been since the beginning of the month.

Last night I dreamed of a beautiful autumn day. It was sunny but with a hint of chill in the air. The trees were dressed in shades of crimson, gold and orange. There was enough of a breeze to gently shower the ground with that glorious color. The creek babbled happily in the background. Too bad that it was just a dream.

The creek bed is dry, there is no water to run and make music. There are leaves falling from the trees, but that is due more to the heat and lack of rain. Even the hardy weeds are limp and barely hanging on to life. Yesterday we had a heat index of over 105. Heat shimmers could be seen not only over the asphalt on the road, but also on the hayfield. Only the cicadas could be heard, their song rising and falling like waves on the ocean.

I have heard, numerous times lately that with kind of heat during the month of August, that we are in for a hard winter. The length of time that it is hot and muggy in August foretells a winter that is colder and lots of snow in store. Time will tell if this is just an old wives tale or if it is fact. I know that so far this year we have experienced multiple late freezes, record setting heat and drought. Having an unusual winter would follow the pattern the weather has taken so far.

INGREDIENTS

• 2 pounds shrimp, heads off and unpeeled
• 1 cup butter
• 1 cup zesty Italian dressing
• 2 tablespoon lemon juice
• 2 teaspoons ground black pepper
• 1 to 2 cloves garlic, minced
• 1 loaf French bread, sliced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash shrimp and drain well.
3. Melt butter in a large glass baking dish. Add salad dressing, lemon juice, black pepper and minced garlic.
4. Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
5. Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily ‘dunk’ bread in the sauce!

It seems as if the unrelenting heat will never move on. It has been hot, humid and without any rain for at least two weeks. The creek, once again, is reduced to a few stagnant pools of water. The brown spots in the yard are increasing in size.

Yesterday we hit a high of 101. There was some breeze, but it was as hot as the temperature. As I gazed out of the window everything looked wilted, tired and beyond caring. The only sounds I heard when I ventured outside came from an occasional passing car and our air conditioner. During the heat of the day even the birds were silent.

I am looking forward to the time when this weather pattern changes. I am longing for cooler breezes so I can empty the house of its stagnant air and my brain of its equally stagnant thoughts. Hunter just wants to be able to play outside and like any child is getting restless with having to stay in the house. It is just too hot to let him go out.

Even sleep has become an elusive commodity for me. Maybe it has something to do with the constant drone of the air conditioner providing the much appreciated cool air. Maybe it is my own longing to be able to spend more time outside. Whatever it is I would like to be able to change it and return to a more peaceful routine.

INGREDIENTS

• Sweet Onion Slaw:
• 4 cups packaged coleslaw mix with carrots
• 1 large sweet onion, thinly sliced
• 1/2 red bell pepper, cut into thin strips
• 1/2 yellow bell pepper, cut into thin strips
• 1/2 cup Ranch salad dressing
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Pork Tenderloin:
• 1/2 cup hickory-flavored barbecue sauce
• 2 chipotle chiles packed in adobo sauce, minced
• 2 (1 pound) pork tenderloins
• 2 tablespoons garlic-flavored oil

DIRECTIONS

1. For Slaw, combine coleslaw mix, onion and bell peppers in large bowl. Combine dressing, cilantro and lime juice in a small bowl; toss dressing mixture with coleslaw mixture just until all ingredients are well coated. Refrigerate, covered, until ready to serve.
2. For pork, prepare grill with medium-hot fire. Combine barbecue sauce with chipotle chiles. Brush tenderloin with garlic-flavored oil. Grill 8 minutes per side, or until meat thermometer inserted in thickest part reads 150 degrees F. Brush tenderloin generously with barbecue sauce mixture and grill a couple more minutes, about one minute per side. Let tenderloin stand 5 minutes before slicing.
3. To serve, place slaw in center of platter. Surround with sliced tenderloin. Remaining sauce can be served at the table.

The yard sale is now history, but as in my previous experience it was worth braving the sweltering temperatures. I did not venture far and wide, because there was just so much close to home to see.

I will try and cover the highlights of the various sellers that I did visit. I saw everything from vintage cars, to antiques. There was even one guy who was selling his gun collection. And a mighty fine collection it was too! Too bad I didn’t have the cash to invest in some of those.

There were folks who were selling honey, fresh fruit and vegetables, and handmade furniture. As for the antiques, there was everything from kitchen utensils, to lamps, dishes, tools, quilts, books, toys, pictures, shoes and clothing.

I really enjoyed the vendors who were willing to talk and negotiate on prices. I picked up a couple of things that I was able to bargain the price down a bit. Nothing very exciting, just a handmade and decorated box with a lid for kindling and an apothecary type box with heavy porcelain drawers.

There was also the typical yard sale type fare such as children’s out grown clothing, toys and the like. Most of the vendors augmented the sale of their items with selling cold sodas and bottled water. I’ll bet that they made a fair bit with just having the cold drinks alone!

I am looking forward to next years yard sale. It is an interesting way to spend a week end.

INGREDIENTS

• 4 boneless pork loin chops, cut 1/4 inch thick
• 4 (7 inch) French bread baguettes, split lengthwise
• 4 teaspoons mayonnaise, or to taste
• 1 ounce chile sauce with garlic
• 1/4 cup fresh lime juice
• 1 small red onion, sliced into rings
• 1 medium cucumber, peeled and sliced lengthwise
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

1. Preheat the oven’s broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side. Or you can prepare the chops on the grill, to avoid heating up the kitchen with the broiler.
   
2. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll.( I find it easier to eat if you thinly julienne the cooked chops) Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
3. For a more authentic taste add pickled julienned carrots, if desired.
   

I was hoping for some cooler weather this year for the 127 yard sale, but alas it is not to be. It is warmer here than it is in southwest Florida, for crying out loud! Plus mix in a generous supply of humidity to go with it! Cripes.

So far this year we have dealt with several late freezes, drought, and now someone has opened the gates of hell to celebrate the first of August. According to the forecast we are supposed to have highs in the 90s’ for at least a week. As of this moment it is 94 here at the gulch. I wish we could save some of the warmth to use this winter…….

However, we have at least been getting some rain. The cistern is almost full, thanks to our up-graded collection system. The lawn is filling in with green grass, the brown patches are almost gone. The rhubarb, hardy plant that it is, has once again bounced back from the brink of death. It has survived getting frozen off three times, and almost withered into nothingness by lack of rain, just this year alone.

I am also happy to report that the creek once again has water in it! Before this last round of rain, it was so dry that you walk long stretches right down the middle of it and never even get your feet damp or muddy. It still is low, but at least there is enough water in it for it to flow along.

We will be braving the heat to go out and explore some of the 127 yard sale this week end. At least we can come home and cool off when we get to hot!