It’s Not the 1960s Anymore

By this time in 1969, I had consumed at least (at least!) 52 Sealtest ® Ice Cream Sandwiches at the local Clarion pool in the college town where I grew up. Clarion was sleepy in the summer because the college kids left and all the happenings were at the pool on Liberty Street or down at the river.

I remember those ice cream sandwiches from the vending machine – thick with ice cream, not like the skimpy ones today. Maybe when you’re a kid everything just seems bigger and better like the little house you grew up in.

I never deviated from that frozen treat, even though the lure of banana popsicles beckoned. I think I only sat out one week that summer when I had what mom called, “sun poisoning.” I looked like a lobster with bumps and the word “poisoning” scared me enough to stay home, but it killed me!

The pool closed down after that for several years on and off for repairs and I never really got back into going. I found books, bicycling and baking instead. Hang on to those good memories as you build new ones.

2016 Ice Cream Sandwiches

Pictured above is my brownie bar filled with Breyers® Salted Caramel Ice Cream. Cut the brownies into squares, freeze them. Take them out of the freezer and slice in half crosswise and top each half with your favorite flavor of ice cream/gelato/frozen yogurt. Make little ice cream sandwiches and wrap each individually with plastic wrap. Make a ton and keep them in the freezer for when the kids come in looking for something good.

Cookies work well too. I used molasses cookies here. And, keep enjoying summer with all those food memories!

Susie-Infused Shrimp

Susie makes a succulent marinated shrimp and avocado salad. I’ve never met Susie but I couldn’t help but think about her yesterday when preparing this dish for a picnic.

Do you ever feel like you know someone just by hearing about her over many years? Susie is Nancy’s sister. I know she makes delicious and creative food. She’s pretty, fun and loves her family. She’s also a youngish grandmother who loves cuddling babies. I can picture the kind of clothes she wears because Nancy will often say, “My sister Susie could get away with wearing that! (And it’s always something stylish.) Susie also talks to the hummingbirds that linger on her feeders, “Hi sweetie…”

Now you know Susie like I know Susie. Enjoy one of her signature recipes.

Marinated Shrimp and Avocado

  • 2 lbs. shrimp, peeled, cooked and deveined
  • 2 small onions sliced (I used one bunch of green scallions)
  • 12 mushrooms, sliced
  • Lemon-Thyme Marinade (recipe below)
  • 2 avocados cut into bite-sized pieces

Combine the shrimp, onions and mushrooms in a bowl. Toss lightly. Pour in the Lemon-Thyme Marinade and toss gently to coat. Chill covered in the refrigerator for 12-24 hours. Add avocado a few hours before serving. Drain the marinade and serve.

Lemon-Thyme Marinade

  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 cup vegetable oil
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme (I added some fresh thyme from my garden to the dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon prepared mustard

Whisk ingredients in a medium bowl until well combined.