FISHIN' FOR MORE SUMMER...

I’m sitting on the dock as I write this, marveling at how fast the summer went. Flocks of seagulls are holding their late summer rendezvous, acorns are dropping on the wood steps, tree frogs buzz, campsites empty and cabins are vacated. The same as every year, but it always catches me by surprise and makes me a bit melancholy. Life without children in it is something one should adjust to, and I have, (time for grandchildren?) but I still miss my kids a lot when I am at the lake, remembering the fun years of endless water sports, biking and playing with friends. And fishing with Grandpa.

I am reminded of just that this morning. A few yards from shore, anchored in a prime fishing hole, is a pontoon filled with six kids of all ages with their grandpa. He has set them up with drop lines, poles and nets and they are pulling in sunnies as fast as he gets them off their hooks and into the basket. 

They are all chattering with excitement and buzzing with competitiveness. Grandpa patiently answers all their questions, assists them in their every need, and exclaims with enthusiasm over each of their observations and successes with the fishing experience. They exclaim over the tin of cookies Grandma packed as well as the jug of lemonade and cooler of sandwiches and fruit.

And I can still see, and hear, my own kids with my Dad in his fishing boat, just off the dock in the same spot, helping them bait their hooks and remove the fish which swam in thick schools in the fishing weeds just on the edge of the drop-off. No one in our family ever goes far without packing a lunch either, and my Dad patiently handed out sandwiches, cookies and beverages to his fishing buddies.

Maybe before TOO long, we can pass the tradition of fishing with grandkids to some of our own. Hurry back, Lucia!

SUMMERTIME STRAWBERRY LEMONADE

1 cup fresh strawberries

1/2 cup fresh squeezed lemon juice

1 cup simple syrup (2 parts sugar, 1 part water boiled and cooled)

7 to 8 cups water

Combine first 3 ingredients in a blender. Puree. Stir in water. Serve iced with fresh strawberries and mint.

CHOCOLATE- CHOCOLATE CHIP COOKIES

1 cup butter

1-1/2 sugar

1/3 cup cocoa

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 package semi-sweet chocolate chips

In a large mixing bowl, cream butter and sugar. Stir in cocoa. Beat in eggs. Add vanilla. Stir in dry ingredients. Add chocolate chips. Drop by spoonfuls onto cookie  sheets. Bake at 350 degrees for 10 minutes.

TACKLE BOX BARS

1/2 cup butter

3/4 cup sugar

2 eggs

3/4 cup flour

1/4 teaspoon baking powder

1/2 teaspoon vanilla

2-1/2 cups miniature marshmallows

1 package chocolate chips

1 cup peanut butter

1-1/2 cups Rice Krispies

In a mixing bowl, cream butter and sugar. Beat in eggs. Stir in flour, baking powder, and vanilla. Bake at 350 degrees in a 9 by 13 inch pan for 15 to 20 minutes. Sprinkle with marshmallows. Return to oven to melt. Cool. Melt together chocolate chips, peanut butter. Stir in cereal. Spread over cooled bars.

FISHING HOLE SNACK CAKE

1/4 cup butter

1 cup sugar

1 egg

2 teaspoons vanilla

1 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups raw apples, peeled and coarsely grated

1/2 cup walnuts, chopped

1/2 cup raisins

In a large mixing bowl, cream butter and sugar. Beat in egg. Add vanilla. Stir in flour, soda, salt and cinnamon. Mix well. Stir in apples, nuts and raisins. Spread into a greased 8 by 8 inch pan. Bake at 350 degrees for 45 minutes. Sprinkle powdered