Spring is Here!

Spring is here in all her glory. Almost overnight the flowers were gone from the trees and leaves unfurled to their beautiful green glory. The tulips and the lilacs are now past, but the pansies and petunias are blooming away.

One of the strawberries on my hanging strawberry plant is already beginning to go from green to red.

Yes, spring is here. Along with high pollen counts, cars racing by with the bass vibrating the entire neighborhood, and motorcycles that roar in the night.

In the United States this is Memorial Day weekend. My little guys and I will be marching in the parade with the librarian and other children dressed in storybook character outfits. One of my boys is going to be Peter Pan and the other Tinkerbell. I think I am going to be Mother Goose. (I still have to make the costumes.)

This weekend is the time when it is supposed to be safe (in my region) to plant your garden. It is also the time to decorate the final resting place of our loved ones. It is the beginning of the summer season. 

Our lives are always filled with new beginnings. Some are obvious, like the first day of school and a new baby, some are more obscure and harder to understand, like a divorce or a dreaded move.

But it is summertime folks! "Summertime, when the living is easy . . ." or at least you have a chance to get out and imbibe some vitamin D. But remember the sunscreen!

Summer is also a great time to grab a book and a shady spot and enjoy a refreshing breeze.

In honor of Memorial Day I am serving my guests something red, white, and blue. I hope you will enjoy the Strawberry Punch and Blueberry Turnovers with vanilla ice cream.

Have a safe and happy weekend.

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Strawberry Punch Recipe

• 1 can (46 ounces) pineapple juice, chilled
• 2-1/4 cups water
• 3/4 cup thawed pink lemonade concentrate (although, if you use it frozen it will thaw out into the mixture and help chill it, just add the frozen after the sugar)
• 3/4 cup sugar
• 1 quart strawberry ice cream
• 2-1/2 quarts ginger ale, chilled

Directions

In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Makes: 6 quarts.

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Blueberry Turnovers

Ingredients

• 2 cups fresh or frozen blueberries, divided
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons grated lemon peel
• 2 tablespoons butter
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water
• 1/2 cup confectioners' sugar (can be replaced with whipped cream or vanilla ice cream)
• 1 tablespoon 2% milk

Directions

In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. Mash well. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.

Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.

Place on an ungreased baking sheet. Beat egg and water; brush over pastry.

Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Or you can replace the drizzle with vanilla ice cream, frozen yogurt, or whipped cream. Serve warm or at room temperature. Makes 8 servings.