Maryc, I look forward to your posts and was worried when we didn't hear from you.  Glad all is ok and we are all surviving the heat.  Although it sounds like Mary Ann and JeanneP are having a few days of nice temps.

I made those 8 little Cheddar meatloaves yesterday from Joy's recipe.  We ate two of them with corn-on-the-cob and rice.  They make a nice meal and my husband really enjoys meatloaf occasionally.  Tonight we are invited out with our daughter and hubby and his visiting daughter to a Japanese restaurant.  We will watch as the cook prepares the meal.  That's always so entertaining.

Jean,  hope you enjoy your dinner at the Japanese restaurant.

There are several in my area, but so far,  I haven't been to one of them.   My daughter-in-law keeps saying we will go.  I understand it is a fun time.   Lots of entertaining goes along with the making of the food. 

Have fun!!!

Joy

We have many sushi places, but I'm not fond of eating bait!

There is a place where they cook your meal at your table that is Japanese style with I believe hibachis. We also have a Northern Chinese restaurant, Korean, Vietnamese, Hmong, Indian, and several Thai restaurants.

The new thing seems to be the small trailers on wheels that are on every corner or in the mall parking lots. It was originally just the coffee ones, and now you can find almost anything about, even Hawaiian and Jewish food from these trailers.

Food Trucks are a big fad here in my area, Angel.  You can find just about any kind of food.  They have what they call "rodeos" where many food trucks line up and down the street and huge crowds come.  I don't do walking, or crowds, very well so I've never been to one but they do sound like fun.  You can sample just about everything either American or foreign.

I haven't noticed the lights in the freezer section in any of my super markets, going on and off automatically as I walk by!  Sounds like something that would be a first, here in high tech Silicon Valley, but not something I have even heard of.  Also, lights or stove fans going on automatically, are not something I'm familiar with.  Sure does sound like a good idea - especially the fans over an overheated stove burner. 

We also have every known style of Asian restaurant available here.  My favorite is Pho', the Vietnamese noodle soup. Lots of Indian restaurants, but I'm not a big fan of curry or the other Indian spices.  The Food Trucks, are also extremely popular here. they each have their own speciality, such a Mexican, Falafal, Thai, etc., and even bacon!  There's actually a bacon truck, and according to my daughter, it's one of the most popular, and smells great!   

Haven't seen any food trucks in our area.  This is a very small town and we live just outside the city limits.  I'm going to look when we go over to one of the larger towns.  Maybe I haven't been observant enough.

Yes,  Food Trucks are very popular in the Baltimore and surrounding areas now, also. 

I had just read an article where there is to be a big Food Truck show in October near where I live.  It is going to be held at a big golf course on their big parking area.   Costs is $10 to attend, in addition to whatever food you buy. I am going to see if one of my son's would want to go.   Music,  and other activities included.  Sounds like fun.  I read about some of the vendors who will be participating.  Several will be selling ethnic foods. 

There is a Food Truck show on the Food Channel.   Looks like a lot of work involved.

Joy

Okay, I learn something every day, food truck rodeos! No food truck shows either!    We have had then for awhile, my friend said. I just don 't go into town that much but they are on a street just over from us as well, Hawaiian. No bacon ones yet!

We do and have had for a number of years, the cases that light up as you go by and cow statues above the dairy department that swish their tails or moo as you go by, Safeway, Walmart, and Fred Meyers have those or something similar. No stoves lightening up to my knowledge.

I haven't had any Pho' at the Vietnamese, but often have a type of Korean noodle soup. It's very popular here with the office lunch crowd. The Mexican family run  restaurant is very authentic so you see people complaining that what they received wasn't what they ordered. Poor souls think someone is trying to put something over on them, especially the younger G.I.s.

I love Indian cooking! I go into India Rose and just inhale that saffron scent! I could eat there more often if Uncle Sam could raise my SS a little more! 

Food trucks aren't new, but they are becoming more popular.  I've eaten at one or two - in Hawaii.  I'm just not a fan of standing up to order, and then sitting outside at a picnic table to eat.  Different strokes, though.

I love Vietnamese food - and pho is a special favorite.  Love the cold spring rolls, too.

Re:  Mexican Food

Most people are used to what we call Tex-Mex Mexican food which doesn't compare to authentic which is why they don't think they are getting what they ordered.  I grew up with authentic and you can seldom find it here.  We had a really good one here, but unfortunately it didn't last long because it was not what people are used to.

There are some food trucks here which seem to do quite well, particularly around the college.  I've never eaten at one.

Mary

The one I want to go to is about five or six blocks west of here and advertises as Jewish food. I want to go there one day just to see what its like. The only wagons I've ordered out of have been at the state fair, and I'm not sure if that is the same or not.

Food trucks have gained in popularity here in Western NY a lot in the past few years.     We have one young man who lives in a town near us who operates one.  He calls his business The Great Foodini!     We had him cater our picnic at the Senior Center a couple of summers.   There is one out of Rochester NY that I would dearly love to visit if they ever came to town.    It is all about macaroni and cheese. Here is a website:   http://www.buffalorising.com/2014/02/macarollin-gourmet-mac-and-cheese-food-truck/    I happened to see this go by on a roadway near us one day and was very anxious to learn what they were about. 

My kind of weather here right now. Went down to 54 deg last night.  Has the parade is Monday with the big Fireworks the are now saying could rain. If it would stay like today would be fine. Got rained out last year.
I was sort of stupid and worked on laying 24 12 inch concrete blocks yesterday and now both my wrist making it hard to type.  I should know that always happened but do I learn. NO.

I tried something yesterday. Not done it before.  I love this time of year to just do a quick pickle of Cucumber and Onions. Love them with cheese. Well all I had were onions and Zucchinis. So just tried them. I really like them better than the cucumber. More crispy I think. Just did one jar but will make more. They almost give Zucchinis away in Summer time.  With all this rain and then the hot sun our Sweet corn should come in early.   

How do you make those pickles, Jeanne?

I would also like to know.

Glad you reminded me, JeanneP.  I love what my mother called "Icebox Pickles" and we will have them a lot during the summer.  Sometimes our dinner will be egg salad, sliced tomatoes, sliced sweet onion, and icebox pickles with a good Italian bread.  Fresh oranges or some other fresh fruit for dessert.  I usually use the little pickling cucumbers but I think I will try the zucchinis since you like them better.  Just the kind of dinner I prefer on a hot summer day.

We had our 4th of July potluck yesterday underneath cloudy skies, but with all the old favorites! One new and delicious surprise were these watermelon popsicles! The man who brought them said the recipe was out of either Good Housekeeping or Better Homes and Garden magazine. Here is his recipe. They were so good and gone too quickly! 

Minted Watermelon Popsicles
Serves: 8

1 1/2-pound seedless watermelon
2 tablespoons sugar
1/4 cup mint leaves, minced
2 teaspoons finely grated lemon zest
Pinch of salt
1/4 cup mini chocolate chips

Slice off the watermelon rind and cube the flesh into 1-inch pieces (about 4 cups).
In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt.
Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks and chocolate chips halfway through freezing) and freeze until hard, about 3 hours.
*MAKE AHEAD: The watermelon popsicles can be frozen for up to 1 week.

Please add me to the list for the recipe, Jeanne!

Now the Onion and Cucumber pickles that I made yesterday only I used the Zucchini instead of Cucumber. I is not the one I use to make years ago that took ages and put in jars to last all winter. Don't do canning anymore Just do things fast for me that last in fridge just one jar at a time.  Same with Jam. So don't even keep to a recipe.

Yesterday I just did this

Sliced up to about 2 Zuks to about 1/8 thick
Sliced a large Vadalia sweet onion.
1 Tbl. dried Dill
In a pan I put about 3/4 cup . I like Apple Cider Vinegar
1/2 cut sugar
1 cup water. (I test it to see if strength I like)
Bring it to a boil.
I have a mix of Garlic Powder, Black pepper and Sea Salt that I keep on the stove and use on everything
So I just put maybe a TBS of this in.
Bring to a boil.
Pour over the Cucumber or Zuks.
Just stir and cover. Let it cool. I just keep shaking  every once in awhile
When cool put int a Qtr jar and into fridge. will last me a week.

So this is just my easy way.
I know there are a lot of  good ones on the Internet if you are into canning.

Did try a sandwich with sliced cheese for lunch. Was good.
I am crazy about Vinegar.   As a young person I use to drink it just like some drink Soda.  Maybe that is why I am lasting a long time.  I am pickled inside.           


.

[]Sounds good,  Jeanne.

I have some of the little pickling cucumbers that Phyllis mentioned and I do have some Vidalia onions.   I will make up a jar of these and then try another jar with the zucchini. 

Thanks for sharing.

Joy

Thanks Jeanne.  I must try it, I love pickles.  I never tried it with cut ones.  I thought that would make them go soft.

Jeanne,  On that pickle recipe, you said you use a seasoning mix of garlic powder., pepper and sea salt.    What are the amounts of each of those that you mix together?  Thanks !

Joy

I saved the recipe.  Also like the amounts of the garlic powder, pepper and sea salt that you mix together.

I do about equal on the Garlic Powder, Pepper, Maybe a little less on the salt. I use the Kosher salt. Keep it in a glass Salt Shaker handy and use it on most everything. Also have a small jar with no salt in it at all. Make up one with Indian spice mix also.  I have done them for years and so sort of just mix the way I like them.  I am not one for measuring things out. After years sort of a double fast turn around the skillet for oil. Use the middle of my hand for things. I don't think my grandmother ever measured  a thing.

Now you can buy these small jars with lids and holes at the Dollar Tree for 50cents . For years I use to use the Baby Food Jars. Gotten a little fancy now. I buy all the spices and things in small quantities down at the International shot close. Don't like to keep for long. they sell most everything by the Oz.

Jeanne thank you for the recipe and giving the amounts of your spice mixtures. I also mix up a few of ones that I use commonly but tend to put them in those old Tupperware mini containers.

I also tend to buy an assortment of curries from a local Indian restaurant and grocery. I have mild yellow,chili verde and madras chili powders.I try to purchase small amounts as the spices are only good for about ninety days.

When I was growing up, my parents pickled vegetables as well as cucumbers and meats.
One favorite was thick beet slices with whole hard boiled eggs pickled and a regular on our dinner table was sliced cucumbers and those large white onion slices in vinegar.

I just saw this from Food.com! A homemade, 3 ingredient take on a "Wendy's Frosty."

INGREDIENTS

1 14-ounce can sweetened condensed milk
1/2 gallon chocolate milk
1 8-ounce tub Cool Whip

Special Equipment:
Ice Cream Maker
DIRECTIONS

Whisk together condensed milk and chocolate milk in a large mixing bowl. Fold in Cool Whip.
Chill the mixture in an ice cream maker, following the manufacturer's instructions.
Serve immediately with a spoon and a straw.
INFORMATION

Category Drinks, Shakes Yield 2-3 servings Cook Time 40 minutes

On the subject of food trucks, Italian pizza anyone?

Walking up to a food truck for a quick bite is satisfying, but how awesome would it be to actually sit down in a food truck to enjoy your meal?

Well, one Italian Facebook user is making that fantasy a reality with a full-service pizza bus. Giancarlo Sociali posted a series of images of a restaurant bus on wheels, and it is far from your average walk-up window truck. The red bus spans the size of an average public-transit vehicle except that you can be seated inside in cozy booths to dine on a freshly baked slice. The mobile-dining hybrid is nothing short of a dream come true for pizza lovers, but it is also a hopeful look at the incredible future of food trucks. We hope to see one of these rolling around our neighborhood soon!

Jeanne,  Thanks for the measurements for the seasonings.   I plan to make the pickles tomorrow.  I have the little cucumbers, so I will be making mine this time with the cucumbers and then when I get some zucchini , I will make up some with those.

Joy

I use a tall brass pepper grinder filled with whole peppercorns sitting next to my stove because I prefer fresh ground pepper.  Also, right next to the pepper grinder I keep my sea salt in a small green depression glass dish and always just use a pinch.  I can judge the amount better with my fingers than when I am sprinkling it.  Garlic powder and all other spices I keep closed in a cupboard so they do not get excessive light exposure.  They stay fresh longer and keeps them from cluttering my counter.

I love using spices but am not particularly interested in Indian/middle Eastern spices.  I am not at all fond of curry flavor of any kind.  I will use turmeric sometimes but very sparingly.  I prefer using the spices that are found in Italian cooking; garlic, oregano, basil, etc.  The only spices for everyday cooking my mother ever used was salt!  She was a good cook and a wonderful pie baker but wasn't at all adventurous in flavoring with different spices.

JeanneP, my pickle recipe is even more simple than yours.  I slice two  cucumbers and 1 white onion in 1/4 in. slices and sprinkle them with a little salt and let them sit for a couple of hours.  That draws out the moisture so that it won't dilute the brine.  Rinse the cucumbers to remove the salty juice that has collected and then I mix 1/3 c. cider vinegar with 1/3 c. water and 2 Tbl. of sugar.  Stir until sugar is dissolved and pour over cucumbers, season with salt and pepper and (sometimes) fresh dill and refrigerate for a couple of hours or overnight.  No cooking involved and they are wonderfully crisp and refreshing on a hot day.

We had our 4th of July traditional dinner yesterday.  Bar-b-queued baby back ribs, cole slaw, sliced tomatos, potato salad, corn on the cob and strawberry shortcake using homemade biscuits.  It was all good and brought back childhood memories of picnics in the park on the 4th.

Today (the actual 4th) is just another Monday and I am doing laundry. 

Jeanne,  I have the pickles cooling now.   I wanted then a little sweeter, so I used 3/4 cup sugar.   I guess I could have adjusted the amount of vinegar, also.  But already had measured all the other ingredients before I added the sugar.  I will use a little less vinegar the next time.  I will put them in the fridge when they are cooled. 

Phyllis, I, also, have saved your recipe, too.   I like the idea of letting the cucumbers drain the extra moisture off of them. 

Both recipes sound so good.  Can't wait to try them.

Joy