SUN.…Have you walked outside the air-conditioning and just felt the warmth of the summer sun on your face? There is something relaxing about drinking in the gift of God…bright, calming sun.
FLOWERS…Today we are going to think about all the beauty that summer brings…FLOWERS. My rose garden is a delight. When I reach for a new, glorious bud or an open bright, red bloom, I can truly say that all other thoughts leave my mind. They are perfection as they raise their long stems toward the heavens.
Oaks….The trees that shade us from the hot, summer sun and give the birds their perch…we honor you for you will probably still stand long after we are gone to God above.
BIRDS…The song of BIRDS are clearly heard each morning. Occasionally, I am at the right place and time to photograph a bird…not just any little bird…but the unusual, big birds.
BUTTERFLIES... Plant some seeds in your garden. You will be amazed at how fast they will grow into colorful blooms that the butterflies love. After they bloom, collect the old blossoms for the seeds. Shovel some dirt over the old flowers and watch them come up again. Giant sunflowers will do the same.
Rain that showers down the blessings of a fresh day. Filling our lakes and rivers that run into the oceans blue.
WAVES…If you love the sound of the waves lapping on the shore, the stretch of Beaches and the soft, smooth sand, you have found the perfect summer. Here, in Florida, we also have sand dunes. Once I encountered a 6 ft. alligator coming up the beach and slowly making his way into one of the sand dunes. He seemed to pay no attention that humans were sharing this lovely spot with him. THE JOY of SUMMER CAN BE ALL YOURS!
LOOK AROUND YOU AT GOD’S CREATION.
Enjoy the summer video below.
VIDEO FOR YOUR PLEASURE Turn up your sound
For this Sunday, Boyer Writes thought you may need a little break from “heavy” reading to just simply enjoying a little jazz and the beauty of SUMMER! ENJOY and HAPPY FATHER’S DAY
Perhaps the best pie for summer is the Key Lime Pie. Here is a recipe for you to try. Remember, true key lime pie is either white or pale yellow, not green. You can either make the meringue for the top or not….suit yourself and ENJOY!
Graham-Cracker Crust for KEY LIME PIE
- 1 large egg white
- 1 1/4 cup(s) (12 crackers) graham cracker crumbs
- 1 1/2 tablespoon(s) butter, melted
- 1 1/2 tablespoon(s) canola oil
- 1 can(s) (14-ounce) nonfat sweetened condensed milk
- 2/3 cup(s) low-fat plain yogurt
- 2 teaspoon(s) freshly grated lime zest, preferably Key lime
- 1/2 cup(s) (4-5 limes) fresh lime juice, preferably Key lime
- 2 tablespoon(s) water
- 1 1/2 teaspoon(s) unflavored gelatin
- 2 tablespoon(s) dried egg whites (see Tips & Techniques), reconstituted according to package directions
- 1/4 teaspoon(s) cream of tartar
- 1/2 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- Lime slices for garnish
Directions KEY LIME PIE
- To prepare crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- Place graham cracker crumbs, butter, egg white and oil in a medium bowl. Blend with your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
- To prepare filling: Whisk condensed milk, yogurt, lime zest, and juice in a medium bowl. Stir water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on high until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the gelatin mixture, then whisk into the lime mixture. Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes. Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.
- To prepare meringue and finish pie: Position oven rack about 6 inches below the broiler; preheat broiler.
- Beat reconstituted egg whites and cream of tartar in a mixing bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold stiff peaks. Blend in vanilla.
- Spread the meringue over the top of the pie, sealing to the edge of the crust and decoratively swirling on top. Broil (leaving the oven door ajar and watching very carefully to prevent burning) until the meringue is lightly browned on top, 30 seconds to 1 minute. Serve garnished with lime slices.