I took a trip in the Way Back Machine this past weekend. I went to an 80th birthday party for our childhood neighbor. She was a second mother to us as we were growing up. I went to school with both her sons and we were like one big family. She is a great lady and was best friends with mom. I got to see some of the kids I went to school with and talk about feeling old. Their kids have had kids and they are half grown.
It was nice seeing some of the people from the community. There are not many of the old ones left. We were such a tight knit community and there is not much of that left anymore either. People don’t want to know their neighbors or get involved with people outside their family. We used to celebrate summer with a big community picnic and tried to help out each other in times of need. The new generation in town is only concerned with drugs and a fast buck.
It is hard to believe that mom would have been 86 years old this year. I try to picture what she would look like and it is impossible. She always tried to keep her hair done and keep her appearance up and I am sure she would not have changed much. Momma Said, “Your appearance is the first impression you make on people.” And she sure could impress people. She has been gone for 19 years and people still talk about some of her antics to me. She sure was a hoot to be around.
I know the majority of people who read our paper are elder citizens who can relate to what I write about. I only wish that the generations of people to come could experience what we did as kids. The fun we had had nothing to do with electronics or TV. We made our own fun. I am sure it is the same for kids today to look back at my life as it is for me to look at the hardships the frontiersmen and women had fist crossing this great country in a covered wagon. Momma Said, “At any rate, make the best of what you have and live with the outcome.”
Zucchini fritters with chili lime mayo
Vegetable oil for frying
3 cups grated zucchini
1 cup diced onion
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
Pour the vegetable oil in a skillet so that it was half an inch deep and turn the heat to medium. Meantime, combine the zucchini, onion, and eggs in a large bowl.
Give the mixture a good stir to combine, it will get all frothy.
Next, combine the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stir to combine. To finish the batter, add the dry ingredients to the zucchini mixture and fold it all together.
To test the oil, dip a spoon into the batter then dip the spoon into the oil. Once the oil bubbles in contact with the batter, it is hot enough.
Drop the batter into the oil by the heaping tablespoon, frying about six fritters at a time. Cook for 2-3 minutes a side. Once the centers are firm, remove the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir it all up.