"It is so hot we are all miserable but it cooled off in the night last night so we enjoyed it while it lasted. I planned to paint woodwork in the kitchen tonight but it is too hot.
We drove to Peoria one afternoon but didn't stay long. We did buy the children a plastic wading pool and they have really enjoyed it.
Ann has been so cross for two days that I keep expecting the measles but we don't have any yet. We were all supposed to go to a picnic last night but I was afraid to take Ann for fear she'd give the measles to other children so B went alone. I had to send potato salad anyway so he stayed and ate.
We have been making ice cream and it tastes so good. Our freezer is just two quarts but it freezes so fast and is enough for us. I make cubes so we don't even buy ice for it.
There hasn't been much said about polio yet but I guess it is a little early.
Maybe we shouldn't complain about our heat. We had a letter from Sorensens in Pakistan and they say it has been 110-114 in the shade. He said the heat wasn't too bad if one stayed out of the sun. They will be back in the fall although he hasn't really finished his work there. His leave is up though, and I guess someone else can go on from where he leaves off. I think I told you he is reorganizing the school system of Pakistan.
Take it easy in this heat. So many people have been hospitalized because of it."
Lots of love,
Bonnie
NOTE: Three Illinois towns had record breaking high temperatures of 100, 101 and 105 on June 28, 1952. http://www.ncdc.noaa.gov/extremes/records/daily/maxt/1952/06/28?sts[]=IL#records_look_up
Favorite Peach Ice-Cream
Peel and mash 3 to 4 lbs. of very ripe peaches. Sprinkle with lemon juice. Add 1/2 cup sugar and a dash of salt. Let peaches stand, covered, for about 30 minutes or until sugar is completely dissolved. Add 1 tsp. vanilla, another 1/2 c. sugar and 4 c. of cream. Mix well. Freeze according to freezer directions.
Easy and Quick Strawberry Ice-Cream
Mash 1 pt. ripe strawberries. Sweeten with powdered sugar to taste. Fold into 1 c. heavy whipped cream and freeze in ice-cube trays. Stir often during freezing and whip again with mixer when completely frozen. Serve immediately.
I've always adored pink ice creams of all kinds, amongst which I'm especially fond of cherry (all the better if it's cherry chocolate!). With the kind of unseasonably warm weather we're having here this year, it's still ice cream season even on the first day of October. Got to love that! :)
ReplyDeleteWishing you a terrifically lovely month, dear Ann!
♥ Jessica
We are heading into icecream weather now and in South Australia during February we often get one to two weeks of 100-120 temperatures.
ReplyDeleteLots of our ice-cream stands are closing down for the cooler weather now! So have a big bowl for me!
ReplyDeleteNow that's going to be very easy to do Ann :o)
ReplyDelete