Town comes to life during St. Peter's bazaar event

As I prepare for the St. Peter's Catholic Church bazaar this Saturday, these thoughts are on my mind:

It's autumn, and it seems as if everyone is ready to get outside and enjoy the season. It is the season when the bugs try to find a new place and new people to meet.

The lovebugs are here, but they just irritate, not bite. So it is better to put up with them during their short stay. I'd rather swipe at them in my car than try to swipe at a mosquito. Usually, I am just hitting myself as the insects move faster than I can move.

It is the season when people just hang out because it is cool.

I love living with nature, to a point. I watch animals from afar. Many nights, we see a few deer in the yard. When I feed the critters, I carry the food to the bank of the river near our house where they are free to eat without being disturbed. We claim a few cats, and we enjoy feeding them and watching them play and rest in the sun. The squirrels chase, and the birds sing, many times telling us when weather changes. I share food from the kitchen with them.

Autumn is the time to learn how to make the outdoors inviting. The welcome mat should begin with the driveway and continue throughout the yard. Flowers, shrubs and trees add much to the beauty of a home.

I serve as an unwanted adviser to the outdoors. This is my husband's domain. I am allowed to contribute to the upkeep by purchasing plants. My domain is the house plants.

I love working with bulbs. There are bulbs that grow indoors and require no outdoor rooting period, and there are bulbs that grow indoors and require an outdoors rooting period. Tulips, narcissus, hyacinths and other spring blooming bulbs must be planted in the fall. October is the ideal month to begin to work with bulbs and check on house plants.

I can remember when I had potted plants in all windows, growing those according to the place that brought the best showplace for beauty and most sunlight needed for the best growth. I now grow only African violets, peace lilies and Christmas cacti, trying not to overwater any of them.

This is the week that I will check plant life, re-pot plants and prepare to add to the ones that I have. This task is a pre-bazaar one, as the church bazaar season begins at St. Peter's. The plant station will be open with plants, and I will be there to shop. It is just great when I water my plants, and I can smile when I remember where they were purchased.

The booth inside will have special items, from baked goods to frozen products. Here I will purchase what I need to add to a meal that will make it just right for this time of year.

A town comes to life during a church bazaar. The best cooks of the church can parade the best from their kitchen and share with everyone. While shopping, one will come in contact with those who shop at bazaars and discuss where the best bargains are and the best food items to try.

This is a great time to shop for friends who are sick and shut-in. Many of them are flower lovers as well as great cooks who gave from their kitchen when health permitted.

The bazaar season gets one in the mood to spend time in the yard with flowers, in the house working with plants and in the kitchen baking bread. Just remember, it was the bazaar that got you started.

Sour Cream Cornbread

1 cup cornmeal

1⁄2 cup self-rising flour

1 egg, beaten

Milk (enough to make batter consistent)

1⁄2 cup sour cream

Preheat oven to 400 degrees. Pour into greased skillet and bake 15 to 20 minutes.

Jalapeno Cornbread

3⁄4 teaspoon salt

1 cup flour

1 cup cornmeal

1 cup whole kernel corn

3 teaspoons baking powder

1 large jalapeno pepper, chopped

2 to 3 tablespoons chopped red peppers or pimentos

2 eggs

1 cup milk

2 tablespoons bacon drippings

Mix ingredients and pour into a greased and floured pan. Bake at 350 degrees for 30 minutes or until cornbread pulls away from sides of pan.

Brown Sugar Bread

1 cup cornmeal

1 cup white flour

1 egg, well beaten

3⁄4 cup milk

2 cups flour

2 teaspoons baking powder

1⁄4 teaspoon salt

cinnamon

1⁄2 cup brown sugar

Cream sugar and 1 tablespoon butter; add egg. Add milk and mix well. Add flour which has been sifted, measured and sifted with baking powder and salt.

Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter. Bake in hot oven (435 degrees) for 25 minutes.