NEW CASTLE —
The phrase I heard the most while working on a story about summer safety was, “Be alert to your surroundings.”
I really should have paid more attention.
Seriously, when you’re outdoors, there are so many unforeseen things that can happen.
So it’s an irony that as I’m thinking safety, I disobeyed the rules and was injured.
While running through Mill Creek Park, I decided to change my return route and take the trail instead of the main road. The path is about 200 yards from the road and runs along a hill and down to a lake. Things were going well until I tripped over a tree root and tumbled down onto my knees. My MP3 player and sunglasses flew off my head and face. I looked down to assess my injuries and it wasn’t a pretty picture. Thankfully, two young women were to be on the road above me at the same time and got me to a safe place where I called for help.
Back home, after some serious clean-up, antibiotic cream and lots of bandages, I was hobbling along and began healing.
I counted my blessings as it could have been much worse. I could have easily fallen down that short hill and even into the lake.
Lesson learned — always take the high road.
Life can be smooth and life can be rocky.
In that vein, today’s recipes capture some of both.
And remember, Culinary Conversation seeks your best summer recipes for picnics and gatherings. We would love to receive your contributions.
- 1 ripe banana
- 1/4 ripe cantaloupe
- 1/2 cup nonfat or low-fat yogurt
- 2 tbsps. skim milk powder
- 1 1/3 tbsp. orange juice concentrate
- 2 tsps. honey
Place unpeeled banana in the freezer overnight. Remove banana from the freezer and let it sit for 2 minutes or until the skin begins to soften. With a paring knife, remove the skin. It’s OK to have a little fiber remaining. Cut the banana into chunks and put in a blender or food processor. Seed the cantaloupe quarter and cut the flesh from the rind. Cut the flesh into chunks and add to the blender. Add the remaining ingredients and blend until smooth.