With all there is to do every day of the year. Do we really need an Anti-Boredom Month? Someone out there must be really bored. I thought the problem was that we had too much to do, not too little.
National Baked Bean Month.
If you have trouble with beans getting tender in the crockpot, simmer the beans on the stovetop first, until just tender, then drain. This will cut the crockpot cooking time in half.
Ingredients:
• 1 pound dried small white beans, rinsed and soaked overnight
• water to cover
• 1/3 cup molasses
• 1/4 cup brown sugar, packed
• 1 cup chopped onion
• 1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt, or to taste
Preparation:
In Crockpot, combine all ingredients except salt. Cover and cook on low 12 to 14 hours, stirring occasionally if possible. Add salt to taste when beans are tender.
Makes 6 to 8 servings.
• National Blueberry Month 
Mar 6, 2010 … July was proclaimed National Blueberry Month by the United States Department of Agriculture on May 8th, 1999, by the Secretary of Agriculture of the … do hereby proclaim the month of July 1999 as “National Blueberry Month” . Blueberries are reaching peak production in July. Blueberries are marvelous little berries that grow on bushes. These versatile berries are in season from May to October. Blueberries are nutritious, rich in antioxidants and contain Vitamins A, C, E and beta-carotene. This is a wonderful time to celebrate these little berries fresh, frozen, canned or dried.
Blueberry Pie Recipe
INGREDIENTS
Crust:
• One double recipe for all butter pie crust dough
Filling ingredients:
• 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
• 1/2 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/4 cup all-purpose flour (for thickening)
• 1/2 cup white granulated sugar
• 1/4 teaspoon cinnamon
• 2 Tbsp butter (unsalted), cut into small pieces
Egg wash ingredients:
• 1 egg
• 1 tablespoon milk
METHOD
1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
3 Whisk egg and milk together to make an egg wash.
4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
Makes 8 servings.
• National Baked Bean Month
If you have trouble with beans getting tender in the crockpot, simmer the beans on the stovetop first, until just tender, then drain. This will cut the crockpot cooking time in half.
Ingredients:
• 1 pound dried small white beans, rinsed and soaked overnight
• water to cover
• 1/3 cup molasses
• 1/4 cup brown sugar, packed
• 1 cup chopped onion
• 1/4 pound salt pork, rinsed and cut into 1/2-inch cubes, or diced bacon
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt, or to taste
Preparation:
In Crockpot, combine all ingredients except salt. Cover and cook on low 12 to 14 hours, stirring occasionally if possible. Add salt to taste when beans are tender.
Makes 6 to 8 servings.
• National Hot Dog Month
• July is National Hot Dog Month, and according to the National Hot Dog and Sausage Council, Americans will be consuming the infamous little red tubes of “meat” in record numbers this summer.
The Council estimates that over seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day. During the July 4th weekend alone (the biggest hot-dog holiday of the year), 155 million will be downed.
Every year, Americans eat an average of 60 hot dogs each. They are clearly one of the country’s most loved, but most misunderstood, comfort foods. Below you’ll find some frequently asked questions regarding the hot dog. For more information, visit the Council’s website at www.hot-dog.org. Bon appétit.
• How did the hot dog get its name?
•
• The term “hot dog” is credited to sports cartoonist Tad Dorgan. At a 1901 baseball game at the Polo Grounds in New York, vendors began selling hot dachsund sausages in rolls.
• From the press box, Dorgan could hear the vendors yelling, “Get your dachshund sausages while they’re red hot!” He sketched a cartoon depicting the scene but wasn’t sure how to spell “dachshund” so he called them simply, “hot dogs.” And the rest is history.
• What exactly is a hot dog made of?
• Nope. You’re not allowed to ask that one. And do you really want to know anyway? For the record, the Council refers to the actual meat as “specially selected meat trimmings.” They would like to point out, however, that thanks to stricter U.S. Department of Agriculture rules, hot-dog meat has become much leaner and, unless otherwise indicated, must be made from muscle (as most meat found in supermarkets is).
Most supermarket hot dogs use cellulose casings, which are removed before packaging. Some, however, still use the traditional natural casings, made from animal intestines.
• By law, a hot dog can contain up to 3.5 percent of “non-meat ingredients.” Don’t be scared. This is usually just some type of milk or soy product used to add to the nutritional value. Many hot dogs may be relatively high in fat and sodium, but they are also a good source of protein, iron, and other necessary vitamins.
• What is the most popular condiment for a hot dog?
• Council research shows that for adults, mustard is the condiment of choice, while children prefer ketchup. That said, preferences do change from region to region. For instance, hot dogs in New York are generally served with a lighter mustard and steamed onions, while Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all.
Kids were also asked what condiment they would use “if their moms weren’t watching,” and 25 percent opted for chocolate sauce.
• Do I spread my condiment on the meat or on the bread?
• Always dress the dog and not the bun. The Council also recommends the following order for condiment application: first wet (mustard for example), then chunky (relish or onions), then cheese if desired, then any spices.
• What should I drink with my hot dog?
• Lemonade and iced tea—the tastiest drinks for a summer barbecue—are perfect with hot dogs.
• National Ice Cream Month 
• Too bad my father-in-law Dalton Edward Hunt did not live to see that one. He would have loved it. He majored in dairy engineering and spent most of his working years manufacturing ice cream.
National Ice Cream Month Ronald Reagan designated July as National Ice Cream Month in 1984. He also appointed the third Sunday in July as National Ice Cream Day. …
en.wikipedia.org/wiki/National_Ice_Cream_Month –
