Tuesday, September 12, 2017

Welcome to the World, Zachary Brett Kinsella! By Pat Kinsella Herdeg

Gina, Zachary, Matt

On Friday August 11th, Zachary Brett Kinsella arrived! Zachary Brett, son of Matt Kinsella and Gina Herzbrun Kinsella, entered our world at 3:57 PM in Syracuse.

As his mother wrote the next day on Facebook:

Helllllooo Zachary Brett - crazy kid was born yesterday, 8/11 at 3:57 pm... showed up a week early and in less than 3 hrs! 6 pounds 14 1/2 oz. and 21 inches long.

Matt, Zach and Connor

Grandson of Timothy Kinsella and Rosemary Holz Kinsella, and brother to Connor Jack and ‘brother’ to Cat Stanley, Zach is already visiting great grandparents and making the cousins rounds.
Rose and Zach
Tim and Grandson Zachary

Cannot wait to meet this little guy!

Great Grandma Lucille with Zachary

Great Grandpa Jack with Zachary

Congratulations, Matt and Gina! What a sweetie.

Tuesday, August 29, 2017

Summertime Garden Veggie Recipes to Try!

It is late August, so some of us have full gardens and lots of vegetables to use in various recipes. Here are a few from the Cousins Cookbook, and two new ones from Julie Lochner Riber.

Thanks to all!

Wild Parsley Pasta Salad: From Susan Kinsella
A fast and easy salad for hot summer days.
1 bag large pasta shells
2 cans pitted black olives
2 jars artichoke hearts
A bunch of cherry tomatoes
1 bunch of parsley, torn into small sprigs
Cook pasta shells, pour into large bowl. Add 2 cans pitted olives, drained. Add cherry tomatoes. Pour in artichoke hearts, including liquid. (The artichoke heart liquid will be the salad’s “dressing.”) Add in parsley. Mix well.

Amazing Bean Salad: From Christi Farina (Tom Kinsella’s partner)
Christi writes: “I made this salad on a lark one day when there wasn’t much left in the cabinets. A happy circumstance, it turns out.”

Mix together:
sliced grape tomatoes
1 can white shoepeg corn
1 bunch chopped cilantro
6-8 oz. honey
to taste: mustard, lime juice, lemon juice
1 can each:
red kidney beans
black beans
white navy beans

California Black Bean Salad: From Julie Lochner Riber
This is a favorite of mine. It seems like a lot of stuff but it really is not. Also seems to get better on the second day.
1-15 oz. can black beans, drained and rinsed
1-12 oz. can whole corn, drained
1 medium tomato, chopped
½ C. chopped red onion
½ C. chopped green or red pepper
½ t. garlic powder with parsley
Combine all of the above

Spicy Mexican Dressing--
¾ C. Italian dressing
2 t. chopped cilantro or parsley (I use parsley--don’t like cilantro)
¾ t. hot pepper sauce
½ t. seasoned pepper
½ t. chili powder ( I use hot red powdered chili)
Combine all of the above.
Mix it all together and enjoy!

Tomato Bisque: From Julie Lochner Riber
Every Saturday from July through October that I'm able, I head into town to the Farmer's Market to help my friend, Ron Nedbal, sell vegetables. The last couple Saturdays there's been a real excess of tomatoes, so home I come with half a car load of tomatoes wondering what on earth I'm gonna do with them this week!  This last time, after spending the remainder of the afternoon sorting, peeling and freezing, I found a recipe that managed to eliminate at least part of the harvest...and it turned out pretty darn good, if I do say so myself.

½ c. chopped onions
½ c. butter or margarine
1 t. dill seed
1 ½ t. dill weed
1 ½ t. oregano
1 ½ t. basil
2. T. flour
5-6 c. tomatoes, pureed
4 c. chicken stock
2 t. salt
½ t. pepper
4 t. honey
1 small can tomato paste
1 c. heavy cream or milk
sour cream

In a large pot, sauté onions in butter along with dill seed, dill weed, oregano & basil for 5 minutes until onions are translucent.  Make a roux by whisking flour into the onions and butter.  If you’re using fresh tomatoes, puree them in a blender (if using fresh herbs, I throw them in the blender too).  Combine chicken stock and pureed tomatoes.  Add roux & whisk to blend.  Simmer 15 minutes.  Strain all this through a strainer and return to the pot.  Whisk in the salt, pepper, honey and tomato paste.  Simmer till thickened.  Add heavy cream or milk and heat through.  Serve with a dollop of sour cream.

Although this one uses canned peaches, I am sure that fresh peaches would taste as scrumptious!

Peach Cobbler: From Debra Maney
Debbie writes: “This is quick, easy, delicious and was my favorite dessert as a child!”
Mix: 1 ½ C. sugar
1 ½ C. milk
1 ½ C. self-rising flour
Melt 1 stick butter (1/2 C.). Pour into bottom of greased cakepan ( 9 x 13)
Pour batter mix into pan.
Do not stir together!
Cover top with 2 cans of sliced peaches.
Bake at 375 degrees for ½ hour to 45 minutes.

Summer Veggie Pasta Salad From Pat Kinsella Herdeg
What I like about this recipe is you can throw in any garden veggies you have—Glenn has LOTS of green beans? Dice them up small and throw them in!

Yield: 8-12 servings
  • 1 lb. pasta
  • 1 c. cherry tomatoes, halved
  • 1 yellow squash, cut in half lengthwise then sliced
  • 1 zucchini, cut in half lengthwise then sliced
  • 1 large head broccoli, cut into florets
  • ½ medium red onion, diced or sliced
  • ⅔ c. diced red bell peppers or diced roasted red peppers
  • ⅔ c. Italian dressing
  • ¼ c. grated parmesan
  • 2 tbsp. freshly minced parsley
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper
  1. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package's directions. Drain and set aside.
  2. Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper.
  3. In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.

And two new veggie recipes from Julie:

One reason I love making this recipe is because it does use so many items most of us grow in our vegetable gardens.  If you have an herb garden, as I do, you can take advantage of just about everything in it too.  I can practically clean out my refrigerator with this one.  And I cook it in my crockpot so the smells permeate the whole house with mouth-watering goodness.


2 broiler-fryer chickens, cut into serving pieces
½ c. flour
1 teaspoon salt
¼ c. butter
¼ c. olive oil
2 medium onions, sliced
1 green pepper, sliced
1 red pepper, sliced
1 pound mushrooms, sliced
2 cloves garlic, minced
1 qt. tomatoes, drained (reserve liquid)
2 chicken bouillon cubes
2 Tablespoons chopped fresh parsley
1 ½ t. salt
¼ t. pepper
1 Tablespoon chopped fresh oregano
1 ½ t. chopped fresh marjoram
1 ½ t. chopped fresh thyme
½ c. dry white wine
1 # cooked spaghetti noodles

Dredge chicken pieces in salt and flour. Brown chicken in mixture of oil and butter.  Remove to crockpot.  Sauté onion, garlic, gr & red pepper and mushrooms.  Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and ½ c. reserved tomato juice.  Cook a few minutes to blend.  Pour over chicken in crockpot.  Cover and cook on low for 6 – 8 hours.  Remove chicken and vegetables to a warm platter or bowl.  Turn crockpot to high (or boil liquid in a saucepan) and boil till liquid is reduced and thickened.  Pour over chicken and veggies.  Cook spaghetti noodles.  Add a little of the broth and veges to noodles and toss.  Serve chicken and spaghetti in separate bowls family style.

One of the most vivid memories as a child was sitting under the grape arbor at Uncle Harold’s and taking in that luscious smell of fresh grapes.  While the play house was a lot of fun too, the grape arbor just always seemed to be that special place of peace.  I still love anything grape and this pie absolutely does justice to the senses.


2 LB. Concord grapes (about 4 ½ cups)
1 ¼  c. sugar
¼ c. flour
2 tsp. lemon juice
1/8 t. salt.
Unbaked 9” pie shell

Wash and pick over grapes.  Slip skins from grapes by pinching end opposite stem end.  Reserve skins. 

Place pulp in 2-qt. saucepan.  Cook over high heat until it comes to a boil.  Reduce heat to low and simmer 5 minutes, or until pulp is soft.  Put hot pulp through a strainer or food mill to remove seeds.

Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl; mix well.  Pour grape mixture into unbaked pie shell.

Prepare Oat Struesel and sprinkle over grape mixture

Bake in 425 degree oven 45 minutes, or until filling is bubble.  Cover loosely with foil after 20 minutes if top becomes too brown

Oat Streusel:  Combine ½ c. quick-cooking oats, ½ c. brown sugar (packed) and 1/3 c. flour in bowl.  Cut in ¼ c. butter or regular margarine until crumbly, using a pastry blender.

YUM! Cannot wait to try these recipes.

Wednesday, July 26, 2017

Happy Birthday, Grandma T!! NANCY ETHEL BAKER TAYLOR JULY 30, 1887—1970 By Lucille Kate Taylor Kinsella

Nancy Ethel Baker Taylor

Later this month, Aunt CB’s mother would have had her birthday—born 130 years ago! If this post sounds remotely familiar to you, it is because it should! Mom wrote this back in 2008, but she just read it over a few days ago and could not find a thing to change or add. How she would enjoy just sharing a cup of tea with her mother as the long days of July are upon us. 

Ethel B. Taylor, Jun, 1961--427 W. Main, Waterloo, spirea bushes

While the words are the same, Pat Kinsella Herdeg has found new (to her) pictures of Nancy Ethel Baker Taylor. You will find the 2008 posting here, with different pictures than what you see below:

And, from 2012 when Grandma would have been 125 years old, more stories about Ethel:

And here, from 2013, a few of Grandma Taylor’s recipes:

Ethel Baker in garden at back of 427 W. Main, Waterloo

It was a warm sunny day in the mid 1930's. Adin’s car pulled up to the side of the road, parked in the weeds along the bank of a slight hill and we walked up it towards the plain white one room schoolhouse, carrying our deviled eggs and potato salad. As Harold and I struggled up the grassy bank I heard a shout, then, “Miss Baker? Yes, I can’t believe it’s you.”–and watched as a big burly man enveloped our mother in his arms, salad and all!

Ethel and her mother, Kate Baker

Several more people came hurrying over to take her dishes and shake her hand, hug her–with cries of “haven’t seen you since I said my ABC’s to you.” We were attending the Caldwell school house students' picnic near where my mother had grown up on the farm in Center Lisle but this was crazy! They treated her like a best beloved teacher. Yes, she’d taught here for two years after she received her state certificate from Cortland Normal to enable her to do rural teaching—but this—she was just our mother!

Ethel B. Taylor at Gettysburg, Aug 1952

Travel through the years of more Cortland Normal, teaching in Oakfield, NY and New Jersey, marriage, raising six children and fast forward now to the early 1940's. It was a playnight at our church. There on stage sat Momma, dressed in an old house dress with a crazy looking straw hat on her head, surrounded by several more members of her Sunday School Class dressed just a foolishly!

She had a scrub board held between her knees, and at a nod from the similarly attired leader she began wisking her stiff brush up and down the rippled exterior, creating a swishing sound, accompanied by someone with an egg beater in a tin pail, a zither sound from another friend blowing a comb covered with tissue, as though it was a mouth organ, another pounding the bottom of a washtub —the kitchen band played accompaniment as we all sang “You are My Sunshine” —that’s our mother? Yes—that’s our mother.

Ethel and her brother, Adin, 1963

The amazement I felt as a kid at the respectful way her former students treated her, the surprise I had as I realized the warm, funny everyday side of her in the kitchen band, watching the daisy in her hat bob, as she “scrubbed” away to the music. All a part of my growing up and understanding that “Just our mother” was a warm talented, loving person, who lived her life listening and doing for others and yes, she was our mother, but not “just”— she was more than our mother, she was a person who stood out among the crowd. I carry her with me, in my heart, every day I live.


Tuesday, June 20, 2017

Celebrating Uncle Harold and His Sayings, By the Men’s Weekend Crew

This annual Men’s Weekend at Otty Lake was May 19th through May 21st. Of course, the men did essential spring chores such as put out the raft and put in the dock and get the yards in shape. 

 But, they also had time to read Uncle Harold-like books, 

drink good beer and eat manly—but healthy (?)—food, 


 and of course, play (or watch) the annual hockey game with Americans and Canadians.

Aaron as Goalie??

 On Saturday of that weekend, Uncle Harold would have been 87 years young. So, the assembled men took a picture honoring one of Harold’s favorite stances—the Taylor Squat. At every reunion, it never took Uncle Harold long to get close to the action, squat down and listen and spout out words of wisdom. Some of those wise sayings:

  • ·         Ever back into a buzz saw?
  • ·         Ever back into a hot stove?
  • ·         It was as hot as a billy goat
  • ·         Northern United States to You = said in an Italian accent "Upper U.S."
  • ·         He has dunlops disease; his belly ‘dun’ lops over his belt
  • ·         Whatever blows your skirts up
  • ·         Uncle Harold often referred to a duffel bag as a 'dead ministers' bag, since when you were carrying a full one they seemed as heavy as if you were carrying a dead minister.
  • ·         Before we knew it, the caps were off and another beer was before us
  • ·         Busier than the 4 corners of Waterloo
  • ·         Sounds like barking spiders
  • ·           Paddle pain reliever— (another Algonquin gem)
  • ·         Colder than well-digger's butt!
  • ·         You have more poop than 7 crates of geese

·         We don’t get mad, we get even (For the entire story of back and forth pranks between Uncle Harold and others at Algonquin Provincial Park in Ontario Canada, please read the blog story here:


The Taylor Squat

Uncle Harold – Happy Birthday! You are still missed, remembered and quoted!

*Many thanks to all who helped craft this story—Jack and CB Kinsella, brothers Dan, Tim, Tom, Jim and Chris Kinsella, Ted Lochner, Gordy Mills, and special thanks to Chuck Lochner for supplying the pictures.