By LYNNE IRONS

By LYNNE IRONS

Let me get a couple of business items out of the way. I hate it when I tell a lame joke and no one gets it but me. To wit: last week I meant to call my old donkey an asinine along the lines of equine, bovine, porcine, feline and canine but my editor quoted me as saying he was an ass. Even she thinks I am hopeless.

By LYNNE IRONS

I have never been fond of mayonnaise but I like egg salad in the summer. It is so convenient for lunches. I use cottage cheese with a bit of Italian dressing mixed with the chopped eggs. It is a high protein food for children as well. The other evening I was too tired to make a proper supper and added some chopped cabbage to the mixture. It may turn into a new favorite.

By LYNNE IRONS

My friend Sharlee has done it again. She came up with another great food tip. Last summer in the peak of the tomato season, I shared with you her simple freezing method. Core the tomatoes, bag them, and pop into the freezer. In the dead of the winter running the fruit under cold water will immediately remove the skins and you are good to go. Soups, sauces and stews will be in the making.

By Lynne Irons

By LYNNE IRONS

I was saddened this past week by the death of my Uncle Dan Boyle. I mentioned him in my Memorial Day column as having been wounded on Mt. Suribachi at Iwo Jima for which he received the Purple Heart. He was a quiet man — patient and amused by life. I recall his driving a motor boat on the East Branch Dam of the Kinzua River. He hauled us children around water skiing hours on end. Thanks, Dan!