Home At Last! with Patty Gironda

Desperate for something hot but too tired to spend an evening in the kitchen I made some quick seafood entrees. For me, Baked Oysters, for Ron, Baked Clams. Ten minutes of preparation and 15 minutes to bake and dinner is on the table. In both dishes it was the same list of ingredients with either the fresh shucked oysters or canned clams! Oyster Bake 6 or 8 medium oysters 7 crackers (crushed) 2 tsps mayonnaise dash of hot sauce 1 tbsp chopped scallions pinch of garlic powder pinch of cajun seasoning 1/4 cup mixed cheese Mix ingredients in a small bowl. Place on top of oysters in a buttered dish. Top with mixed cheese. Broil for five minutes at 500 degrees. Reset oven to Bake at 400 degrees and bake for about ten minutes. Cool and serve.

My wild petunias have finally bloomed-marking the true beginning of Atlanta's summer months. My small garden is alive with activity including this bee who was so busy he didn't mind my camera in his face! I picked my first nastursiums today and have slated them for a refreshing summer drink that I will showcase on Home At Last! this week. I am freezing pretty ice cubes filled with flowers and mint to garnish a refreshing drink of watermelon and lemonade. The versatility of the recipe as a punch or alcoholic drink makes it a natural for summertime entertaining. Equally pleasing to children and adults, the drink is the perfect compliment to a Mexican menu - pairing well with tomatoes, cilantro, cumin and oregano!