Lifestyle

Roy and Cindy Logsdon of 1305 W Ray, have been the proud owners of this residence since 1986.

As summer threatens to wind down, my tomato plants are threatening to fall over, with red, green, yellow, orange, a whole kaleidoscope of fat fruit, just on the brink of breaking the limb from which it hangs.While the cherry tomatoes are easy, pop them in the mouth and they never get big enough to topple a plant, everything else just gets bigger and bigger and bigger, which means, what are you going to do with all those tomatoes, all those tomatoes on our vines?Turn them into a cold soup, perfect for a hot summer night, of course!I grew up eating gazpacho, the cold Spanish tomato soup, and indeed, when I went looking for recipes, one of my mom’s was first to pop up, with Tabasco, tomato juice, parsley and dill, scallions and honey.While nostalgia may help make the decision of what to make, it doesn’t always dictate how to make it.

This lush and plush oasis is the proud work of Tommy Taylor at 1515 Northgate Place.

By Avery Taylor Artesia Daily Press On Tuesday evenings this summer, Artesia MainStreet has been hosting its Oil Patch Market events. The next two are on July 30 and August 6.

Artesia General Hospital, a leader in healthcare in Eddy County is pleased to announce the addition of Jordyn Fuentes, MS, RDN, LDN as a new inhouse nutritionist with services in Artesia and Carlsbad.

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Fresh Bing Cherry Upside-Down Cake Serves 8 Fruit Layer: 4 tablespoons unsalted butter 3/4 cup firmly packed light brown sugar 2 tablespoons pineapple juice 1/2 pound (about 2 cups) California Bing cherries, rinsed, pitted and halved 1/4 fresh pineapple, peeled, cored and cut into 1/2inch chunks (you will need 8-10) Cake: 1/2 cup (1 cube) unsalted butter, softened 3/4 cup sugar 2 eggs 2 teaspoons vanilla 1.5 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup whole milk Whipped cream topping (optional) Directions: Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.

Makes 8 servings Ingredients: 2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 whole chicken, cut into pieces 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder 5 cups vegetable oil for frying 3. On waxed paper or in a shallow bowl, combine the bread crumbs, sesame seeds and Italian seasoning.