How I Spent My Summer: Part One

Back in the spring Brent asked if he could play soccer this summer. Brent. My son who since the day he could walk was not fond of going outside. In fact, I remember many a time, when I would tell him he had to go out for at least 15 minutes. After making sure I set the timer, he would sit right by the front door and cry, until he heard the timer go. So, of course when he asked to play, I seriously considered that maybe this summer we should try to meet that request. BUT, I also have 2 other children, which would mean 3 activities, quite possibly 3 nights out, or more.

After making some phone calls, and consulting schedules, I was able to make it work. Brent played soccer every Thursday night. In the pouring rain and in the freezing cold. My winter jacket, gloves and umbrella were always in the van.

Yes, there were a few nice nights, and one of my good friends also sat on the sidelines watching her son so I always had someone to chat with, so it was a good time had by all.

Brent displayed a great sense of teamwork. He was always quick to pass away the ball when approaching the net, and was always the first to offer a high five when they scored a goal. Which, they did a lot of. His team won every game they played.


But, at the end of the year, it was all about getting a medal to add to his collection.

It's Almost Salsa Time!

Many people over the past year have asked me for my salsa recipe. It actually started as my sister-in-law's recipe. I've just tweaked it a little, and tried to 'volumize' the measurements...3 cups instead of 6 medium peppers etc.

Here's what I use:

Tomatoes: 3L
Green Peppers: 1.5 cups (1-2 large)
Garlic: 0.5 heads
Onion: 2.75 cups (2 large)
Jalepeno (Whole): 3 medium
Pickling Salt: 1.5 Tbsp
Vinegar: 0.5 cups
Pepper: 0.5 tsp
Sugar: 6 Tbsp
Cumin: 1 tsp

Here's what I do:

I like to use plum tomatoes because they have less juice and thinner skins. I get them from the farmers market at the corner of Mer Blu and Navan Road. 1 bushes of tomatoes is about 20L.

I wash them, cut the bigger ones in half and throw them into my food processor.

Because I'm not a big fan of super chunky salsa, and am a huge fan of doing things as quickly and easily as possible, I throw all the other veggies in the processor as well. Here are the peppers, not beautiful and uniform, but works for me!

Tea lights seem to help keep the onion juice from my eyes. Oh! and make sure you use gloves if you decide to cut the jalapenos by hand!!!!!

In the pot and ready to boil.

I don't really know how long I boil it. Until everything looks cooked I guess. I don't have the patience to boil off all the liquid, so I usually just scoop the juice of the top. Sometimes I'll throw the juice in a jar to preserve by itself. Makes a tasty sauce to throw over a roast in the crock pot.

Make sure you use a good pan, and/or stir often to avoid it sticking to the bottom and burning.


My canning method is NOT recommended by any of the canning companies, but I know many ladies with many more years of experience who do it this way, and I haven't killed anyone yet, so here's what I do (follow instructions at your own risk).

Wash jars in dishwasher, pop into oven at about 250F, for at least 20 minutes to sterilize. Heat lids in water as per instructions on box. Pour boiling salsa, into hot jar, top with hot lid, and screw on the ring thingy. Set on a towel. Check that it 'popped' before storing. Tada. Done!

Enjoy!

Mornings at Mishewa

We had another GREAT week at Camp Mishewa. This year we especially enjoyed our site right on the water...words can't describe...pictures come close. Here's Mark enjoying a morning coffee; and the moon at night...