It is hard to believe, but my granddaughter, Leila Rose, just celebrated her first birthday. We had a swimming party for her complete with family and friends. She thoroughly enjoyed being the center of attention and is quite a “pool lover.”
Just a year ago we welcomed her into our hearts and into our family. I can’t believe a year has gone by. Leila is walking, talking and eating up a storm! When she sees her Pop and Lovey, she smiles and holds out her arms to come to us. If her Mama and Daddy stroll her by our house and don’t stop to come in she gets very upset — which thrills us to death! Her brand-new swing is hanging on a tree in the shade of our backyard ready for her to enjoy.
We read, talk and play together. Nothing else seems to be important or to matter when she is with us. I have a drawer full of plastic bowls, wooden spoons and pots and pans so she can “cook” with me when we are in the kitchen together.
Leila enjoys coming into Pop’s office to look on the computer. We pull up pictures of the other great-grandchildren in our family. We don’t get to see them very often, so we talk about them and say their names so she can become familiar with them when we do have the opportunity to get together. I find myself telling her stories of when her daddy and his cousins were young and all the things we would do together.
If you have grandchildren, you know how much she means to us. If you don’t have any grandchildren, just wait: You are in for the time of your lives!
Hope you enjoy this week’s recipes. I have three variations of salsa that I have tried lately. They are great for a quick chip and dip, or try serving them as an accompaniment with your fresh summer vegetables. Both are a great way to enjoy them. Thanks for reading.
RED PEPPER BLACK-EYED PEA SALSA
1 (16 oz.) can black-eyed peas, drained and rinsed
1 (12 oz.) jar roasted red bell peppers, finely chopped
3 green onions, thinly sliced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
2 Tbsp. lemon juice
2 tsp. hot sauce
1 tsp. ground cumin
½ tsp. salt
½ tsp. pepper
Stir all ingredients together. Cover and chill before serving.
PICKLED OKRA SALSA
5 whole pickled okra, chopped
½ cup chopped sweet onion, finely chopped
4 tsp. chopped fresh cilantro
1 tsp. lime juice
½ tsp. salt
½ tsp. pepper
1 (15 oz.) can diced tomatoes with mild green chilies, drained
Mix all ingredients together until thoroughly combined. Cover and chill before serving.
GOOD SEASONS ITALIAN SALSA
4 tomatoes, chopped
1 (4 oz.) can sliced black olives, drained
1 (4 oz.) can green chilies, chopped
4 green onions, chopped
1 pkg. Good Seasons salad dressing mix, prepared according to package directions
1 (8 oz.) pkg. shredded Mexican cheese
Mix all ingredients. Cover and refrigerate before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes-.net.
