Once upon a time there was a beautiful little blonde girl who worried about everyone and everything. She only wanted everyone to be happy all the time. Now that little girl has grown into a lovely young woman and became a beautiful bride last Saturday. Congratulations Tristan and Rob!
It was so nice to be in the temple with all the endowed members of our family except the three who live out of state. I imagine that it will be much like that in the afterlife when we can all be together forever--what a wonderful promise. The day was lovely and family is the greatest.
Karen and Erick's whole family stopped by the house on the way home and dad loaded them up with garden produce. That means a break for me--but we still did corn yesterday and will do tomatoes today. When you read this Stacia, I really want that recipe for tomato-less corn salsa you offered. There will still be cantaloupe for reunion and probably some other things.
Now, we are looking forward to the reunion at Otter Creek and to listen to Karen and Kasey, we are going to have a blast! We will miss those that can't be there this year but one of these years we will have everyone again. I can't believe how blessed we are to have family that enjoys being together and that has such a good time.
Now we're back and ready for blogging... here's the recipe that I like for tomato-less corn salsa:
ReplyDelete1 (17 oz.) can whole kernel corn, drained (you can use your homegrown corn instead)
1/2 c. chopped green or sweet red pepper
1/2 c. vinegar
1/4 c. sugar
1 jalapeno, seeds removed and minced finely (for heat)
2 tsp. whole coriander seed
1 1/2 tsp. cornstarch
1/2 tsp. cumin
salt to taste
In a medium saucepan combine corn and pepper. In the quick shake container measure vinegar; add sugar and cornstarch. Apply seal and cap; shake to combine. Pour over corn mixture in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes. Transfer relish to one of the classic sheer 16 ounce square rounds containers. Apply the seal and refrigerate up to 1 week. Makes 2 cups.
I'm sure that if you wanted to bottle the salsa, you can do that, too.
Hope you like it!