We haven’t really had a chance to get out of the city yet this summer. I know, it’s a really short window of opportunity here in Canada and not being able to go anywhere has definitely been frustrating. Sometimes I feel like this summer is slipping away due to work obligations and keeping up with official health services treatment for our daughter. It means a lot of trips to the Alberta Children’s Hospital and not a lot of fun trips out of the city. Today we dropped off the Pathfinder for some extensive work and it’s generally our ‘play’ vehicle…the one we use to pack up the gang to go for a weekend hike or camping trip. So really…we are stuck here but trying to make the best of things and keep busy/social by inviting friends and family over for backyard barbecues.
Yesterday happened to be our oldest son’s 21 st birthday. It hardly seems fair that our time with him has been so short…21 years has gone by in a flash! He was a great kid, very patient with us young and inexperienced parents. He has turned out to be a hard working, responsible young man. Sometimes maybe I wish he was a bit less hard working as we hardly ever see him and…speaking as someone who became a young mother and skipped ‘the 20’s’ I just don’t want him to miss out on what can sometimes be the most interesting decade of life. He’s always been one of those ‘inside the box’ thinkers. For his party, I invited his fiancée and her parents over for a backyard barbecue and asked him what I should serve. He chose the chili rubbed ribs I’ve been making for at least ten years and Grandma Kyle’s Frozen Ice Cream Cake for dessert. As the ribs are a family favourite I never, ever alter the recipe but one traditional dish on the menu was enough for me. I was able to tweak the ice cream cake recipe ever so slightly while still honouring his request. Our meal was a mix of ‘inside the box’ with a little crazy thrown in and this salsa was part of the unexpected, but fun components of our barbecue. It’s sweet and spicy and perfect dipping for a hot summer’s day at home.
Grape and Blueberry Salsa
5 cups seedless green, red or mixed firm grapes
1 cup fresh blueberries
1 small jalapeño; seeded and very finely diced
1/4 onion; very finely diced
1 tbsp red wine vinegar
1/2 bunch cilantro; chopped
Combine the onion and red wine vinegar and let sit while you cut the grapes into eights. Yes, it’s tedious but this is a salsa and it needs to go on a tortilla chip later. There’s a lot of fine dicing in this recipe but it’s worth it, especially when we’re talking jalapeños. After the dicing is done, combine all the ingredients together and enjoy with tortilla chips.