If you’re a parent (or grandparent) to one or more children five years old (or younger), I strongly suggest that you read this column.
Back in May, we were invited to our friends
Martha and Mike’s house for a get together/barbeque. They live in Breslau
and the air show was on – the kids (and adults) had a blast watching (from the
backyard) the jets roar by directly overhead.
As much fun as this was, there was some lull
time between viewing the different airplanes – but not surprisingly,
super-organized Martha had a plan to keep the kids entertained. She brought out several paint rollers and
brushes, as well as a few plastic paint trays (all from the dollar store),
filled with water. The kids had a blast
“painting” the fence with water. This
kept six children entertained for at least half an hour, which is no small
feat! Just as they were starting to lose
interest, Martha brought out some sidewalk chalk, which the kids used to create
artwork on the fence… which could be wiped away with the stroke of a paintbrush
or a blast from the water hose, or left for the next big rainfall.
By now, I’m sure that you may be wondering
what this story has to do with food. Well,
due to Martha’s fun activity (which kept the kids well-occupied), the adults
were actually able to enjoy some uninterrupted conversation (again, no small
feat) while eating a delicious appetizer that Martha prepared. Martha and Mike are both great cooks and this
healthy dip/salsa was a real crowd-pleaser.
Texas Caviar
ingredients
·
1 (one) can black beans,
drained
·
1 (one) can black-eyed peas,
drained
·
1 (one) can niblet corn,
drained
·
2 (two) small cans sweet green
chilies, drained and chopped (Martha uses canned jalapeños)
·
1 (one) red onion, diced fine
·
1 (one) green pepper, diced
·
1 (one) red pepper, diced
·
5 (five) Roma tomatoes, diced
·
salt & pepper to taste
·
250 (two hundred fifty) mL
zesty Italian salad dressing
method
1.
Mix all ingredients together in
a large bowl
(make the night before serving it so that the flavors can be absorbed).
(make the night before serving it so that the flavors can be absorbed).
2.
Serve with nacho chips or pita
chips.
Note: Keeps well in fridge
for up to a week.
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