The Maine House has returned. I cannot say that we have returned "home", because you know that old saying..."home is where your heart is." And ours is with the children....and the grandchildren. There is one thing that is certain in life....the love and blessings of family. We packed a lot into a few days back in Tejas! We savored the best Texas barbecue at Riscky's and then took in the rodeo in the stockyards! Little Luke could not take it all in fast enough, from the calf roping (I was glad to see this was not hurtful to these little guys), to the bull riding (made me extremely nervous) to the barrel racing (the children's favorite)! Miss Abbie and Little Noah have delighted us always and continue to make us laugh and smile at everything they say and do!
A Maine House Mosaic
Saturday was busy with visiting the boys, a mother and son shopping trip with Rob, a rush back to the hotel to prepare for the engagement party and then off we went to Blue Mesa for the party. It was terrific! Great mexican food, great friends and meeting new family members and seeing the boy's childhood friends all grown up, married with babies of their own! I believe it was a happy occasion for the future bride and groom! The weather was perfect, warm (not too hot) with that Texas wind providing a great breeze on the patio.
Greg and Jenn
Sunday was spent with a few more family visits and a shopping trip to HEB to prepare for our Memorial Day cookout with Miss Elizabeth and her parents, Bob and Ann. Elizabeth has the most beautiful country acreage offering the best view of those infamous Texas sunsets. The children played on their slip-n'-slide, ate watermelon, played in the hay, pretended to drive the tractor, fed the horses and did a few chores in the barn. Oh, to be a country kid...there is nothing like it! We talked about world events, politics, gardening, family, food, and listened to Bob and Ann tell us about their life. I could not have imagined a better afternoon and evening. At sunset we made our way into the kitchen and all of us prepared the dinner of hamburgers, hot dogs, potato salad, fresh fruit salad, chocolate pie and fudge cake! It was a most perfect ending!
Stir together first 8 ingredients. Season with salt and pepper to taste. Cover and chill until ready to serve (up to 3 hours). Serve with chips.
Sunday was spent with a few more family visits and a shopping trip to HEB to prepare for our Memorial Day cookout with Miss Elizabeth and her parents, Bob and Ann. Elizabeth has the most beautiful country acreage offering the best view of those infamous Texas sunsets. The children played on their slip-n'-slide, ate watermelon, played in the hay, pretended to drive the tractor, fed the horses and did a few chores in the barn. Oh, to be a country kid...there is nothing like it! We talked about world events, politics, gardening, family, food, and listened to Bob and Ann tell us about their life. I could not have imagined a better afternoon and evening. At sunset we made our way into the kitchen and all of us prepared the dinner of hamburgers, hot dogs, potato salad, fresh fruit salad, chocolate pie and fudge cake! It was a most perfect ending!
A Maine House Mosaic
Monday, well, it was time to fly off in different directions and say our goodbyes! There can be something so wonderful about anticipation. The anticipation of happy times, celebrations, those special moments watching grandchildren laugh, talking with your grown-up children about their lives and plans.....it was the best of times....yes, it was indeed!
Estelle's Summer Corn Salsa
1 1/2 cups cherry tomatoes, seeded and chopped
1 cup frozen whole kernel corn, thawed
1 can black beans
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
Salt and pepper to taste
Tortilla chips
Stir together first 8 ingredients. Season with salt and pepper to taste. Cover and chill until ready to serve (up to 3 hours). Serve with chips.
Summer Potato Salad
2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 tablespoon Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste
Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.
Elizabeth's Swing
I Can't Wait to Go Back
Perfect caption of the perfect weekend!
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