Roasted Corn Salad

We are in the middle of corn season here, so I'll share a summer salad that has become one of our favorites. It will be good to have it more easily accessible and shareable. This recipe takes a little bit of time, maybe 30 - 45 minutes  prep, but  it can be made ahead and is well worth it. These fresh flavors never disappoint. 

Ingredients:

6 cobs of corn 

1 avocado, chopped

1 cup grape tomatoes, sliced

1 shallot, sliced

1 Tbsp cilantro, chopped fine

Dressing:

zest of one lime

3 Tbsp olive oil

3 Tbsp lime juice

1/2 tsp salt

fresh ground pepper

1/2 tsp sugar

Method:

1. Remove most of the layers of corn husks and hair, then soak the cobs in water for about 15 minutes.

2. Meanwhile, chop up salad ingredients and mix the dressing. 

3. Place cobs on medium heat grill and cook about 15 minutes. Take off remaining husks and brush the cobs with butter. Continue roasting until parts have some char on them. The char is good and mostly disappears once the salad is mixed, so don't be concerned if it looks too charred.

4. Allow to cool, cut corn off the cobs and mix with the prepared ingredients and dressing. Refrigerate. 

If you do not have access to fresh corn, you can use frozen corn niblets, cooked in a frying pan with a little butter or oil, stirring  until you see some char. 

Birthday Sentiments

I love You, Lord

For Your mercy never fails me

All my days, I've been held in Your hands

From the moment that I wake up

Until I lay my head

Oh, I will sing of the goodness of God

And all my life You have been faithful

And all my life You have been so, so good

With every breath that I am able

Oh, I will sing of the goodness of God

I love Your voice

You have led me through the fire

In the darkest night

You are close like no other

I've known You as a Father

I've known You as a Friend

And I have lived in the goodness of God.

Songwriters: Jason Ingram / Brian Johnson / Ed Cash / Ben Fielding / Jenn Johnson

Within the first moments of this day and interspersed through out,

this song played in the back of my mind...

a peaceful melody waving in and out of my consciousness. 

Could it be that somehow I feel that a part of my life has come full circle,

a time to reflect and a time to acknowledge, the goodness of God. 

It surely is a wonderful gift 

to know that every detail of my life has been filtered through His hand,

working all things out for my good and His glory, as I put my trust in Him. 

Psalm 84:11

♡♡♡

Baby Jack

Our sweet boy, the youngest, the baby.

The last one to start First Grade. 

The last to still have his upper baby teeth, 

although wiggly, with clear signs of making room for bigger ones.

How I love his little personality!

Whatever you give him to do, he does with all of his heart!

The newness of life and all the things that can be done,

exude sheer joy in his sparkly brown eyes.

Just like his floral painting, 

uninhibited, wild and beautiful. 

Energy to spare, balls bouncing, flying high.

An age when nothing is impossible. 

I don't want to forget what it's like to see life through the eyes of a child. 

And for some reason, especially a boy. 

❤❤❤

 

Summer Scenes

It occurred to me today that we are only half way through a summer

that feels like it began by taking over our spring and just kept going,

pressed down, shaken and spilling over.

Soon after our Indonesia family came home we celebrated my H's birthday with everyone except for Tehya and Rahul, who are working at a camp. 

Ben and Kari hosted with a pool party. 

As siblings on my side we celebrated three birthdays as well. 

One Friday night friends of ours invited us to fly with them to Victoria for dinner. 

Chris and Julene set up their home  and we enjoyed a trip to the nursery. 

It's been surreal to see them and know that we don't have to say goodbye again soon.

Shaun and Kristal also moved into a new home that they've had an eye on for some time.

It felt like a big party as well! 

Just another family that loves to pass through our front yard.

We celebrated Julene's birthday with a breakfast out in Fort Langley. 

The grands nearest to us have enjoyed the pickleball court.

Of course it's not summer without Rollkuchen and watermelon! 

And with the heat, 

it's been fun to see a feathered friend  find this place to cool off.

Today we celebrated BC day with a trip across the line,

just the two of us. 

We walked the Boulevard Park boardwalk

and had Mexican dinner in Fairhaven.

The border security agent thought it sounded a lot better than sitting in her booth.

We know that around all these highlights there is work,

the mundane, the planning that happens before anything gets done,

the spills and the tears, 

but these are the peaks that show up in my photos,

reminding me how much I have to be grateful for. 

♡♡♡

Huli Huli Chicken Tacos

One of our favorite summer meals right now are these Hawaian Chicken tacos. 

Ingredients for Marinade, Chicken and Tortillas (serves 6)

1/3 cup pineapple juice

1/3 cup brown sugar

1/4 cup ketchup

1/4 cup soy sauce

1 tsp better than bouillon (chicken)

2 tsp freshly grated ginger

1 crushed garlic clove

6 skinless, boneless chicken breasts

18 mini flour tortillas

Ingredients for Pineapple Mango Salsa:

1 cup pineapple, tidbits

2 ataulfo mangoes, peeled and diced

1/4 English cucumber, diced fine

2 Tbsp fresh mint, chopped

2 Tbsp fresh cilantro, chopped

2 Tbsp frozen orange juice concentrate 

2 Tbsp lime juice

1/8 tsp sugar

1/8 tsp salt

1/8 tsp chili

1/8 tsp cumin

Optional Spicy Sauce to spread on tacos:

4 Tbsp mayonnaise

1 ripe avocado, mashed

1 Tbsp hot sauce (Sambal Olek) 

1. Mix marinade ingredients. Reserve about 1/3 cup for basting. Pour the rest over chicken breasts in a large bowl to coat. Cover and refrigerate for one hour. 

2. In a medium sized bowl, mix mango salsa in order given. Set aside.

3. Heat the grill to medium and spray with cooking spray. Drain the chicken (discard marinade) and place on grill. Cook with lid down for about 8 minutes per side, or until no longer pink. Baste occasionally with reserved marinade. Meat thermometer should show 165 degrees inserted in thickest part when done.

4. Serve chicken sliced into thin slices with mango salsa and warm tortillas. You can add spicy mayo sauce and/or sliced red cabbage. 

Hydraengea Season

The hydraengeas are loving these warm days,

showing off their blooms in several spots in our yard

and I've ejoyed cutting them for bouquets. 

This little bundle got placed on the nightable to welcome home our 

grown kids. 

Julene loves yellow roses, so I mixed it up a bit. 

This bouquet I picked for my sister, who had us for dinner last Sunday.

These have been in the house for over a week.

Sometimes they hang their heads immediately

and sometimes they go from lovely fresh flowers to perfectly dried flowers. 

My view from where I often sit.

And these I picked when we had friends over for dinner a few days ago. 

Hydraengeas in different shapes and colors ...

small joys to share with anyone who passes by,

even in a virtual way.