This week, Eric and I hosted some friends for a dinner party we had hoped to enjoy outdoors. It put some healthy pressure on us to get some work done in the gardens – which had become equal parts weeds to plants.

It was politely pointed out to me that I set the forks and knives on the wrong side. I fully blame the fact that I am left handed for this breach of etiquette.

The weather has been insanely hot but guests weren’t set to arrive until 7:30 which would have made staying outdoors reasonable. I love that everyone walked or biked over!

We got to spend about 15 minutes outside before I noticed the extremely dark sky and tumbling clouds not so far away. When the first drop hit we all grabbed something and reset the table inside. At the same time, a tree fell on one of our guests’ properties (where our girls were for the night) and knocked out power to everyone’s house…except ours. With everyone’s kids home alone with no power, we decided to embrace the storm and eat by candlelight. 

I shared this Jewish folk tale as a toast about being content with our lives as they are.

We had a Mexican themed dinner with lots of taco topping options. Here are the recipes for two courses of the dinner that were a particular hit…

Bean Salsa (serve with nachos)

Dressing

Whisk together…

¾ cup apple cider vinegar

¾ cup white sugar

½ cup olive oil

I tbsp water

Veg and Beans

Diced celery (I used the whole bunch minus the leafy tops)

Diced medium sized red onion

1-2 diced red pepper

Drain and rinse one can of…

Chickpeas

Black beans

Corn niblets

Black eyed peas

Just toss it all together!

This makes a lot of salsa. I actually made one and a half times the dressing amount so the beans and vegetables had lots of flavour to soak in. (Thanks, Kara!)

Fruit Tart

Crust:

½ cup butter

¼ cup icing sugar

1 cup flour

Mix and press into a round pizza pan (or any pan really). It will seem to be too dry and crumbly but it will press together nicely. Bake at 350 degrees for 8-10 minutes or until edges start to turn brown. 

Cream:

8 ounces cream cheese

⅓ cup white sugar

1 tsp vanilla

Spread onto cooled crust. Spread sliced, seasonal fruit on cream cheese layer.

Glaze:

2 tbsp cornstarch

I cup pineapple juice

½ cup white sugar

1 tsp lemon

Cook in saucepan until think and pour over fruit. 

Yum!!! (Thanks, Priska!)

What are your favourite recipes for summer?