Let Summer Begin

Jessica came home to spend a long weekend with us. After an afternoon full of dance recital (Big Sister's) we headed to the lake. It was too late to cook that night, but we headed to Piggly Wiggly the next morning with a plan and a list. Last night was my night to sit down and let Jessica and Daddy-O take over. (Her strawberry-avocado salsa recipe is below.)

Our lake house was built in the 1950s when people just wanted a place to go fishing for the weekend. Just a cabin. And this one has remained largely untouched since then. It is a part museum, part get-away. It would be a sacrilege to change much of anything. (Although it is now air conditioned.) The tiny TV only gets one station--part of the time. But that's okay. We stay outside or on the porch most of the time anyway. 

The new houses across the lake from us have hardwood floors, granite countertops, actual closets and huge kitchens. They also live there full time. But I love the feel of stepping back in time I get every time I walk in the door here. Baby Sister is the fourth generation to enjoy it. There's a lot to be said for tradition. 

But we did trade in the pontoon that always needed repair for maintenance-free kayaks. We counted six more kayaks in our cove this weekend. We started something!

This weekend also provided time for a technology workshop. We all got new iPhones the day before we went down. And patient Jessica helped her dad find his way around a smart phone. What would we do without her?

If you're a regular reader of this blog, you know that Jessica's an adventurous cook. Here is the recipe she made last night to go over grilled pork chops. It was one of the best things I've tasted in a long time. Make it!

Strawberry-Avocado Salsa

1 cup finely chopped strawberries

1/4 cup finely chopped peeled avocado

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro (left this out--Daddy-O doesn't like it)

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

2 teaspoons finely chopped seeded jalapeño pepper (used a few shakes of Texas Pete instead)

1/4 teaspoon sugar

Combine all ingredients in a medium bowl; toss gently. Serve immediately with any grilled meat.