So here we are in August again! We have been having a very hot, very dry summer. We had at least 6 weeks of daily temperatures above 90 degrees! The hubby has been needing to water not only his garden but also his bees! I have learned much about bee keeping since he has started this particular hobby. One thing I have learned is that bees need a water source just like dogs, cats, and other animals do. If there is no water available for the bees, they will go searching for a water source. And since a neighborhood pool was built behind our property several years ago, we certainly do not want our bees to make their way over there when they get thirsty!
Last Friday my daughter, the other Mrs. G of this blog, gave birth to her first baby…our first grandson! I was blessed to be able to make it to the hospital several hours after he arrived. He is a sweet little bundle of joy!! I miss him like crazy! Mommy, Daddy, and Sammy, III are doing well and adjusting to each other! I am so so proud of Barbi and her man! It is really quite amazing to see your firstborn holding her own firstborn!! Barbi is a great mom, and my son-in-law is a great dad!! I loved watching him be a hands-on new daddy!
Now to that fresh salsa recipe! Even though we’ve had to water the garden quite a bit this summer, we’ve been blessed with fresh veggies! When I made this recipe yesterday, I used our own tomatoes, green onions, garlic, and hot peppers! My hubby loves this salsa fresh, but it is also good cooked. If I make extra, I usually just simmer it for several minutes and let it cool. Once cooled, I put it into freezer bags and freeze it to have the fresh summery taste during the winter months!
- 10 medium tomatoes
- 1 lg. bunch cilantro (I use half)
- 1 bunch green onions
- 1 medium/large red onion
- 1 clove garlic
- 1 green bell pepper (yellow, red, or orange bells work, too)
- 8-10 hot chili peppers (or whatever variety of hot pepper you enjoy)
- 1 lemon
- pickling salt to taste–about 2 tbsp.
Process all vegetables coarsely in food processor. Mix together in large mixing bowl. Squeeze the juice of the lemon over mixture and add the salt. Stir together. Makes about 2 quarts. Keep refrigerated and use within a week or so.
The Cookbook Experiment 