Wiffle Ball and Salsa Weekend

Another weekend on the books.  After a long holiday weekend last weekend, we were ready for a relaxing weekend at home.  Of course with us, something is bound to come up and we usually end up out and about.  This weekend was no different.  Saturday we spent some time at the river, Eric was there all day long --I only stayed a couple of hours.  After we got back from the river we went to some friends' house for a fish fry/game night.  This was not your average board game night like I thought it would be....  We played modified version wiffle ball in the yard! We used a wiffle ball bat, but we had a large foam ball that was quite difficult to hit, and played kick ball rules where you could peg runners with the ball to get them out.   It was so much fun!  I am proud to report that my team, The Tiger Sharks, beat Auburn (Eric's team) 9-8.  Although I believe team Auburn wants a rematch.....bring it on!

Sunday after church we had lunch at Eric's grandma's house and headed to some friends' house to can some salsa!  I don't think we used an actual recipe, just threw together some tomatoes, onions, and a chopped up mixture that contained several kinds of peppers, garlic, cumin, oregano, cilantro and a little salt.  It had a bit of a kick to it, but it had a great flavor!  We ended up with several jars so we will be eating it for a while!

Salsa!

Sealing the cans

I also made a batch of fresh pico de gallo to munch on.  The reason I started my salsa garden this year, was so that I could make fresh pico all summer long.  I made a batch that we took to the beach with us last weekend, which we polished off pretty quickly.  I did not quite have enough ripe tomatoes to make another large batch, but one of Eric's customers gave him 3 HUGE tomatoes last week, so I added them to the mix.

I found a great pico recipe last summer that I have used several times over.

2-3 large tomatoes

1 medium onion

1 jalapeno

3/4 cup fresh cilantro

1/4-1/2 cup green onions

~3/4 cup Italian Dressing

Slice tomatoes and remove the juicy insides.  Chop tomato slices in to small pieces. Chop onion into small pieces comparable to tomato pieces.  Slice open jalapeno and remove seeds.  Chop into small pieces comparable to tomato and onion pieces. Chop cilantro and green onions.  Combine first five ingredients in a bowl and toss to mix.  Pour Italian Dressing into mixture and stir to coat, you can add more dressing if you want .  Cover and refrigerate for at least 6 hours.  The longer it sits, the better it tastes!

The finished product.....I apologize for the photo quality, the colors are not quite what they are in person.