June 30th, 2013
Thank you so much for the BBQ invite Joe and I will be out of town next weekend so we cannot make it. The potato salad sounds wonderful and I think it would be a great addition to this year’s book. In fact after reading through it I think I will make some for Joe soon. The one thing I see you could add would be dill. I love adding dill to things in the summer it makes things taste even fresher.
Speaking of dill I happen to have a ton of growing in my garden if you would like some stop by and I can dig some up along with chives. I really wish I would have never planted chive as it’s over taking my herb garden. The flowers are so pretty but once they are gone it Ahhhh pops up everywhere. I was thinking about trying to cut it back so it looks more like ground cover?
As you know the next women’s club meeting is end of July and I have been planning on inviting Krissy. This way she can be a part of the discussion about allowing or not allowing teams to register for the cook off. I personally do not think it matters unless it cuts down on the number of recipes submitted. Which just gave me an idea that I will bring up in the meeting.
Here is the recipe I was shopping for when we ran into each other at Marv’s and Joe and I plan on taking with on our road trip.
Cowboy Caviar or Pickled Bean Dip
1/2 cup canola oil
1 cup sugar
1 tsp salt
1/2 tsp pepper
1 tbs water
3/4 cup apple cider vinegar
Bring to a hard boil for about 2-3 minutes than let cool before pouring over beans and veggies.
1 can of black beans
1 can of black eyed peas
1 can of garbanzo beans
1 can of pinto beans
1 jar of diced pimentos
1 can of white shoe peg corn
open rinse and drain bean in a strainer.
1 bunch of celery
1 green pepper
1 jalapeno pepper
Remove all seeds for peppers and dice to about 1/4 inch all of the above.
Serve with scoops Frito’s and nacho.
I use an ice cream bucket and once the sauce is cooled pour over beans and veggies.
Keeps for up to 3 weeks in fridge and tastes best after a few days.
PS I plan on submitting this just so you know