Friday happy hour at #Vanaprastha. A Memorial Day cookout, since Monday got rained out. Keith’s fabulous burgers and Texas Caviar with chips. Stories and recipe on my Substack tomorrow.
Last night, we let the dogs out together after feeding them – while Keith fired up the Big Green Egg. They knew something good was about to be grilled. And they were correct: burgers.
Lark has embraced his freedom, exploring the mountain by himself or egged on by Mac. Without food incentives, the two of them are likely to run too long and too far. So, we let them out singly or together when the eating is going to be good. Keith’s burgers, always a hit with both man and beast. In the picture of me below, Mac is on leash with his post-run, cow-tongue hanging out; Lark is under the table to my left, panting with sheer joy. Would that we all could be so happy just to be alive!
Yesterday, I tried a new recipe for a dip, which for me was also a great substitution for lettuce, tomato and condiments. Yum! And for Keith, an after-burger “umm, this is pretty good” dip.
Cowboy Caviar – adapted from Southern Living Magazine
Ingredients:
3 Roma tomatoes seeds removed, diced
2 avocados diced
⅓ cup diced red onion
15 ounces canned black beans 1 can, rinsed and drained
15 ounces canned black-eyed peas 1 can, rinsed and drained
1 ½ cups frozen corn kernels thawed
1 bell pepper diced, any color—orange for color variety.
1 jalapeño seeds removed, finely diced—an on-hand Serrano pepper instead.
⅓ cup chopped fresh cilantro
Tortilla chips for serving
Dressing:
⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
Instructions:
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well. Keep refrigerated—covered with plastic wrap as with guacamole. If not serving immediately, be sure to toss/stir well before serving.
That’s it for today. See you next week! -C.D.
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Looks so good, Carole! I'm going to make this--thank you!