Somehow the summer of 2013 has come and is almost gone. Where has the time gone? Have things really been so busy that this entire summer has flown by and the first day of school is just around the corner?
To kick off summer, we made our annual pilgrimage to Panama City Beach, Florida. We spent two beautiful sun filled weeks swimming in the Gulf, fishing, playing in the sand, and enjoying this special time with family without the usual distractions of life at home. Our family looks forward to this vacation every year and this year was even more fun than last because the baby was able to walk around and start enjoying the sand and water too!
You have to stay cool in summer – so we spent a lot of time in the water. We’re annual pass holders to Sea World and Aquatica in San Antonio, so June and July brought us lots of visits to the park. We’ve now seen each of the shows and ridden all of the kiddie rides. We purchased a paddle board this summer so have been spending time at the lake. And who can forget visits to the pool! My oldest daughter took swimming lessons and her ability has really improved over last year.
June and July each brought us visits from family and friends from out of state! In June, my husband’s parents visited for a few days. And in July, my girlfriend from college that I haven’t seen in six years visited with her new husband. We had so much fun showing them around Austin, entertaining and getting to spend time with our loved ones.
To me, sharing the love and showing hospitality always involves copious amounts of food! I want people to be happy and satisfied, so I always try to have their favorite foods as well as using the time to showcase new recipes.
A favorite recipe this summer was my Corn Salsa. This flavorful salsa is light, flavorful, and a fun alternative to traditional tomato based salsas. With the end of summer and corn season rapidly approaching, I’m doing anything possible to get my fill in before it’s out of season. Check out my recipe for corn salsa below!
- 3 ears corn, shucked, kernels removed
- 1 c. red onion
- ¾ c. red pepper
- 1-3/4 c. cilantro
- zest of 1 lime
- 1.5 limes, juiced
- 1 jalapeño
- salt and pepper, to taste
- Mix all ingredients together in bowl.
- Cover and refrigerate for 2 hours or until chilled.
Have you ever tried corn salsa? What’s your favorite summer recipe?
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Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.