The birds are having fun in the feeder. The little ones come in and throw seeds everywhere. Then the bigger ones clean up everything off the ground. I now have squirrels and rabbits coming in to help with the cleanup. Momma Said, “Come one, come all, dinner is served.”
The hummingbirds are doing their acrobatic fights and squabbling over ownership of the feeder. Mom used to love to watch them, they were her favorite. She always fed the birds but the hummers were by far her favorite. I think of her every time I see one.
I had a really good weekend. The neighbor fixed barbeque ribs and fed me Saturday night and I fixed steak on Sunday. The grill is the best way to cook. We didn’t have a gas grill when we were growing up it was the traditional charcoal briquettes that you had to wait forever to cook over. Not the ones with the fuel baked into them, I am talking original charcoal. It took forever, but the end result was fantastic.
It is so easy today to just flip the switch and have instant heat that a lot of people don’t want to wait forever to be able to cook their supper. I am guilty of that offense myself, but just cooking for one seems like a lot of work to fix the old style charcoal. But I do love a good barbeque off the grill.
I think ribs are my favorite and a good crispy baked potato. I like to rub the potato with olive oil and sea salt, wrap it in foil and let it bake until the skin is crispy. Also corn in the husk, just soak the entire ear of corn in water for a couple hours then put on the grill and slow roast right in the husk. Momma Said, “YumYum!!”
I send out this recipe in the celebration of summer and hope you all enjoy it.
Sweet-and-Spicy Barbecue Sauce
Ingredients
1/2 cup chopped sweet onion
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 tablespoon olive oil
1 (32-oz.) bottle ketchup (such as Heinz)
1 cup firmly packed dark brown sugar
1 cup apple cider vinegar
1/2 cup apple juice
1/2 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery seeds
1/2 teaspoon dried crushed red pepper
Preparation
Sauté onion, minced garlic, and jalapeño pepper in hot olive oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Stir in ketchup, dark brown sugar, vinegar, apple juice, honey, Worcestershire sauce, kosher salt, freshly ground black pepper, celery seeds, and dried crushed red pepper. Bring to a boil, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, 30 minutes. Use immediately, or refrigerate in an airtight container up to 1 month