Well….they are back to school! This morning we dropped of the oldest for the first time in “real school”. I think his backpack is bigger and heavier than he is. It did tuck a little in my stomach to see him sit down at a real school table determined to pay attention…
The kids were allowed to choose their own seating and he choose an all-girl table. Way to go, Sam! Can’t start early enough!
It made me think back to when he was 18 months old, still in diapers and we were at my brother’s wedding. He was getting married on the beach and about 100 meters from the venue 3 pretty blond 16- year olds were working on their tan. At some point I saw Sam wobble in direction of the girls. When he got to destination he sat down smack in the middle and started talking to the giggling girls while pouring sand on their backs. I went to retrieve him. As soon as I had brought him back he escaped. Guess where I found him again? And again…!
Last summer picnic was Saturday and I brought this easy, made in advance red bean dip!
Red bean dip (Yields about 1 cup).
1 jar of red kidney beans (drained)
2 tbsps of Sour cream
½ Jalapeno pepper
5 cherry tomatoes
1 tbsp of chopped cilantro
1 tsp of chopped basil
1 clove of garlic
1 small red onion
1 tbsps of olive oil
Chop the garlic and onion. Pour the olive oil in a pan, put the heat on high and immediately add the onion and the garlic (yes, the oil is still cold). As soon as the garlic/onion begins to sizzle bring the temperature down to medium and add the beans. Let this stew for 10 minutes. As soon as it sizzles again you bring down the heat.
In the meantime, empty out the tomatoes and the pepper and chop them finely. Keep on chopping for the cilantro and the basil. Take the beans of the heat and put in the blender. Add all the other ingredients as well as the sour cream. Blend until your dip is satisfyingly smooth (I like a little chunk but if you don’t…well, it’s your kitchen!). Let it cool down to room temperature. You can keep this dip up to 3 days in the fridge (covered). Take it out 1/3 hour before your guests arrive to bring it back to room temperature.