Hope everyone had an amazing holiday weekend! As usual, I’m a week behind on posts. We spent a long weekend around the 4th at the beach, but today I’ll tell you about last Saturday and our pool day. :)
My friend Jessica just had a baby boy, so we went over to visit little C-baby and the gang for a pool day. I say just, but little Chason is now 8 months old! Crazy, how time flies.
Anywho, Kevin (Jessica’s husband) was making BBQ sandwiches, and Jess made desserts (mini oreo cheesecakes that were thebomb.com), and Sarah made tomatillo salsa and regular salsa for lounging by the pool. I volunteered baked beans and potato salad. It was a pretty primo summer pool side menu.
It was supposed to rain all day long, but we decided to go ahead and head their way anyway. I’m so glad we did, because the sun came out and we got to spend a few hours in the sun!
Wheat, myself, Jessica, and tiny Tina hanging out at the pool.
Kevin, the man of the house. We were laughing that he must have purposely matched his swimsuit to his float.
While at the pool, we enjoyed some chunky salsa and some homemade tomatillo sauce that Sarah made. They were awesome, and I was hooked on the tomatillo sauce!
Sarah said this salsa is made the same way I make it: tomatoes, onion, jalepenos, cilantro, lime juice, and salt and pepper. I love chunky fresh salsa!
The tomatillo sauce is a recipe she said her mom snagged from Southern Living years ago. She said they sliced in half and roasted the tomatillos, then processed them in a food processor with jalapenos, onion, lime juice, salt and pepper. I think I got it right? Maybe Sarah will comment and let me know? ;)
When the rains came back, we had to move inside to the screened porch.
Bella, one of their sweet chihuahuas, took up residence in my lap most of the time. Harold, meanwhile, spent a lot of time patrolling the grounds for intruders. When he wasn’t patrolling, he was on the lookout.
Chason and his Aunt Sarah. He is the cutest and the sweetest!
You can’t see it very well, but the smocking on his jumper is of frogs, and he is playing with a toy frog. Little man knows how to coordinate just like his Dad!
As far as food goes, because let’s be real, as you know, my life mainly revolves around food… We had a feast. Kevin made pulled BBQ sandwiches, I brought baked beans and potato salad, and Jessica made some mini oreo cheesecakes. It was a really good meal!
I suppose you’d like a couple recipes? The baked beans are sponsored by Lala, yet again.
Lala’s Best Ever Baked Beans
I call them best ever, because they literally are the best baked beans ever, and they really are unlike any baked beans you’ve probably had before.
– one large can of Van Camps Pork & Beans
– one pound Jimmy Dean sausage, HOT flavor
– 1/3 of a box of brown sugar (I used light brown)
– Worcestershire sauce
– one Vidalia onion, diced
– cane syrup
Lala gives very scientific and precise directions. ;) Brown the sausage in a pan and drain well. Go up and down the pan once with the ketchup, and a little less mustard. Several shakes of Worcestershire sauce. Up and back also with cane syrup. Mix all the ingredients together in the pan. Cook a couple hours on low. I cover it with foil but vent one corner. I mixed these up ahead of time and took them over to Jessica & Kevin’s house to cook. I put them on 300 degrees and left them in the over for 4 hours or so, turning the oven down to 200 degrees after 2 hours. You really can’t mess them up cooking them this low and slow!
I also threw together some ‘tater salad with some new potatoes my dad grew. I never really follow a recipe for potato salad. It usually just comes together based on what else I have in the fridge, but this version turned out really tasty and light.
– enough new (red) potatoes to feed your crowd)
– one red onion, diced
– one bunch green onions, diced
– 8 ounces sour cream
– 8 ounces (just eyeball the same amount) of Duke’s Light Mayonnaise
– 3 or 4 tablespoons red wine vinegar, or to taste
– salt and pepper to taste
Boil your potatoes until you can just poke them with a fork and the fork comes out fairly easily. You don’t want them mushy! While they are boiling, chop your onions. Once the potatoes are done, drain off the water and let them cool just long enough that you can handle them to cut them into bite size pieces. Toss the potatoes, onions, sour cream and mayonnaise together, then season with the red wine vinegar, and then salt and pepper, to taste. Let it sit in the fridge to let the flavors get married for at least a couple hours. You can make it a day ahead of time, too.
We polished off our meal with these mini oreo cheesecakes that Jess made. Maybe she will leave a link or recipe in the comments? I’m sure it wouldn’t be too hard if you wanted to recreate them. The “crust” was a whole oreo on the bottom, and you could probably use any no-bake cheesecake recipe for the filling and mix it with crushed oreos. They were pretty tasty!
After all this activity (even though he slept the entire time we were at the pool), Chason was ready for supper and bed time.
The cutest, I tell ya!