VINTAGE BITES: FRESH FROM YOUR SUMMER GARDEN SALSA

 

Garden-Fresh Summer Salsa

There’s nothing quite like salsa made with veggies straight from your summer garden! This simple, flavorful recipe lets you capture the taste of summer in every bite. Whether you like your salsa mild or with a kick, this recipe is easy to customize to suit your family’s tastes.

Ingredients:

• 3 cups fresh garden tomatoes, chopped

• 1 cup onion, chopped

• ½ cup green bell pepper, chopped

• ¼ cup fresh cilantro, minced

• 2 tablespoons fresh lime juice

• 4 teaspoons jalapeño pepper, finely chopped

• ½ teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon garlic powder

• ½ teaspoon black pepper

• 1 tablespoon sugar (optional) Sugar decreases the heat and spiciness of the dish. 

Instructions:

1. In a large bowl, combine the chopped tomatoes, onion, green bell pepper, and cilantro.

2. Add lime juice, jalapeño, cumin, salt, garlic powder, black pepper, and sugar (if using).

3. Stir everything together until well mixed.

4. Cover and refrigerate for at least 2 hours to allow the flavors to blend.

For a chunky salsa, serve as-is.
For a smoother salsa, blend to your desired consistency using a food processor.

Make It Your Way:

• Spice It Up: Want more heat? Add extra jalapeño, a dash of cayenne, smoky chipotle peppers in adobo sauce, or diced green chiles.

• Choose Your Tomatoes: Roma, beefsteak, heirloom—use any variety you like! Keep in mind, juicier tomatoes will create a thinner salsa, while meatier varieties will give you a chunkier texture.

Serving Suggestions:

Serve your garden-fresh salsa:

• With tortilla chips for dipping

• Over tacos, burritos, or quesadillas

• As a topping for grilled chicken, steak, or fish

• Mixed into scrambled eggs or breakfast burritos

Storing:

Store any leftovers in an airtight container in the refrigerator. Your salsa will stay fresh for about 1 week—if it lasts that long!

Healing Hearts: Grieving: Getting Back to Everyday Life

 

Getting Back to Everyday Life: What Would Your Loved One Want for You?

It's been 5 months since my Stephanie died in a vehicle crash and landed upside down in a creek. Aside from the shock and despair that immediately overtook me, in the days that followed, questions arose. Questions about how it happened and, most importantly, why it happened. 

From February 2 to now, July 8, I've been through tumultuous weeks. Here I am now, newly moved into a place to live and contemplating going back to work. Two things: #1: this has been the hardest thing I've EVER gone through in my life, and #2: I am stronger than I thought I was. 

The grief, sadness, and complete loss of my daughter held me in a vice grip. I've talked about it, and prayed over it, and some days are good, and some days are bad. I'm finally learning that when the sneaky grief creeps into my thoughts, I must stop, identify it, and immediately denounce it. If I do not, my day sinks faster than a paper boat in a hailstorm. 

And I think about my daughter, a registered nurse, a mom, and grandma, and wonder what she would want me to do? Stay hidden and hurting in the hole of darkness, or move forward in life to heal.

After losing someone dear, it’s natural to feel nervous about getting back to everyday life. Sometimes I feel guilty for laughing, making plans, or enjoying small pleasures.  

But deep in my heart, I know she wouldn’t want me to suffer. She would want me to live—really live—with joy, love, and purpose.

Being the one left behind shapes how we grieve. There’s a strange tension in knowing we can still enjoy life, while they no longer can. And yet, if the roles were reversed, we’d never want our loved ones to stop living because of us.

Taking the first step toward joy isn’t easy, but it’s not a betrayal—it’s an act of remembrance and love.

To keep my thoughts in check, I've written out affirmation statements and Scriptures on index cards and read them daily, especially when my thoughts turn sour. I practice being thankful for leaving the area where she died. I remember that she would want me to stay strong and move forward, and I'm grateful that I came back to the area where I've lived for over 40 years and where Stephanie was born and grew up, married, and raised her two children.  

It continues to be a daily struggle, but my faith is strong and I trust in God. I'm moving forward one step at a time and one day at a time. 

“You will grieve, but your grief will turn to joy.” —John 16:20 (NIV)

Let this promise encourage your heart today. If you are walking a grief journey, you are not alone.  

Vintage Bites: Cousin Shirley's Summer Chicken Salad

 

Cousin Shirley’s Classic Chicken Salad A timeless summer favorite straight from a country farmhouse table Every summer, I would visit my 4th cousin, Shirley Utter Grout, for a day at her peaceful farm nestled in rural McDonald County, just south of Longview. The farm her parents owned is 140 acres with a farmhouse and outbuildings. Her parents, Claude and Lena Utter had fruit orchards and bailed hay on their land. I always looked forward to the welcome that awaited me—not just Shirley’s and her mama’s cheerful smile and many family stories, but the irresistible spread on her big farm table. The star of the show? Her cold, creamy, savory chicken salad is always served fresh for lunch. This recipe is a delightful blend of flavor and texture—tender bites of chicken mingled with crisp celery, sweet relish, and a hint of onion. Dijon mustard and lemon juice add just the right tang, while fresh herbs bring it all together. Enjoy it spooned onto your favorite sandwich bread with lettuce and sliced tomatoes, or simply on its own for a light, satisfying summer meal. “They broke bread in their homes and ate together with glad and sincere hearts.” — Acts 2:46 (NIV) Prep Time: 20 minutes  Serves: 10  Ingredients: 2 pounds skinless, boneless cooked chicken breast halves, shredded or cubed ¾ teaspoon onion powder 1 teaspoon salt (or to taste) ¼ teaspoon black pepper (or to taste) 1 cup mayonnaise (plus more if needed) ½ cup sour cream ¼ cup sweet relish 3 green onions, minced 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon lemon juice or vinegar (your choice) 1 teaspoon dried dill weed ½ cup finely chopped celery  Directions: Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream, relish, green onions, parsley, Dijon mustard, lemon juice or vinegar, dill, onion powder, salt, and pepper. Stir until well blended. Combine with chicken: In a separate bowl, mix the cooked chicken and celery. Pour the dressing over and toss until evenly coated. Add extra mayo if desired for creaminess. Chill and serve: Cover and refrigerate for at least 2 hours (or up to 2 days). Stir before serving. Choose Your Favorite Bread: Whether you're serving lunch on the porch or packing a picnic basket, the bread you choose makes all the difference. Here are some delicious ways to enjoy Cousin Shirley’s classic chicken salad—each one offering its own charm. Pair your chicken salad with the perfect base: Buttery Croissants Fresh-Baked Sourdough Homemade Biscuits Whole Grain or Multigrain Bread Mini Slider Buns Brioche Buns Rye or Pumpernickel Lettuce Wraps or Cucumber Boats Rustic Country White Bread Toasted English Muffins  Optional Add-Ins: Make it your own with any of these tasty extras: Diced red bell pepper Chopped apple or grapes Almonds or walnuts Dried cranberries or raisins Roasted garlic or hot sauce Fresh herbs of your choice Diced onion (instead of onion powder) Nutrition (Per Serving): Calories: 296 Total Fat: 22g Saturated Fat: 5g Cholesterol: 65mg Carbohydrates: 4g Sugars: 2g Fiber: 0g Protein: 20g No matter how you serve it, this chicken salad is sure to be a summer favorite—just like it was at Shirley’s farmhouse table. This chicken salad is more than just a dish—it’s a bite of summer memories shared with family and laughter at the farm table. Make a batch for your next picnic, family gathering, or a quiet lunch on the porch. It’s simple, satisfying, and full of flavor—just like Cousin Shirley would want.         Bottom of Form