One of the best parts of being at the lake is all the snacking that occurs. Since we set out on waterskiing runs on the reg, I feel constant justification to be eating my little heart out. And the fresh produce in Central Indiana is whack. (Okay, I get it. I don’t pull off using the word whack. I promise I will never do that again.)
But really, the berries are great. And the tomatoes. And the corn. And everything.
Though the avocadoes are not quite as local, we can’t help ourselves from making guacamole. Like almost everyday. It’s a little absurd. But is there a better vacation snack than guacamole? Rather, is there a better snack in general than guacamole? (Answer Key: No)
Luckily, my friends and I have the same guacamole outlook that my family does. That outlook being: make it frequently. So, we are all pretty seasoned guacamole preparers. Guac is fun because everyone makes it a little differently. And even when you try to recreate a past guacamole, it always comes out just a little differently than the last time. So much room for creativity there!
The general guidelines I follow for guacamole are:
1/2 lime, juiced
1/2 jalapeño, minced (include seeds for heat)
1 garlic clove, minced
1 handful cilantro, finely chopped
a pinch of onion powder (my mom is allergic to onion flesh, so we tend to do powder instead of actual onions)
salt and pepper
Directions: mass it all together with the back of a fork! Sometimes, I’ll add diced tomato sometimes for color. Or I’ll add a dash of cumin for extra flavor. Like I said- this is all up for interpretation!
When discussing the dinner menu one night, we decided to grill the pineapple- a preparation method that is delicious and simply not done enough. Amy was not satisfied with just grilling it. She had the idea to try out a recipe from one of her co-workers.
1 c. brown sugar
2 tsp. cinnamon
Cut the pineapple into sizeable chunks that won’t slip through grill grates.
Mix in a gallon sized ziplock bag with the brown sugar and cinnamon.
Then grill for approximately ten minutes, flipping the pieces half way through.
Way to go, Amy!
My parents and friends are not known to shy away from a good cocktail. So, of course, we tried out a couple of recipes.
On my plane ride home, I came across an article in Bon Appetit magazine that included cocktail ideas for various fruit. When I saw the watermelon on the kitchen counter, I knew we were going to have to try out the watermelon tequila drink. It’s got a kick!
Watermelon Tequila Frozen Cocktail
3 1/2 c. cubed watermelon, frozen
6 oz. tequila blanco
4 oz. simple syrup
2 oz. fresh lime juice
1/2 inch-thick slice of jalapeño with seeds
Put all the ingredients in a blender, and blend until pureed.
My mom is all about the sangria, and Sarah only needed to hear my mom suggest it once before she hopped on the sangria train with her. Soon, we were all aboard the sangria train. The great thing about sangria is that you can pop in whatever fruit you happen to have around.
1 bottle red wine
1/2 c. brandy
2 Tbsp. Cointreau
fruit- 1-2 cups
We had about 2 cups of fruit salad of cantaloupe and blueberries in the fridge. We sliced up two apples to go with that. Then we soaked the fruit in the brandy and Cointreau for about 3 hours in the fridge. When its time to serve, mix the fruit and wine in a large pitcher or jug. We used about 2 bottles of red wine and mixed some ice in as well. Voila- sangria!
Great snacks and great times at the lake, as always!