Today marks the end of an era. For the past 35 years, my family and my sisters families have shared in a wonderful family reunion each summer with my parents at the helm. Today we are traveling to beautiful Bear Lake for our reunion.
Unfortunately, for the first time my parents won’t be able to attend. My dad’s health is too fragile to make the trip. We are all sad and tried to brainstorm different scenarios so they could still go. My sweet mom especially feels bad but knows the most important place she can be is at home taking care of my dad.
I didn’t get a chance to share this picture of my dad taken just before Father’s Day. It was snapped during a trip up the canyon. Dad loves to go on rides so on my “Thursday with Dad” (my sister and I trade off watching him so my mom can have a break for the day), I grabbed two camp chairs, bought some frozen yogurt and we sat by the Provo River–one of our favorite spots growing up. We enjoyed the sweet company of the burbling brook, chirping birds and happy children playing near by. Even sweeter were the memories I have of my dad. He is one of the kindest, gentlest men I have ever known and he adores his wife and five little girls more than life itself. So love this guy!
So–I hope you’ve already started enjoying your 4th of July holiday! I made these kebabs for dinner at the beginning of the week and they were a huge hit.
Such a colorful, easy meal and so delicious. Here’s the recipe:
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
- 1 pineapple – cut into bite sized pieces
- peppers (red, yellow, green)
- cherry tomatoes
- brats – cut into bite sized pieces
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Other exciting news? Three weeks from today, July 23rd, is a HUGE 24-hour craft day on HSN! Here is a sneak peak of one of the items I’ll be featuring:
All-Occasion title cards
Stay tuned for more July 23rd product previews!
Happy 4th of July! Let Freedom Ring!