What I Want: Berry Salad with Mint
The end of the week has arrived. What a week for this dabbler! Life went by in a blur. I didn’t cook much. I didn’t feel well. There are “friend issues” at home among the other portions of life less admirable. People have been worried about this, about me and it’s nothing I/we haven’t encountered before but it is the first time we’ve put our foot down. (Think of Greg and I as one giant being with one foot.) Imagine a few of your dearest friends chatting negatively about you and your mate but you aren’t aware of this for a long time, then you finally learn about the conversations. You and your mate choose to let the problem go by without resolve, knowing all too well that it’s going to bite you and then that day arrives. It’s here.
How would you handle a friend that talked poorly about you and your husband for months during gatherings with mutual friends and once you finally found out, you confront this person and they now ask that you keep it private. How does that work? Is the friendship worth saving? Just wondering.
It’s warm here in southern Minnesota and I stated Monday that we went to a cookout over the weekend. We had a great time, met quite a few kind persons and overall, had that easygoing fun that’s been missing (many thanks to the cold weather). I made potato salad (but not the mayo version) and today’s recipe, berry salad with mint.
What is it that makes me want grilled food when the temp rises? Grilled meat, veggies, fruit, bread-all that is simple with very little to highlight their natural flavors. For instance: corn on the cob with salt and Parmesan, toasted garlic bread, grilled nectarines with honey and dozens of other recipes floating about in my mind. That’s what I want and since we don’t have a grill, I’m going to do my best to provide these ideas for your gatherings. Add a lovely, chilled drink and sit in the shade or under the stars, just absorb the good feelings. (But don’t ruin friendships with gossip or do if that’s what you want but be warned, it hurts.)
That style of eating is what I’m about right now. Have a great weekend with people that value and understand you.
Berry Salad with Mint
Serves 8 to 12
1 tbsp lemon juice or liquor of your choice (orange is great)
3 tbsp sugar
1/3 cup mint, chopped
2 cups blueberries
2 cups blackberries
3 ½ cups strawberries, hulled and quartered
2 cups raspberries
Rinse berries carefully and pick over to remove any damaged berries. Blot them dry as best you can without damaging them. In a large bowl, add the lemon juice or liqueur and toss in the berries. Top with sugar and mint, toss gently just until combined. The raspberries are delicate so try not to disturb them or maybe even add them at the very end. Cover and chill for at least 30 minutes and up to 4 hours.