~ exclusively Skirt in the Kitchen ~
This was one of my father’s favorites each and every Thanksgiving, Christmas and New Year’s. I changed a few ingredients to update it; maybe I shouldn’t have, but it’s still his, and I feel his heart in this recipe as I do in everything I cook.
In small parts, cut 2 Red Delicious apples– his favorite [And that’s his knife.]. Did I mention that he loved plaid flannel, too?–
Squeeze the juice of 1 lemon and add; the zest, as well. Do this between both apples to immediately keep them from turning color. The acid will prolong. Add 1 clementine, juice and segments only– no inner skin. Toss to coat the apples.
[His plate, my Pampered Chef knife– but I prefer his knife, the one he reached for to cut up a chicken.]
Add 1/2 cup chopped celery,
[my daughter’s artwork, lol… I chose not to crack their heads, don’t worry. Should I have?]
1/2 cup chopped walnuts,
6 ounces Greek yogurt, 1 cup halved seedless red grapes,
1/8 to 1/4 cup chopped fresh basil, 1/8 to 1/4 cup chopped fresh mint, freshly ground black pepper, pinch of salt, 1 tablespoon honey,
1/8 cup golden raisins, and 1/8 cup black raisins.
Tis the season <3
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