I was sitting at my desk Friday afternoon when I heard one of the girls in the kitchen say, “Look at the rain coming down!”
My mind immediately went to my city-folk parents who had decided to try (once again) camping at a state park about 5 miles from my house for the weekend. I texted my mom asking if they had still made the trip up given the weather.
“Yep, and having fun!” she texted back. Not able to sense her actual tone through text, I responded with, “…you’re welcome to come to the house, if you’d like!”
I received a, “Naaah!” in return. Well, okay then Madame Mother Nature.
The rain cleared up and I went to meet them at their camp site for a beer and a s’more. My dad was getting up for more food and completely tumbled to the ground, hitting his head. It looked bad. It concerned me. And when someone mentioned that he had already fallen previously that afternoon, I informed my dad that he would either be going with me to the ER or I would be calling an ambulance to the campsite.
After some a brief moment of resistance and denial, everyone finally agreed, my dad included, that it was better to be safe than sorry. He definitely didn’t feel “right”, he said.
The ER was incredible. They were super quick with everything and when my dad went to CT, I snuck home for my cell charger and some snacks as it was now going on 11pm and he had been in the ER for several hours.
Everything checked out just fine. Phew. His blood pressure was up and we’re pretty sure hydration was the issue given the Michigan weather than has gone from spring to can’t-go-outside-without-sweating kind of humidity. Dontcha hate that?
Ironically, the thing I’ll remember most about sitting with my jabber-jaws dad in the ER for hours upon hours was when he was munching on some pretzels and asked if I had a root beer to go along with. Quite the combination there, pop, but I get it. Sweet and salty works rather splendidly, as is the case in this Cherry Barbecue Sauce, too!
- ⅔ cup reduced sodium ketchup
- ½ cup apple cider vinegar
- ¼ cup water
- 20 cherries, pitted and cut into eighths
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp low-sodium soy sauce
- 1 tsp Sriracha
- 2 Tbsp onion, minced
- In a small sauce pan combine ketchup, vinegar, water, cherries, sugar, Worcestershire, mustard, soy sauce, Sriracha and onion. Bring to a boil and reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally, until thickened and reduced to about 1 cup. Serve.
Boring weekly menu since a few things got pushed from last week to this week 😉
Weekly Menu: June 23 – June 27th
- Sunday: Spiced Salmon Kebabs with Stuffed Cherry Tomatoes
- Monday: SoCal Guacamole Burgers
- Tuesday: cookbook recipe
- Wednesday: leftovers
- Thursday: Greek Shrimp and Couscous
Been a fun weekend! Hope today doesn’t go too fast!