Tuesday, July 26, 2011


Cloudy today what is up with that... need the sun to get warmer and then it will burn away the clouds.. work day today and then maybe a crafty day this evening.. Have to do some painting so if it is still nice then I can do it outside .. Going to have the grandkids on Saturday.. Parents are going to a wedding  in Ladysmith so we are going to head to Victoria on Saturday and hang out with the boys for the day and then when the parents get home we can head home... Want the weather to be nice this long weekend so we can get some work done in the backyard and maybe even take the car out for a cruise... will just have to wait and see..

1 pineapple, peeled, cored and cut into 1" - 1 1/2" chucks
1 (2 pound) mini half ham cut into 1" - 1 1/2" cubes
1/4 cup brown sugar
1 Tablespoon orange juice
1 Tablespoon low sugar orange marmalade
1/2 teaspoon Dijon mustard
Cut up the pineapple and ham as indicated and thread the fruit and the meat on kabob skewers in an alternating fashion (for a 14" skewer I use about 4-5 pieces of ham and 4-5 pieces of pineapple per skewer)and set aside.(Remember soak your wooden skewers so that they do not burn)
Make the glaze by adding all of the glaze ingredients together in a small saucepan and cook over low heat until all ingredients are fully combined and the mixture is bubbly.
Cook the kabobs on the grill about 3-5 minutes per side, brushing each side with the brown sugar glaze. Remove fruit and meat from kabob skewers and serve.
Yield: 12 8" kabobs


 Remove corn silk from corn on the cob by rubbing damp paper towel from top to bottom of the corn cob, the silk will attach to the damp towel. This method protects the kernels from being damaged. Don't forget to add a bit of sugare to water to keep the kernels tender..

I love to be cooking outside at this time of the year...keeps the house cool ...I am putting a roast in the crockpot this morning and then going to slice up for baron of beef and corn on the cob... quick and easy ..

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