May in Florida means summer is here. Our days are sunny and hot already, I'm loving every minute of it. Right now I'm sitting in the shade out on our deck with Watson under my chair snoozing away, honestly this is heaven on earth for me. We've lived here now for a full year - as a Navy family you tend to keep track of these things knowing the next move isn't far off. I recently solved a little mystery of our neighborhood...
For the last year I've noticed tiny paw prints in the sand in the morning when I take Watson outside. They linger there all day until the tide comes in and sweeps them away. It's only one set of prints and always heading the same direction. Another dog? There's only 1 other dog in our neighborhood, and that didn't seem to fit. They were too big to be a cat. I had no idea.
A few weeks ago, the guy and I signed up to do Relay For Life through his squadron. We took the early morning shift, I figured since we would be walking for a few hours at the beach why not see the sunrise too (and it was gorgeous). That morning we were up around 4:30 and I peeked outside just in time to see a gorgeous orange fox trotting down the sandy bank. My mystery paw prints!!! This is where it gets exciting...the other morning I saw multiple pairs of paw prints in the sand soooo I'm thinking momma and kits (baby foxes)? I'm going to try to get up one morning in time to see if I'm right.
We've been grilling up a storm with all this gorgeous weather lately, so when I decided to try out OXO's pineapple slicer the first thing I thought to do with all the juicy, fresh pineapple was grill it of course! The smoky flavor mixed with the tropical sweetness is just delicious. I can't remember the last time I had fresh pineapple in the house, I know I know I'm kind of embarrassed to admit that, and my new handy gadget really did make it easy to slice. Not to mention the very pinterest-worthy empty pineapple....I wanted to fill it with fruit salad and win wife of the year haha. That'll be another post for another day.
One Year Ago: Apricot Salsa
Soy+Lime Chicken with Grilled Pineapple
3-4 chicken breasts, boneless/skinless
1/2 cup soy sauce
2 limes, juiced
1 teaspoon black pepper
1 Tablespoon sriracha
3 Tablespoons olive oil
1 pineapple, sliced into rings
1. Pound the chicken breasts out just a little bit so that they are more even in size. In a large zip baggie mix together the soy sauce, lime juice, black pepper, sriracha, and olive oil. Add the chicken breasts, seal the bag and squish the sauce around. Pop it in the fridge for at least 3 hours or overnight.
2. When you're ready to eat get your hands on a jazzy pineapple slicer and get to work on the pineapple.
3. Fire up the grill and cook the chicken breast for about 7 minutes a side (chicken with an internal temp of 160 degrees F is cooked). To grill the pineapple rings, lightly brush them with vegetable oil and grill 2-3 minutes a side. Enjoy!
(Inspired by Martha Stewart's New Classics cookbook)
Disclaimer: OXO provided me with free tools to review, but opinions are my own. Roger that.