The weather didn’t exactly roll out the welcome mat for pool time this year—it was a little chilly. To top it off, both Zuzu and I came down with colds. Really? With everything going on at work and all the end-of-school chaos, this was not the timing we needed.
The low point came early Monday when we ended up in the ER with Zuzu. Her cough was deep and hoarse and she was having trouble breathing. Thankfully, after a dose of steroids and some reassuring tests, she started to feel better. Her lungs were clear, and the tightness eased. Definitely not how we planned to spend time this weekend, but I’m so grateful she’s okay.
That said, the weekend wasn’t a total loss. We squeezed in some good moments. We built a fort out in the woods, and even with the chill in the air, we managed a cozy little campfire. Those small, simple things brought a little light to an otherwise heavy weekend.
Memorial Day always feels a bit complicated. It’s the unofficial start to summer—people are barbecuing, opening pools, and relaxing—but at its core, it’s a time to remember and honor those who made the ultimate sacrifice. We missed our town’s memorial parade and ceremony this morning, but during our walk with Sunny this evening, we wandered through our local park. The pond was lined with American flags—each one in memory of someone lost in war. It was quiet, powerful, and incredibly moving. A reminder of what this day is truly about.
While we didn’t get to have a big BBQ with family this year, I did try a new recipe I found on Instagram—one of those “this might be crazy or brilliant” ideas. Turns out, it was delicious! I made it my own, of course, and now it’s officially a keeper. Sharing my simplified version below…
Pickle Chicken Skewers
Ingredients
- 1 (24 oz) jar of dill pickle chips
- 1 lb boneless, skinless chicken thighs, trimmed and cut into 2-inch chunks
- Olive oil
- Ranch dressing mix
- 4 tbsp butter
- 1 garlic clove, minced
- Fresh dill, chopped
Instructions
- Marinate chicken in the pickle juice (yes, really!) for 3–12 hours.
- Thread skewers: start with a piece of chicken, add 1–3 pickle chips, repeat, and end with another piece of chicken.
- Pat skewers dry and brush with olive oil. Sprinkle chicken pieces with ranch dressing mix.
- Grill for about 8 minutes per side.
- While they cook, melt butter with a little olive oil in a saucepan, add garlic, and stir in ranch mix and dill for a flavorful drizzle.
- Pour sauce over the skewers and serve hot!
It was one of those unexpected wins—simple, flavorful, and heavy on the summer-time vibes.
Despite it’s rough parts, I’m grateful for an extra day away from the office and with my family. This weekend gave us a bit of everything: worry, reflection, warmth, and gratitude. Sometimes that’s just how life goes.
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