Well the summer soccer season is now officially over – which reduces our soccer commitment to only 4 days per week! Yay.
Summer soccer didn’t end quite as well as the boys had hoped, with a disappointing loss in the grand final. So our beautiful boys, competitive spirits dashed, fought tears through the medal ceremony.
Thankfully we had a party planned for them afterwards. True to form, the boys had their runners-up medals safely stashed (not so disappointed they would risk losing them!), and were in the backyard knocking around a soccer ball within moments of arriving.
My contribution to the event was dips and nibblies, and I couldn’t resist making something pink. This dip is actually from my sister Salsa, and is truly delicious as well as healthy. I often make it to use in salad sandwiches for work/school day lunches.
- 450g can beets
- 1 sm clove fresh garlic
- 1 c Greek style yoghurt
- 1 T finely chopped fresh dil
Finely grate beets, and crush garlic. Place in medium bowl with yoghurt and dill and mix well. Refridgerate until slightly set. Serve with fresh chopped vegetables, chips, lavash bread or crackers.