I am one of those people who really like Facebook.   It has been a fun outlet for me to keep up with family and friends.  (Without leaving the comfort of my Lazy-Boy.) 

One of the best parts of FB has been catching up with people from the block I grew up on in Park Forest, Illinois.  It was the best block ever.  It was the kind of block that is imitated in TV shows for the interesting cast of characters and the vast stories in each and every home.  (We were no Wisteria Lane but we were pretty darn entertaining.)

There seemed to be kids of all ages so everyone had a playmate.  The ladies on the block would gather and have coffee.  (I’m not sure what the men did.  I was only 2-10 years old when I lived there so I just assumed they all worked as much as my dad…or were on the golf course.)

My mom was one of the younger mom’s on the block and one of the coolest.  She played guitar on the front lawn and always seemed to welcome the kids on our yard no matter what age they were.   (I still think she would have made a great hippie.)

We also had an awesome selection of babysitters.  There were at least 6 girls on the block who were old enough to come over and watch the “Felt Girls” and my sister’s loved each and every one of them.

Which brings me back to Facebook  (you were wondering where I was going, weren’t you?)  When I joined Facebook, I was able to reconnect with some of the people from our block.  It has brought joy to my heart to “see” them again and tell them how much they have influenced my life.

Today I made a post about canning apricots and ketchup.  One of my former babysitters, Laura, commented something about apricot ketchup as a joke.   I laughed at first but then it sounded like an interesting concept.

I spent the afternoon creating my version of an apricot ketchup.  As I created it, I reminisced about my old block and the part it played in my life.  I think a lot of us agreed it was a wonderful place (and time) to grow up.

The ketchup is a bit sweet, a little spicy and pretty darn unique, sort of like Laura.  Thanks for the inspiration today…and when we were kids.

Ginger Apricot Ketchup


4 fresh apricots, pitted and quartered

1 shallot, finely chopped

½ cup white wine

1-2 tsp ginger

1/8 tsp red pepper

1/4-1/2 cup water

1-2 TBsp honey

Olive oil


In a medium saucepan, add a smidge of olive oil.  Gently sauté the shallots until they are a little soft.  Add apricots and cook another minute.

Add ¼ cup of the water, wine, 1 tsp of ginger and red pepper.  Simmer until apricots and nice and soft.  (You may want to add a little more water if you want a thinner end product.)

Taste.  (This is where I added more ginger because I wanted the ginger to slap me in the face.)

Let cool a little bit and place in the blender.  Puree until smooth.  Add 1 Tbsp honey while it is still in the blender and give it another twirl.

Taste.  (I added a little more honey.)

Place in a smaller bowl and place in the refrigerator until you are ready to use it.  (I canned mine just to practice canning.  I didn’t  test the pH so I am NOT recommending you can this and stick it on a shelf in the basement.  I will say make it, put it in your fridge and eat in the next couple of weeks.)

I’m not sure this is technically ketchup.  It is a little thinner than your favorite bottled red kind.  (You may still sing “Anticipation” as you cook it because that is just an awesome song!)

It is delicious and I can’t wait to spread it on a grilled chicken and arugula sandwich!!!

Happy 4th of July!!!  (Is this the point where I ask you to “like” me on Facebook??)  : )