The women of Pink Heals had another party on Thursday night – to plan fun vacations and learn how to document their trip with pictures. What a beautiful group! “Maintain a Sense of Humor, Develop Outside Interests, and Learn to Let Go”, were some of the gems of encouragement from Dr. Richard Blue, who kicked off the rainy evening on an upbeat note. Lots of laughter, peach Bellinis, travel inspired hors d’ oeuvres and an interesting presentation on photography from Kim at Jet Set Life made the evening enjoyable! Find out about the next Pink Heals event at
If you are a fan of pineapple, salsa and chips – Here’s a recipe that you will love:

 Southwest Sizzler – Grilled Pineapple and Chili Salsa with Crunchy Corn Chips
1/4 Cup Finely Chopped (Minced) Red Onion
½ to ¾ of a Whole, Cored Fresh Pineapple, cut in ½” rings
1 TB Minced Seeded Jalapeño
1 TB Chopped Cilantro
1 TB Cider Vinegar
1 Tsp Honey
½ Tsp Smoked Sweet or Hot Paprika
Kosher Salt and Freshly Cracked Black Pepper to taste
Step One
Place the Finely Chopped Red Onion in a bowl of ice water and set aside for at least 15 minutes. (Easiest to do this in a colander or fine metal strainer.) The ice water removes the “sting” from the onion. If you have sweet onions – no need for this step!
Step Two
Pat the pineapple rings dry with paper towels, and grill on a hot, (non-stick sprayed), grill pan until desired grill marks appear. Remove from the grill and cut in ½” pieces. (You can do this on the grill outside if you prefer.)
Step Three
Drain and pat the red onion dry with a paper towel. Mix the jalapeno, cilantro, cider vinegar, honey and paprika together, and then add the red onion and pineapple. Season with salt and pepper to taste. Serve with Tortilla or Corn Chips.

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