Tuesday, August 18, 2009
Wednesday, August 12, 2009
I'm going to take a bit of a break from blogging.
Life is really getting busy around here. Of course, of course, we have a new baby. That's all well and good, and as expected, she and her older brother are keeping us busy round the clock.
But, to add fuel to the fire, we are also trying to close on our first home at the end of August and if it all goes as planned, we'll be moving in September... which will coincide with my return to work....which will also coincide with my son starting a new preschool.
All of this is leaving me bobbing up and down a bit, gasping for bits of air, and hoping it will all turn out alright.
I may pop in every now in then, but I really try to keep this a place to share the pleasantries of my life, and not a place to blow off steam.
So, until I'm feeling more grounded, I think I'll just sign off.
Wishing you peace and fun and joy in these last dog days of summer....
Tuesday, August 4, 2009
I love fresh salsa. I'll buy it if I have to, but never NEVER the kind that you find unrefrigerated, sitting in a jar, all dark red colored and tomat0 saucey tasting. Ew. That stuff isn't REAL salsa.
My college roommate, Joe, used to make huge quantities of homemade salsa, and we would devour it all before it could even be put away in the fridge for later. He lives in South Korea now and when he came to visit a few months ago, one of the first things on his agenda was to make this salsa! (He had a hard time getting the ingredients over there)
So here's how to make the best salsa at home... and for cheap! If you have any of the ingredients in your garden - even better!!! I had an onion and some jalapenos for mine.
Joe's Homemade Salsa
1 14 oz can Italian style stewed tomatoes (yes, I actually prefer canned over fresh. It gives it better flavor), drained (retain just a little liquid) and chopped
1/4 cup sweet onion, minced
1-2 jalapenos (depending on how hot they are and how hot you like your salsa)
a handful of fresh cilantro, chopped
Combine all the ingredients, and serve with tortilla chips or serve with your favorite burritos, tacos, quesadillas, eggs, salads... anything!
This recipe makes enough to fit perfectly in an empty salsa container from the store.
You might want to make a double or triple batch, because this stuff disappears fast!
I noticed that my neighbors trimmed the flowers from their dill plant when I saw them in our shared yard debris container. Seemed like a good idea, so I followed suit with my own plant, hoping to encourage it to keep producing its tasty leaves.
But it seemed a waste to toss those pretty flowers out, so I brought them in and put them in a vase on my dining table, which now smells a bit like dill pickles. It only makes sense really. Wouldn't you rather smell fresh herbs while you eat than perfumey lilies or roses?