Right now just about every road you head down around these parts you’ll find a produce stand with fresh local peaches. They’re in season right now and it’s most difficult to pass up buying a bushel of the intoxicating fruit. If you’re like me and come home with a pile wondering why you thought you needed another cobbler or pie, consider making a batch of continue reading …
Recipes for Fish Tacos are swimming all over the internets. There’s a reason. They’re good eats. Yes, I said “good,” blasphemy in the foodie/food writing world I know. But they are good. Of course, I could throw in some flashy words I dredge up from the thesaurus, like zippy, tantalizing, delectable, or, dare I say, titillating. Or I could say they remind me of a continue reading …
Garden planning time is here. The past few years of gardening I’ve been a little over eager, literally biting off more that we can chew. Yes, I confess. I’ve had a little obsession with tomatoes. So this year, we simplify. I’m gonna call it a salsa garden. All the proper salsa players will be present. Of course there will be goodness other than salsa created continue reading …
This year tomatillos graced our garden for the first time. I wasn’t sure what to expect, but sakes alive have they grown like crazy. Tomatillos are a smallish green fruit covered with a paper-like husk. For years I’ve made fresh salsa but never salsa verde. Salsa verde is a tangy, zesty salsa, but usually milder in heat than tomato salsas.
Around here tomatoes are bursting out this time of the year, and that means an abundance of tomato sandwiches, fresh salsa, sauces and this bruschetta topping stuff we regularly throw together. Seriously, I don’t know what you would call this…other than good. It’s most definitely good. And quick and easy. So quick and easy, I feel kinda silly sharing it but it’s too tasty not continue reading …
