Monday, March 3, 2014

Moving. Salsa. Life.

Sorry for the radio silence the last few weeks. Moving has a way of, well, filling one's time quite nicely. Combine that with work and you know, snowboarding lessons on the weekend, and...shazam!  Another week has flown by.

Today was simply glorious, weather-wise.  First time I've gone to my running club and not needed a parka, hat and gloves.  Other runners were wearing shorts! Sheer madness, I tell you!  Clocked in a nice 7 miler and it's fun to see that I'm getting a bit faster with each run.  The incentive of a free t-shirt when I hit 200 miles is also helpful.

I'm loving my new kitchen and have been itching to get back into blogging and recipe testing.  Tonight I made an avocado tomatillo salsa that was simple and delicious.  Confession: I eat tacos at least once a week. They are so ridiculously easy to make and a sneaky way to eat more veggies without even realizing it.  Tonight I chopped up an entire yellow bell pepper, an Anaheim chili and some onion and piled it on top of black beans.  The crowning glory was this salsa.  The avocado gives it a luxurious richness and it's got the kick of lime to keep things interesting and fresh. Cilantro would have been grand but alas, I didn't have any! Pretty much how I roll these days. Make this salsa!  It sings of springtime!

Avocado Tomatillo Salsa
Serves 4 (or 2 if you are like me and put a very substantial helping on my tacos...your choice)
Prep time: 5 min

1 avocado, pitted and diced
4 tomatillos, peeled and diced
1/4 cup onion, diced
1 lime
Salt and pepper to taste

Ready, set, go!
1.  Prep your ingredients.
2.  Throw all ingredients in food processor and pulse until combined but still chunky.
3.  Devour.

Cheerily (and eager for Spring!)