School got out on Thursday and it's full steam ahead with the Summer-time work and play. This means that weeding the Front Flowerbeds and putting out pre-emergent and snail bait finally got done yesterday--now that I have two strong, healthy young backs to do the grunt work.
Oh, don't worry, I was out there, too. I did the hoeing and they did the down-on-hands-and-knees work. Then they mowed the yard for me.
Now those strong young backs are out in the field with Daddy and the Little Ones are napping.
Ahhh.... a piece of peace and quiet!
That means I can sit down and do several blog posts all at once.
No fears, I won't post them ALL today. I'll just schedule them to post every few days. So if your inbox gets bombarded with emails at 2:37 am, you'll know why. And you'll know that I'm peacefully snoozing away while my computer does the posting work.
The first post will be
Avocado & Grilled Corn Salsa
I first tasted this at my sister-in-laws a few years back. I think it was on the Fourth of July. I never did get her recipe, so I've come up with my own variation. I'm just going to list what I put in mine and you can adjust to your taste. My amounts made about two cups. I fixed it for Sunday Dinner and served it over some Mahi-Mahi I seasoned with Salt, Black Pepper, Cumin and Chipotle Chile Powder and baked in the oven.
For about 2 cups of Salsa I used:
1/2 Cup Grilled Corn--approximately I used frozen Grilled Corn from Trader Joe's--just threw in what looked right. I did not thaw it.
1/4 diced Jalapeno
1 diced Tomato
Juice from 1/2 of a Lime
Salt & Pepper
Cilantro -- which is not pictured, because I used it all on Sunday and didn't have enough when I made this for my leftovers on Monday...
Mix all together and serve over Fresh Fish or with Tortilla Chips. So yummy!