Random Post #1
To say that I’ve been slightly scattered brained lately would be an over exaggeration. I’ve been extremely out of it the past week or two and I can simply imagine that it will get worse as finals week (next week) approaches. To prove my absent mindedness, take today for example, when I left for the grocery store and shopped for practically an hour, only to find that I had forgotten my wallet/pocketbook/whatchamacallit as I proceeded towards the check out. So, with my grocery cart pushed to the side of a random aisle, I quickly ran home to retrieve said money holder and hurried back to the grocery to buy my goods and leave again only slightly humiliated.
From the photo below, you can tell that fruits and veggies were priority this week. We are trying to eat a bit healthier and decided to try some new recipes this week.
While I was cooking a delicious dinner (with some help from Chris,) Pinky played on the patio and of course I had to get some shots of her being her silly ol’ self.
For dinner, I stole this recipe from Cooking Light magazine and served it with pork tenderloin. It was magically delicious. Like Lucky Charms. Minus the leprechaun.
Strawberry-Avocado Salsa
Yield
4 servings (serving size: 1/4 cup)
Ingredients
• 1 cup finely chopped strawberries
• 1/4 cup finely chopped peeled avocado
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons finely chopped seeded jalapeño pepper
• 1/4 teaspoon sugar
Preparation
1. Combine all ingredients in a medium bowl; toss gently. Serve immediately with roast chicken, sautéed fish, grilled pork tenderloin or tortilla chips.
