I’m back! It’s been almost six weeks of no posting. Life has thrown some curve balls at me this past month, but here we emerge, at the end of January, ready to move forward.
I’ve been away for the last ten days in Maui for a good friend’s wedding. It was stunning. I’ve never been to Hawaii before, and after this trip, know I will have to go back. There is something to be said to escape reality. To leave the grey and the rain. To relax in the sun, lie on a beach and have a good time with friends. It was hard to come home, but if nothing else, it reminded me of the importance of holding onto the zen that is vacation. To not get hung up on the little things. To look for that which you are appreciative of and express gratitude for it.
A group of six of stayed together for the first week on the island. It was tight quarters, but still an excellent time with friends. We opted to not eat out for every meal. We all enjoy the same sort of fresh and delicious foods and thought that we might as well cook together and enjoy the stunning view from our lanai.
My friend T has been making this super fresh avocado and tomato salsa for a long time now. I believe her mom made it for her (hope she doesn’t mind that I post it). As it rained outside this afternoon I thought I would make a little bowl of fresh goodness to chow down on. The key to this is the creamy avocado, fresh lime and seasoned with salt. Don’t leave out the salt – you can be tempted to, but instead start slowly, it will not only pull out the moisture from the tomatoes but also intensifies all the flavours. Oh, and this salsa, best served with a big lime margarita…
5 Roma Tomatoes, chopped
salt to taste
1/2 sweet yellow onion, minced
2 perfectly ripe avocados
2 Tbsp chopped cilantro
1/2 jalapeno finely minced
juice from 2 limes
- Combine tomatoes and salt, set aside as you chop the rest of your veggies.
- Once everything is chopped, mix and then squeeze lime juice over top.
- Mix and taste, does it need a little more salt? Enjoy with tortilla chips.