Tuesday, May 25, 2010
I didn't realize I was such a food frump. My food presentation at mealtime had become the culinary equivalent of baggy sweat pants. However, since writing this blog, I've started to serve food in something besides Gladware. Today, after I took this picture of my husband's fresh made salsa, guacamole, and chips, we actually sat down and enjoyed a festive colorful meal. I felt like I was getting special treatment--the kind reserved for "company." I couldn't help but think, "This is nice," and "I can get used to this."
The fresh salsa is made with raw corn cut off the cob, tomato, black beans, cilantro, vidalia onion, lime juice, hot sauce, balsamic vinegar, and black pepper. It's light, refreshing, and full of flavor.
The guacamole is avocado, tomato, Vidalia onion, cilantro, and lemon juice.
The crispy homemade chips are made from Ezekiel sprouted whole grain tortillas. They toast easily in a pan on the stove top. While the toasted tortilla is still warm, it is cut into triangles.