CINCO DE MAYO

Can I say again that I love everything about Mexico?! (with the exception of all the illegals crossing our boarders) Some people leave their hearts in California or in Hawaii or Rome. (ok- I admit to having a duel heart- one ventricle is in Mexico the other is in Italy) We have had some really amazing trips to Mexico. And I fully intend on returning next summer. (You hearing me, my Builder??) Next summer moo chachi!! Besides, Joe and Natalie didn't get to go with us last time. I'm a true believer in sharing the fun!!!
I love the water, and the food and the sea turtles and the white, white sand. The temps. are near perfect, as are the lizards and the jungles. The ancient ruins are a bonus. Cabana boys and house keeping are a bonus as well. 'All you can eat' coconut waffles are out of this world!! I had the best guacamole I've ever, ever tasted in Tolume!! I plan on finding that place again and saddle myself up to a HUGE bowl of that heavenly green goop, and consume every last dollop of this"manna"-- all by myself. Who cares how many fat grams are in an avocado? Not I!!! Not while Im in Mexico. Did you know that some people blend the avocado up in a blender with milk and sugar and drink it like a shake? Interesting, very interesting. The roasted chicken in Tulume was a fabulous fare!! Cooked on an open fire and slapped on to a tin plate with some fresh corn tortillas, and lime and.......yum! I make sure Im careful about the water, and am happy for any excuse to just drink more Pepsi!! The people are kind and generous and willing to make a stay in Mexico, very pleasant indeed.

So in commemoration of Cinco de Mayo, I thought I'd share a new favorite recipe for salsa. Its not my own, but one that was generously shared by Chelsea's brother. Thanks Aaron.

2 lg. cans diced tomatoes
1/4 sweet onion
1/2 bunch of cilantro (leaves only)
3 jalapenos (clean out all of them except 1/2 of one)
1 tsp fresh garlic
pinch of oregano
pinch of cumin
1 tsp of garlic salt
1 tsp of salt
couple of grinds of pepper
Put all into a food processor and pulse until desired texture. Store in fridge at least an hour before serving. Keep refrigerated.
Enjoy hola!!