I know that resting is a big part of being productive, but sometimes it’s hard to believe that.
I took two days off this week, really off, like didn’t open the computer, didn’t work, didn’t make a list. I didn’t do anything. I’ve been quiet lately. There’s so much change happening right now and in the world, that sometimes it’s been hard to have the energy to cook something new, let alone write about it. Lately, I subscribe to what my friend Lucy once called “beans, grains and greens” diet, which is basically what I eat 3 times a day, 7 days a week. On a good day, beans, grains and greens looks like this:
I’m getting a CSA box as well, which has been the best thing ever, mostly because it means that I go to the grocery store a lot less, which is nice.
Also, after years of searching, I’ve finally learned how to make my most favorite and most coveted salsa. I don’t know what it’s called (will find out soon), but it’s sold at most taco stands around town and is creamy and thick and addictively hot.
To make it, roast 1 pound of jalapeños and about 4 cloves of garlic in the oven at 350, or under the broiler until they begin to char and brown. Remove from the oven and allow to cool. Then, seed and devein the peppers (I like to do this under running water in the sink, otherwise it’s too spicy and makes my eyes water.) Toss the garlic, 1/4 teaspoon salt and the seeded peppers into a blender and puree. Then, while the blender is running, pour in 1/4 cup of vegetable or canola oil into the blender until the salsa has completely emulsified and is smooth. Or you can read someone else's instructions here.
This is one of my favorite things, and is a total upgrade to a bowl of beans, grains and greens. It makes beans, grains and greens exciting. Which is saying something.
Also— I wanted to let you know that there are some small changes on the horizon for this blog, which is also crazy, given how much I feel like I’m getting a complete life-makeover lately, but I’m excited. Anyways.