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Monday, May 27, 2013

Memorial Day Weekend

A time to thank those who are serving, have served, or have given the ultimate sacrifice while serving our country.  Bless the many men and women that make many sacrifices so that we have freedom.  They are special people that make our world a better place!

Having four days off in a row has been amazing!  I started the weekend out junking and I found a portable sewing machine.  I REALLY needed one of these, since the one I have is is a cabinet and way too heavy to take with me to a sewing class at ETC!  I got another White brand machine.  Looks like it's pretty much a basic machine that also zig zags.  I cannot wait to thread it up and start stitching. 

On Saturday, I went out to Singh Farms with my mama.  Oh my goodness, I with I had visited this place sooner!  I have known about it for a couple of years, learned about it through my job at the City of Mesa.  In addition to the amazing compost they sell, they also have in season fruits and veggies, herbs, honey, bread and pastries!  To find out more info check them out on FB.
 https://www.facebook.com/singhfarms

I bought some mint, sweet corn,  hot peppers (they even roast them if you want!), oranges and a red onion.  My mom bought sweet corn and a loaf of their bread.  They had an outdoor cooking area where they were selling a delicious lunch for only $5.  Lunch featured an artichoke tart, ear of sweet corn and a little side salad.  We didn't have lunch, but will definitely eat there in the future.

I stopped in the Superstition Ranch Market on my way home to grab limes, cilantro and garlic.  I also ended up with some cherries at a bargain price of only 99 cents per pound.  The cherries were the best I have tasted this season!  Using my fresh veggies I whipped up a batch of salsa.

 After reading several recipes and techniques on line, I decided to just wing it and create my own salsa.

Chunky Salsa
3 Roma tomatoes
1 hot pepper
1 clove garlic
1 lime
1/4 c. red onion
cilantro
1/8 t. salt (or to your liking)
1/8 t. ground black pepper (or to your liking)

Dice and combine tomatoes, red onion and pepper.  Mix in minced garlic and the juice of one lime.  Add cilantro, salt and pepper and mix well.  Place contents into a mason jar and refrigerate.  Shake a couple times, a few hours apart to mix ingredients well.  Refrigerate overnight.  Drain off juices and serve the following day.

Next time I make it, I want to add a some corn.  Maybe even roasted corn. 

Whether you are barbequing, just relaxing or working today, take time to remember those who serve or have served our country! 

Kelli
:)