Seen recently through my lens:
The cat, of course, in a deep sleep.
A boatload of sushi.
My youngest played Mr. Mayor in the middle school production of Seussical.
I went to BJs for the first time to shop for 200 high schoolers. (Thanks Carole!)
The gang of four at my eldest son’s high school graduation.
A beautiful summer morning.
A summer afternoon.
A Samoa donut from Lou’s Bakery.
A sunny field.
I stayed in a dorm room while attending my son’s freshman orientation. It was air conditioned…tuition dollars at work.
Was served a lemon wedge with pizza in Park City Utah. Who knew that cheese pizza with a squeeze of lemon was so delicious?
I hope your summer is treating you well. If you are looking for a great recipe to use up some of the ripe juicy tomatoes that are everywhere, then this Refrigerator Tomato Salsa is just the ticket. It’s quick, easy and super fresh tasting.
Refrigerator Tomato Salsa
2 pounds ripe tomatoes, diced
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced
Zest and juice of 1 lime
1 medium jalapeño pepper, seeded and minced
1 small onion, minced
Salt and pepper
1. In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeño, onions, and a pinch of salt and pepper.
2. Serve salsa immediately, or place in an airtight container and store in the refrigerator for up to 1 week.
Makes 4 cups
Recipe from Paula Deen
Chips and dip on table. Some lovely new pop on the stereo. You’ve got it covered.