Sometimes I come up with a meal idea in my head (like here) and I just can’t let it go until I make it. Sometimes it involves a recipe, sometimes I just wing it. In the case of what feels like a late Spring in Charlotte (well, I also wasn’t home on weekends throughout April and May), I have been itching to make some sort of salsa-topped fish…and to get to the farmers market. I finally made my way there recently, excited to feel inspired by fresh produce so that I could, you guessed it, make some type of salsa.
The strawberries were shouting at me. “Just picked this morning,” the farmer said. Done. I’ll take a quart. “Come take a peek at these cherry tomatoes.” And were they gorgeous or what. All colors and sizes, I could just see how the brightness of yellow and green speckled tomatoes, would mix with strawberries and pop against a piece of white fish.
A rather large haul later, I emerged in my kitchen, invigorated by fresh produce and got to work, realizing, I was being guided by what I intuitively bought…one of my favorite “feelings,” that I have unfortunately experienced far and few between, recently. I’m hoping now that I have a bit of my travel schedule planned, I can fill in those special moments at home, with the ease and abundance of that summertime feeling.
Many of you asked about this dish and I hate to say it…this salsa doesn’t have measurements, per se, as it was done by taste, and let to sit and chill the entire afternoon—which is exactly what weekends are for. Play around with the quantities, with different flavors. Substitute mango. Try watermelon. Add fresh mint, or basil. The options are endless. Just like summer.
Strawberries, washed, hulled, and sliced thinly
Cherry tomatoes, sliced on a bias
Red onion, chopped
Cilantro, rougly chopped
Maldon Sea Salt
1 capful of Apple Cider Vinegar
Scant 1 tsp agave
Combine all ingredients in a bowl. Let flavors meld and sit for a minimum of a leisurely afternoon. Stir occasionally, if you can remember. Taste as you stir, adding to it, if need be. Use the salsa atop your favorite grilled fish or chicken.
Make ahead options:
Yes, absolutely. I had some leftover and added it to my salad the next day. It was not wilty.
the story, the finale, the evaluation.
Words: More than 333…but still not super long.
Much less of a story, but perhaps more of an evaluation. At the time I write this, it’s February. And one month ago we watched 2017 roll in with promises of a fresh start. I, too, set some intentions and resolutions.
Ones that included a better health regimen after being off my rocker, more dedication to the blog, better check-ins, more LCG, less alcohol, and figure out how to workout again without fear of my back.
The thing is, things change. No excuses, just facts. I got a job (!), and with that, new things pop up. Sometimes you have to delete to add or rearrange. Usually I do this around my birthday, in March, but I decided to do it a little early.
But still. The motto: “2017, all I wanna hear is congratulations.”
Heres where I was then, and the reality of where I am now.
Do you take time to periodically evaluate your goals? Do you talk them through with others or keep them close to chest? I’d love to hear from you!
the Story, pt 3.
Alexandra is in her late-twenties and believes in being well-rounded. She has adopted a gluten-free diet and has a complicated relationship with dairy. She is often found in the kitchen, whipping up something lean, clean and green....
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