Life has been, well, something lately.
It's been busy, and everything that spring should be. We've finally achieved one of my goals with whipping this house back into shape and planted a garden at long last. (I can't wait for homegrown tomatoes!) The outdoor spaces continue to grow and change, the firepit has finally seen some action, Vandal and I finally eloped, and our dear friends Heinrick and the Dude graduated college at long last. It hasn't been without its low points though. Nazaire has suffered incomprehensible allergies, I myself have been struggling with the difficulties of my medication, Rooster got dumped by her "boyfriend" of six months via message (Isn't adolescence hard to watch? I don't miss it.), and in general, the good has been balanced with the bad.
On top of all that the busy season has started up again and I have finally abandoned my thoughts of "real employment" for the year. We've been hopping around each week to different festivals and events, and are generally enjoying not worrying about finances for a change. (Despite the fact that wedding planning has us stressed to the max...)
I guess all my words here are elaborate excuses for why I haven't posted. I have words to share, have started a dozen posts, but just couldn't get them out. I was given some good advice though - just sit down and write words. If you make yourself do it, better things will come. So here's to that.
I'm going to end this post with a favorite warm weather recipe and hope you'll forgive my apathy of the last few weeks.
Talk to you soon,
Black Bean Salsa
2 15oz cans of black beans, drained and rinsed
1 17oz package of whole kernal corn, frozen
2 Large tomatoes, seeded and diced
1-2 large avocados, peeled and diced
1 medium red onion, diced finely
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice (sometimes I like more - totally add more to taste)
The zest of 2 limes (same here, if you like the lime flavor - add more!)
1 tablespoon of red wine vinegar
1. Mix all ingredients thoroughly in a large bowl, cover and chill overnight.
2. Taste and add more lime, salt, or pepper as necessary.
Serve with tortilla chips and a healthy dollop of sour cream, as an appetizer, or with grilled chicken breast as a meal. I love it on nachos, or just as a healthy snack. Feel free to make this and eat it the same day - but the flavors really meld together wonderfully if it sits overnight