Check out the picture perfect tomatoes my dad grew:
Right?! He’s been making ridiculous amounts of heavenly homemade salsa with his bumper crop, so when he gave me some tomatoes to take home I decided to do the same. I assembled these:
That’s onion, lime, cilantro (which I stole when I had dinner with my friend at Baja Fresh last night!), the tomatoes, a jalapeno, and jarred habaneros (I was way too scared to chop one up and add it, but I poured in some of the brine).
Chop onion, jalapeno, tomato and cilantro. Squeeze in lime and pepper brine. Let marinate.
Yummy! For a nice Mexican-inspired lunch, I pulled the last empanada (remember those beautiful things?) out of the freezer, and threw it in a 350 degree oven along with an ear of corn, still in the husk. 15 minutes, flip, plus another 15 minutes and then I turned off the oven and let them hang out while I did various things resulted in this:
Both were perfectly cooked! It made for a lovely plate of food.
The corn is, once again, sweet and ripe and perfect.
Though this meal was nice and thematically joined, it was not exactly BIG enough. So I nibbled on some more things, but they were just not as pretty nor as thematically unified (leftover tofu, for example…)
Hope everyone’s having a nice weekend! We’re having gloomy weather over here.