Tag Archives: peach

Good Things, Bad Things

A few bad things happened last week with family and work. I do not wish to dwell on these as I’ve been reading papers since four o’clock this morning and have crafted a response by seven.

The good things start with us buying the blandest seedless watermelon ever. I’d rather drink a glass of water with a touch of lemon juice than go through the mess of breaking down a watermelon. My husband eats it with a hint of salt (surprised it’s not sugar, as he’s a proud Texan) and that didn’t do the trick. I added a tablespoon of my new peach salsa and it worked for me. I brought a plate downstairs and was told it was the boldest and most innovative item I’d ever donated. Yes, I have to depend upon someone else’s husband to tell me this.

There’s a Japanese lady that walks around the neighborhood the same time Zoe and I do in the early morning. She likes to practice tennis against a wall at the courts nearby. We spoke two mornings now. Zoe likes her and tried to lick her and I said “no.” She petted Zoe and said we must have had her a long time. 11.5 years, yes. She said her coat was soft and she was happy and very few dogs were that lucky. Wise woman. I’ve raised this dog since she was six weeks old and have told you I’ve never met a happier critter in my life. My former adoptees (all were adopted) were abused or starving or sick. Zoe did spend five weeks of her life in squalor and had severe coccidia and hookworms but her eyes were closed most of the time and all she did was eat and sleep and crawl over her litter-mates so I don’t think she remembers that part of her life.

She is kind with adults, children, other dogs, even the occasional cat. Forget squirrels, they’re prey as are mice. Not sure about bunnies. She doesn’t care for birds, especially the turkey who lives here and gets his pardon every year at Thanksgiving. Here’s to concentrating on the good things. I live and wait for the city/county to replace the flag on the Lake before July 3. Patriotically, Dee

Spicing Things Up

Let’s talk fajitas. Sometimes I cheat and buy an organic pico de gallo. Lately I’ve been doing a lot of homemade riffs.

Chicken, pounded and sliced thin, is the base. Lime juice, salt and pepper, and pure pepper powders in there like Ancho and Chipotle. Then two peppers and one sweet onion are sliced and put on with a teaspoon of canola oil to cook fast/slow until caramelized.

Make your salsa. I’ve just been experimenting with a peeled peach, 1/2 chopped jalapeno, a Hass avocado and lime juice, salt and pepper. Try it with mango instead of peach in season. Pineapple is coming in so I may try it with that.

Heat a cast iron skillet. Have two plates ready. I have to turn on the fan right now because I’m flipping flour tortillas in a pan until they bubble and if I don’t have the fan on, the smoke detector is right outside the kitchen and will go off.

When you’re finished with the tortillas and are stirring your veg top the tortillas with the other plate to keep them hot. No, you do not need a styrofoam thing they sell at the grocery. Plates are fine.

I like to serve it on the counter so people get their tortilla, chicken and veg, add a little Monterey Jack cheese, shredded, sour cream, lime and salsa.

Many towels, paper and linen,will be required. It is a messy and great dish. Dee