I am very particular about my salsa, it must all me hand chopped finely. It takes a while but it’s so worth the extra work. You can find my formula for salsa at this previous post from 31 Days. Oh my gosh, 31 Days is coming up again. I’m starting to panic a little.
The party was this guy’s 1st Birthday. He’s my little buddy. He loved his smash-cake.
He loved it so much he gave it a big hug then laid down on it. Shortly after, Daddy rolled him and his chair out the backyard and hosed them both down.
The next day I picked approximately 1 lb. of basil from my 4 plants and made 8 cups of pesto. I’m freezing every bit of pesto I can so we will be able to enjoy homemade pesto dishes for at least part of the winter.
I discovered these Padron peppers at Whole Foods and scooped them up not knowing what I would make of them.
What I made of them was a quick roasted salsa. I started by blackening & removing their skins. This process goes so much faster over a gas burner. I usually do it on a cast iron skillet. Effective, but much slower.
I also toasted up some cherry tomatoes, garlic and 1 green onion.
Everything went into the blender with a little S&P then whirl-whirl-whirl, yummy salsa!! On a side note, I hid this salsa from everybody and snacked on it while I prepared other party food. The lucky few that wandered into the house while I was cooking were able to partake but it was so good I wasn’t real keen on sharing.
I also purchased this pile of multi-colored sweet peppers. There were overflowing from a big wooden box and I picked out the most colorful ones I could find because I’m still eating my colors!. I was especially drawn in by the light purple ones which tasted the same as all the others but were a tiny bit firmer.
My pile of sweet peppers, along with pencil asparagus and green onions, were grilled up and drizzled with this balsamic sauce from Giada DeLaurentis that I have made over and over. It’s a great way to perk up vegetables and might even make a nice dipping sauce for a hunk of focaccia.
So as you can see my weekend, like most weekends, was heavily influenced by food. And it was all good.