Today when I woke up, it was already hot out. I knew I needed to do my chores early.
I watered the garden and then harvested some more tomatoes.
To prepare the peppers, I sometimes steam them in a little bit of water until just barely fork tender. But this time I wanted to roast them over an open fire and get them nice and charred. I put them on a metal skewer and roasted them right over the gas flame on my stove.
I only pulsed each item a few times in the machine. Then dumped it all into one big bowl for mixing.
I used the zest of two fresh limes, as well the juice.
You would think that piles and piles of fresh tomatoes would make more salsa. But using fresh makes a big difference in the taste.
Then, there was the aftermath!!!!
One last thing. Several of you have made the comment that I have a green thumb, and my veggies look so great. I can't take the credit for that. I do have a secret.
Everything I cook, every vegetable I cut. Every banana peeled. Every egg shell, coffee grounds, filter and all, go into my compost crock in the kitchen. I them empty my compost jar into my compost bin in the garden about twice a week. This is where I put all of the collected chicken doo, grass clippings, leaves, deadheaded roses, etc. And the big secret ingredient in fast composting is chicken doo. If you don't have chickens, go to Walmart and buy a 97 cent bag of steer manure. Use a few cups to each addition of grass and leaves on your compost pile. Turn your pile weekly. Keep it moist by watering it lightly every couple of days or so, and you will be rewarded with rich, fertile soil for your garden. And your veggies will be great! It's the compost...not me!
I use this pottery crock with a lid. It fits perfectly in the corner of my kitchen, right behind my ancient toaster oven. It is very easy to just pop things right in there as I am cooking.
After all of that, I went in and put my swimsuit on and headed straight for the pool.
41 minutes ago