Weekly Gourmet

Today is Tuesday. As much as I LOVE to cook, I conversely HATE wasting food. I mean I have anchovies in my freezer. I compost. That being said, leftovers were piling up around here like laundry, so Mama took the night off. But what kind of professional, famous blogger would I be if I just left all my little bloglings hanging? So, tonight I decided to get my creative juices and my broiler (and my smoke alarm) going and whip up an original salsa for this week's upcoming taco night. (We don't confine our tacos to any specific night of the week around here.) Lately I have had this recurring fantasy/idea for somebody to make and serve me my usual spicy margarita, but with something sweet in it as well, something like a strawberry. And THEN I wondered to myself...what if my salsa had both jalapeños and strawberries? What would happen then? What if... what if... there were strawberries INSTEAD of tomatoes?! I mean they are both red, right? Plus sometimes I take issue with non-August/S...

  Today is Monday. I tend to be healthiest and get the most accomplished on Mondays. Today I was neither healthy, nor did I accomplish my grocery shopping, as I needed to. It’s still Christmas break so I figure I get some slack. The lack of groceries meant that I ended up having to make the gorgeous salmon I had on hand with sweet potatoes and the same Romaine side salad we had last night. Sweet potatoes don’t really go with salmon in my mind, and I hate to repeat a side two nights in a row, but I had no other green. Note on fish: I ALWAYS buy wild caught fish, from US waters. It really limits what I can find, but my husband puts his foot down on food that eats its own poop. I made my own sweet potato hash creation: Liz’s Sweet Potato Hash Ingredients Sweet potatoes Enough to feed your family…You’ll want leftovers to make with over easy eggs all week. Olive oil Salt and pepper Nutmeg Cinnamon Sage if you want it Instructions      1) Preheat th...