I avoid conflict whenever possible. I avoid hardship and struggle. And when faced with two options, I aim for the path of least resistance. Though, I am not lazy or a wimp. I enjoy hard work. I have, however, learned that when life gives you lemons, sometimes you need to make lemonade, but sometimes you need to get rid of the lemons and find something else.
|The boarding school was on the beautiful Maine Coast|
|My classroom when I taught French to young kids in Los Angeles|
|Teaching French by singing|
|Salsa verde with thick-cut corn tortilla chips|
|Salsa verde made from roasted tomatillos|
When something feels difficult, sometimes you need to push through the challenge, but sometimes it's because it's not right for you. In those times, it's best to walk away and do something else. What in your life feels like a struggle? Is there another option? What other path could you choose that would feed your soul and nurture you?
|The butterfly transforms out of the chrysalis and takes flight|
makes about 3 cups
I still love to make salsa, and this is one of my favorites. Tomatillos look like small green tomatoes and are covered in a paper-like pouch that looks like a Chinese lantern, much like a gooseberry. They have a sweet citrusy flavor and are a staple in Mexican cooking. Traditionally, to make salsa verde, tomatillos are roasted one by one over an open flame; however, in my search to find the easy route, I've discovered that charring them all at once in the broiler works just as well. With warm weather just around the corner and barbecues abounding, salsa verde is a great dish to add to your summer repertoire. Serve with corn chips for a tasty snack or if you prefer, slow cook it with pork to make a delicious chile verde, use it to make enchiladas verde, or it's also scrumptious on tacos. This recipe makes a medium (spiciness) salsa, adjust the amount of jalapeño to suit your taste.
2 pounds tomatillos, husks removed and washed
1/2 of a medium white or yellow onion, cut into two chunks
2 cloves of garlic
1 handful of fresh cilantro
1 1/2 tsp. sea salt
Place the tomatillos, onion, and jalapeño on a baking sheet covered with parchment paper. Roast in the broiler until the tomatillos are soft and the outside is charred (about 20 minutes), turning halfway through. The tomatillos should look burned. Remove from the broiler and allow to cool slightly. Using tongs, place the tomatillos and the onions in a blender. Remove the seeds and ribs from the jalapeño and place only the flesh in the blender (the seeds contain most of the spiciness). If any juices have accumulated on the baking sheet, pour them into the blender as well. Add the garlic, cilantro, and salt, and blend on medium-high until the salsa is smooth. Allow to cool completely before serving. Buon provecho!
|Tacos with salsa verde|
|Grilled pork chop with salsa verde and black beans|