I have a dozen or so blog posts waiting to be written, but finding the time and internet to do so has been difficult. My computer is picky about which wireless signals it will accept, including the public library’s. But I’ll be done with the ferruginous hawk project in a week! There may be a backlog of prairie-themed posts published when I get to the banding station in northern BC.
Here’s an easy post (and recipe) to tide you over for a bit, perfect for this hot weather and for the fresh tomatoes in stores. I discovered this recipe in a library book in Lake Havasu City, Arizona, where chips and salsa were a data-entry necessity after a sweaty morning crawling through the tamarisk monitoring willow flycatchers.
¼ medium yellow or white onion, finely chopped
1-2 jalapeño or Serrano chillies, finely diced
½ tbsp sugar
½ tsp salt
1 lime, juiced
1 cup finely chopped cilantro
3 Roma tomatoes, finely diced
Place onion, chillies, sugar, salt, and lime juice in a bowl and stir well. Mix in cilantro and tomatoes.
Serve with tortilla chips or put on whatever you like.
What’s a summery food you enjoy?
P.S. No cilantro-hating comments allowed, Pamela.