Sauteed diced red onions and browned beef in a little olive oil with salt and pepper…
I add a 28oz can of tomatoes (drained of most juice), a 6.5 oz can of sliced olvies,
and a 7 oz. can of diced jalapeno peppers…
Warming while mixing, and trying to keep Mitchell from eating as I cook!
I make 3 lbs at a time and frieze them in 4 large ball jars.
When we are ready for taco night, we just defrost, warm, and are ready to go.
On the table, chopped lettuce and slices of one small whole avocado in bowls…
Salsa or not, as you please, and we usually please!
We make them as we eat them, building our own in crispy tortillas or sometimes, soft tortillas.
I sketched many of my recipes into my sketchbooks, above,
and wanted to begin to gather them into one place,
and give them the attention this shift in my cooking deserves.
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
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I teach architectural sketching,
art journaling (art+writing), creativity, watercolors.
That annoying loud-mouth editor/critic in your head? GONE! How great would that be?