Giant deep breath….ahhhhhhhhhhhhhhh. Friday. I’m feeling a little brain dead after this week. In fact, i’ve felt a little brain dead for a while. My vacation/get-my-brain-back countdown is now officially on! One more week to trudge through until I get away for a bit. Even though my “vacation” is already looking super busy with visiting family, seeing friends, and spending time with everyone in a short amount of time, I still think it will be beneficial for me to step out of my normal routine for a while. I’m hoping to be able to focus some real time on my creative ideas, and get a bit of perspective on how I want to be prioritizing all that is happening in my life.
In the short term, I am hoping to get some errands accomplished this weekend. Its not all work and no fun though! The Hubs and I have a sushi date tonight and I’m sure some wine will be consumed!
The other night I made this salsa verde to top our shrimp taco salad. We have a bunch leftover which I look forward to slathering my eggs with tomorrow morning, and hopefully have enough for some chips and dips on Saturday afternoon. Its the small things in life! I hope you all have a great weekend!
Avocado salsa verde
1 small onion quartered
1 jalapeno quartered (remove the seeds if you want a more mild salsa)
1 crushed garlic clove
4 medium tomatillos roughly chopped
1/2 avocado cut into chunks
1 1/4 t. salt
Put onion, jalapeno and garlic in a food processor and finely chop (I make all this in my magic bullet). Add tomatillos, avocado and salt and pulse until chopped but still chunky.
For and easy meal, I sauteed shrimp in a little bit of olive oil until it was pink. I added a packet of taco seasoning, about 3/4 a cup of water and a can of black beans. I topped a pre-made salad with this mix, then topped the whole plate with some salsa verde! Dinner in under 15 minutes!