Cucumber Salsa

Cucumber salsa is the perfect fresh snack for Cinco de Mayo! Actually, I had never even heard of this until about a year ago when my neighbors introduced us to it on a camping trip. I absolutely love it because it’s not spicy at all (great for those who are sometimes afraid of salsa), just crisp, fresh and refreshing! Great on tortilla chips or pita chips.


1 1/2 cucumbers, cut into chunks
1/2 package grape tomatoes, cut into fourths
White onion to taste (I know some people love them and some hate them)
Cilantro, salt, pepper, and lemon juice to taste
Splash of olive oil

Cut tomatoes, cucumber, and onion into chunks. Add cilantro, salt, pepper, lemon juice and a little bit of olive oil.

Divide mixture and pulse half of it in a food processor to desired consistency (see picture below).

Mix both together and enjoy! It’s especially good the next day after flavors have mixed.

Olé!!! Have a responsible and enjoyable Cinco de Mayo everyone!


DIY Mexican Hot Chocolate

I finally got my butt in gear and made the Christmas presents I had been planning on doing all season… one week before Christmas, wooo!

DIY Hot Chocolate
In progress!!

This is the first time I’ve DIY-ed presents for my loved ones and, thing is, I’m really proud of them! I made home-made Mexican hot chocolate mix out of powdered milk, cocoa, and copious amounts of sugar! I also added a little bit of cinnamon and an even litter bit of chili power, and I must say (I sampled some) it’s quite tasty! Picture time!

DIY Hot Chocolates
Now to add some attractive ribbon and hand them out! Also, gotta love the irony of hot chocolate in a Tostito's jar!

Before this, I made myself dinner, using a recipe that was mostly vague guidelines that my friend gave me yesterday… and I think they turned out delicious! I now give you…. rosemary potatoes…

Rosemary Potatoes
potatoes, olive oil, rosemary, salt, pepper, paprika...

Hot chocolate recipe below… Click to continue!

Continue reading DIY Mexican Hot Chocolate

Mexican Vegetable Stew

The recipe for this that I (loosley) followed on called for garbanzo beans and parsley, neither of which could be located in my house. Instead, I used black beans and cilantro, giving this vegetable concoction a decidedly south-of-the-border flair. I should have added corn to take it the whole nine yards!

Either way, I’d say my first foray into cooking eggplant was a smashing success according to all involved (myself and my father). Since I halved the recipe I still have half an eggplant left over! I think I’m going to try to go Asian with my next experiment.

bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro
bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro

I have got to get some nice serving plates and bowls so that my food staging is more… er… attractive. Yay look at my stove!