This blog is called Kristy Cooks … Sometimes, because it’s not every night that I feel like running around the kitchen (all 90 square feet of it).  I’m ashamed to admit that last night’s dinner was a slice of ham, a slice of cheese and 1/2 of a peanut butter and jelly sandwich.  Whatever - I think that makes me normal. So tonights dinner was inspired by the desire for avocados, summer, and Paula Deen. She’s got a great recipe for Tomato Avocado salad that I was set on making.  But I forgot to write it down. So I stoped by Whole Foods on my way home from the gym and bought whatever I could remember. This is what I ended up with: 2 Avocados 1 pint cherry tomatoes 1 bunch cilantro 1 red onion 1 package of strawberries 1 lime Then, I realized I wanted corn. So I went to a completely different grocery store for a can of corn.  As you’ll see in the photo, I then completely forgot to use the corn. Anyway, I chopped up everything (but the lime) and used about 1/4 cup of cilantro. Oh wait, I only used 1/2 of the red onion. I then added the juice of 1/2 of the lime and threw in incredibly inaccurate measurements of olive oil and balsamic vinegar. I wish I could tell you the proportions, but I have no idea. I spose it was no more than 2 tablespoons of each.  Dash of salt and pepper and we’ve got dinner. Delicious. I wish I had the time to throw it in the fridge for an hour or so, but I was too hungry, and the chicken breast I had made was done. Again, add corn next time. It’s the perfect summer meal and tastes incredibly fresh.

This blog is called Kristy Cooks … Sometimes, because it’s not every night that I feel like running around the kitchen (all 90 square feet of it).  I’m ashamed to admit that last night’s dinner was a slice of ham, a slice of cheese and 1/2 of a peanut butter and jelly sandwich.  Whatever - I think that makes me normal.

So tonights dinner was inspired by the desire for avocados, summer, and Paula Deen. She’s got a great recipe for Tomato Avocado salad that I was set on making.  But I forgot to write it down. So I stoped by Whole Foods on my way home from the gym and bought whatever I could remember. This is what I ended up with:

2 Avocados

1 pint cherry tomatoes

1 bunch cilantro

1 red onion

1 package of strawberries

1 lime

Then, I realized I wanted corn. So I went to a completely different grocery store for a can of corn.  As you’ll see in the photo, I then completely forgot to use the corn.

Anyway, I chopped up everything (but the lime) and used about 1/4 cup of cilantro. Oh wait, I only used 1/2 of the red onion. I then added the juice of 1/2 of the lime and threw in incredibly inaccurate measurements of olive oil and balsamic vinegar. I wish I could tell you the proportions, but I have no idea. I spose it was no more than 2 tablespoons of each.  Dash of salt and pepper and we’ve got dinner.

Delicious. I wish I had the time to throw it in the fridge for an hour or so, but I was too hungry, and the chicken breast I had made was done. Again, add corn next time. It’s the perfect summer meal and tastes incredibly fresh.

Jun 2 2009

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