TGIF, y’all!
I’m officially 2 weeks into this working from home gig, and while there are definitely some perks (hot coffee all morning; my lap cat), there are also many drawbacks. But at least I don’t currenlty have a toddler. My sister, who is an artist and museum exhibitions curator in Baton Rouge, has started posting daily about her two-year-old son/co-worker, and it’s hilarious. “My new co-worker says on Wednesdays, we don’t wear pants.” “My new co-worker just threw apple sauce at me because I wouldn’t let him type an email. Now he’s crying on the floor.”
At my house, it’s not that bad. I have to remind people of Zoom schedules with teachers, and the 13-year-old keeps stealing my camera (but I keep stealing the 10-year-old’s headset, so it’s all working out, right?). But other than having to close a door to escape Fortnite celebrations or defeats, I’ve been lucky. Except for one thing.
The SNACKS. Oh my goodness, these people NEVER STOP EATING. How do they survive a normal school day? Are their teachers constantly feeding them and we don’t even know? What is this insanity? Are they all trying to double their body weight by the time this thing is over? As soon as I sit down to grade online, the cry erupts, usually from the teenager: “Mom, I’m hungry!”
On the bright side, at least now he can do some of the heavy lifting in this family. I’m SO glad I wasn’t the one helping my husband replace the heating element in my oven last week!
So, just in case you are in the same boat, let me introduce you to this amazing salsa. It makes a ton and is guaranteed to make my people happy through at least 2 days of snacking. My friend Amy gave me the recipe, although I think it originated with that Oklahoma genius of feeding hungry boys, Ree Drummond. So thanks, Ree!
Ingredients:
- 1/2 medium onion
- 1 jalapeno, seeds removed
- One 28 oz can whole tomatoes OR two 12 ounce cans diced tomatoes
- Two 10 ounce can Rotel tomatoes with green chilies
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp ground cumin
- Juice of one small lime
- 1/3 to 1/2 cup fresh cilantro leaves
Procedure:
- Place the onion and the jalapeno into the bowl of a food processor fitted with the steel chopping blade. Pulse until medium-diced.
- Add the tomatoes and pulse 3-4 times.
- Add the garlic, salt, cumin, lime juice, and cilantro leaves, and pulse until combined.
- Serve with tortilla chips to all the hungry people in your house!
I hope everyone is staying well and sane, and that your bandwidth and starving man-child problems are manageable. Hugs!
Louisiana Pickle 