If there’s one thing that’s kept me going during this lousy excuse for a year, it’s our bubble of people in the magical spot we share on Cape Cod.
Things have been different this year in our borrowed slice of heaven. We’ve learned through trial and error—and some awkwardness—how to eat together outdoors while keeping distance between our two bubbles. We’ve become more organized about planning meals and shopping ahead of time, so as to avoid unnecessary trips. And because we can’t really go anywhere else, we’ve spent more time together, and more time relaxing.
On the Cape, life almost feels like the “before times.” Our kids play together without masks. We give hugs, and sip each other’s beers. We maintain traditions from pre-apocalyptic times. Like Mexican Dinner for my sister Anna’s birthday, which we celebrate on Labor Day weekend each year.
I have a new, yummy salsa recipe for you – one that’s become a mainstay. Aptly, the recipe comes from Anna-of-the-birthday, who will tell you it’s so simple it’s weird, and also really good.
I hope you try it, I hope you enjoy it. I hope you find a little space in your life where you can remember what life was like before.
Also, Chocolate (Hellman’s) Mayonnaise Cake! I’ve been saying it for years folks, now Melissa Clark is on board too, so you’ve really got to believe me (and don’t forget frosting).
• Jeri’s Salsa •
via a picture of a scrap of paper my sister texted to me
Ingredients
2-3 yellow chiles (green jalapenos will do)
1 – 28oz can whole tomatoes
1 tablespoon salt
3/4 tablespoons pepper
1 bunch cilantro
2 – 15oz cans tomato sauce
4-6 tomatoes, chopped
1 bunch green onions, chopped
Boil the chiles, set aside to cool. Chop chiles and add to blender with 28oz can tomatoes (with juice). Add salt and pepper and blend. Add 1 bunch cilantro and blend using “chop” feature on blender. Pour mixture into a large bowl, add tomato sauce, chopped tomatoes and chopped green onions. Serve with tortilla chips.
