I cannot believe I haven’t posted since Christmas break. I think about it a lot, but somehow never actually sat down and posted. I don’t think there’s any way I could possibly summarize this spring semester, except to say it’s been quite insane. Just since April 24th a few things that have happened: state tennis tournament, prom, a wonderful trip to NYC, a dramatic physics boat race, multiple lake trips with both family and friends, a wedding shower for my sister, helping pack and move my other sister (while also moving my stuff and sending much of it up to where I’ll be living in the fall), I turned 18, graduated high school, drove to Colorado (which included spending some time in Santa Fe which was awesome), where I now am and am enjoying spending time with my parents. So, quite a few things going on.

I feel so fortunate to have been able to do and experience so many things this year. I know I’m truly blessed. Of course, it hasn’t all been perfect. There’s been the not so great stuff, too. This whole partially living in Texas while my dad works in Colorado has been challenging on my family. There was an unexpected college acceptance letter that actually caused more tears than a rejection letter ever would have. There’s been AP tests and other school stuff that brought upon plenty of stress. The realization that I really am an adult, 18 and done with highschool,  brings both sadness and excitement. In just a few days, I’ll be boarding an airplane by myself and spending six weeks in a place with all brand new people. I’ll be a day camp counselor for kids from an Indian tribe as part of a mission set up in North Dakota. I’m greatly looking forward to it, but that doesn’t mean I’m not a bit nervous. Your prayers would be lovely!

Anyway, last night I decided to cook dinner for my parents.

The Menu:

• Homemade guacamole and homemade salsa with chips
• Spinach Salad with Cilantro Lime Dressing,red onion and jicama
• Flambéed Margarita Shrimp

Basically, a cover everything in lime and cilantro kind of dinner! My favorite thing about all of it is that none really requires formal recipes or exactness, but a more add stuff in until it taste good type meal.

 This salsa with the juice of one lime added (it makes everything better!) and guacamole (avocado + lime juice + kosher salt + tomato + onion + garlic). Delicious, but pretty ordinary.

Mexican Summer Salad

This delicious salad is fresh, bright and bursting with summer flavor. My apologies for not being able to give amounts. But, it’s not an exact science. I could try, but I never measure making salads. Just combine the amounts that feel right to you!

Ingredients:

Baby Spinach

Jicama, sliced into thin strips

Crispy, tricolored tortilla strips

Red onion, sliced into thin strips.

Cilantro Lime Dressing:

Olive oil

Fresh lime juice

Chopped fresh cilantro (lots!)

Drizzle of honey

Sprinkle of kosher salt

Minced garlic

Dash of chili powder.

Instructions

Combine salad dressing ingredients well. Taste and add more of desired ingredients. Toss with spinach, tortilla strips, jicama, and onion. Serve Immediately.

Next up Margarita shrimp. Don’t worry if you aren’t of age, the alcohol cooks off just leaving delicious flavor. Combined with two of my favorite things ever (cilantro and lime) this shrimp is light and tasty.

Margarita Shrimp

Ingredients:

Medium sized raw shrimp, peeled with veins removed and tails still on

Butter

Cilantro, cleaned and shopped

Fresh Limes

Tequila

Instructions:

In a medium skilled, melt about one tablespoon of butter. Add about 10-12 shrimp. When shrimp are pink and almost completely cooked through, pour in a couple of table spoons tequila. Tilt skilled towards flame. If this doesn’t work or you do not have a gas stove, light with lighter. At this point, the pain should flame up a decent amount. Shake the pain as this is happening, the alcohol will burn out and the flame will go out quickly. Add this point, toss into the pan a small handful of cilantro and squeeze in the juice of half a lime. Toss to coat shrimp. Make sure shrimp is cooked through, remove from pan and serve. Repeat process with remaining shrimp.

Dinner is served.

Not too shabby, eh? Serve up some limeade or even a Margarita and you’ve got yourself a nice summer evening.

What is your favorite type of cuisine?

I’ve definitely been loving using some Mexican flavors. Espically during summer, I like to use them in a fresher, lighter way than traditional Mexican cuisine (not that that isn’t delicious too).