Smile

Off to the farm today for the second step of the new adventure…driving the golden Jewel…and wearing a BIG SMILE. :-D

Sweet Leaf Tea Grannyism # 4…”Smile – It Makes People Wonder What You’re Up To”…supposing if you are following this Rockin’ Gypsy blog…you know what’s up!! Still a little of this and a little of that….

Green thumbs, rubber boots, fresh out-of-the garden carrots, sharing the fun with family and friends…What more could you want??…

“If you smile when you are alone, then you really mean it.” – Andy Rooney

Maranatha All Natural Sunflower Seed Butter is a PARTY in the mouth…and brings on a SMILE with every bite…isn’t it odd how something as simple as that can MAKE YOUR DAY!!??.... 

McDougall's Farm Stand Salsa

2 cups frozen corn
½ med red onion, diced
2 green onions, white and green parts, chopped
1 ½ pints cherry tomatoes, halved
1 avocado, halved, pitted, peeled and chopped into chunks
1 jalapeno, sliced
¼ bunch fresh cilantro leaves chopped
1 lemon, juiced
1 lime, juiced
Sea salt and freshly ground black pepper
Combine all ingredients in a large mixing bowl, tossing to coat.  Put the salsa in a sealable glass bowl.
6 servings
Comments: If you don’t just want to eat it with a fork (which is quite tasty), you can bake some chips in advance.

Corn tortilla chips: Cut tortillas into 8ths, lay out on a cookie sheet, sprinkle salt on the tops, and bake at 300°F for 30-45 minutes. Baking time is quite variable depending on the type of tortilla. Check them often. Lower temps and longer times seem to make for a lighter crunch while higher temps and shorter times make a harder chip.

Flour tortilla chips: Cut tortillas into 16th or strips, lay out on a cookie sheet, sprinkle salt on the tops, and back at 300°F for 20-30 minutes.