Okay, so I braved the kitchen, filled with bowls and knives and things and emerged victorious.

My Pasta Mexicana with Salsa was way yummy, though I’ll cut the jicama and cucumbers smaller next time (I think Keith may have miscommunicated “julienned” to me). Recipe is below, if you want the details.
Tonight, I made Stuffed Spinach Pesto. Way yummy. I realized, upon making it as described below, that it looked a lot like tabouleh, so I added a couple more of my own favorite things (tomato, cucumber, balsamic vinaigrette) and ate it with corn chips.

Keith says that’s a sure sign I’m becoming more confident in the kitchen: modifying recipes. I did that with my artichoke spinach dip for Christmas too. Hmm. Maybe so. I’ll still make him do things that involve appliances.
I’m now enjoying another goodie prescribed by the Living in the Raw book: ginger lemon water. Yum!
Reggie Bush can fly, yo.
Oh, and my next entry will be #1000 at the ol’ SpyNotebook. I hope it is worthy.
Pasta Mexicana with Salsa
1-1/2 C. tomatoes, diced
1 C. fresh corn
1 C. cucumbers, julienned
1 C. jicama, julienned
1 med. avocado, thinly sliced crosswise
1 C. salsa (recipe below)
1 T. virgin olive oil
1/2 t. dried oregano
1/4 t. ground cumin
1/4 t. chili powder
dash of cayenne
1/4 C. cilantro, minced
Combine tomatoes, corn, cucumber, jicama, and avocado in a medium bowl. Add salsa, oil, oregano, cumin, chili powder, and a dash of cayenne. Mix well, then pour over vegetables. Add cilantro and toss gentley to distribute vegetables evenly.
Salsa
3/4 C. tomatoes, chopped
1/4 C. red bell peppers, minced
1/4 C. yellow bell peppers, minced
1/4 C. red onion, minced
1-1/2 T. cilantro, minced
1-1/2 T. virgin olive oil
2 t. chili powder
1 clove garlic, pressed
dash cayenne
Combine the tomatoes, peppers, onion, and cilantro in a medium bowl. Stir in olive oil, chili powder, garlic, and cayenne.
Stuffed Spinach Pesto
2 C. spinach
1/2 C. sunflower seeds, soaked six to eight hours and rinsed
2 ears corn, removed from cob
1 red bell pepper, finely chopped
1 clove garlic
1/4 t. salt
In a food processor with the “s” blade, pulse chop spinach and sunflower seeds. Mix in corn, red bell pepper, garlic, and salt.