March 9, 2012

Cooking the tomatillo salsa. This was the only salsa that
had to cooked and then chilled before serving. 

Last night's event at the art gallery was very nice. The hands-down favorite of the five salsas I made was the avocado and feta. What I found funny was that several people asked where I got the green tomatoes for the tomatillo salsa. Obvious these people were non-cooks and non-Texans or else they would know that tomatillos are green. I love the little husk that wrap them! So cute.


Here's the recipe for the avocado and feta salsa. It's so easy and yummy!

Ingredients

• 4 plum tomatoes – chopped
• 4 ripe avocado – peeled, pitted and chopped
• 1 jalapeno pepper – seeds removed and chopped
• 1/2 red onion – finely chopped
• 1 clove garlic – minced
• 1/2 cup cilantro – chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 4 ounces crumbled feta cheese
• juice of one lime

Directions
In a bowl, gently stir together ingredients. Gently stir in olive oil and vinegar. Then stir in feta. Add lime juice. Cover, and chill for at least two hours.


Today I'm creating floral arrangements for the Board of Directors dinner for Bayou City Art Festival.  But first, I'm waiting on the website designer who works with Women of Wine Charities to arrive. We're  going to talk about revisions that need to be made to the website to make it more user friendly.