birthday wish list

My birthday is a month away, so I compiled a wish list, so to speak.

1. Face Cleansing Brush- I'm not as young as I once was.  At 29, I am much more diligent about taking care of my skin.  I even apply sunscreen these days. 
2. Beach Cruiser- This would be perfect for night cruises around the neighborhood.
• 
3. Books: Any book by Julia Reed.  My summer days are spent reading, often times books I have put off during the school year. I especially enjoy southern literature.  I have not read her books, but am a long time admirer of her articles in Garden and Gun.  She has been on my "must read" list for a while. 

4. Art- I think I could find the perfect location for her. 

Or, a little low country goodness- the artist Squeakie

 

tequila lime chicken tacos w/ strawberry salsa

Make these, immediately.  Do it while the strawberries are in season and the weather is perfect for grilling.

In the south, strawberry season symbolizes the start of summer. Today the high is 89 degrees. Typically, we skip right over spring and dive into summer.  This isn't something I am complaining about, especially after this past winter.  I will be even more delighted when school lets out and my days are spent with a good book, reading on the beach.  

Until then, I will keep whipping up meals like this. Last night, in honor of Cinco de Mayo, I made this salsa. I really appreciate unexpected pairings, such as strawberries and jalapeno peppers.  So unexpected, but so good.  Not to mention, look how beautiful it looks.  

Strawberry Salsa: 

Ingredients: 

2 cups of diced, fresh strawberries

1/2 cup of chopped cilantro

juice of 2 limes

zest of one lime

1/2 red onion diced

1 jalapeno pepper- seeded and diced

2 cloves of garlic- minced

1 tbsp of red-wine vinegar

salt/pepper

Making it Happen:

Combine all ingredients and refrigerate until ready to serve.

Tequila-Lime Chicken Tacos- this chicken was juicy, spicy, and a bit charred.   

Ingredients:

1 lb or about six boneless chicken thighs

1/4 cup of agave tequila

juice of one orange

juice of one lime

zest of one lime

2 cloves of garlic- chopped

2 jalapeno peppers- seeded and diced

1/2 tbsp of cumin

1/2 tbsp of chipolte chili powder

dash of cayenne

salt/pepper

Toppings: goat cheese, avocado, strawberry salsa (see recipe above)

Making it Happen:

Pat the chicken dry.  Put in ziploc bag or deep dish.  Combine with remaining ingredients and allow to marinate for at least an hour.  

Do yourself a favor and grill these on a charcoal grill, it really does add so much more flavor.  Brush hot grill with oil to prevent chicken from sticking.  Place thighs, skin side down, over hot coals.  Cook for 5 minutes and then flip, cooking an additional 8-10 minutes.  Remove from grill and place in aluminium foil to rest for 20 minutes.  This will allow all the juices to settle.  

Shred the chicken and place atop tortilla shell.  Cover with goat cheese, strawberry salsa, and avocado.