First time

Don’t get yer hopes up. I meant the first time I used the big bowl of my Kitchenaid food processor. Although it is a sexy sexy red and I love it with a passion perhaps I should reserve for future lovers.
How did the consummation of our relationship play out?
Salsa success:

Clean-up fail:

Make your own dirty parallels.

Moving on.

Thank goodness I unplugged it before trying to take the bowl off. But I did not realize I should not try to remove the blade first. So much salsa spilled out the center hole. It did! Oh things going in holes. I’m going to get off this train while I’m ahead.
I never make salsa normally. You’d think I did. I eat it like crazy. With a spoon. Daily.
Sorry if that’s gross to you.
But I hate peeling tomatoes and Vons makes a terrific hot salsa.
Then I came across this recipe which called for using canned tomatoes(which I think are usually tastier than the fresh tomatoes you find at the store anyway) and decided I should give it a go.

I loooved it. With three o’s loved. The main change I made was using shallots instead of onions. I hate having onion breath. I have designs on making lots of variations now. I’m thinking a slug of Bufalo Chipotle sauce , maybe.

The more you do it, the better it gets. Both salsa making and the other.

Ever eat salsa
With a spoon? Please tell me I’m not alone on this.

From Pioneer Woman to Brown-Eyed Baker to me. Do I now stand With those bloggoddesses???
EasyEasyEasy Salsa(adapted from this here recipe on Brown-Eyed Baker who adapted from Pioneer Woman)
28 oz. can whole tomatoes with juice
2 10 oz. cans diced tomatoes with green chilies
1/4 cup chopped shallot, briefly soaked in water then drained
1 tsp. minced garlic
1 jalapeño, quartered then sliced
Juice of 1/2 a lime
Cilantro-tons and tons and then some more for good measure
1/4 tsp. Splenda
1/4 tsp. salt
1/4 heaping tsp. ground cumin
Put all that goodness in our food processor and pulse til it is as chunky or watery as pleases you.

Some like it hot

Not me. I like many things cold. Especially coffee. Not only is cold-brewed delicious but it saves energy too. No plugging in the coffee maker or boiling H2O for a French press. And it sounds sort of sexy to say “Ah yes, well I only cold-brew”. If I were a superhipster I’d brew beer but I hate beer, so I will be a subversive hipster, and cold-brew coffee. Which really makes me an ultra-non-hip-hipster. Sorry, I’ve had hipsters on the brain ever since acting in this
Just to prove how un-hip hip I am, here is the view from my balcony:

See? I don’t live in Eagle Rock. Not a hipster. And surely hipsters don’t drink their coffee from glasses like that, garnished with a cinnamon stick.
Ok, I’ll shut up about the hipsters and tell you about the coffee. What I do is the result of reading and experimenting with recipes from several different sources including Food and Wine Magazine, Pioneer Woman, and Cook’s Illustrated, then adding my own touch of cinnamon. To make what I did, grind up a couple of cups of coffee beans(I used a french roast), add two to four times the number of cups of coffee you ground in water, depending on how strong you like your coffee. So two cups of grounds would be 4-8 cups of water. Stir it up. Add a cinnamon stick. Cover and let sit about 16 hours. Strain through several layers of cheesecloth set in a colander into a container. I strained into my coffee pot. Rinse grounds off cinnamon stick and add to the strained coffee. As the days go by the cinnamon flavor will intensify. Refrigerate. If you brew it stronger, cold-brew makes a terrific Vietnamese iced coffee treat when you add some condensed sweetened milk and almond milk. Ahhhh.
Sip whenever you like. Feel really cool. But not as cool as your cold coffee. Ice cold, baby. Ice, ice baby. Vanilla-oh god stop me now.