Since May 25, I’ve eaten four Costco boxes of peaches, several pounds of roasted tomatoes and enough Salted Caramel Chocolate Bars to last a lifetime, almost. Needless to say, it’s been a good summer.
A tasty one. And a busy one. There have been trips to the San Juan Islands and restaurant reviews. There have been rodeos, boating days and nieces to wrap in crepe paper. There have been 24-hour smoke fest feasts to enjoy, articles to write and Mariners games to watch.
I’ve been crawling into bed late and pulling myself from the pillow way to early. As tired as I’ve been, I wouldn’t change it for the world. Except perhaps, I would have been here more, sharing some of my latest kitchen explorations and tasty restaurant bites.
There have been some pretty good ones, like this black bean and corn salsa. It comes from Michelle Rohter, Kenmore Air’s first full-time female pilot. I was lucky enough to interview her and, even though she’d never shared her salsa recipe before, she shared it with me – and you.