Last Updated on July 28, 2012 by Jennifer Pallian BSc, RD
I have got serious Wedding Brain this week. Which basically means an absentee brain.
I was going to tell you about all the moronic things I’ve done in this post. But I didn’t have enough photos to balance out the massive list. SO I thought it would be more entertaining to drag it out in a series, unveiling the half-baked moments one at a time. Prolong the agony, if you will.
I have been working on some menu nutrition analysis (read: long hours of number crunching) for a client this week. I can not COUNT how many phone calls I’ve tried to make on my calculator.
The first time it was funny.
The fourth time, not so much.
I’m embarrassed to say that with each occurrence, it took the complete phone number being entered before I realized something was amiss…
It wasn’t ringing… that was my first clue…
For the next month, if I survive in the world until then with the IQ of a fruit fly, I think you can expect recipes that are at best simple. Lest I unwittingly set my hair on fire or put dishsoap in a vinaigrette.
Thankfully, some of the best summer recipes are the simplest. The ingredients speak for themselves this time of year. Take this fresh nectarine and tomato salsa. Local stone fruit, local tomatoes – all they need is a splash of vinegar and some good seasoning to brighten them up and make a stunning salsa to scoop up with tortilla chips, or to spoon over grilled chicken or fish.
The key to a good homemade salsa is really in the salt. Underseason it and it will be flat. I use kosher salt, and probably about a teaspoon of it. I left the amount out of the recipe, because it will vary with how coarse the grain is on the particular salt you use. Your best bet is to sprinkle a bit, stir, taste, sprinkle some more, stir, taste – until it tastes vibrant and bright.
Make me feel better in the comments. Tell me about the time you tried to start your car with a banana or something…
- 1 medium nectarine, pitted and diced
- 1 cup diced tomatoes
- 1/2 cup finely diced sweet onion
- 2 serrano chilis, seeded and minced
- 1/4 cup cilantro, minced
- 1 tsp sugar
- 3 tbsp white vinegar
- Combine all ingredients in a serving bowl and season generously with salt. May be made up to 6 hours in advance – refrigerate until ready to serve.