Thursday, March 14, 2013

Salmon tacos, zucchini and cucumbers

I'm so happy right now. I just made a yummy yummy, and a minor kitchen cleaning victory, and dug it.

The evening began with me coming home late from the last dress rehearsal for Beauty and the Beast, a wonderful play directed by Bob Arnold, at Romer MS, my old home, and I committed to choreographing it last year. Oh it was so much fun. But the real point was that it was late, and my son and I hadn't eaten. My food intake consisted of some tuna and a few crackers, some dark chocolate, an apple and water. It wasn't until dinner, that I had consumed the real sustenance. It feels funny to look at carbs and glycemic load again.

I didn't want to make the same (possibly) boring slab of fish with some veggies, so it occurred to me that I had some organic corn tortillas waiting for me to notice them. I found salsa, avocados, peppers, and diced some onion. I even found cilantro! I so scored with that. As I was cooking, I came across an English cucumber and sliced it up. When I ate several slices, they tasted so sweet and delicious, almost as if it was the first time I had ever had a cucumber. I topped them with salsa and avocado, and wondered why I didn't open up a can of black beans.

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