Welcome to my Monday’s Coffee Break. Where I share what’s going on in my corner of the World.
Family and Community News:
Can you believe it’s May 3rd already. Time seeks to get away with us. Everyone is doing okay and Jon will be home from college on Friday. Another year done and next year looks like college will be normal . Blue (dog) is growing and love to explore all the corners of our yard/. Giving me some awesome pictures to share on here. We are planning a visit to the garden shop this weekend to get plants for the yard. Hoping for good weather to work in the yard.
I an planning the Summer Reading program now for July. With a virtual program combine with some outside fun for the kids. This year theme is ; Tails and Tales -all about animals. More information coming.
The town with volunteers is helping both kids( pre packed kids meals ) and families with the food pantry. Also the community garden is looking good -all the rain is helping it grow.
On the Blog this week :
Bird Week :
Nurse Week :
Cinco De Mayo celebration and recipes:
- 12 ripe tomatoes
- 1 small onion
- 2 green onions
- 1 bunch cilantro
- 2 limes
- 1 jalapeno
- 1/2 tsp garlic salt
- sea salt and pepper to taste
- Chop tomatoes, onion and jalapeno in to small pieces. Chop cilantro and stir in juice from limes and add garlic salt and salt and pepper to taste.
- Allow ingredients to rest and flavors to marry for at least an hour before serving.
Corn and Avocado salsa
- 1 cup corn (canned, fresh or frozen)
- 1 large avocado
- 1 cup cherry tomatoes
- 1/2 small red onion
- 1/2 medium English cucumber
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp salt to taste
- 1 tsp ground black adjust to taste
If you’re using frozen corn, thaw it out by running it through cool water in a colander. If using canned corn, drain and rinse. Or, if you are grilling your corn, make sure to use a sharp knife to carefully remove the kernels from the cob. Then, let them fully cool to room temperature.