“Oohh yeahh” <— literally what I just said out loud, alone, to my computer after I wrote the title of this blog post. I don’t know if I’m high off of my post-run endorphins or what, but shit you guys this salsa is fresh! It’s basically summer in one crunchy, spicy refreshing bite!
Spring has got me feeling like a damn school girl again! Maybe this winter was particularly harsh – not necessarily weather wise but emotionally I think I felt cooped up, unsure of our decision still, in moving to Michigan. I read something recently that really jolted me. I was absorbed into these words and I came out the other end awakened and cheerful for the warm months ahead.
“With shimmering reckless abandon, summer invades. Bright rays of sunlight drip like gold paint across the sky, spill out like glitter upon the waters, and warm our souls with anticipation. It’s as if one day the chorus begins and we can’t help but join in, like the butterflies in our souls the moment the school doors burst open that one sweet day in June, when in our youth we exploded out into the world, with restless daydreams and endless imaginings, lost in the freedom of life.
Oh, the foreign places that beckon us, the wild air to drink in, deep seas to swim in, and love to be found .. a fresh wonder; deep contentment, radiant curiosity and zealous fire belong to summer – after all, summer is the ultimate curator of adventure; the teacher who instructs of the vital role of playfulness in our hearts.
Yet the carefree wildness we possessed as children seems to wane as we age and adult words like “practicality” and “responsibility” stand heavily on our consciousness. Yet the voice of summer still boldly calls to every heart, despite the years they have seen.
So we have the choice to embrace it once again, to run free into new landscapes with childlike eyes and purposeful wandering.
When home, let’s revel in the gentle sway of a hammock, stop to talk awhile, say yes to risk, and turn our walking to running as we live out the life we’ve imagined. When far away, let’s accept invites into homes and toast with new lifelong friends, stray from the beaten path and climb higher in order to see farther.
You are darling, through and through – just like summer, full of potential, purpose and blazing sunlight that touches all around you. Let’s go out, uninhibited, and free-fall into the season, reaching for life in the purest, most powerful sense of the word.
— Sarah Dubbeldam, Editor-in-Chief of Darling
rustic pineapple salsa
serves 2-4 as an appetizer
- 1 can (roughly 20 oz.) pineapple chunks or slices in 100% juice, reserve 1 tablespoon juice and drain the rest
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 – 1 jalapeño pepper, ribs and seeds removed
- 1 small red onion
- 2 tablespoons cilantro, minced, optional
- Using a sharp knife, chop and mince all of your ingredients, not worrying about size.
- Place into a medium bowl along with the tablespoons of reserved pineapple juice.
- Stir to combine and let flavors merry in the refrigerator for 20 minutes before serving.
homemade baked chipotle chips
- 8-10 small corn tortillas
- 3 tablespoons coconut oil, melted
- 1 tablespoon ground chipotle
- 2 teaspoons salt
- Preheat oven to 325 degrees F.
- Stack the tortillas and using a large knife or pizza cutter, cut the tortillas in half, and then half again to create four “slices”.
- In a large bowl place sliced tortillas, melted oil, chipotle and salt.
- Using your hands, very carefully mix everything together so the chips are evenly coated in the spice and oil combination.
- On a baking sheet, evenly space out your tortillas, they can be a little crowded if need be, they bake up quite easily.
- Place in oven and bake for 8-12 minutes. I would check on your chips frequently as they crisp up quickly and could burn.
- Remove from oven, let cool for a minute or so and enjoy!