It is 163 degrees here in our corner of North Carolina, which means that if I don’t work out before 7 am I am suffering. SUFFERING. It also means that I only want two things: Latin-inspired food and margaritas. On the rocks. With salt.
This heat means that there is no need to wear make-up. There is no point in fixing my hair (because it is a humidified curl-a-rama disaster). I have abandoned shoes completely ( I DO wear them in public, ya’ll. Don’t freak out. Does anyone remember Britney Spears parading around a gas station a few years back all barefooted and proud? That is no. NO.). Tank tops are the only shirts in my wardrobe for the next three months.
I am going through an entire bunch of cilantro on the daily because I want it on everything. Evuuuurrrrreeeeeething.
During the last few weeks I’ve been passed a few awards from readers that found me award-worthy. Thank You!!! Awards do come with a few strings attached — answering questions and telling you little things about me are requirements of acceptance AND I have to nominate some of my favorite blogs to pass the awards on to (that is the best part). Terri at A Time to Be Inspired gave me the Versatile Blog Award. It asks for seven things about me.
There are seven things about me in the few lines of randomness beginning this post, BUT! If you would like to know seven more things click HERE.
Hot Rod Cowgirl gave me the One Lovely Blog Award. That’s a new one for me. It asks seven MORE things about me. I really feel like I’m talking an awful lot about myself here, but, well… you asked.
1. True Romance is my favorite movie. Alabama Worley is the greatest character ever. Period.
2. I love a coloring book and a new box of Crayola crayons. Sheer awesomeness.
3. I just finished the first month of the Insanity workout this morning. I’ve lost fifteen pounds AND I still eat brownies. In the words of Tina Fey, “BLAM-O!!!”
4. I think I want to cut my hair. And then I think I don’t. Too much indecision there.
5. In my humble opinion, celery is just a vehicle for bleu cheese dressing or peanut butter.
6. I can’t stand it when people use the incorrect versions of “to” and “too”. Or “there”, “their”, and “they’re”. Come ON!
7. I can drive the rail buggy, but only if Chad shifts the gears. For some reason me and that transmission just don’t get along.
Since the last time I received some of these awards the rules have changed a little bit. If I were to nominate the set number of blogs for each of these three awards I’d have to list you 40 right here. I think that completely dilutes the purpose. So I’m breaking that rule and giving you five awesome picks. Read them!
- The Burlesque Baker – is full of Gil Elvgren pin-ups, homemade body scrubs, and kahlua cake. One of my new favorites!
- Erin’s DC Kitchen – s’more’s ice cream and oven fried chicken; need I say more?
- Dinner With Aura - beautiful photos AND pizza in a cast iron skillet. Wowser.
- thepinkrachael – is an artist and teacher that lives in Madrid and posts beautiful photo journals and happy thoughts. She is so super.
- A Window Into the Woods – amazing wildlife photography. A baby raccoon, horses, and squirrels!!
If you have any questions about the awards or need the badges to post on your own blog, check out my Awards and Recognition page. It’s all there.
Make a margarita, a plate of fish tacos, and sit in the shade with a few new reads.
Spicy Fish Tacos with Cilantro Lime Cream (from Can You Stay for Dinner?)
Pico de Gallo (or chunky fresh salsa)
small corn tortillas
Cilantro Lime Cream:
~ 1/2 cup sour cream
~ 1 teaspoon grated lime zest
~ 1 teaspoon lime juice
~ 2 cloves garlic, minced
~ 1/4 teaspoon smoked paprika
~ 1/4 teaspoon salt
~ 2 tablespoons cilantro, finely chopped
1 pound flaky white fish (I used tilapia)seasoned with :
~ 1/4 cup fresh lime juice
~ 1 teaspoon smoked paprika
~ 1 teaspoon cumin
~ 1/2 teaspoon cayenne pepper
~ 3 cloves garlic, very finely minced
~ 1/2 teaspoon salt
2 tablespoons oil
Mix together all the ingredients for the Cilantro Lime Cream, cover tightly, and refrigerate. In a large-ish bowl mix together all of the seasonings for the fish. Add in the fish and then toss to evenly coat. Cover and refrigerate for about 20 minutes. Heat the oil in a large skillet over medium-high heat. Put the marinating fish and sauce in the skillet and cook for 3 minutes on one side without turning. Flip the pieces of fish and cook for about 3 more minutes. Flake the fish with a fork.
To assemble the tacos, spread each corn tortilla with guacamole. Add a few pieces of fish, a bit of shredded lettuce, a heap of pico or fresh salsa, and the Cilantro Lime Cream.