....duck...duck....duck...goose!

So I'm slacking on this so called "foodie blog". I've been a bit emotional as of late and need to snap the hell out of it, my un-cat like senses have been on extreme red terrorist alert levels lately. In fact my stress levels have managed to block out all the wonderful things I've been wanting to talk about.

I've missed my King's Fish House review, I did one the other day on Noorami via my cell phone. If you look them up on Yelp you can view their menu. Good stuff!

I had some other things I wanted to blab about on here, I made a interesting rice/bean bowl dish this past weekend. It was missing something, while individually the items tasted great I don't think they worked well all together. The beans turned out good, the rice was fine, the salsa was not as spicy as I'd hope (add serrano's next time) and so it just sort of fell flat. The lime cilantro chicken was the best and gave me hope for more future chicken dishes. I wouldn't call the dish a failure, but unexpected discovery of something else. Sort of like the discovery for penicillin!

That was about the only thing that I have made, though I was talking about my salsa recipe (pico de gallo) and I've been slowly tweaking it each time I make it.

So 3 weeks ago I made it and had the complaint that it was not spicy enough. So this last time I used 3 jalapeno's and fire roasted them. Which did absolutely nothing.. no significant additional heat as expected. Additionally I discovered that I should not use Roma tomatoes for salsa, I've found them to no have a the appropriate tomato flavor needed.

Basically the recipe is as follows:

It's a 3 to .5 ratio for tomatoes vs onions. So for 3 med-lrg tomatoes I'd use half a med white onion. Then a whole bunch of cilantro, juice of one large lime and about 1-2 teaspoons of garlic salt. Now depending on how much heat you want add the peppers as needed, if you want Taco Bell hot add 1-2 jalapenos if you want more authentic use 1-2 serranos, this should make it fairly spicy.

Dice up all the vegetables, chop up the cilantro, mix in a container with juice and salt then put in the fridge till chilled. Stir again then serve.

It makes a great snack with some homemade tortilla chips.

Tonight my wife is supposed to make Palak Paneer/Saag Paneer (Spinach w/ cheese), it's a Indian dish that I love! Looks like baby crap, but one of my favorite vegetarian dishes. To which I think I could be a vegetarian if I had to eat Indian food as my only option!

Supposedly I'm should be making chicken tikka masala as well this weekend.. but it looks like the events that are planned may throw everything out the window. I do know lamb is on the menu however.

Now my dilemma for the day is what am I supposed to eat for lunch?? Japanese.. Vietnamese... Mexican... Mediterranean?

Tomorrow I have the Torrance Farmer's Market to go to... there is a guy there that sell plants (seedlings) on the cheap. Great place to go for starting a herb garden.