Salsa, yum.

The Luna de Noche salsa was incredible! Just like in the restaurant. Here's the recipe:

2 32-ounce cans of whole peeled tomatoes (28 oz is fine)
3 jalapenos
5 bunches of cilantro
1 tablespoon and 2 tsp granulated garlic (garlic powder)
2 tsp salt
2 tsp red pepper flakes
1 tsp vegetable oil
1 tsp black pepper
1 tablespoon lemon juice
Boil the jalapenos for 3 minutes, drain, remove seeds and ends.
Remove the stalks from the cilantro
Puree the tomatoes, cilantro, and jalapenos in a blender/food processor.
Put puree in a big bowl.
After all pureeing is done, add in spices, oil and lemon juice and mix.
Voila!

It was very, very delicious.

It was very fortunate that a) my husband was out for a guys' night, b) we had all the ingredients in the house, c) I made it all by myself (this is rare, it is Husband who is the chef in our little duo), and d) it turned out splendidly. This is fortunate because then afterward I met some girls for Julie & Julia, and if I had not just come off of a culinary high myself, I would've felt very inadequate.

In other news, we're going to the lake tomorrow and Monday! It will be just like this, right?Dear, dear friends, beautiful scenery, tasty drinks and eats, stories that are better with age... plus, the two cutest children in the universe. Truly, what tops that.