I've Been Cooking All This Time. I Promise.

Well, a few weeks ago I stopped updating this blog. The problem was that my computer stopped updating my camera card. I have no idea why. Ethan checked it out and confirmed my diagnosis: my camera works, my computer works, but there is a glitch in between. So, having no pictures to post kind of depressed me, and I just stopped.

However, I've been cooking all this time. I even have lots of drafts ready to go (minus pictures). Who knows when I'll get the glitch figured out, so here I go.

Two things I made tonight that I've been wanting to try:

1. Jalapeno Avocado Taco Sauce (courtesty of my sister-in-law Ana)
This is a sauce that is meant for tacos, but can be used for a variety of things. When I tasted it at Ana's a few weeks ago, I pretty much treated it as a soup! You only need 4 ingredients.
- 12 oz jar jalapenos in vinegar (use about 1/4 the juice of the jar, so don't drain entirely)
- 2 large ripe avocados
- 1/3 block cream cheese
- 1-2 cups of milk
Put it all in a blender. Blend until smooth. I had to stop and stir a lot. I suggest putting the jalapenos in first, then the cream cheese. Start with 1 cup milk, and add more as you go.

2. Roasted Fresh Broccoli
Katie, a friend from work, was opening her lunch the other day, and when I saw what she was unwrapping, I almost asked her if I could have some. She had roasted broccoli: bright green and blackened around the edges. It might have been the first time in my life that I craved a fresh vegetable! I asked her how she prepares it, and it couldn't be easier.
Fresh broccoli (I bought crowns because they were on sale), olive oil, and salt. Spread cut florets on a cookie sheet, drizzle olive oil, sprinkle salt (I also sprinkled a bit of lemon pepper). 200 degrees for 15-20 minutes.

I just finished both of these, and both are absolutely delicious.