Friday, January 22, 2010


I'm working my way through our family of pets, let me introduce you to Alistair, the alpha dog. This is a seven year old picture of Alistair our sixteen year old Jack Russell Terrier.  He isn't quite this handsome anymore, his hearing is going and he really doesn't care much about the squirrels anymore, but we still love him.  He jumped and twisted so much, when he was young, he slipped a few discs, but for a dog that will be seventeen in May, he is doing great.  He even tolerates the puppy Mytymo.

This recipe is not what I consider a winter dish, but it would be great for the Super Bowl or a Friday night get together.  Fresh corn isn't available and roma tomatoes may have more flavor in the winter.  I would use four or five.

Black Bean Corn Salsa
2 cans black beans, drained and rinsed
1 1/2 cup fresh corn cut from ears, cooked or frozen corn cooked
3 tomatoes, peeled, seeded and diced
1 cup fresh cilantro, chopped fine
2 or 3 Jalapenos, seeded and minced
1/4 cup fresh lime juice*
Freshly ground pepper
3 avocados, diced

Combine the beans, corn, tomatoes, cilantro, jalapenos and lime juice in a bowl.  Season to taste with salt and pepper.  Cover and chill.  Before serving add avocados.
Serve with corn chips.  My new favorite is an all natural corn chip with sea salt made by Margaritaville.

*I find a medium lime usually makes about 2 tablespoon juice. 

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