The phrase “cooler by the lake” has always meant let’s head to the beach and get out of the sweltering summer heat. What I didn’t know was the impact the lake has in the spring. FOG. A shift in wind direction means the fog can literally overtake us in a matter of minutes, blocking out the sun and dropping the temperatures by 10 or 15 degrees. It impacts a small area, right along the lakefront and generally not more than 5 or 6 blocks inland. Cheers to those of you who live in true coastal cities like San Francisco and Seattle where the fog is a year ’round tihng. The fog and mist lifted today and we’re enjoying bright blue skies and warmer temperatures. We’ll see how long it lasts.
For those of you following along on our move, we’ve been here for almost two weeks now. The boxes have been unpacked and for the most part we can find the things we put away. There are still times when I look around and think “Ok, I know I saw it, but where did I put it?”, but there too fog is lifting and it’s feeling like home. Here’s a look at the before:
and the after:
Saturday we celebrated Cinco de Mayo with Vegetable Burritos and Cilantro Lime Rice. It was such a simple meal, most of the prep work done well in advance, then just a last minute saute of the vegetables and warming of the rice.
Rice is my Achilles heal, at least in my mind, so I made mine is a rice cooker, however I’m providing stove top directions here.
Cilantro Lime Rice
Yield: about 3 cups cooked rice
1 cup uncooked long-grain white rice
1 tsp butter
2 cloves garlic, minced
2 tsp fresh squeezed lime juice
2-1/2 cups water
1 tbsp fresh squeezed lime juice
2 tsp sugar
4 tbsp fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat and allow to steam for 2 or 3 minutes. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.
Yield: 4-6 burritos
1 tbsp olive oil
1 medium/large onion, chopped (approximately 1 cup)
2-3 cloves garlic, minced
1 small zucchini, halved lengthwise and sliced into 1/2 inch slices
1 small yellow little neck squash, halved lengthwise and sliced into 1/2 inch slices
1 bell pepper (green, red, yellow or orange), seeded and ribs removed. Sliced into thin strips
3/4 cup corn kernels (thawed if using frozen)
1 – 15 oz can black beans, drained and rinsed
1/8 tsp ground red pepper
1 small jalapeno pepper, seeded and cut into fine dice
4-6 burrito size tortillas
Heat a large skilled over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions; saute for 2 minutes, stirring frequently. Add the garlic and saute one minute, stirring frequently. Add the zucchini and squash, saute for 2 minutes then add the bell pepper and continue to saute for 2-3 minutes. Finally add the corn, black beans, ground red pepper and jalapeno pepper. Stir to combine and saute just long enough to warm the corn and beans.
Layer the cilantro lime rice into the burrito, top with the vegetable saute and garnish with your favorite toppings. We used sour cream, fresh salsa and mexican blend grated cheeses.