I’m off to my second-to-last day of my dietetic internship! Today we’re teaching adults how to can green beans But if you saw any of my tweets from earlier this week, you’ll know that Wednesday, on the other hand, was all about salsa.
Doesn’t that just look so pretty and fresh?
And can I just say how easy and amazing it was teaching adults instead of kids? You ask them to do something… and they do it! Quietly! Crazy.
These recipes involved some serious chopping!
We split the adults up into two groups — my group made a “zesty” salsa (on the left below), and the other group made a spicier more tomato-ey salsa (on the right, obvi):
We saved a little bit for taste testing purposes, of course, and both were delicious! They were especially good mixed together
The rest of the salsa got canned! It was fun teaching the adults how to can and realizing how much I’ve learned about it this summer.
Yum Homemade salsa is seriously so superior to store bought.
I brought some of the salsa home and enjoyed it for breakfast yesterday morning in a delicious veggie egg scramble.
Into a pan went a massive handful of spinach, and once it wilted, I threw in two eggs, diced green peppers, and a few spoonfuls of salsa.
Don’t worry — that’s iced tea in the background, not beer Heh
I’m not usually a savory breakfast person but this hit the spot. I had some melon on the side, too
Disregard the gray-ish tint — my camera lens
doesn’t like humidity any more than I do, and fogged up.
Off to work I go! I’m a little nervous about today because, since we’re canning green beans, we’ll be using the pressure canner instead of the boiling water bath method. Eeeek! Pressure canners still kind of scare me a little bit, heh Better get over it fast since I’ll be teaching people how to use it in a few short hours!
Have a great day — and wish me and Matt luck, please! The big day is tomorrow — our very first sprint triathlon! Here’s hoping it goes okay. The weather is craaaazy hot here, gah! I have a feeling we’ll be taking it very slow…