I know I haven't been blogging, but there's a reason. One you can all relate to... stress!

Work had been crazy and I felt like I wasn't doing anything well. I had been in the middle of reading a book (for about a month), my house was screaming "CLEAN ME" as I walked through every room, the weeds wouldn't stop growing (no matter how I looked at them) and I wasn't cooking. I was a mess.

Still, there are those beautiful moments that happen in the middle of all the chaos, and you just can't ignore them. In this case, it was on Mother's Day. Everyone (including the dog) let me sleep late. I laid in bed and read all morning. My girls came home. They cleaned the house, shopped and cooked dinner. What a gift. They probably won't understand what that meant to me until they're a little older, but I know the gift will be returned to them one day.

So, when I saw what they were making for dinner I decided to help out, just a little. I had the ingredients to make a pico de gallo that would fit in nicely with the dinner the girls had planned. So I made it.

I really love adding pico de gallo to a Mexican menu. In fact, I think it's a great condiment most any time. It's also called salsa fresca. It's a fresh, uncooked condiment made from chopped tomato, onion and chilis.  Other ingredients are often added, such as lime juice and fresh cilantro. My recipe is well liked and very versatile. You can easily build onto it and I hope you do.

Also, I know it's seriously late in the year, but Happy Mother's Day ladies!

Pico de Gallo

3 plum tomatoes, about 1 3/4 - 2  cups
3/4 cup diced red onion
1 tablespoon diced jalapenos, seeded and de-veined
1/2 cup cilantro
Salt and pepper

Directions

In a bowl combine all ingredients. Cover and chill until ready to almost ready to serve. Let it sit out for about 30 minutes if you can. Serve.

Note: The pic is not mine.