Bright

Because it's almost spring we made fresh salsa, we love that:

Chop three or four good tomatoes: on-the-vine or Roma
Add 1 or 2 minced jalapenos (we take out the seeds, because we want the salsa generally-acceptable, no choking guests, tears pouring down their faces, begging for water)
1/2 a large white onion, minced
2 finely-chopped green onions
1/2 an English cucumber, finely chopped
(last night we used an organic garden cucumber, but peeled it)
a big red pepper, chopped fairly fine

Stir all that up and see what you've got. If it's pale add another tomato; if it looks like the right mix, add the juice of two limes, a bunch of cilantro (use scissors to chop it in, if you like), a dollop of good olive oil and enough salt to fix it all.

Our friend Greg serves the best corn-chips for salsa: they're Lays, but organic stone-ground Lays.

If you have a couple of good avocados, mash them in a bowl with the juice of a lemon and some salt, and sit the small bowl of guacamole with the large bowl of salsa.

Perhaps we need a mojito...