Wednesday, April 1, 2009
I can't help it. Now that I've started, I just want to get in the habit. This was one of the best meals we've had lately. We were getting ready to go to Mexico and tried to recreate a fabulous meal we'd had there the year before. It made a lot of dishes to wash, but all of the elements were very simple - Shrimp (sauteed with lime, garlic, and cilantro), rice, Easy Pinto Beans, avocado salad, and a farmer's market squash that John rubbed with Blacken Seasoning and roasted in the oven.