This week, I’m not feeling as “bloggy” as usual. For some reason, I’m really diggin’ my journal and what’s going on in there. I’m not quitting blogging by ANY MEANS. It’s an addiction. I don’t quit addictions. I’m not a cold turkey kind of girl. But I think I just need to see my handwriting a little more frequently than I have recently.

There are just things I’ve been able to avoid talking to God about because I’ve just been writing/typing so much. Which is all good because as previously stated, I heart blogging. But it’s time I went right to Him and discussed some real-life choices that He and I have to make.

And you know what sucks about real-life choices? They are always costly.

So, today, I give you my new favorite recipe. Enjoy!! I bought way-not-ripe avocados- they were like rubber. So I had to make it without them last week and it was a great salsa to put on top of grilled chicken. I know what you’re thinking… yes, there is a chance I may make someone a fine wife one day. Until then, I make salsa.

AVOCADO-FETA SALSA (from Southern Living)

Prep: 20 min.

Make this salsa shortly before serving for best results. Avoid refrigerating it–the texture of the tomatoes will soften.

4 plum tomatoes, chopped
2 tablespoons finely chopped red onion
2 garlic cloves, minced
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 avocados, chopped
Assorted tortilla chips

Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.

Yield: Makes 8 appetizer servings

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