Rosemary Beach

I hope you don’t mind that I’m sharing some beach poetry with you.  Sometimes others can say it better than I.

Oh, to be lying,
On a beach,
Somewhere,
With sand in my toes,
And the wind,
In my hair.
And only the sound,
Of the seagulls,
On high,
On a beach,
Somewhere,
Under sunny blue sky.
The gentle caress,
Of the waves,
On the shore,
And you close,
Beside me,
Could I ask for more?
A soft sandy beach,
That goes on,
Forever,
You, me,
And a beach,
So happy together.
—Linda Harnett

If you aren’t familiar with jicama, please give it a try.  It is a fleshy, sweet, crisp root vegetable that gives salads and salsas a really nice extra touch.  It is also a great substitute for potato chips with most cool dips, and it’s good for you as well.  Just don’t tell Hubby that, okay?

Fresh Mango-Jicama Salsa
Makes about 2 1/2 cups
1 cup chopped mango
1 cup chopped jicama
juice of 6 limes
1 whole poblano chili
2 tablespoons chopped cilantro
1/8 teaspoon salt

Mix mango and jicama with lime juice.  Set aside.  In a very hot iron skillet char poblano on all sides.  Remove to a plastic bag and let steam for  10 minutes.  When cool, rub the charred skin off, remove seeds and membrane, and chop fine.  Mix with mango and jicama mixture; add cilantro and salt.  Allow to stand for about 3 hours.  Serve at room temperature.

Note:  I use this for lots of things.  It is especially good with freshly grilled fish or chicken.  I’ve also used it with fish tacos and chips – delicious!