dinner=salsa+cookies

After wondering through the Alemany Farmers Market for a good long time, I decided to make some fresh salsa. Normally I like to add avocado to the salsa, but the market didn't have any avocados in season. You may be wondering what the recipe is for this spicy piece of heaven, but to be completely honest I just add however much of each ingredient that I feel like adding, depending on how much I plan on making. BUT today I chopped up three vine riped tomatoes, two very small yellow onions, a handful of chopped cilantro leaves, a handful of serrano chiles (chopped really finely or chopped in a food processor), the juice from one lemon, and a couple shakes of salt. I also recommend adding a little bit of the chiles and then tasting before mixing a grip of chiles all at once.

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FINALLY, a chocolate chip cookie that stays soft in the middle AND has crispy edges!

• 1/2 pound unsalted butter at room temp
• 1 cup ligth brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra large eggs at room temp
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 pounds semi sweet chocolate chips or chunks

1. Preheat the oven to 350F
2. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitter with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the mixture with the mixer on low speed, mix only until combined. Fold in the chocolate.
3. Drop the dough on a baking sheet lined with parchment paper, using a tablespoon. Dampen your hands and slightly flatten each ball of dough. Bake for exactly 15 minutes. Remove from the oven and let the cookies cool slightly on the pan and then transfer them to a cooling rack to cool completely.
   
4. Repeat step 3 until you have used all the dough!