I had a plan for dinner. It involved pasta and capers and kalamata olives and maybe sundried tomatoes or artichoke hearts….all those savory, salty things we love but then I noticed that the avocados we bought the other day were absolutely perfectly ripe so I changed my mind about dinner and asked Bob if he’d mind dropping by the store after he picked up Evan from school. Voila, it’s a Mexican night instead…except the Mexican chopped salad recipe we tried was really meh and not worth sharing with you until we try it again with some major tweaking. BUT, I do have a tip to share. If you buy fresh cilantro but frequently end up with half of it wilting and then rotting in the bottom of your fridge (like me, until recently) check this out.
Put your washed cilantro into a glass of water like a bouquet and cover it loosely with a plastic bag. A produce bag or a Ziploc bag works well. Put it in the fridge and it will keep for at least a week. And if you’re still not using it up, chop it up, put it in a ziploc, squeeze out the air and toss it in the freezer. But use it…it’s yummy!