Happy Cinco de Mayo! Mexico's Independence Day is a wonderful excuse for some delicious food and margaritas. It snuck up on me this year, but my larder is well stocked with leftovers that can be served in a Mexican way. So for lunch I served myself onion/garlic barley on a bed of spinach and arugula, topped with my veggie chili and half an avocado. I served it all cold, as we are approaching 87 degrees on this lovely spring day!
I have a lot of sewing to catch up on today, so I am hoping the family will all agree to more Mexican takeout for dinner. I can't ever get enough Mexican food, how about you?