Back, back to school!
I started classes last week. I accidentally deleted my entire spreadsheet from my first statistics class, failed to purchase any of my textbooks, and got to spin around in a chair in my vestibular class. We’re off to a good start.
Today was also my first day at the hospital. It went pretty well, although my biggest takeaway was that washing your hands for the full 3 minute surgical scrub is a loooong time. Aren’t you supposed to just sing the Happy Birthday song twice? I could have sung to every baby in the nursery and NICU.
I definitely still got those first-day-of-school jitters last week (even though I’m in, what, 19th grade now?) but it just doesn’t feel like the right season. If I’m going to be forced out of my Netflix-binge-while-sewing routine, I want to wear boots and scarves and see some orange leaves.
I’m not sure about the rest of the country but it certainly doesn’t feel like fall yet in Baltimore, so let’s drag out these summer recipes as long as we can.
Lettuce Wraps with Chicken and Peach Salsa
3-4 chicken breasts
1/4 red onion
1/2 jalapeno, diced with ribs and seeds removed
4 large iceberg lettuce leaves
Marinate the chicken in a simple seasoning. You could do Hidden Valley Ranch, or any McCormick marinade. I also like just olive oil, lemon juice, garlic, salt and pepper.
Slice your peaches thinly. I bought 4 peaches and 2 of them were duds. Brown and mealy on the inside- we want pretty colors!
Combine the peaches, thinly sliced red onion, and jalapeno. Season to taste with salt and pepper. I did this about an hour before I planned to eat so that it had a chance to sit in the fridge but the peaches didn’t break down too much.
Cook your chicken and slice it.
Place it on a piece of lettuce, then top with the peach salsa. You get some nice sweetness from the peaches with a bite from the onion and a little heat from the jalapeno.
This is stupid easy. School night meal. Last chance to get some of that fuzzy skin before peaches are $16 a pound!