Thyme Out

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Ingredients

• 6 peaches, peeled and diced
• 1 cucumber, peeled and diced
• 1 jalapeno pepper, peeled and diced
• 1/2 red onion peeled and diced
• 1 Tablespoon fresh ginger, peeled and diced
• 1 lime juiced
• 1/4 cup chopped cilantro
• pinch of sugar
• salt and pepper to taste

Directions

1. mix all the ingredients together
2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish