The Post About Cheez and Chips

I heart Cheez-its. I love every flavor and every size serving.

I love them more than my muffin top should allow.

So imagine the giddy that ensued when this arrived in my mailbox:

Lisa at Parallel Botany sent me this fabulous dose of happiness. I squealed.


Lisa has a delightful blog full of creative and beautiful things I like to look at. And wish I could make show up at my house.

Seems like it worked.

She also has free wallpaper. Coiled Rainbow is currently taking up real estate on my desktop.

Thank you Lisa.

Speaking of things I love to put in my belly...

By themselves, none of these really intrique me. Except maybe that adorable jalapeno hiding behind the lime.

But if you get out your knives that can cut aluminum cans and wield a little magic, then you get this:

I have made it my life's work to find the perfect salsa.

My work here is done.

Quick and Easy Salsa - Pampered Chef Amy
3-4 tomatoes (chopped)
1/4-1/2 onion (chopped)
1 whole jalapeno pepper (stemmed, seeded, and diced)
½ cup fresh cilantro leaves (finely chopped)
1 clove of garlic (pressed)
1/2 tsp of salt
1 tsp of lime zest (the green skin stuff)
Juice of 1 marred lime

Gather them all in a moment of silence and then marry them. Then say a prayer of thankfulness for the blogger who brought this to you.

My #1 suggestion for co-consumption would be these:

But Tostito's thought little of me and recently discontinued these heavenly chips.

But Tostito's thought much of me and recently started selling these heavenly-er chips.


Revel in the goodness.

{images: Jamie, Parallel Botany, Jamie, Tostito's}