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Mango black bean salsa and pan fried garlic salmon

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Happy Spring! I hope everyone is enjoying the gorgeous days of this season. While we sadly did not get to enjoy much March showers in California which officially put us in the drought category, spring has come. California poppies, daffodils and flowers of myriad colors are decorating the Bay Area landscapes. I always associate mangoes with summertime. Philippine mangoes are known for their sweetness and juiciness, and much enjoyed during the hot summer days in the Philippines as snack, dessert or side dish. I have always been “Team Sweet Ripe Mango” but many Filipinos are “Team Green and Crunchy Mango.” I was given mangoes by my brother in law when I visited my family few Sundays ago. Today, I thought of making salsa to complement my pan fried salmon with garlic and rice while I was working from home. The star of the show on this post is the Mango Black Bean Salsa while the pan fried garlic salmon is taking a supporting role. The salsa is very easy to make. No cooking needed, and …

Jam loaf

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I baked Jam Loaf Bread twice already. I used mango jam the first time while I mixed orange marmalade in the next one. My bread proofed and rose. My yeast was alive! And I found kneading with my hands therapeutic. Getting the loaves out of the oven, cutting a slice while still hot and giving it to Mr Sweetie where he slathered it with butter;

Omurice (japanese rice omelet)

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When I first saw pictures of #omurice trending on Instagram, my brain’s initial reaction was “I need you, omurice!” (This was what happened when I allowed myself to look at Instagram at bedtime while Mr Sweetie was away on a business trip. For over two hours, I turned into a zombie scrolling through food accounts until 1 o’ clock in the morning! Wasting time on social media is very rare for me so this one was a treat. I had fun.)