These are a Few of My Favorite Finds -- and, Good Salsa, too!

Here are a few of my favorite finds from this weekend's junking.


I realized that for as much as I read, I'd never read Dorothy Parker! For fifty cents, who could resist! The small book atop it is one of two I got -- they come in a book box and are about three inches high. Lovely illustrations as well. And at the price, I'll not feel bad about cutting them up!


I liked the pattern on this compote. It may go in the Art Space to hold materials. Or fruit on the counter. For fifty cents, why say no?

I was very fond of this hat with about a dozen millinery flowers.

And this collection -- again, at fifty cents -- captivated me. OK, I'm embarrassed to say why. But the glass holder will be a grand crown for the Gypsy (or something) and the other oblong one is amazingly bendable! I can't wait to decorate these! (I know -- too small for my big hairy head, but oh, sometimes I need a crown that isn't in my mouth!)

These little white dishes have already been put into service holding buttons and embellishments. They were a quarter for both.

So, last night I was making salmon the way my friend Kate does, which is the Alice Waters way. Easy -- put a jelly-roll pan of water on the lowest baking rack and on the one above your salmon. Alice uses olive oil, salt and pepper. I, of course, change everything and added dill, chipotle and chimayo. Bake at 200 for an hour.

I wanted something zesty to go with it and didn't want to go to the store, so this is my original potpourri salsa!


Potpourri Salsa

(Please note -- I was winging it on the proportions -- and the ingredients, for that matter!)

1/2 big red pepper, diced as small as I could
1 peach, again finely diced.
1 smallish Vidalia onion, finely diced. (Actually, most of a medium onion)
Probably about 3/4 c. frozen corn, nuked about 3-4 minutes and put in cold water bath

Mix together. If I had cilantro or a jalapeno, I'd have added them.

Juice of one lime and 1/4 of a leftover lemon
At least 1/4 t. or more of: cumin, red cayenne pepper, chimayo, chipotle and red pepper flakes and salt to taste.

Mix together and serve over salmon. Or do like I did and just eat it by the spoonful!