I don’t really like holidays.
I love holidays. And if I can find any reason to celebrate, I will.
I relish all opportunities to be with friends, covered in streamers, holding sparklers, and drinking champagne. I’m even considering going full tilt for Boxing Day this year. With lots of decorated boxes. And if you’re questioning my enthusiasm at all, let me tell you this: I’ve been known for creating my own holidays when there are none to be found on the calendar.
Like Funuary. My super rad replacement for the less enticing sounding month of “January,” during which every day is a holiday unto itself. Like Chocolate Day. Pet Puppies Day. Buy Flowers Day. HIgh Five Day. And the wildly popular, Roller Blade to Work Day.
So those are my thoughts on holidays.
And while there has been a bit of a drought lately in celebratory gatherings – Presidents’ Day was so two months ago – it is finally time to get our fiesta on. Low sodium style.
That’s right. Cinco de Mayo is around the corner, and if you thought my love for holidays couldn’t be topped, let me (kindly) disagree. A good excuse to wear a sombrero doesn’t even come close to my obsession for cayenne pepper, roasted tomatoes, a strong hint of cumin, sprinkles of cilantro, a squeeze of lime, and a shot of tequila. For cooking purposes, of course.
So this Wednesday, I’m taking a break from the usual “Look What I Made” post – it’s a holiday for goodness sake – and I’m ringing in Cinco de Mayo with cinco recipes that are full of Mexican spice and flavor. And no salt.
Get inspired, get cooking, chow on.