I don't know if a Burrito Bowl has anything to do with summer at all. I just wrote that.
I wrote that because I love the seasons in the East Coast and I have come to deeply appreciate the earth's tilt at a current angle of 23.44 degrees.
I love seasons as much as I do the park system here.
And I am not even going into the National Park Service. Not even the Sate Parks. The mere county parks scattered all around with their abundant greenery, springing with life as soon as winter folds away its last London Fog jacket astounds me.
I almost go berserk and on weekends we walk along simple trails amidst trees which hover above us with familiar green canopies and unknown scents.
The littlest one plonks down besides the lake dipping twigs and pebbles in the clear, sparkling water. "Is there someone down below shining a flashlight?", she asks, surprised by the tiny waves glittering in the sunlight.
Then they grumble and are tired and want a park with slide and swings. And right in the trees is a clearing with tire swings and an ancient slide.
We don't always plan a picnic and carry a small snack.This time it was only butter-jelly sandwiches, croissant from Dunkin', oranges and juice which though sparse and minimal seems to be just right for the setting.
Later in the evening I make a Fish Burrito Bowl at home. A friend had recently introduced me to the Burrito Bowl at Chipotle and I am now a fan.Sadly the family is not big on Mexican food and my Chipotle Burrito Bowl craving is not shared by anyone else.
So I decide to make one with more Indian touches than Mexican spices and am inspired by Indosungod's Fish Burrito Bowl. I loosely follow this Copy Cat recipe but mostly do my own thing
First is the Cilantro-Lime Rice. I cook Brown Rice with lots of Lime juice, Cilantro and salt.
Second is the Black Beans. instead of Black beans, I use Black Eyed peas which had been cooked and frozen the week before. I saute the cooked beans in Olive Oil with minced garlic, chopped rounds of green chili, cumin powder and ancho chili pepper powder.
Now instead of adobo chicken I add fish. Salmon. That has been rubbed with ginger-garlic paste, fish masala, salt, olive oil and baked at 400F.
I skip the corn salsa and stick with the pico de gallo, fresh with cherry tomatoes, red onion, crushed garlic and lime juice. I add a touch of rock salt and squeeze a bit of lime juice.
Instead of the sour cream I strain greek yogurt and add a dollop.It is an easy meal to assemble and I am happy with the minimal work.
Tomorrow there will be more parks.
I am taking a short break for the long weekend and will see you next week