Well this month has been MOIST hasn't it? We haven't seen this much WET in years. I'm not used to all the grey and wetness. I did a bit of yard work on Sunday and pulling weeds in wet soil is really nice. I need to get out there and clean up the yards before they dry up. I was looking at my pictures and realized I didn't share the latest happenings in my little world. I watched Addison recently and loved every minute. She is so happy and sweet!

We sliced and diced the tree that took out two sections of our fence. Pedar and I were able to push over the trunk into our neighbors yard. No one currently lives in our neighbors house, so we will have to figure out how to repair the fence soon. Curly is a good boy and doesn't leave the yard, so we are lucky.

We watched Hamlet, Erik's class hamster for the long weekend. He is an adorable little fluffy friend, but he runs on his damn wheel all night.  We also worked on Erik's ancestor report and created this family tree poster.

Pedar recently had some skin cancer removed. Check yourself for skin that looks funny or doesn't heal!! I made a rum cake every weekend and fell off the exercise wagon. I need to get back to it!!

We said goodbye to our friend Chevo. Pedar wrote this about his dear friend and colleague: "I think the whole Sacramento community is going to miss the vibrant soul of Chevo Ramirez. Nobody on earth could dance like him, smile as big or embrace so many people the way he did. I hope you'll join me in adding a little more jalapeño, lime and cilantro to your lives in honor of our friend. We will certainly miss you, Chevo."

This is the recipe that Chevo gave to Pedar. I love how recipes can help you celebrate and remember someone you loved. We love you, Chevo. Until our next dance, thank you for being so giving with your beautiful and generous heart!

Chevo’s Spicy Tuna Salad Ingredients

• 1 package chunk light tuna in spring water (6.4oz pouch)
• 1 bunch of radishes, chopped (about 6 radishes)
• ½ bunch of cilantro, chopped
• 1 fresh jalapeño, chopped
• ½ lime, squeezed
• 2 tbsp mayonnaise

Directions

This recipe was handed-down, friend to friend, while talking about the love of jalapeños and all things HOT! Our dear friend Chevo Ramirez has shared much of his life and time over food – this being one of those awesome moments of culinary friendship. Long-story-short, Chevo made a list of these simple ingredients on a notepad at the office one day without any quantities included. That’s just the thing – you can’t mess this recipe up with incorrect amounts! It’s pure heat, pure Mexican culinary ingredients, and purely awesome.

Don’t worry if your salad has too much radish or cilantro – those are small details. Pay attention to the jalapeño…respect the heat…and be sure to share this with friends! This recipe will make you dance like Chevo (if you’ve had the pleasure of ever witnessing his killer moves) and smile while you feel the heat the following hour.

• In a mixing bowl, empty contents of one package of tuna in spring water.
• Rinse your fresh radishes, cilantro and jalapeño pepper.
• Roughly chop the radishes, mix with tuna – this is about 1 cup of radishes.
• Tear off about half of a bunch of cilantro, roughly chop and mix in tuna.
• Chop your jalapeño pepper, seeds and all, and mix into the tuna salad. Depending on your preference for heat, use more of less of the pepper.
• Squeeze about ½ of one lime into the salad
• Add about 2-3 tbsp mayo and mix
• Serve as an appetizer with fresh tortilla chips and ENJOY