Extra! Extra! Hot Finally Reaches Midvale, Just In Time for Boutique

Tidings, Bonilla-Blog-Watchers! My apologies that this is the first time you've heard from me in, oh, say, a while... We have had our little noses to the grind stone as we've worked tirelessly to launch dearest Lui's salsa business.

So, without delay... (brrrrrrrrrrrrrrrrrrrrrr, said like a drum roll rather than an expression of cold temperature), we invite you to check us out this weekend!

We will be setting up shop at the 'My Petite Boutique' in Sandy on Saturday, June 27, from 10am - 5 pm, 2105 E. Alta Canyon Drive. We will be making and selling a few Mexican fares but the HIGHLIGHT will be the assortment of gourment salsas and organic corn chips you'll have the benefit of purchasing to take home and hoarde. Yes, Luis's salsas are that good...

For more details about the boutique, please visit ourpetiteboutique.com or give me a call at (801) 580-8119.

Presently, we are running our salsa business out of our home until we can get into a little kitchen or cafe. Luis has a remarkable talent for making salsa that'll knock your socks right off and take your tastebuds with them. No joke. This isn't your run-of-the-mill Pace Picante. Among the variety he makes are Habanero Red Onion, Smoked Chipotle, Fire-Roasted Red, Green Tomatillo, Lime Lui, and many more. We sell our salsa packaged in 8 oz. containers and are very selective about the produce we use. Our limes are freshly squeezed, our garlic finely chopped, our onions perfectly diced, and our chiles hand-selected.

Don't miss out on this wonderful opportunity to discover Salt Lake's best kept salsa secret in all his salsa-making kung-fu-peppering skills... my husband!!

If you can't make it to the boutique, please feel free to pay us a visit to our home in Midvale. Salsa Day is every Thursday, where we prepare the freshest, most authentic salsa in the valley. We'll gladly take your order over the phone and have it ready for pick up or you're invited to simply stop in for a free sample of our wares. We're also happy to impart to you our salsa-sock-knocking skills as we teach you a variety of ways to use and cook with your new salsa. Yessirree, chips aren't the only food lucky enough to deliver Lui's salsa to your palate! We are here to open the eyes and mouths of every salsa-lover to a whole new world... indeed, it is our very mission in life. To thrill and delight you with creative and delicious combinations, some straight out of Mexico, some straight out of Lui's brain (to be taken figuratively rather than literally)!

Call with any questions and please check often for updates to our newborn web site, luiskitchen.com, currently under construction.

Thanks for popping in, dear blog-readers, and we hope to see you on Saturday!

The News

Well, we've gone and done it... that is, launched a salsa business where Luis can really shine. We had our first production and delivery round today. The jury's still out as to whether or not this line of work (especially coming out of our own kitchen) is going to be profitable. But, in the meantime, anyone interested in becoming an official taste tester? More to come!!

Stale blog, anyone?

Seriously, no one likes a stale slice of blog. Sorry, folks. I suppose with all the ironing, dieting, and bike riding that's been going on around here I misplaced my once-fresh little blog. But all is well. I opened the blog box this morning and found this crusty little piece of journaling. Alright, so let's see... what's been happening since the last time I posted?

* Luis is doing mighty fine as he heals up from last month's unfortunate meeting with the road. He is walking without limping and sleeping without whimpering, both of which are good signs of progress when one is healing from gravel-in-the-shin.

* I've tested and proven the depths of my love for my sweet esposo by pulling the sand-encrusted poop-shoots out of a pound of shrimp for dinner tonight:



* Turns out that last week's (not-so) mild bout of grumpiness was in fact a side effect of extreme dieting, which is what is happening here on Lincoln Street. Until Lui's birthday in July (at which time I imagine we will resume below-mentioned piggy eating) we will abstain from eating like little piggies and try to focus more on complete health. This physical feat has included plenty of raw veggies and fruits, lean meats, lots'o'water, no sugar, low carbs, vitamins, getting to bed before 10:30pm, and healthy doses of exercise. Luis is down 14 pounds and yours truly is down 13. Strangely, despite never having been nuts over peanut butter, I am having recurring bouts of peanut butter cravings and dreamt last night of plates and plates of frosted sugar cookies. I also ate a tamale in my dream the other night, and when I woke up and feared I'd have to explain myself, I heard myself say in my half-sleep, "It was a lean tamale!" Note to self: there is no such thing as a lean tamale. Only the kind that is left uneaten is lean. But oh, not so near as delicious.

* I've been having a blast on this little number, a graduation present from the handsome Senor Luis:





* I've successfully put off (all of) the ironing since the last time I wrote. Understandably, our habit of wearing linen pants and neatly pressed shirts has seen a sharp decline since May.

* We've made some progess on our business plan(s) and their near-future execution. Stay tuned for some exciting news... Coming soon!!