Nice Taco

Happy Cinco de Mayo. Click thru for festive items including: “Mickey” by Toni Basil in Spanish(w/lyric sheet), salsa recipe and a Taco.

Oh Mickey
¿cómo estás?
¿cómo estás?
me gustas más -
Ey Mickey!
Ey Mickey! (2x)
Oh Mickey
¿cómo estás?
¿cómo estás?
me gustas más -
Ey Mickey!

Ey, Mickey
La noche se acabó
Y tú sigues aquí
Crees que haces bien
Pero yo digo que “no”
Mejor diles adiós
Para irnos tú y yo ,Mickey
Cuando dices que sí
Veo tu indecisión
Me das escalofrío
Con tu “sí” con tu “no”
Y siempre al final
Me quedo sin tu amor, Mickey

Oh, Mickey qué tristeza
No comprendes, no
La mano que me das
Me acarició el corazón
Oh, Mickey
Tan hermoso
No comprendes, no
Son tipos como tú, Mickey
Ámame a mí, Mickey
Sí, Mickey
No Corazón, Mickey

Ey, Mickey
Y cuando me tomas _____
Quien lo va a saber
Y alma_______

Sigo ________más
Hay algo para ti.
No digas “no”, Mickey
Así es ven y dámelo
cómo puedes tú
De cualquier manera
Como no me acordaré
Pero por favor,
no me dejes así, Mickey

For this salsa you won’t need to run out and buy special ingredients, and it is mild enough for the whole family. Best of all it tastes great and you need only 5 minutes to whip it up, though the flavor mellows and becomes more complex if it sits overnight. Serve at room temperature for best flavor.
 
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small bunch (8 to 10 sprigs) fresh parsley leaves
2 large or extra-large fresh Florida tomatoes, cored
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt and freshly ground pepper to taste

Combine the onion, green pepper, and parsley in a food processor. Process for 10 seconds, scrape down the sides, and process again until the mixture is finely chopped.

Halve the tomatoes and squeeze out most of the juice and seeds. Chop the tomatoes coarsely, then add them to the processor. Pulse several times to make a textured sauce: little bits of onion and tomato should remain. Transfer the mixture to a bowl and stir in the vinegar and lemon juice.

Put the cumin in a small saucepan and toast over low heat, stirring, for 2 to 3 minutes, just until the cumin starts to smoke. Stir it into the salsa along with salt and pepper. Cover and refrigerate until serving time. The salsa will keep for about 1 week in the refrigerator.

YIELD: about 2 cups

Note: For hotter version, substitute 1 seeded fresh jalapeno pepper for the green pepper. Also, if you prefer, use toasted cumin seed instead of ground cumin.