A short and cold post.

I would say I can't remember the last time my hair froze into icicles, but it was today. About five hours ago to be more specific. When I lived in Aspen, my first encounter with the frozen-hair phenomenon left me worried about the inevitable damage that my auburn locks would suffer. And I never really thought it would happen again, but it has and now I'm blogging about it.

Before I move onto food, I'm going to state the obvious and just get it out of the way: TODAY WAS REALLY COLD.

There, I feel like that is all that is needed to acknowledge today's weather. And since I'm not very inspired to write today, I'm going to keep this post short.

I made pan-grilled cod with colorful salsa for dinner. It was delicious. The artichokes complemented the tomatoes in the most subtle way; and the addition of slivered almonds added an unexpected crunch to the tangy salsa. I would pair this salsa with any grilled chicken or fish and just call it a day (or a night). Enjoy!

Fish with Tomato Artichoke Salsa (adapted from Food & Wine Best of the Best)
Active time: 20 minutes. Total time: 25 minutes
Makes 4 servings.

• 4 vine-ripened tomatoes
• 5 ounces marinated artichokes, drained
• 1/2 cup pitted kalamata olives
• 1 handful fresh parsley, chopped
• 2 tablespoons slivered almonds
• 2/3 cup + 1 teaspoon extra virgin olive oil 
• 1 tablespoon balsamic vinegar
• Juice one lime
• 4  6-ounce pieces of fish (I used Alaskan cod)

1. Cut the tomatoes into quarters and remove seeds; finely dice the tomato skins and transfer to a bowl. Dice the artichoke hearts and add to the tomatoes. Add olives, almonds and parsley. Toss gently. Add 2/3 cup olive oil and balsamic and mix. Season with salt and pepper.
2. In a medium pan, heat 1 teaspoon olive oil over medium heat. Season fish fillets with salt and pepper. Cook fish until slightly golden on the edges, about 3 minutes on each side. Serve fish topped with salsa.