Come summer and I lean towards ice cream and cold sweet things but also towards smaller dishes that I can snack on versus larger meals. Dips can become a meal especially with a colorful assortment at the table and if you include a few different types (keeping in mind your diner's preferences) you could end up with a gorgeous spread of tastes and aromas begging to be eaten.Read More
Guavas are perhaps one of my favorite fruits, like citrus trees and plants, the leaves are also aromatic when rubbed. The fruit on the other hand when ripe is sweet yet not too sweet, soft with edible crunchy seeds. Every Christmas my mom buys them in kilograms to make a fruit leather type dessert called "guava cheese". She even brings me some every time she visits and this is one of the few things she cooks and takes a lot of pride in. She even sends some to her friends and relatives in Canada and New Zealand. But that is a recipe and story for another day. Instead today, I decided to share one of my favorite ways to eat this fruit. In India when in season, many street vendors will have the carts laden with fresh ripe guavas. The guavas will be sliced right in front of you and then rubbed to coat them with a mix of chili and salt using the exposed end of a freshly cut lime. The resulting bite is a complex mixture of sweet, sour, heat and salt and it's a rather spectacular experience to behold. Here's my version of this simple snack that's built on a such a diverse combination of tastes.
chili and salt seasoned guava bites
makes 4 servings
8 ripe baby/Mexican guavas
1 teaspoon chili powder
1 tablespoon Maldon salt flakes
zest of one lime
Rinse the guavas clean under cold running tap water, pat dry and then trim the ends of the fruit off. Cut into quarters and place in a large mixing bowl.
In a small mixing bowl, mix the chili, salt flakes and zest. Sprinkle this mixture over the quartered guavas and serve immediately.
After I painted the rooms in the last house in DC, I swore I'd never paint walls again but here I am now, knee deep in paint and stained. Not to say that it isn't fun and a good arm workout but a couple of hours through and I keep considering my sanity and life choices when it comes to painting. The prospect of cooking in the new kitchen has me very, very excited. It was one of the things that immediately blew me away when we looked at the house and I feel fortunate that we were able to get it. Snoopy on the other hand has found it to be an exhausting experience, he spends most of his time running around the house while we work but he makes sure he gets his nap time, in and out of the sun.
Between wall painting and backyard cleaning, there was a mini blogger reunion last weekend and I got to spend some time with the lovely Molly and Lindsey who were visiting the San Francisco Bay on a quick trip for work. Oddly enough, it was also a reunion of sorts for those of us that live in the Bay but don't get a chance to meet each other as often as we'd like to. Our little party also included my local fellow bloggers and pals, Michelle, Phyllis, Todd and Phi, we met up for drinks at Prizefighter.
Speaking of bars and drinks, I'm a huge fan of serving drinks with a few small bites. Cheese is usually a good accompaniment to most drinks and with so many varieties to choose from it makes it an ideal pairing option. There are cheese slices and cheese balls, and cheese balls are an amazing invention. The first time I tasted a cheese ball, was several years ago during an Easter dinner in Virginia. We were visiting M's family and his mother made two large cheese balls coated with all sorts of delicious things. She prepares them in the afternoon, the first one disappears by the time its made, the second one disappears by dinner. Taking some inspiration from her, I've made a fall themed, herbed coated cheeseball that has sweet cranberries and pumpkin seeds and a dash of hot sriracha sauce for a kick. http://blog.westelm.com/2015/10/30/herbed-goat-cheese-balls/
Disclaimer: Thank you to West Elm for sponsoring this post. All opinions expressed are purely my own.