SO delicious! These oysters are briny yet sweet. A tear at the seashore, from a tender, unexpected kiss.
Yep, it seems I’m still enamored with Sotol at cocktail time. This is the latest version (IV), and I think I’ve nailed it! Maybe now I will move on to a different spirit? Hmmm.
Two baby hummers are recently free-flying, and another nest is being built just outside the door on the patio! Amazing the amount of work she is doing on its construction.
From the morning food segment with Concetta Callahan on KOLD 13, Tucson. We made these two delectable dishes – hopefully they got your juices flowing. AND you will make them yourselves!
April has not only been Garlic Month, but also POETRY MONTH. So here is my dedication to what some lovingly call “The Stinking Rose”
CRAZY! So good. Couldn’t find any guidance on adding pineapple to the sriracha and anchovies, but this was a definite F.O.
I am strung out on this version of Sambal Oelek right now. Bought because my Asian market was out (?) of the usual one we all recognize in the squat plastic jar. It is a hot-sweet style that I’ve been putting on EVERYTHING. Like Moroccan spiced roasted carrots and zuke, for instance.
Tuesday, 24May, 2011 The garden is becoming quite a zen spot – too bad it is also becoming too hot to be in it past morning.