Yesterday, Sr. Elizondo and I celebrated our 8th anniversary at a new restaurant in Monterrey called Sibau. The pork and risotto were beyond delicious.
Who would have thought a chance meeting would end up a life long commitment. Not me, but I’m so glad it did.
BTW: Truffles are worth every penny!
I’ve been seeing this fruit sold on the street corners recently and had no idea what it was. Then I saw it at the grocery store and it’s called Pithaya (aka: Dragonfruit). It’s such a pretty pink, I decided to give it a try.
I wasn’t sure how to cut it, so I cut the ends and took off the skin.
Later, I looked up the proper way. You slice it down the center an then scoop out the inside. Oh well.
I simply cut it up and had a go at it. My immediate reaction was a kiwi. It has the same texture and seeds. It’s sweet and has a slight cactus after-flavor to it. I read another review that says it has a marshmallow flavor. I didn’t taste that, but then I’m not familiar picking out a Dragonfruit, so I’m not sure if the one I chose was a “good one” or not. Regardless, it was still tasty.
I added cut up banana and pineapple to it for a fruit salad. It was so delish, I ate it before I took a picture! Next time…
What do you do when you have 6 squash in your refrigerator that are going to go bad if you don’t do something with them? Make squash soup. It’s so easy and delicious.
- 6 squash
- 1 cup vegetable broth (add water to fill 1/3 way up)
- 1 med slice of onion
- 1/2 tsp garlic
- 1 tsp salt
Bring to a boil and let it cook for 25 minutes or until squash is soft. Let sit in the pot until cold. Once cold, put squash in blender with 1 cup of the water from the pot and blend to the consistency you like. Add more water if necessary. You can also add cream or milk at this point. Adjust salt if needed.
**Photograph styled by Sr. Elizondo
I had a couple of zucchinis in my fridge going bad and this was an easy and quick recipe to do. It turns out zucchini chips are awesome.
BAKED THYME ZUCCHINI CHIPS
- 5 medium zucchini
- 3 tbsp olive oil
- 3 tbsp thyme leaves
- sea salt
- fresh ground pepper
- Preheat oven to 325 degrees.
- Cut the zucchini into 1/8” slices and place into a large bowl.
- Slowly pour the olive oil into the bowl while mixing the slices with your hand. Be careful not to overcoat any individual slices.
- On a parchment lined baking sheet, lay out a single layer of slices. Season with thyme, salt, and pepper. (Be careful not to over-salt! The zucchini will shrink while baking, so a little salt goes a long way. You can always add more at the end if necessary.)
- Bake slices for 30 minutes on one side, then remove from oven and flip. Season the second side with thyme, pepper, and salt as well, then bake for 10 more minutes.
- Keep an eye on the slices, as some will bake faster than others depending on thickness. You may have to remove the thinner ones from the baking sheet right after the first 30 minutes.
*My tip: Definitely go easy on the oil. My first batch was soft (still good), but not chip texture.
Found on camillestyles.com
Last year I was Rosé obsessed, this year it’s champagne. We’re already coming into summer heat mode here and cold champagne cocktails could not taste better. Here are 3 that I have on rotation right now and 1 disappointment.
- Limoncello + Frozen Berries
- Sugar + Mint
- Tablespoon of sorbet
- Kombucha (Pick your flavor!)
And the 1 champagne cocktail I wasn’t a fan of is the Aperol Spritz. I’ve been seeing this cocktail a lot on blogs (and Housewives), so I had high hopes. It turns out Aperol is not my thing.
Here in Mexico it’s hit or miss when it comes to purchasing lemons. The small green limes are EVERYWHERE. I’m talking about the bigger yellow lemons. So when I read about how to freeze them, I was on it. And I’m happy to report that it works.
Simply slice your lemons and place in freezer friendly tupperware putting parchment paper in between the layers. This is a good way to keep them for drinks.
Or cut them into quarters and freeze them. Then you can put them into ziplock bags for easier storage.
Freezing the whole lemon is possible too, but the texture is too “crushy mushy”. The juice tasted fine, but I was not a fan.
My preferred option was to juice them and put them into ice cube trays. I let them freeze and then put them in zip lock bags. Each of my ice cubes are about 2 Tbsp.
*Per the internet, lemons will last approximately 3 months in the freezer for the best taste.
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Here’s the Environmental Workers Group (EWG) 2018 list of the dirty dozen and the clean fifteen fruits and vegetables. This is good intel to know what should be bought organic, or at least a given a thorough washing.
And of course, all my fave fruits and veggies are on the dirty side.
Stash’s Earl Grey Tea is a new favorite of mine. It’s a clean tasting black tea with just the right amount of bergamot giving the tea an aromatic smooth finish. It’s my new go-to tea that I enjoy hot, but prefer it iced.
Just in case you’re not sure, bergamot is a type of citrus found in Italy, France, and Turkey. I had to look it up.
Okay, so this pita/salad is sooo good and you can vary it in so many ways. I can’t get enough.
Here’s what I do. I like my pita/naan/etc. slightly crunchy, so I spread olive oil on it and put it on the stove to make it more of a cracker texture. I then put it on a plate and spread goat cheese on it.
Then I sauté whatever vegetables I decide to use. Today I used olive oil with garlic and onion. I added yellow and red bell pepper with tomato, salt and pepper. I put the veggies on top of the bread.
The last step is simply making a salad, and I took the easy route today. A premade mixed kale salad with a small amount of bottle dressing (just enough to coat the leaves). Put the salad on top and wa-la.