Passion Fruit Chipotle Pork Tostadas: A Celebration of Pork, Spice, Mexico, and the Late Great Anthony Bourdain

 

 

“Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.”

– Anthony Bourdain

 

Last Friday morning, the world lost arguably the best food writer of our time.  Anthony Bourdain was my hero. He taught me about not just food, but life, philosophy, culture, and attitude.  I remember watching No Reservations 10 years ago, practically salivating at the mouth not just from the food he was eating, but from seeing where he was, what he was doing, what he was seeing, who he was meeting.  I wanted to be him, but if I couldn’t be him or live the life of a chef globe-trotter, I could certainly emulate his food philosophy. Anthony Bourdain inspired me to try out recipes from all sorts of cuisines, including Thai, Indian, Italian, French, and Japanese.  He taught me that peace can be made through food. He taught that me food is a bridge. Food can create memories, friendships and bonds. It can teach, it can show love, it can bring people together and sometimes it’s just damn tasty. Continue reading “Passion Fruit Chipotle Pork Tostadas: A Celebration of Pork, Spice, Mexico, and the Late Great Anthony Bourdain”

The Garden Experiment

 

 

There are no gardening mistakes, only experiments.

— Janet Kilburn Phillips

 

Over the last 3-4 months I have begun to accept and appreciate the certainty that “mistakes” will happen in a garden, and that in reality, they are truly experiments, trials, and lessons learned.  Every decision I make related to my garden seems to be heart wrenching, causing me to go back and forth, back and forth, until I finally decide, and then change my mind again. The truth is I don’t want to mess up and I definitely don’t want to miss out. But whenever this mindset starts to take hold, it is helpful to remind myself that it’s not about right or wrong, failures or flaws, it’s about learning and trying new things and enjoying the ride.  I have never had a garden before, so this year is really an experiment for me and David as to what we can grow, how to take care of what we plant, when and how to harvest, how to read out plants and their needs, and honestly to learn how much we can handle and if we know the right time cry uncle. Continue reading “The Garden Experiment”

Tomato Worms on Tomato Vines

“In the right place at the right time,

tomato worms on tomato vines.”

–  Mike Garofalo, Cuttings

 

I will not be deterred.  I won’t let little pests the size of my fingertip ruin my appetite for a bountiful harvest!

 

OK, so, a little explanation: recently I have discovered that pests are, well, correctly named.  Between ants, aphids, and tomato worms, there is not question that I have my hands full. Organic gardening is no joke people!   Continue reading “Tomato Worms on Tomato Vines”

Our Little Homestead

“The glory of gardening: hands in the dirt, head in the sun,

heart with nature.  To nurture a garden is to feed

not just the body, but the soul.”  

~ Alfred Austin

 

In my last post, I mentioned the exciting new changes that have been occurring in my life, namely David and my growing homestead.  Now, I am aware that I will not be any kind of “hard-core homesteader” any time soon, as I have a full-time job, and our little oasis is no-where near ready or enough to support our bills and lifestyle at this time.  But one can dream 😉 Continue reading “Our Little Homestead”

Springtime Celebration: Fried Green Tomatoes with Goat Cheese and a Raspberry Balsamic Reduction

 

“The Beautiful Spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.”

~ Harriet Ann Jacobs.

First I would like to say I am so happy to be back! I am sorry to have been gone for so long, but it has been for good reason:  Continue reading “Springtime Celebration: Fried Green Tomatoes with Goat Cheese and a Raspberry Balsamic Reduction”

BLT Inspired Red Snapper

I am so excited to share this recipe, because though it is a bit more technical, and may seem a tad complicated, it is truly simple if you take your time, savor the smells and beautiful colors that you are working with, and follow a few instructions. Red Snapper is my favorite fish; I have fallen in love with its ability to hold up to strong flavors, not shrinking to the background but sharing and mixing with a melody of flavors to make delicious dishes.  It is truly a beautiful fish and it was the perfect choice for this recipe. Continue reading “BLT Inspired Red Snapper”