Thanks to everyone who came down and participated.
to their brethren, so I wasn’t expecting all out dancing, let alone clapping or toe tapping. I didn’t try reaching the audience and my disconnecting lead to a so-so set. Overall it was a good learning experience.
This summer season my hands down favorite has to be "Guts! with vitamin B", a pineapple flavored sports drink that comes in at a shade under a one hundred calories. Granted, artificial pineapple flavor, but after my first sip of this refreshing elixir, my taste buds helped unearth a distant memory buried somewhere in the hamper of my mind.
Growing up in Puerto Rico there was a company named Old Colony that made two flavors of soda: grape and pineapple. School yard debates raged on which flavor was better. The prevailing sentiment was that grape was hands down the best, but yours truly was always a pineapple man. One thing my mates and I could agree on was that nothing was better than pooling our money, hitting the local bakery, grabbing a fresh from the oven loaf of garlic bread and chasing it down with your choice of Old Colony on a hot summer day.
Remember, Guts! is for men with passion!
an age where fashion and make-u
p takes a whole other direction.
h/bowl.
th
at in Japanese.
As I’ve posted before, gazpacho requires bread and unlike most recipes I prefer to make fresh croutons rather than using stale bread. But that was just it. Although I had tallied a bunch of tomatoes, the only bread I had was multi-grain black sesame bread. Oh well, why not.
Black Sesame / Multi-Grain Gazpacho
2 large tomatoes
4 hearty slices of multi grain and or black sesame bread
1/2 a cup of black sesame seeds (if you are using regular multi grain bread or like me, like to add some more)
Handful of chopped coriander/cilantro
Salt/pepper/cumin to taste
1 lemon (depends on how much you are making; my rule of thumb: half a lemon per whole tomato)
Boil tomatoes until the skin comes off. Discard the skin and mash the tomatoes to sauce like consistency. Cut the bread into croutons and toast to a slight golden color. Squeeze in lemon, add seasoning and croutons. Now you have to ways to go: mash and mix in the croutons or if you have a blender/mixer, blend until smooth. Chill 
for a couple of hours. Serve cold, garnish with some parsley or fresh coriander/cilantro.
Enjoy!
Alien or marine? Decorative or edible?
A few years back I was asking myself these questions in the middle of the kitchen of a restaurant I was working at. The oddity in question was romanesco, and it was on display as a part 1 of 3 possible new entrées for our winter menu. For reasons I can’t recall, it never made past the prying sampling forks of the wait staff, but the image of said “veggie” was forever burned in my noggin.
Fast forward a few years and a few countries later and a friend hands me one and says,”Ever see one of these?” Like any TV or film grainy, strobe-like flashback sequence, the images came flooding back. The alien rock, sea anemone, whachacallit sat on my counter while I searched for ways to cook it.
Most recipes I found basically said to cook it like broccoli or cauliflower: cheese it, bread it, fry it, you know, fatten it up. So instead, I washed it, chopped and sauteed it in olive oil with herb de provence, cayenne and red pepper. Served it as a side to baked parmesan salmon.
Tis the season for romanesco, so keep an out for it in your local grocery, or deep sea exp
edition, or crop circle.
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