The last month or so, there have been loads of sweet limes at the market. I'm not sure if they were always around and I just didn't notice, or if there's a new importer in town (if that's how the fruit business works...). I had never tried these before, they sort of taste like sweet water with a slight essence of kaffir lime leaves. This salad, with soft baby spinach, fried tofu, fresh basil and pistachios was really good. Sort of mellow and juicy. It is also nice with curried almonds or seeds instead of pistachios.
Today is Eat Your Vegetables Day and I'm thinking about salads.
My new go-to vinaigrette is: 2 Tablespoons olive oil + 2 Tablespoons maple syrup + juice of 1 lime (optionally + some chili oil, or mint or basil and/or greek yogurt or buttermilk) from Hungry Ghost and my new plan is to throw grapefruit mint into everything and hope that it covers all the holes in my cooking technique:
"The leaves of this plant boast a flavour that resembles spearmint with a twist of unsweetened grapefruit." It's the newly crowned emperor of our little patio garden, though it's in its little plastic plant-shop pot indefinitely until someone can find some time to plant it.
Auggie's joke this morning: What do you call a rainbow that never goes away? A never-go-away-rainbow.
There are two things standing between me and seasonal affective disorder in this dumb part of the year (november): a tiny maniac marching around my home with a recorder, and grapefruit. It's grapefruit season! I love grapefruit. Everything about it is happy: it's big and yellow and it sounds like "grateful",
it is also a little bitter. It's not like the sweet orange or the sour lemon. It's a little complex. And it's pink inside. Perfection.
collage waiting to be picked up at school (not by by my son, by another cute little boy).
Healthy breakfast gingerbread from
sweetened with honey.
Read more: Gingerbread uses only egg whites and curd uses yolks — perfect match. The mollasses in the gingerbread is probably the only thing standing between my son and anemia right now — that kid only wants to eat noodles.
is one of my most used cookbooks — I've had it since I was 20. All the baking in it is low fat, which I prefer. I don't like oily quick breads.
My husband is very suspicious of runny textures, and only tried a tiny bit of the curd to make me happy, but then put it all over his gingerbread, so I think it's a hit. Probably I could have let the curd thicken another two minutes.
We shouldn't have gone out for ice cream after dinner because it was almost bedtime, but we did, and it was a happy downtown summer evening. Lots of running and laughing on the way there and (luckily) on the way home. It's a good feeling when you're little to feel you've sneaked into the big outside world that's going on after bedtime.
^ Blue Sky (marshmallow flavour) and Coconut: "these are my best flavours". Grapefruit and Pistachio for me (they are my best flavours). I love that melon-y grapefruit colour and want it on my nails, linen and around me, generally — it's very soothing and the colour of contentment, to me.
We watched people choosing their flavours and guessed what they were, based on their colour. Generally, for sweet things, Auggie thinks that red is Apple, pink is Rose and green is Mint. As a flavour scheme, I like it much better than Cherry, Strawberry and Lime.
He used to always ask for green lollipops because he thought they tasted like roses.
The results of our jellybean tasting —
Runner-up: the elusive Tutti Frutti (only one in the box!)
Grapefruit jellybeans are really good.
O Grapefruit! So bright and refreshing all through the winter. Your season ends in a few weeks...let's have some grapefruit quick!
If you find grapefruit a little too bitter or sour,
. (You can watch lovely Michelle of
segment a citrus
). Store the segments and juice in the fridge and when you pull them out for a snack, they are delicious and cool. A good June morning snack.
Now, a recipe:
It is a bit amazing when surprising flavours pair successfully. Who first thought of eating watermelon and feta together? Or cocoa and chili? For summer especially, it's nice to have a few recipes where the flavour pairing does most of the work and the preparation is really easy.
So, let's have pink grapefruit and avocado. They look pretty together, require little dressing (even plain is nice). They pair really nicely with simple, earthy main courses, such as black bean dishes.
Grapefruit + Avocado
1 or 2 pink grapefruits,
, rind and membranes removed
A medium-ly ripe avocado, peeled and then halved, quartered or cut into chunks or slices, however you like
Then add your choice of:
a little olive oil + lime juice or walnut oil + lemon juice or dressing of your choice
You could also add:
a fresh herb, such as basil or tarragon
pistachio or walnuts
sprinkle with a little sea salt (optional)
Serve as a side with something simple, like a black bean burrito or a ham sandwich.