Every time I opened my laptop this past week, I saw something Mexican. It whetted my appetite so I made my own little Cinco de Mayo party with what I had on hand.
A whole grain tortilla, a little mozzarella, a chorizo and a salad of cucumber, red pepper, parsley and tomatoes dressed with sour cream, hot sauce and lemon juice.
wasa cracker, almond butter, blueberries, honey.
Al fresco lunch at The Office on ‘the Avenue’.
Under the category ‘I dare you to treat yourself to this very expensive burger’, I ordered the Florida Blue Crab Burger with Remoulade Sauce and Spicy Peppers. It sounded so interesting and I know this place does really good beef and veggie burgers. Sadly, it wasn’t much more than a mushy crab cake (which I had been assured it wasn’t.) And, I didn’t even get a good focus on the photo! There are lessons to be learned here.
A Healthy Dinner
at home of caponata and quinoa made up for the lunchtime indulgence of $$ and calories.
Another glorious day in Fla-la-la … early morning 73 degrees and balmy, a perfect day to take a spin around the nearby nature preserve.
Yeah, me and every photog/bird watcher in the vicinity.
It’s a wonderful place for flora, fauna (crocs, birds, ducks, turtles, etc.) and humanity.
Sometimes they let you get real close.
I invited my mom and aunt for Sunday lunch.
And served a fennel, orange, radicchio salad with cucumber, radish, artichoke and oil-cured olives and citrus dressing.
Followed by an impromptu paella — yes, in the FOODalogue kitchen, that’s not a big deal.
‘estaba muy buena’ (they’re saying ‘it was very good’).
My new lens
is a prime 35mm f1.8 which I just switched out for my kit 18-55mm. I still have much to learn but, so far, I’m pleased.
Even in a dark room with very low (no) light, things looked good.
I hope you all had a nice weekend.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!