Good day ladies and gentlemen. I feel like it’s been awhile since I’ve posted although it’s only been a week. You know when you let more days pass by, and things keep adding up? That happens to me when I don’t update more often, because well… I cook everyday. So that means I have lots of things to share! That also means that I’m going to start condensing posts more often, sometimes highlighting one dish or a couple. We’ll see how it goes. But here’s a post that is not quite so compact, but fits quite nicely into the package.

The vacation I keep thinking about, trying to tap into the feeling I had while floating in the calm, blue ocean; just listening to the sound of my breath.

White chocolate (fortuitously scalding it a bit, giving it a caramelized flavor) with a giant diced and spiced fruit salad of bananas, pears, apples, and melon. Mustn’t forget the coconut muffin as well.

but I love beets so maybe it’s not so random. Let’s just say it wasn’t on the list though.

and I remembered the carrots that I already had at home.

After I prepared the vegetables I had to leave to meet with someone, so I stored the vibrant vegetables in one container. However, before I left I took a bite, and thought: this needs some shredded coconut. Added some. Took another bite. Done.

A mix of these two recipes: from Tosca’s kitchen and this blackened cumin-cayenne recipe. Served with grated carrot and a diced apple with a bit of lemon juice made this a very refreshing and lively lunch.

Lots of times I make things based off of ingredients I already have, curiosities, and wanting to use things up. As much as I love trying new things, it’s a sweeter feeling when I finish off a jar of honey or a wedge of cheese.

But I also get on these kicks where I absolutely love a single ingredient that I incorporate into almost every meal. It’s like when you can’t stop listening to a random song that just speaks to your soul. I once made a five-hour long mix CD comprised of those songs.

Steamed broccoli and brussels sprouts tossed in olive oil, onions sautéed in goat butter, sun-dried tomatoes, olives, a single caperberry, and parmigiano-reggiano

-turmeric, cumin, curry, and a bit of sea salt-

Served over steamed broccoli, crisp apple, capers, Bragg’s sprinkle herb seasoning, and parmigiano-reggiano all tossed in olive oil.

1) Cooking them in a spiced omelette served over vegetables.

2) Per Brooke’s suggestion I tried grilling them. C’est magnifique!

3) Red onions grabbed my attention as well.

During the onion phase, I was also going through a salad transition, which is no longer a transition. I’ve unpacked my boxes and moved in.

It happened to be a dreary, windy day too. For curries I like to use coconut milk, carrots, cruciferous vegetables, green beans, peas, and other random veggies. I incorporated mushrooms and a mango chutney into this batch. Then served it with fried egg whites and toasted unsweetened coconut shreds.

Recently, special mornings have been calling for sweet omelettes. This one in particular was filled with peaches and berries cooked in a sangria reduction. I had to stop by the store to pick up a few things, and it took me an extra while since I was marveling at the honey selection. Mind you, this is at a convenient 24-hour store around the corner. I don’t know who their buyer is, but they have an abundance of choices, especially when it comes to cheeses and condiments. Anyway, I left happily with a jar of avocado blossom honey.

1) Summertime calls for rooftop grilling.

2) Yes, lots of rooftop magic.

3) And art openings can turn into a night of witnessing Lucha Libre crowds dancing to a pianola.

What’s a funny outtake from your recent life?

p.s. next post is going to be exploding with exciting news. Yes! Exploding!