recipe

recipe

This is my piece de resistance! A plum & tomato pickle..the recipe is dead simple: cook three or four tomatoes, throw in a couple of plums, chili powder and salt, and finally add popped mustard seeds and asafoetida. This is really good. Phenomenal.

This is my piece de resistance! A plum & tomato pickle..the recipe is dead simple: cook three or four tomatoes, throw in a couple of plums, chili powder and salt, and finally add popped mustard seeds and asafoetida.

This is really good. Phenomenal.

Monks Indiscretion (courtesy of Sound Brewery)

Monks Indiscretion (courtesy of Sound Brewery)

I’ve had chestnuts a few times, but the last couple of times I’ve eaten them, the recommendation was to eat them with milk. I wasn’t a big fan. This time around tried out the chestnuts with some Indian spices (a cliantro/chilly powder) & sea salt.  They were on point. 

I’ve had chestnuts a few times, but the last couple of times I’ve eaten them, the recommendation was to eat them with milk. I wasn’t a big fan. This time around tried out the chestnuts with some Indian spices (a cliantro/chilly powder) & sea salt. 

They were on point. 

pickle, tomato edition (quickly becoming my favorite!)

pickle, tomato edition (quickly becoming my favorite!)

the Big Kahuna of peppers .. or so said the vendor

the Big Kahuna of peppers .. or so said the vendor

absinthe w/black salt caramels (black licorice isn’t my thing, but these looked interesting)

absinthe w/black salt caramels (black licorice isn’t my thing, but these looked interesting)

I’d rather be a ninja too…

I’d rather be a ninja too…

Peppers and Blackberries (pickle)

Peppers and Blackberries (pickle)

HATCH PEPPER & AVOCADO: I’m loving the hatch pepper salads lately! This time I added celery, carrots, avocado and tomatoes (and a dash of rock salt). Hatch chile peppers are pretty fiery, and the avocado tones down the fire nicely. [Here’s an earlier hatch pepper salad I did with pluots and tomatoes.]

HATCH PEPPER & AVOCADO: I’m loving the hatch pepper salads lately! This time I added celery, carrots, avocado and tomatoes (and a dash of rock salt).

Hatch chile peppers are pretty fiery, and the avocado tones down the fire nicely.

[Here’s an earlier hatch pepper salad I did with pluots and tomatoes.]