Citrus season has long passed, but it’s never too late for a Grapefruit Coconut Cake. After all, with limes being expensive (Read or listen about this year’s lime shortages in both NPR’s Tell Me More‘s Michel Martin and Carrie Khan’s articles), grapefruit is proving to be a juicy alternative. That’s not too bad of a comeback, considering The New York Times published a story about the decline of grapefruit’s popularity, which cites similar production and growth problems to limes. The article also discusses grapefruit’s competition with seedless and easy to peel citrus varieties. It’s sour taste doesn’t help its popularity. Despite both lime and grapefruit’s production problems, paying more than a dollar for one lime isn’t realistic.
Wishing everyone a Happy July 4th weekend, this post is for Casey Angelova of the food blog, Eating, Gardening & Living in Bulgaria. For the past few months, she has invited food bloggers to submit their recipes under a cultural theme. July’s theme honors the American Independence Day. Apparently, there is a belief that America doesn’t have a culture, nor does it have a cuisine. Such opinions are far away from the truth. Read more →
The other day, a girlfriend and I were talking about cornbread. Northerns, influenced by a commercial brand, prefer cornbread to be a sweet cake. Southerns prefer their cornbread to be less sweet, and the further deep in the country one goes, the recipe doesn’t have sugar in it at all. It’s usually paired with collard greens that are naturally sweet from being picked after the first frost of the year. Growing up, I wasn’t partial to my father’s sugarless cornbread. The older I get, less sugar is added to my Buttermilk Cornbread recipe as well. To prove everyone’s taste is personal, apparently, the boyfriend wants more sugar in his slice. Damn, Yankee.
Cathy’s glazed cornbread recipe at www.NoblePig.com is a sweet idea. She adds lemon flavors to make her version shine. Being influenced by her idea, the recipe is adjusted to a less sugary personal taste, and oranges replace the lemons. Instead of layering a sugary glaze, a dollop of Greek yogurt is substituted as a healthier option. It makes a lovely Saturday morning breakfast served with unsweetened red chai tea.
Recently, the taste of raw almonds has become pleasurable. The crunchiness of nuts has always been enjoyed when mixed into a dish. A bag of raw mix nuts isn’t a nice treat. It was a return flight from Europe to New York that started the appreciation of almonds, although it was unknown at the time. My seat was next to a window. A lady seated next to me kindly asked if I could switch seats with her new husband, for he was sitting in the middle aisle, next to an Italian family with a young boy. That’s a big favor to ask when looking forward to seeing the welcoming skyline that defines home. Read more →
Writing this post is driving me bananas. Perhaps the one-bowl recipe is too simple to create a story around it. Instead of forcing creativity, this will be a short post. With this basic recipe using over ripe bananas rapidly turning black, “make it your own” by adding another nut, cranberries, or chocolate chips. Serve with a good cup of coffee or loose-leaf tea. Like this post, making the bread takes a few minutes, and it’ll be ready within an hour. Read more →