I am hooked on ataulfo mangoes! I never really thought about different mango varieties until a friend had me pick up some ataulfos to go with sticky rice that she was making. They are smaller, less fibrous, and more custardy than the regular green/orange ones that you always see (are those haden mangoes?). They must be in season right now. I picked up a box of about 20 for seven bucks at Vinh Phat and I can't stop eating them. And really, why should I? I think that lychees and jackfruit are in season, too. I've never tried either fresh. Lychees are shipped from China so they're really expensive.
Speaking of in season, squash blossoms are. I got a big bag of them for a dollar yesterday and decided to make tacos. I just winged the recipe and they turned out pretty good. I sauteed them in oil first.
There is some early corn at the farmer's market so I made a salad with that, greens, red onion, and cotija cheese. And a cilantro and lemon dressing.
The tacos (with Mi Abuelita tortillas, of course) had squash, cotija cheese, corn, and salsa. They could have used some lardy beans in there
Speaking of in season, squash blossoms are. I got a big bag of them for a dollar yesterday and decided to make tacos. I just winged the recipe and they turned out pretty good. I sauteed them in oil first.
There is some early corn at the farmer's market so I made a salad with that, greens, red onion, and cotija cheese. And a cilantro and lemon dressing.
The tacos (with Mi Abuelita tortillas, of course) had squash, cotija cheese, corn, and salsa. They could have used some lardy beans in there
uh . . .can i come over for dinner? that stuff looks really good.
ReplyDeleteI love those mangos!
ReplyDeleteseven dollars a case, is fantastic!
Those taco's look great, your blog has become the place I go to feel sad about my own dinner.
-Natalie.
that dinner took about ten minutes to prepare.
ReplyDeletep.s.-that reminds me, have any gourmet subscribers noticed the weird things going on with that mag?
Its your urge to try better things that impresses me. I have developed an inability to think ahead. I get home and just make the same old things.
ReplyDeletetime to jazz it up!!
-Natalie
i didn't mean that like a come back at all, i was stoked it came together so fast.
ReplyDeleteI finally remembered to go vote for the Sammies. If the bananas win, I will not only buy jello shots for the band, but also make them some "Sammies" winner t-shirts.
ReplyDeletegbomb
Last night I had Taco Bell for dinner. Big Taste soft taco preparation time? Can't say I clocked it, but my superior sense of time tells me less than one minute.
ReplyDeletejamattack!
ps. Don't eat the Big Taste soft taco. It's kind of gross. Surprising, I know.
All I know is that gourmet mag has transitioned from the coffee table reading to toilet reading in the last 3 or 4 months. It does still get read though.
ReplyDeleteBig Taste is making me laugh.
ReplyDelete-miller
yikes! i almost forgot to vote. that would have been funny.
ReplyDeletethanks g!
that's an apt description, couchdive. i still read it, but i let it sit a lot longer before i do. also, i hardly ever use the recipes anymore. the photos that go along with the dinner party menu are increasingly making me barf. this months is exactly like a j. crew catalog spread. and what's with the "good living" heading over EVERYTHING. they had an article about eating goat that had this heading:
ReplyDeleteGood Living
Well Lived
what does that mean and what does it have to do with goat tacos?
Rock the Light plays at OLD I tonight. Just an FYI for those of you who are rich and bored.
ReplyDeleteCharles
LOL, totally. I have yet to even touch the new issue that came a week or two ago.
ReplyDeleteP.S. Where did you get the squash blossoms. I had an app., stuffed with meat, over at kru a few weeks ago and I want to try and to make it. They were so damn good
ReplyDeleteDitto on the squash blossoms? They are so delicious in Oaxacan cuisine with some mole negro.
ReplyDeletesquash blossoms = rad. there's a scene in the book "1491" where the dude is making a point about the origin of corn, and he visits a special tortilla shop in oaxaca where they make tortillas in small batches with single-origin masa from smallholder farmers. you can pick out which micro-climate you want your corn from, as if it were burgundy wine or single-malt scotch. then they fire them up with squash blossoms and local cheese, claiming this is a dish that's like 1000 years old.
ReplyDeletesquash blossoms from the farmer's market in cesar chavez plaza. i got about 20 for a dollar! one of them had a live bee clinging to it.
ReplyDeleteSpam Alert!
ReplyDeleteThe Ancient Sons are playing Luna's tonight (Friday) w/ Baby Grand and Candle! This should be a very FUN show kids. We'll bring the lights if you bring yourselves. $6- / 9pm start and we play last at 11pm or so. see ya and stay out of the smoke!
chris
Although I planted my squash a little late I am eagerly awaiting some squash blossoms to put in my omelets in the next month or so. I can't make them without continually yelling "Awww, squashblossoms!" in my best grizzled-old-man voice.
ReplyDeletesmiller was commenting that squashblossom would be a pretty good hippy band name. what did he say, something like ncle charley's squashblossom jug band
ReplyDeleteUncle Squashblossom's Barefoot Choogaloo Jug Band. Or something like that. Whatever they're called I'm in it & we're opening for Dark Star Orchestra at that Crest show. Warm up jam at Fox & Goose tonight.
ReplyDelete-miller