When we lived in South Bend there was a tiny, delightful, store front Thai restaurant downtown that had the most amazing tofu stir fry (for lack of a better title or term), Thai spring rolls, and a sweet and sour sauce for the spring rolls that was simply amazing. It was a perfect blend of sweet and savory/sour with a hint of heat. I have drooled for that sauce time and time again. Tonight, I think I found it!
You can never go wrong with a fresh pineapple whether you plan to slice and serve, make a tropical fruit salad, bake a pineapple upside down cake, mix tropical drinks, or in this case, dice it nice and small and create salsa.
Ordinarily when I buy pineapple I buy a whole one and cut it up myself when I get home; I do this especially if I'm not going to use it for a day or two since it keeps better. But this time I picked up an already peeled and cored one.
As I was walking through the produce department while picking up a few items for dinner, a couple boxes of beautiful figs caught my eye. They were perfectly ripe.
Dessert!
Now you have to understand that dessert is not a regular occurrence at our table, not because we don't like it ... trust me, my kids would have dessert after every meal, including breakfast if I'd let them ... but because most of the desserts that we yearn for are rich, creamy, high calorie, high fat, decadent plates that delight all the senses.
It's blueberry season!
What a luscious delight in midsummer -- a feast for eye, for nose, and for the tastebuds.
Thus far I've made blueberry muffins, blueberry pancakes, and nearly blueberry sorbet (for some reason the sorbet didn't set up properly, we'll try again soon).
Ken has, of course, been enjoying blueberries with half and half (gotta' watch the fat and cholesterol thus it wasn't cream...)
What shall I bake tomorrow with these delicious blue orbs of joy?
