One of the great things about starting this blog has been connecting to kindred spirits near and far, some of them with blogs of their own. Distances collapse in the virtual landscape, rendering us all just a keyboard away. But true connections inevitably materialize in 3-D—as recipients of my caramels discovered—and on occasion this means little packages of pure joy winging their way to me from Julia (quince & sour cherry preserves; grape, fig & walnut conserve); from Rob & David (birch syrup and homemade herbes de Provence); and from Janet (wild lime catsup and Buddha's hand preserves). This last creature is an old pal from 20 years ago. We had long gone our separate ways only to chance upon one another and discover how our paths had neatly converged. Janet is an artist (married to an artist), mother and writer living on a farm. Her newish blog, A Raisin & A Porpoise, is full of her hilariously wry wit, but also poignant insights and recipes for nourishing dishes that I actually want to cook right away, like this divine dip and these gingerbread muffins. And the spicy fruit leather, above, which she kindly presents to you here, in her own words.

 

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I grew up eating Mexican food, in Mexico and in California. Although my mother was raised in California, her family was from New Mexico, so her version of Mexican cooking betrayed subtle influences of that, and of Sunset magazine, the bastion of California living. In a sad twist of fate, she became paralyzed for the last 14 years of her life, which put a definitive end to her reign in the kitchen. On visits, I cooked quite a bit, but we also had our local sources for good Mexican takeout. Christmas Eve meant tamales from El Paisano, and no trip home was without at least one visit to Tacos Moreno, where the choice between al pastor, carnitas or quesadillas often resulted in an order of all three. I associate fish tacos more with Southern California, where the competition for who has the crispiest batter or the best sauce is quite fierce. I do love fried fish, but when summer rolls around, grilling makes this dish even easier. The real trick with fish tacos is not to get lazy. Don't just shove a bunch of unseasoned fish into a limp tortilla with some raw cabbage and a glug of bottled hot sauce and expect it to be sublime. What really takes it to the next level are a combination of flavors—you guessed it: hot, sour, salty sweet—and textures that complement each other.
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It’s hot and rainy here in Indonesia, and so far I haven’t managed to do more than catch up on sleep and wander around the hotel. Any hopes I had of going sight-seeing with G were dashed the moment I clapped eyes on his leg: scarily mottled and swollen, his toes like little sausages. Not to mention the 8” incision through which they inserted two titanium plates and seven screws. I’ll venture out into the city on my own eventually but for today, the 5th of May, I'm content to do a little armchair traveling to another part of the globe: Mexico. It’s Cinco de Mayo, not Mexican Independence Day as so many seem to believe (that’s September 6th), but a date observed in the United States as a celebration of Mexican heritage and pride, and in one part of Mexico as a commemoration of the army’s unlikely 1862 victory over French forces at the Battle of Puebla. If you lack the time or inclination to make something like my mother’s chile relleno casserole or my green chicken enchiladas, but still want to skew south of the border, maybe you’ll try one of these salsa recipes from Saveur magazine. (This month's issue is devoted to Mexican cuisine.) Salsa simply means “sauce,” and variations extend well past the fresh-tomato-onion-chile-cilantro pico de gallo we all know (and love) so well. They’re quick and easy to throw together, pack a huge punch of flavor and are endlessly versatile. Beyond scooping them up with tortilla chips, you can serve them with grilled chicken or fish, stir them into scrambled eggs, spoon them into quesadillas, or whip them into mayonnaise to slather on fresh seafood or a steak sandwich.
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Valentine's Day is approaching. Do you even care? Even if you do, the last thing you'll be planning is dinner out with your sweetie. We all know what a disaster that is, right? Surrounded by tables of clammy-handed twenty-somethings trying to express their devotion through over-priced specials at restaurants with mood lighting? No, thanks. If you want to be truly romantic, prepare a lovely meal at home. In the next couple of days, I promise to post some richly satisfying and epicuriously exciting dishes worthy of this over-hyped occasion that you can consider whipping up for your beloved(s). You might even try this one, a fairly simple, easily customizable recipe for stuffed poblano chiles, those gorgeously green and glossy creatures you've undoubtedly admired from afar.
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