Feeling all fruity

March 12, 2017

Fresh pineapple in between the yogurt and the granola.

I think it’s my fault it snowed.

Y’see, how it was, was, I was feeling all springy and such, and I indulged in fruit. Lots of fruit the past week or 10 days. Strawberries, blueberries, pineapple, pears, watermelon. I even toyed with the idea of adding some small watermelons and some canteloupes to my garden plan.

And Mother Nature said, “Uh, uh, no you don’t! Don’t you even start thinking about spring and such!” And that bitch dumped four inches of snow on us yesterday afternoon and last night. On the very day, in fact, that I was supposed to go to Lowe’s and pick up my order of bagged compost, fence stuff, and other assorted garden-y things.

Pffth. I just hope it didn’t get the early peaches.

Anyway. I’m enjoying fruit, whatever the weather is. I made yogurt the other day, and granola, and I’ve had that with both pineapple and with strawberries. Good breakfast fare, that; it’ll stay with you for a while.

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Pretty plate, and tastes good, too!

Pretty plate, and tastes good, too!

I have probably eaten a thousand pounds of shrimp, and a whole plantation’s worth of pineapple, in my lifetime. I love ’em both. Give me a choice of those two and anything else, and 90 percent of the time, I’ll choose them.

I love them any way you cook them. I will confess to being less crazy about fried shrimp, but put a plate of hot, GOOD fried shrimp in front of me, and I’ll not turn them down. And pineapple…well, I’ve yet to see the way I don’t care for it.

Which is why I’m always willing to try something new with either of them.

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Easter with a twist

April 2, 2013

And a fair-to-middlin' Easter dinner it was.

And a fair-to-middlin’ Easter dinner it was.

This was Easter dinner: Ham, potato salad, asparagus, pineapple, deviled eggs.

But it wasn’t just your ordinary Easter dinner. Oh, no, I was not going to do something as routine as THAT.

So I glazed the ham with char siu sauce and grilled it. I sprinkled the fresh pineapple slices with curry powder and grilled them (I was rummaging  for my Jamacian jerk seasoning, ran across the curry powder first, decided that would do nicely). And I tossed the asparagus spears with olive oil, lemon juice, and lemon zest, grilled them as well, then dusted them with freshly grated Parmigiano.

The potato salad was normal, which is to say, outstanding. The eggs I deviled with some of the leftover dressing from the potato salad. Bad choice. Won’t do that again.

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