Let’s start with the something new. One of the supermarket chains around here has a very odd exotic food section. Some of the produce is not exotic at all and appears elsewhere in the store- like pomegranates, Asian pears, and mushrooms. The more unusual produce is usually over-ripe (yes, that’s the polite term for rotten). Although the store frequently has lychees, they’ve never been good enough to buy. But yesterday, some of the produce actually looked fresh! I have always wanted to try dragonfruit, so I did. It is a really beautiful fruit with hot pink skin and flesh that looks like cookies and cream ice cream. The insides are pure white with a million black seeds. I scooped the flesh out with a spoon, and with all of the little seeds, its texture was very similar to kiwi. It was faintly sweet with a very mild flavor. David at first said it didn’t taste like anything, but then he determined that he didn’t like it. I liked the dragonfruit, but besides enjoying its unique appearance, I probably won’t need to buy another.
It isn’t always easy to keep trying new things when I already have so many favorites. In recent times, I have re-made and re-loved some meals that have appeared here before. Eggs in a veggie basket are always perfect when we are looking for a healthy and quick dinner. After a glutenous weekend in Miami, it was very necessary.
Fried rice is also a great way to use up leftovers, and it is quick to make during the week. I used leftover rotisserie chicken, squash, and mushrooms, among other things, for a satisfying meal.
The rest of the rotisserie chicken got seasoned with cumin and thrown into a taco salad bowl. We also brought an avocado back from Miami that got diced up and added to the salads. I really love crispy tortillas, especially when they are smeared with avocado.
Despite enjoying my old favorites, I have a lot of new goodies to share with you this week. I’m enjoying the transition into Fall cooking, and I hope you enjoy reading about it too.
I have always loved eating crabs. I remember sitting in a restaurant as a 7-year-old downing all-you-can-eat dungeness crab legs to a fatigued waitress’ surprise. My Aunt Rocki and Uncle Joe make the most delicious crabs too, and I’ve spent many hours battling through cuts burning with Old Bay just to dig out one more morsel of meat. Crab legs were also a delicious New Year’s Day tradition at my grandma’s house. For years after moving away from home, I was crab deprived. For years, I failed to get fresh crabs from the Maine Avenue Fish Market in DC. I will never repeat my mistake.
