We pass miles of neighborhoods on our way to the Florida Keys, and I think everyone’s got a papaya tree in their backyard. Maybe they just stand out to me because they tower high above the fences and rooftops with big, snowflake-shaped leaves and rows of fruit.
There used to be a restaurant in Tampa that specialized in raw veganism called Grass Root. Even though I’m not vegan and I love cooking with fire, I liked going there. You would not believe how creative these people got with their fruits and vegetables.
My nieces and I have decided to be real pen pals. Email is a quick and easy way to stay in touch, but they’ve recently discovered the beauty of a handwritten note by snail mail. These letters are special.
I’ve been traveling a lot this summer, but that’s not why I haven’t posted in a while. Let’s just say you should not enjoy the food and drinks you find on this blog while sitting in front of your laptop.
Black sapote is a unique tropical fruit. It’s often called “chocolate pudding fruit” because the pulp is the color and texture of chocolate pudding. It’s a type of persimmon native to Central America. They grow in Florida, and you can find them at farmer’s markets from December-March.
This soup was inspired by these seafood cakes. The binder is only fresh coconut meat, and we had lots recently after our neighbor had this tree cut down. The coconuts went floating down the canal, so we scooped them up. They were really tasty.