I’ll stop apologising for the very intermittent blogging and just accept that this is where I am at right now. I’m happy to be sharing what I do, and that you’re reading. I’d love to interact more. How about on Facebook? Or Instagram? Continue reading
Tomato salsa is great. There is decent stuff available in jars year round, and in late summer I love making my own. But fruit salsas are special. Sure, some stores sell mango or pineapple variations, but they aren’t the same as pieces of fresh fruit, heaped on a chip or served alongside sausage or halloumi style cheese (check out my cherry basil salsa from last year).
What? I know, they don’t look exciting. In fact, they look like a paler cousin of the date square. And yeah, they are. But they excite me because they’re full of possibility. From the filling to the crust to the topping, they can be changed up in so many ways to make them completely different.
I was originally going to use a mix of dried figs and apricots in them, until I realized that my daughter had eaten the apricots. But already I’m wondering about other fruits. Like dried cherries! Oh.my.gosh. Can you imagine? If you love cherries like I do, you’ll understand my excitement. Continue reading