Tart

juiced

pulpy grapefruit margaritas

Matt once again matches the drinks

I had a few friends over last night to enjoy the spring garden spoils. The grapefruit margaritas were the biggest hit; I liked the collard green wraps. I stole the idea from a restaurant in Scottsdale and then found this handy website to help with the prep. The wraps are sturdy enough to hold steak, beans, guacamole and other vegetables as they did last night — without the gummy flour tortilla getting in the way.

Or, you could follow as Kent did last night and make it a double-decker, using both for a bit of collard green salad inside your wrapped tortilla. With the myriad of produce on the table, one friend commented — “I’ve never even seen some of these vegetables.” Jicama and chayote were to blame. Most of it ended up in the composter, but of course I loved it. His 4-year-old daughter, on the other hand, loved the Cacahuate Brownies — take your traditional recipe and add a bit of cayenne, cinnamon and spicy peanuts.

jicama

guacamole in the making

greens

taco fixings

Skirt steak tacos

Crowded dinner table

New friends, old friends, good food, warm evening weather and a walk through the garden after dessert — it was a lovely evening.

~K

11 Replies to “Tart”

  1. On the road to the state of Colima, there is a town called Santiago Tangamandapio (this is for real), and on the roadside there are stalls that sell boiled potatoes and chayote with a delicious chili oil, and the mandatory limejuice and salt. Mmm, my mouth is watering! And something else that is making my mouth water are those increible avocados. They are perfect! What a nice evening that must have been.

  2. Those look like Disbrow grapefruits 😉 Yummy. Save me one for consumption in a couple of weeks.

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