Tag: blender gazpacho

cupcake-bday-myvegtable
Celebrating one year of blogging! Happy Bday My Veg Table!

Well, friends, here we are again; I am two days away from taking down my Christmas decorations: that officially marks the end of yet another year. While 2015 had its challenges, it was also full of some pretty great stuff.

One of the most exciting things this year got lost in the chaos of the holiday season; my blog celebrated its one year anniversary on November 18th! Happy Birthday MVT! Putting myself out there and creating this blog was such a personal leap for me. I knew I wanted to start something where I could chit-chat about food, but then I got stuck. It took over a year of brainstorming ideas and then finally working up enough courage to begin a blog; it’s hard to believe that now another year has passed since I hit “publish” on my very first post! I hope you all have enjoyed reading it as much as I have loved writing it!

Inspiration

smoked-paprika-myvegtable

What is your favorite spice? For me, the award goes to this crimson beauty: smoked paprika. It’s interesting because growing up, paprika had only one purpose as far as I knew: topping the cream cheese-stuffed celery boats that my Grandmother used to make. I remember it not having all that much flavor, but it made that little crudité look fancier and definitely more colorful. I always thought paprika was one of those spices that you should have on hand–you never know when you’ll get a hankering for celery boats–but despite having it, I rarely used it. My attitude towards paprika changed when I discovered its smoky cousin.

Tidbits

avocado-myvegtable

Avocados are one of the new superfoods. That’s all fine and good, but about this time five years ago, you could have told me that eating an avocado magically turns you into a supermodel and I still wouldn’t have touched one. I never saw an avocado enter the house when I was growing up: it just wasn’t something we ate. So, it wasn’t until college that I had my first formal introduction courtesy of my best friend who loved guacamole. She smeared it on all things Mexican–and back then, we ate a lot of Mexican food–it grossed me out every time. I refused to even try it.  I eventually did try it, but I stuck to my guns–yuck! As adventurous as I was with food back then, I just couldn’t get on board the avocado train and I had no rational reason why. In retrospect, it’s funny: I would eat octopus, but avocados were a no-no.

As I started to come around–which was only a few years ago–I would eat them as long as they were buried in whatever it was I was eating: tacos and sushi were the best for hiding. Now that I don’t have to resort to concealment, my favorite way of eating avocados is ordering guacamole from a restaurant that prepares it fresh tableside. I love seeing all of the fresh ingredients coming together in a giant molcajete–you know, that bowl that looks like a pestle made of lava rock–and piling that stuff onto fresh tortilla chips. It could easily be a meal for me. How’s that for an avocado 180?

Tidbits

vine-ripe-tomatoes

Summer is right around the corner here in Florida: the humidity is getting higher by the day and hurricane season is about ready to begin. When the summer comes, I look forward to stone fruits, melons and sweet corn on the cob–I also can’t wait to get my hands on some in-season tomatoes.

When I was a kid, I would eat tomatoes fresh from my Grandfather’s garden and bite into them as I would an apple–with the added addition of a bit of salt. The smell of a fresh tomato is intoxicating: it smells just like the vine it grew on. If you don’t grow your own tomatoes, the next best thing is the on-the-vine variety from your local supermarket. I have found that these smell just like those back in my Grandfather’s garden and taste almost as good. Compari tomatoes, although small, are my runner-up at the grocery store.

Inspiration