Last night I returned from the most amazing health and wellness retreat at Rancho La Puerta spa in Tecate, Mexico. It was full of early morning hikes, hot stone massages, warm sun, and, most importantly, phenomenal food. Breakfast and lunch was served buffet style, and lunch on our first day consisted of everything in the picture above.
Two weeks ago, I got a some opal basil from my CSA. It looked and smelled just like regular basil except that it was a rich shade of deep purple. The weekly email from the farm suggested using it to make basil vinegar so I thought I'd give it a shot!
Anel and I had an amazing Greek dinner at Trata last weekend. We ordered half the menu and ate like kings! After courses of fried saganaki cheese with fig preserves and Greek meatballs with yogurt sauce, an underdog side dish arrived at the table and ended up being my favorite dish: Gigantes. Gigantes are Greek giant white beans that are usually served hot with a tomato, dill, and garlic sauce.
Sorry for my lack of posts last week! I was busy indulging myself in a week-long vacation in Martha's Vineyard and Southern California. I have many insights to come as soon as I settle back in at home. In the meantime, I'll leave you with this "juicy" tidbit.
Our beach-hopping holiday involved four flights and lots of potential for disgusting airplane food.
