Food & Drink
It is a simple thing. Come Summer and it is time to let the real fruit shine.
I have always had a fascination with figs. In India, I only had access to it in the dried form and that was rather expensive. So, it was a treasure that I occasionally got to indulge in, only in the form of sweets - Anjeer Burfi. A paste of dried figs wrapped in a cooked cashew paste. A delight all its own!
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Portugal is a relative newcomer to the wine market in the US and as such are generally priced lower than comparable wines from Europe, making them incredible value. Their wines are typically not aged as much and have a fresh, crisp and fruitier note to them. One of my favorites from the country are Vinho Verdes. Literally translated as 'young wines', and originating from the Minho province of North Portugal, they are consumed in the same season as they are bottled. They are one of least known and best crisp Summer value wines you can find this season!
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Summer may not be the season you may associate with lamb roasts. But there are two great reasons you should make them now.
1. It's a one pot meal, which, means more time with your wine bottle, feet up.
2. This is high time for the meat as well as the herbs and produce. So everything tastes amazing with little work!
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That photo was taken literally moments before, well, Atlas shrugged.....! For reference, check last photo of post. One thing I have been confident of, perhaps a little too much, was being able to get that 'money shot' on the go... By that I mean winging it, setting things up on the fly, scrambling to get the shot before hell breaks loose and really testing the limits. I don't always do this on purpose. By that I mean, I am not lazy; it mostly is a culmination of circumstances - tight spaces, too many things to shoot, not planning ahead, not having the space and time for an advanced style set up and certainly no room between window and sink for camera, tripod and photographer (me)!
Read MoreFriday evenings sorted! One of my favorite fruit of the season is a ripe, red tomato. Yes, not the fancy stone fruits or other cool scapes and stuff that temperamentally walk down the market runway. Just the good old dependable tomato. Because there is none more versatile that juicy red temptress!
One evening, I decided to chill with a bottle of crisp Portugese white and a big bowl of salsa and chips. It was very satisfying. The leftover salsa made for a ....
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