Happy summer everybody! I don’t think the season change even dawned on me until I stowed away the last of my teaching materials and turned in my keys for the summer. First year of teaching in the bag. Shwew! I survived. While my homepage was looking particularly sad and static for weeks on end, I believe every type of energy imaginable (kinetic, creative, frenetic, potential, etc.) was seeping into and out of room B3. (Now, if only we could find a way to store the energy that runs amok in elementary schools, I think we could really be onto something…)

Anyhow, I haven’t forgotten about you, though it may appear that way. I’ve still been cooking up a storm; however, I was in the market for a new camera lens, hence the hiatus (I would consider it sheer torture to read a food blog post without any accompanying pictures, wouldn’t you?)  But alas, the search is over and I am ready to capture some gorgeous, delicious art! … 

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Is it just me or does it seem like every other person I talk to is part of the Paleo diet craze? A few months ago, I wasn’t even sure what Paleo meant, so I wanted to do a bit of research before automatically discrediting it as a fad diet, which is something I am generally wary of.  Anyhow, after further investigation, I now know that the basis of Paleo is pretty solid; it’s rich in whole fruits and vegetables, protein, and mono and polyunsaturated (good) fats. I am always trying to incorporate more plant-based food into my life and eliminate the processed junk. It can certainly pose a challenge, but the key is in the preparation. Let’s take this kale salad as an example. I used to think I hated kale. The word itself caused me to turn up my nose. Well, that’s no longer the case.  This refreshing salad was a “kale game changer” for me, so to speak (which sounds like an oxymoron,  but I am literally addicted.) Easy assembly and lasting freshness add extra bonus points to this healthy summer staple. It doesn’t wilt so you can eat it for days if you are so inclined! Who knew kale could taste so good? ¡Buen provecho!… 

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The first time I experienced the exquisite combination of cured pork and melon was while dining at a street side café in Oviedo, Spain. I can’t remember what course it was or the name of the restaurant, but I certainly recall how the unimaginably thin and salty slices of jamón iberico were draped over the sweet slices of piel de sapo melon. Perfection to the eyes and to the taste buds alike.  My fiancé and I both laugh when we look back at pictures of ourselves in Spain because of how bloated we were due to the obscene amounts of jamón we consumed (well, it’s not all the jamón’s fault…)… 

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This light yet savory soup has become a fast favorite by loved ones around here. It is versatile, as it can be served hot or cold, as an appetizer for a dinner party or a main course any night of the week.  This ambrosial soup hits every part of the palate; it starts out creamy and sweet, then leaves a subtle, lingering kick. Thai dishes are crazy like that! But my words don’t do it justice. You’ll just have to try it and see for yourself. And as my Spanish “mama” always said before every meal, “¡Buen provecho!”… 

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