Don’t be shocked. Another blog so close on the heels of the last one? I know. I’ve even shocked myself.
Another thing that has distracted me from my blog recently is my garden. Man, it’s been great growing all sorts of produce! My favorite part has been going to the farmers market and saying to myself: “Oh, I don’t need that….that….or that. Got it at home.”
A little smug, maybe, but there’s nothing like pulling some fresh lettuce for a salad, kale for a smoothie or tomatoes for gazpacho. I’m pretty sure the second-best place to eat gazpacho is in California, as we’ve so many similarities to Spain. And, if I look out from my backyard and squint as the sun is setting, Santa Barbara’s downtown does look a lot like a Spanish town on a picturesque hillside. (Have I mentioned lately how much I freaking love this place?) Continue reading
This one’s in honor of Santa Barbara’s Spanish Fiesta Days, which began yesterday. And we had this last night…hmm, I wasn’t even thinking about that at the time! I guess the excitement of our trip up to Santa Barbara (we’re leaving in a few minutes!) put me in the mood.
Grilled corn and my $7 corn scraper from Sur la Table
So, viva España! Pork is rarely better than with some smoked paprika slathered on it. And, before you vegetarians and vegans turn away, I’m sure this marinade will be super delicious on tofu or seitan, and certainly grilled. Just make sure you marinate it for longer!
I love getting my mortar and pestle out—as a matter of fact, I love it so much that I hunted it down for our very dear friends C+E. Turns out it’s very easy to find at Williams Sonoma, even though I brought mine over from the UK after buying it from the delightful Lakeland Limited catalogue.
Ahhh...smoked paprika. If only we'd had some rioja!
Anyway, on to the recipe. It was delicious, if I do say so myself. And yes, you will need a mortar and pestle, or a coffee grinder. If you’re really fancy, you’ll have a special spice grinder, and if so, wooo, get you! Continue reading