♦Welcome to another edition of the Open Book Blog Hop!♦
What is your favorite fruit dish? Can you share a recipe for it?
Do you include food in your stories?
While we’re talking about food, pumpkin, yea or nay?
Welcome back to another Open Book Blog Hop! The authors included in this ongoing series wish to thank you for your reads. We appreciate, even more so, when you share our writings with your friends. If you’re new to the series, welcome aboard. The authors engage and impress weekly. Prepare to become a regular reader.
I’m writing my answer to this question just after making my first batch of Butternut Squash & Roasted Red Pepper soup. I make a lot of things without a recipe, but if that sounds good to you, know that I will share a recipe for it at a future date, right here on this blog, under the Culinary K section. It’s a simple but delicious recipe that marries the taste of summer in red peppers with the sweetness of fall squash.
Food is something I absolutely love, probably a bit too much. Since having my daughter, my weight did not decrease. Breastfeeding had required a lot of food to keep producing the milk for the year, and those habits didn’t leave when the milk did. My bloodwork results at my last check up scared me. I knew I had to make some changes, and I’ve been coming to terms with food throughout this quarantine. I’ve lost just over thirty pounds, with just a few more to reach my goal weight.
Writing life is sedentary life. It’s real easy to slip down that slope, especially when you’re a working parent with little time. But, let’s get back to the topic!
Peppers may be a fruit, but this isn’t my favorite fruit dish. I’d be lying if I didn’t say that I adore pie, applesauce, fruit salad, fresh fruit, and so on. Fruit is an absolute pleasure. Those typical recipes aside, there is a dish that came to mind right away: my grandmother’s fruit cocktail. The dish was served only on Thanksgiving Day. Thus, it held a special place as one epic treat–especially when I hated most of the dinner as a child. The fruit gave me something to eat and be satisfied. Of course it’s still with the family even though grandma has passed on. Today, my mother makes it to enhance a nice fancy breakfast, but it does make a showing in gran’s honor on the day.
It’s super easy to make. What you’ll need:
Grandma Ada’s Fruit Cocktail
2 cans Fruit Cocktail in light syrup (drained),
1 package Sliced Frozen Strawberries (with sugar in a tub–so you get the juice),
1 (jar or can) drained Grapefruit segments (you may substitute 2 fresh fruits, but have your patience and fruit spoon handy).
Mix together, and that’s it! You can serve it in fluted dishes to dress it up for fancy breakfasts and appetizers. Add a touch of champagne to up the ante. The sugar content is a bit high so keep servings to about 2/3s cup. Your pancreas will appreciate it.
While I’m sitting here, I’m growing pumpkins outside. They’re one of my favorite things in the whole world–to eat, carve, decorate with, and now grow. I’m going to steam and store them to use for Fionn’s cookies and other recipes over the coming months. I have a growing girl to feed!
Hop over to the other author blogs to see what recipes they have for you! Click on the links below.