don't caress the weasel.

First, this, via Zora and a few others: Domino's Scientists Test Limits of Human Consumption.


Then: I'd forgotten how much I love the taste of guava.

Parenthetically, I also forgot exactly how much we used to listen to Ween's Pure Guava (actually parenthetically: I also totally forgot about their aborted Pizza Hut jingle). I don't even remember when or how we might have lost our original copy, but I re-downloaded it yesterday, and it pleased us greatly to finally re-receive "The Stallion, Pt. 3"'s aged, manly, and thoroughly nonsensical payload:

Don't caress the weasel
and don't fall too soon

Don't seek the blood from the panther
Don't take a trip to you soon
I'm the one helding the time back from the sun
As I scope the lobe


I picked up some guava jelly the other day at our local toko and promptly forgot about it until this morning, when it ended up on some "free toast" from the bar downstairs.

Someone who lives or works in our building has just recently started working in a health food store, and every night (or almost), they have been bringing some of the expired loaves of bread home and leaving them in our lobby with a little note saying "Please take these. Thanks!" So, we've taken them a couple of times, and while they're definitely not fresh baked, they're not terrible either.

But guava, right. I'd like to use it more often, especially in savory things, but my little roommate is not really eating too much meat these days, which is where you most often see guava used. Maybe we check out this Shrimp with Guava-Lime Glaze recipe....


Or maybe we find a way to stick guava in a quesadilla. It's no secret that we love our quesadillas around here, and yesterday I was reminded yet again of exactly why: they're one of those simply perfect foods. Most of the time, the more you do to a quesadilla, the more likely you are to fuck up its basic elegance (the duck confit quesadilla being a notable exception).

Yesterday for lunch, Mara took four corn tortillas, some shredded hard goat cheese, a little butter for frying, and made a perfect lunch. Served with red and green salsas (out of jars), I really had a hard time imagining anything much better.

It looks like a few intrepid explorers have attempted the guava quesadilla before, with mixed results. The primary complaint seems to be that they're too sweet, and indeed our first attempt with goat cheese and guava jelly was more like breakfast or dessert than anything else. Filled with molten lava (freshly melted sugar = ouch). Adding a piece of ham to the contents, while delicious, brought us even more squarely into "upscale diner breakfast" territory.

So I'm buying a can of actual guava, we'll see where that gets us.


No comments: