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If that ain’t the strangest thing to say I don’t what is. Oh right, jicama is pretty strange to say. Jicama, sounds like it should be a Club Med destination resort. Jicama, God Bless you the people at the store will say to you. Jicama, Jicama, Jicama goes the magic incantation. Jicama, you so crazy, I think I want to have you for lunch.
And we did! Everyone knows what jicama looks like right? It’s that disgruntled looking root thingy found near the potatoes and onion and not far from the melons. Jicama is from semi tropical to tropical climates. It’s skin is like a thin bark texture, and it’s bark is worse than it’s bite. (I went there). The health values of jicama are wonderful, it being high in vitamin content, antioxidants and low-calorie. It’s also known as Mexican Water Chestnut and Yam Bean. But, I think Jicama is more fun to say. Jicama. Jicama.
Ter House Slaw #5
1 cup grated carrots
1 cup grated purple cabbage
1 cup grated jicama
1 cup grated white cabbage
1 small sweet onion, quartered
2 cloves garlic, smashed
1/2 cup low-fat mayonnaise or vegannaise
1/3 cup apple cider vinegar
1/3 cup olive oil
2 T sweet Thai chili sauce
2 T celery seed
1 T Karma Tequila Agave nectar (or whatever sugar sub you have handy
1 T fresh lemon juice
1/2 t salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Add first four ingredients into blender and blend. Stream in olive oil to thicken. Add remaining ingredients and continue to blend until desired texture. Check seasonings.
Toss shredded slaw with dressing and refrigerate for an hour. Re-toss Ter House Slaw #5 and serve to welcome guests.
“Dining partners, regardless of gender, social standing, or the years they’ve lived, should be chosen for their ability to eat – and drink! – with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.”
― M.F.K. Fisher, Serve It Forth