Today is my second day in Hawaii! In case you’re out of the loop, I have relocated here, where I will be working remotely and producing a feature film I wrote the screenplay for. Now that you’re all caught up, I need to thank you all again for bearing with me during my lapse of posts on SexyTofu! Writing a screenplay and collecting funds via Kickstarter is exhausting and stressful and that’s before you add the whole “move to Hawaii” element in. However, I am not complaining, as this has been a magical journey and I have enjoyed every bit of it. Okay maybe not the packing. I loathe packing. Again, thanks for sticking it out with me, and for all of your support with my Kickstarter campaign. I will be writing more about the trials of a crowd funding campaign later, but for now, some recipe action…
My new place in Hawaii already has a garden started up, so that’s exciting. We are already producing eggplant, avocado, papaya, pineapple (yes, pineapple), sweet potato, a plethora of greens and an abundance of fresh herbs! I am in paradise. No really. Paradise. In addition to learning my garden, I have been trying to learn how to hula hoop, which has been fun and very embarrassing. Don’t say it’s just like riding a bike, because I actually don’t know how to do that either. I know, I know!
Backyard papayas! At first I thought they were roided out avocados because I’m ignant and shit.
At least I knew what this one was.
Now that I am a bit more mellow (well, at least until we begin shooting in July) you can look forward to recipes featuring ingredients I am plucking from my own backyard. But if you don’t happen to have access to some of the more unique ingredients, like the mamey sapote in the below recipe, I will try and add subsititions so you can still enjoy.
Thank you! Er, I mean, mahalo.
Mamey Sapote and Avocado Salsa
1 medium mamey sapote (if not available, use 1 large sweet potato, baked.)
1 large avocado
juice of 2 limes
3 tablespoons minced fresh cilantro
½ fresh jalapeno or serrano pepper, seeds removed and diced. More or less to taste.
Sprinkle of salt (optional)
Cut both your avocado and mamey sapote into large chunks. Place in bowl, add lime juice, cilantro, hot pepper and optional salt to bowl and mix with a spoon. Use to top something delicious or eat on its own, like I did.
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Hot off the plane on Friday, but happy.