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When our guava harvest is complete and the gin is infused, this is our drink of choice. Fleur de sel caramel sauce is a must, like the one we found from Praline's Patisserie at the La Jolla Open Aire Market. We found ourselves using the guava slice to...

Our pride and joy is the 60-plus-year-old guava tree outside our kitchen window. It’s a feijoa to be exact, AKA a pineapple guava, and every August and September — in exchange for water, animal action, ferns and a custom RB table at its root —...