It is a truth universally acknowledged that when you spend most of the year anxiously awaiting a crop from your garden, you will eventually be up to your eyebrows with that crop, scrambling for ways to eat it all. For some of our friends, it’s...
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 —...