Mix up the batter and bake which is lovely and aromatic of lime. I went with the rum and made self rising flour from scratch because there was none in the pantry.
Top with the lime glaze and coconut...
Then, it will be gone in no time! It was delicious and loved by all with those wonderful coconut and lime summer flavors. The crumb was light and tasty! Another (post-mortem) score for Gourmet. Can't we resurrect it please? And put Bon Appetit out of its misery as a sacrificial offering? Any mag offering Gwynneth Paltrow on the cover as a cooking goddess (and her recipes are frying zucchini and tossing with pasta) deserves to be released.
Giada at Home had some really great sounding recipes lately, so I did a Giada-fest last week, to rave reviews.
Grilled asparagus with canteloupe and mozzerella in a lemon vinaigrette with toasted pine nuts and crispy prosciutto. Excellent!
My favorite: fusilli with spicy pesto: spinach, arugula, walnuts and jalapeno. Tasted wonderful and a nice change from the usual basil pesto.
Fregola and mint citrus salad. I cut back the mint which was a wise move. Liked it a lot but I'm not a big fregola fan. Next time, I will use Israeli couscous or orzo. But it was really tasty to mix orange and grapefruit in this summery salad.
Towards the end of town, there it is on Monday night.
Beets and greens in a lovely vinaigrette. The bacon was crumbled into teeny bits, which made it more delicious in my opinion, as it flavored but didn't dominate the fresh vegetables. 
Chive buttermilk biscuits and the guest of honor. Not shown: ratatouille and sausage gravy.
Too full to do much with this: fresh cashews, goat milk gouda and pear jam which tasted for all the world like apricot jam to me.
Chocolate cake with a chocolate nib thingy. The orange sorbet was sublime and was shaped into an orange (hard to see here)
Piggy, yes I was.
Ubuntu is unique. It is a creative, delicious and lovely vegetarian restaurant in Napa which owns a Michelin star. It was delectable and my favorite this trip to the Napa Valley, which is saying something! The waitstaff was charming and very helpful and the food was on another astral plane. This is not the raw kale salad from Whole Foods! The amuse was a fresh, perfectly grilled ramp floating on lime creme fraiche with a sprinkling of hot pepper. What an amuse!
Everything is small plates and between two of us we had four, more than enough and dessert. First we had:
Next was undoubtedly our favorite:
Next, another winner:
Finishing up the mains with:
I do not leave without dessert and voila: coconut sorbet float, lemongrass soda
This was my tartine in a cafe in Avignon: melted mozzerella with tomatoes, olives and anchovies with a light salad. A perfect lunch.
My first BB was in St. Pete FL and it was exquisite if not authentic. A lovely smooth broth, lightly perfumed with saffron and Pernod and the essence of fennel with the finest of seafoods. But hey, I am happy to try the original when in France. And I know it is supposed to be dense and intense but I am up for trying the original when I loved my Americanized version. But when Michel (Dana's French bf) said in a pseudo-warning tone: You know, in Provence, BB means the soup for the rest of the fish...you know, the fish that cannot be served otherwise" well, I just latched onto that. Hell, I like uni and how could this not be great. Then he warned that in France the service of this dish is not as we'd expect. You get the broth and some crusty, toasted bread slices and some parmesan (now the stuff we were served is as pictured...not exactly looking so freshly grated) and some rouille which is basically mayonaisse spiked with some paprika. And ours was not really looking so "from scratch". Yet here we were on Cassis and right at the shore and all that... Worst, you get the broth and bread first and then after a bit (a very long bit) you get the fish (the lesser stuff) and the bread to throw into this now much cooled broth.
So yeah. The fish was ok. I was spoiled by my St. Pete experience but this fish was just fine and fresh. But that broth. Yes, it looked totally like Bourdain's but the taste was bracing. It felt very spicy, in a dirty kind of way. And the overwhelming sense I had from this brownish, grainy broth was allspice/clove and tumeric. No, that did not taste like it had a ton of saffron...in fact, not too much saffron at all. It had the bite of tumeric.
So, being a mainly vegetarian in my heart, I weeded out the lovely potatoes, dipped some bread into it and had a couple pieces of fish but.....sorry, I know this violates what is "real" but I loved my BB in St. Pete and my BB in the south of France will never be ordered by me again. So I am just going to admit: I do not like authentic bouillabaisse. I prefer the Americanized version or the American cioppino for my fish stews.
