Hello and welcome back to The Stone Soup Cook–so glad you’re here!
I’m going to start today’s post with a story that I heard on the news a couple of weeks ago, followed by a quick meditation on the words of wisdom taken from that story:
Twenty years ago, a gentleman named Guy Goma was waiting at a BBC studio to interview for a job in data support. Mistakenly identified as a technology journalist, he was rushed to an interview live on the air at the BBC and then was interviewed about a subject about which he knew nothing. Guy initially seems a little shaken, but then continues with the interview, answering the questions the best he could.
Twenty years hence, he was interviewed about the incident and said that he realized almost immediately that the interview was a case of mistaken identity, but didn’t want to make a scene or embarrass anyone. So, he fell back on a mantra that had gotten him through stressful situations in the past:
Be calm, try to solve an issue and then, move on.
Words to live by. I’ve been meditating a lot on them in the last few weeks while my life took some unexpected twists and turns. Sometimes, all you can do is just try not to do anything that will cause harm to yourself, your family, your friends, your animals and, yes, your bank accounts. Some days are successful, some, not so much. The trick is not second guessing after doing the best you can with the information you have. And then moving on. Usually, that’s the hardest part.
Be calm, do your best to solve an issue and then, move on.
After having done my best to live by these words in the last few weeks, I’m happy to be back at my desk writing and sharing ideas for food and entertaining with you.
This week, I’m continuing to share recipes for the next of my foundational sauces for California Cuisine: salsas.
Last week, I shared the recipe for this delicious cherry salsa:
And today, I’m featuring this recipe for peach (or nectarine) salsa:
These lighter, brighter fruit salsas are often used in Cal-Mex style cuisine, which feature super-fresh produce along with grilled meats and fish. While I pair the salsa with lightly-fried shrimp, these street tacos are also very typical Cal-Mex fare.
Serve with an ice cold, old-school margarita:
and you’ve got yourself a Cal-Mex party!
Tune in later in the week for more fun with salsa!
Until then,
Peace, love and good food,
Keri
