While browsing through the zillion photos I snapped during the #VibeComida trip in Israel early this year, I bumped into those of our last day in Tel Aviv. We had a wonderful light brunch at Manta Ray, an iconic restaurant founded by Avi and Ofra Ganor, the food power couple that are an institution in TLV’s gourmet scene. After spending seven days experiencing (aka mostly eating our way through) Israel’s classic street dishes and modern upscale creations, that last day my taste buds and belly were overstimulated and just plain tired.
A few months back I mentioned in my Instagram my desire to launch a new section devoted to Beauty and Wellness, in said articles I would write reviews, tips and (not-so-profound) reflections on today’s skin care, makeup and well-being techniques and products , either deluxe or niche, traditional or alternative brands. Haute couture or petit prix, organic or vegan.
Today I want to talk about the motivations that made me take this decision. I know by your comments in Instagram, Facebook, and Twitter, that most of you are as excited as I am to start this lifestyle articles to make AromasnSabores fuller with choices, you know richer. :) So why I am doing this? Well, actually is a long story.
I won’t even start trying to apologize about the fact that I´m posting a 2013 DF highlight until now. Let’s just assume I like to rest my thoughts, and be really, really sure about said opinions. I am that engaged with my blogging :)
In more serious tone, this small, and bit hidden restaurant in the borders of La Roma and La Condesa hip neighborhoods’ of Mexico city is a joy. I read many positive reviews from my fellow food bloggers and journalists friends back home, that when my friend Bere suggested Duo Salado y Dulce for tea, I knew I had to discover this place more deeply.
July was spent at Carro, our fishermen town at la Côte Bleue. Whilst August was in between la folie of hectic Marseille and la calme of out-of-a-french-fairy-tale Luberon. Quite an experience for my first french holiday as a local. :)
How was your Summer?
This baked dessert is a joy. A crowd’s pleaser with its soft, tender, almost confit summer fruit baked in its own juices, a bit of butter and sugar. Simple as that. Is also an ode to estival season: we’re on the peak of stone fruit production, so chances are you will get the juiciest, fragrantly prunes, apricots or whatever other stone fruit you choose, actually you can use n’importe quel fruit in season; such as figs, raspberries or mulberries to mention a few. If this intro is not good enough for you to turn on your oven, let me tell you it takes only five minutes to prep, a good hour to slowly bake (while you continue sipping some mocks & cocktails by the pool), and finally five more minutes to dress up and serve to table.