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I always look forward to the fall each year. There’s a crispness to the air here in North Carolina and after a summer of humidity, it’s a welcome break!
There’s also so many different festivities going on in the fall. My daughter’s elementary school has its fall festival, complete with a dunk-the-principal dunking booth, a cake walk, and lots of candy to keep the kids revved up.
Halloween is one excuse for a party after another. Lately I’ve wondered if the adults are having more fun than the kids are!
A few weeks ago I enjoyed a wonderful dinner party with friends. My good friend Shelly had a fabulous supper of amazing foods. She’s got a great eye for presentation and she capitalized perfectly on the season by serving a delicious Tuna Tartare—in fall-colored peppers.
Shelly’s Tuna Tartare
- 2 pounds sushi grade tuna, finely diced
- 2 cucumbers
- 1/4 cup and 2 tablespoons olive oil
- 1/2 teaspoon wasabi powder
- 2 tablespoons sesame seeds
- 1/4 teaspoon cracked black pepper
- sliced French bread
In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper.
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams
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