Welcome to my NE Ohio urban grotto! Take a good look too, because I’m actually in the process of moving from here soon. Regardless of where I hang my erotic hat though, the doors will always be open; letting the outside in and the inside out.
Be sure to give a big warm shout out to both Donna George Storey and to Marina St. Clare for coming up and spearheading this wonderful spicy, blog tour idea! Clap, clap, clap, clap. Thank you for letting me participate.
Oh, and one more thing, before I forget, I’d like for each of you take a packet of cilantro seeds with you before you leave today, so you can continue to enjoy the aromatic flavor of cilantro in your own little corner of the world at a later date.
I’ve set up a big, movie screen out here on my secluded patio, where by the way, clothes are always optional. I selected the clip from the film below, before the lovely, Gina Marie mentioned it last week on the equally lovely, Erobintica’s spice tour blog stop. It’s one of my all time favorite books that was made into a film: Like Water For Chocolate. This film celebrates the mystical connection found between love/lust and food.
Yes, say it with me everyone, “Oooooh, la, la!”
I love everything about cilantro. I love the smell, the flavor, and the tickling softness of its leaves when I bury the tip of my nose into a vibrant green bunch. I love how the name ci-lan-tro easily rolls off my tongue, like the call from of a seductive siren; luring men and women into kitchens everywhere for a sexy cooking lesson. Dishes created with the tangy, parsley-like leaves are always spicy and sexy.
So, where did the Spanish influenced sexy spice, cilantro come from?
It turns out cilantro is from the genetic tree of coriander. Cumin, anise, fennel, dill, carrots and celery are cilantro’s kissing cousins too.
I was first introduced to cilantro’s sexiness in a past life, when I lived in Spain. I’m not kidding. I just I know I must have lived there before. Does anyone else feel that way about a place, or maybe a person? Is there a spice that conjures up a sexy place or a sexy person from the past for you? Please feel free to discuss, because guess what? That’s our discussion topic for today.
Okay, okay, okay, I can almost see the blank looking faces out there after I said, past life, so I’ll start over. I was first introduced to cilantro when I lived in San Diego, the place that I grew up. I spent a lot of time getting in and out of trouble at the neighboring country of Mexico. Because of my past life, my taste buds grew painfully bored of my mother’s Irish and bland cooking, so naturally, I sought out a spicier cocina. I found dishes like fish tacos, wrapped in warm corn tortillas, with snappy, cole slaw, mixed with cilantro, fresh, racy salsa and thin slices of lime on the side. Or lobsters grilled to succulent perfection, with a side dish of rice, infused with cilantro and lime.
These delectable Spanish dishes were usually served with cold cans of Tecate beer, which is considered the poor man’s Mexican beer. It’s also what I’m serving today. Don’t forget to grab a lime; I sliced up quite a few for today. For those who prefer wine, I do have Cava chilling on ice. I like to sip on tequila, so please, Neve’s casa is tequila friendly and I do like to share.
I find that I use cilantro all year round, but in the summer, when the days are long, and hot, and I’m wearing little to nothing at all, I love running my fingers up and down the healthy stalks and gently pulling on the delicate flowery tips; letting the spicy goodness ignite my senses.
In celebration of my past life regression, I’m serving delicious fish tacos that I mentioned and have pictured above. I’m quite sure I first savored these when I lived another life in Spain – and then again in this life when spending time in Mexico. I also love a big, luscious, green salad to go along with the tacos too. Mmmm, I think I’ll toss it with my homemade cilantro dressing.
Who’s hungry? I’m going to go get started preparing our food, but please I’ve made some chips, salsa and guacamole for you to nibble on while I’m gone. Between chopping and slicing in my cocina, I’ll be sneaking back in to learn more about everyone’s first sexy spice memories. And perhaps after a few beers, cava and tequila, you’ll tell us about your past life regression experiences also.
I’m turning the volume up on a few of my very eclectic assortment of Spanish influenced favorites for your auditory pleasure. It’s great having you all here. Thank you for coming.
Vaya con paz
p.s. If anyone is interested in the fish taco and or cilantro salad dressing recipes’, please let me know. I’ll be happy to send you a copy.