food | Revolution of Love

Welcome to the new RoL Pinterest Party (formerly Making It Count.) Join me every 2nd and 4th Tuesday as we link up and share how we made, cooked, baked, crafted, did, or created one of the pins on our Pinterest boards.

Not on Pinterest? No problem. Link-up your own creation to inspire us so we can pin in to our own boards. It can be a recipe, sewing project, Catholic craft, homeschool project, organizing/ homemaking tip, themed birthday party, whatever you’d like.

Don’t have a post ready? The link-up will be open for a week so there’s still time. Plus, feel free to link up a new post or an older post that hasn’t had much traffic lately.

Don’t have a blog? No problem. Post your photo and a description on the RoL Favebook page. 🙂

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At the beginning of the month I posted about How to Choose Ripe Fruit. I experimented with buying a kiwi, mango and watermelon. I made a comment about only eating canned pineapple and Andrea encouraged me to try a fresh one. I read her post about cutting a pineapple and went for it. I had a mango that was really ripe and needed to be eaten so I decided to make Six Sister’s Pineapple Mango Salsa.

I started with cutting my fruit then I followed the recipe.

Six Sisters Stuff: Mango Salsa

Ingredients:
1 mango, peeled and chopped
1 cup fresh pineapple, diced (or 1 cup pineapple tidbits, drained)
1 roma tomato, diced
1 teaspoon dried cilantro (or 2 tablespoons fresh cilantro)
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice (Note: I actually left of the lemon.)
1 jalapeno pepper, seeded and diced very small

Directions:
“Mix all ingredients together in a bowl. Store covered in the fridge. If you let this sit for a couple of hours before you eat it, the flavors really meld together and taste amazing!”

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I followed the directions and it really was tasty! I served it with teriyaki chicken and the combination of sweet from the fruit and heat from the pepper was delicious. I didn’t use the seeds of the pepper so it was not too hot for the kids.

My tip for de-seeding chilies? Use a pair of gloves! I keep a box of latex type gloves in the kitchen and always use them when I cook with chili to keep the juice from getting on my fingers because that would be no bueno!

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Now it’s your turn.

1. Choose your creation, share about it and snap a photo if you can.

2. In your post, link back the original blogger/idea, rather than your Pinterest pin. That way credit goes to the proper person. 🙂 (But feel free to add your Pinterest profile link so we can follow you!)

3. Add a link back here so others can play along. Here is the html code:

4. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address.

You have a week to post your link, so if you can’t get things done by Tuesday, no worries, put it up when you can. We’ll be here. Have fun!

Lastly, you can follow me on Pinterest here: http://pinterest.com/rol_bobbi/. 🙂

It’s the last day of The Pinisher link-up but I made it. I’d say that was appropriate for a link-up catering to procrastinators. 😉

Okay, here is some back ground info first. Last week I got an email from the infamous but sweet Dorian Speed (I’ll admit I was a little star struck.) She was apologizing because she started a Pinterest link-up without realizing that I was already doing the Pinterest Party on the 2nd & 4th Tuesdays. I was touched that she’d even give me the time of day. LOL. I told her not to worry since she does hers every week I only do mine twice a month. Readers of the blog could always link on both to share their post with more people if they’d like. I was also excited that I’d have the opportunity to link up with Dorian on my off weeks as well. This week’s Pinisher topic if food. Perfect. 🙂

I was shopping at Trader Joes yesterday and I wanted to try a few new fruits, or rather, fruit I’ve eaten at a restaurant or a friend’s house but I never bought myself. I had in mind kiwi and mangoes. However, I wasn’t sure how to figure out which ones were ripe. I wrested my iPhone out of Matthew’s hands, who was none too pleased that I paused his Blue’s Clues, and searched Pinterest for a “ripe fruit guide.” I found a pin of this article – How to Choose the Best Fruit in the Produce Section: A Guide for 15 Common Fruits.

The three products I was concerned about at that moment were…

“Kiwi: A kiwi is ripe when it gives slightly when pressed. Those that are too hard will not be sweet, while those that are too soft or shriveled are spoiled.”

“Mangoes: Finding a ripe mango can be tricky because they can be yellow, red, green or orange in color. Those that are ready to eat will usually have a yellow hue and should be slightly soft to the touch. Ripe mangoes also have a sweet aroma near the stem end.”

“Watermelon – Choose a firm, heavy watermelon with a smooth skin — and be sure it has a well-defined yellow area on one side. This is the spot where the watermelon has been resting while ripening, and if it’s not there it means it may have been harvested too soon.”

I followed the guide and brought my chosen fruit home. I haven’t opened the mango yet but I did sample the watermelon and the kiwi.

The watermelon was easy to cut open and was tasty, although not as sweet as they will be in another month or so.

I wasn’t quite sure how to peel the kiwi so I googled around and found this link and video at HowToPeelAKiwi.com/. (I’m serious. That is the actual web address.) Anyway, I did as they instructed: cut off the ends, made a slit, then worked a spoon underneath the skin and removed the peel. Viola! It’s funny how such a small, simple thing can make me feel accomplished. One day I may even tackle a pineapple that doesn’t come from a can. Baby steps. 😉

Okay, get your creative mojo flowing because Tuesday is the next Pinterest Party Link-up here at RoL. Dorian’s Pinisher link-up is the same day and the theme is “Home.” I’ll work on something homey this weekend so I can link with her too. Wait, am I allowed to link-up a link-up? Maybe not. Either way, see you back here on Tuesday! 🙂

Oh and you can follow me in Pinterest here – http://pinterest.com/rol_bobbi/. Leave your link or handle in the comment box so I can make sure I’m following you too. 🙂

I just placed my Christmas order for Mystic Monk Coffee. It’s a perfect gift! (Make sure to try their Christmas specialties: Christmas Blend and Jingle Bell Java!)

Mystic Monk Coffee is roasted by the Carmelite Monks, a Roman Catholic monastery in the silence and solitude of the Rocky Mountains of northern Wyoming. The monks live a hidden life of prayer and contemplation in the pursuit of God. The monastery is inundated with young men who seek to leave everything to pray for the world, in a tradition at least a thousand years old. It is the monks’ great joy and privilege to share the fruit of their life with you in every cup of Mystic Monk Coffee.

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Pinterest, GoodReads or Instagram. 😉

PPS – This post contains affiliate links.

Speaking of the holidays, if you are looking for an edible Christmas gift, we heartily recommend two gifts that we have received and truly enjoyed.

Mystic Monk Coffee

Mystic Monk Coffee is roasted by the Carmelite Monks, a Roman Catholic monastery in the silence and solitude of the Rocky Mountains of northern Wyoming. The monks live a hidden life of prayer and contemplation in the pursuit of God. The monastery is inundated with young men who seek to leave everything to pray for the world, in a tradition at least a thousand years old. It is the monks’ great joy and privilege to share the fruit of their life with you in every cup of Mystic Monk Coffee.

My sis bought Brian the Mystic Monk Coffee for his birthday and he LOVED it! Personally, I am not a coffee drinker but the smell of their hazelnut coffee makes you seriously consider converting! They also sell k-cups and fair trade organic coffee.

Gethsemani Farms

Since 1848, when 44 Trappist monks from the Abbey of Melleray in western France made themselves a new home in the hills of central Kentucky, Gethsemani has been a hardworking community. Supporting themselves at first by farming, the monks now depend on their mail-order sales of homemade fruitcake, cheese and bourbon fudge.

To a Trappist, work is a form of prayer. In fact, the cycle of public prayers the monks chant seven times daily is known as the Work of God, or Opus Dei in Latin. Trappists also pray privately at intervals throughout the day, encountering God through the ancient monastic discipline known as lectio divina, or sacred reading.

We have only tasted their cheese so far, but it was superb. Make sure to try the “smoked” one. Yum!

PS – You can follow RoL on Bloglovin, Feedly or another news feed. If you are a social media fan like me, we can stay in touch through Facebook, Twitter, Instagram, Pinterest, Periscope or Katch (past Periscopes), GoodReads, Letterboxd, or Spotify, 😉

Revolution of Love

Do small things with great love.

Tag Archives: food

Pinterest Party & Link-up, Vol 4: Pineapple Mango Salsa

The Pinishers – Food: How to Choose Ripe Fruit

Mystic Monk Coffee

Holiday Food Gifts from Catholic Monasteries