Month: October 2014

My good friend has spent the last four months being told, bit by bit, to cut chunks of delicious options out of her diet as her doctors try to figure out what the hell’s going on with her and why she’s having such a terrible reaction to stuff she eats. So… goodbye onions and garlic. Goodbye chocolate. Goodbye dairy. Goodbye soy. Goodbye gluten. It’s difficult to watch, and I’m only seeing it now and then. I can’t imagine living it.

Meanwhile, Halloween’s here, and that means I’m ready to hunker down and make my annual pumpkin mini cupcakes. So when she sent out invites to her annual pumpkin carving contest, I had a dilemma.

I was wandering through the Whole Foods produce aisle when I stumbled upon the strangest looking item. As soon as I saw the sign reading Dragon Fruit (ignoring the crazy expensive $9.99 lb price tag below it), I grabbed two and decided I’d figure out what to do with them later.

That evening I looked them over and it was clear that I needed to keep that gorgeous, scale-like rind solid for a colorful bowl to hold some vanilla ice cream. The rest I decided to bake into cupcakes to accompany (and to be eaten on their own).