In 1978, somewhere in India, I was introduced to the delightful combination of papaya and yoghurt. The papaya is sliced in half, the seeds are removed, and then the fruit is filled with yoghurt. A slightly sour yoghurt is best, because it creates a wonderful contrast to the sweet flesh of the papaya. I use a sheep’s yoghurt called Black Sheep. I eat this with a grapefruit spoon, but any spoon will do.
Ottmar, you have given me so much to think about lately. If you are in Santa Fe right now you are seeing our magnificent snowy white-out! Suddenly, we are in the middle of winter with the loveliest, liveliest snow I have ever seen. And now, the sun shines brightly through it all!