Hey! I'm Leslie! Join me in my Food meets fashion adventure!


Sweet and Spicy Pineapple Salsa: The Perfect Summer Snack Staple

This late spring/early summer limbo has always been one of my favorite "seasons" of the year. A born and raised Floridian, you probably think I've lost my mind. But truth be told, I kinda fancy wearing a tank-top with daisy dukes on a beautiful 85 degree day. While I pretty much despise temperatures much warmer than that, a day with just the slightest sticky summer heat suits me just fine. And it always has. A pool and beach worshiper who also loves an ice cold beer or refreshing margarita by the water, I'll always be a Florida girl at heart. There's no getting around it.

Well, things have been a little unusual for me this May. Normally I'd be sporting a sundress and wiping my brow every five seconds. Not the case this year. Heck, that probably won't be the case for many years to come. Even with blue, cloudless skies that boast some of the most intense sunshine my skin has seen, I'm donning pants and light layers to keep warm.


I am so not complaining. Southern California is ridiculously gorgeous. I get to worship majestic mountains and sky-high palm trees every single day. I can also take a 20-minute stroll or a ten-minute run to the beach and then jokingly refer to it as my "backyard." Yeah, life isn't too rough out here on the West Coast, even if I'm "suffering" on a breezy and sunny, 70 degree day.

But for some of you, a refreshing, beat the heat, summertime cocktail....or Sweet and Spicy Pineapple Salsa is in order. That's why I'm here cool you off a I sit here, in my 73 degree home, with no AC necessary...and only the breeze coming through the windows to keep me cool.


All silly gloating aside, I hope you all have a safe and fun Memorial Day weekend. I also hope you make my super easy and always crowd-pleasing Sweet and Spicy Pineapple Salsa. I assure you, it'll be a hit no matter what the weather is like.


Sweet and Spicy Pineapple Salsa


2 cups pineapple, finely chopped

1/2 cup red onion, finely chopped

1/3 cup cilantro, chopped

1/3 cup tomatoes, diced (I got fancy and used "pineapple" heirlooms but vine-ripened works too) 

1/4 cup coconut milk (from the ethnic food aisle-not the stuff you drink)

juice from one lime

1 tablespoon jalapeño, minced (leave the seeds out if you don't want it too spicy)

1/2 tablespoon freshly grated ginger



1) Combine all chopped, diced, grated, and minced ingredients except for the coconut milk. Prepare 30 minutes to an hour before serving.

2) Stir in the coconut milk and serve with tortilla chips. 

3) Enjoy!

***Serves a small group (4 ppl) as an app


The Best Thing I Ever Ate: Ahi Tuna Tacos with Pickled Cabbage and Sriracha Crema

Ricotta and Salami Stuffed Chicken Topped with an Heirloom Tomato and Basil Salad