I’m writing this post from the waiting room of a hospital’s surgery ward. The Soldier is beginning the process of repairing more than twenty-five years of beating up his body. I’m a pessimist by nature. Writing helps me keep my mind off of the variables associated with surgery of any kind. This Larb Moo is also helping me…
onions
Peruvian-Style Coleslaw: South American Salad
My husband says things like, “You know what I’d like to have for dinner?” and I say, “What’s that?” and he says, “That Peruvian coleslaw that you make…with fish tacos.” And that’s when I have to remind him that we are still in Central Texas where there is no mahi-mahi or (for that matter) any other…
Philly Cheesesteak Baked Potatoes
The big guy’s day is fast approaching. Being married to a chef often comes in handy on these types of holidays. When I think of my big, burly Soldier, meat and potatoes comes to mind. These Philly Cheesesteak Baked Potatoes up the ante with a unique spin on that manly staple. I’m combining the seasoned…
Rustic Guinness Beef Stew for St. Paddy’s Dinner
I’m not going to harp on the obvious elephant in the room. Just note that if you happen to see my hands in these images, you’ll only see ONE of them. Because the other is still in dispose. A “rustic” recipe was a must this week because of that fact. I still look like a T-Rex while I’m typing…
Puerto Rican Recao (Herb Flavoring Paste)
This is a picture of Green Gold, my friend. Commonly known as recao; some also call it sofrito. No matter what it’s called, this flavoring blend, found in most Caribbean cuisines, is money. I once knew a family in Brooklyn who got busted in a sting for operating a recao supply chain illegally. Word on the street was that a…
Chèvre & Prosciutto Flatbread topped with Figs and Arugula
One week of school is officially behind us! I’m still partially sane, as are the munchkins. The Twins and I have fallen into a nice scholarly groove; so much so, we have ventured into our homeschool culinary course, as well. Chèvre and Prosciutto Flatbread topped with Figs and Arugula was our first recipe of the…
