Blueberries are one of our favorite berries. Blueberry season is coming and last Saturday we found the most amazing huge and sweet blueberries ever.
Monday, May 30, 2011
Sunday, May 29, 2011
Last two weeks have been pretty hectic. More than hectic, I would say. I volunteered for a fund raising in my home country and that kept me busy, busier than usual. The “big event” is today. So, yesterday I decided to celebrate by mixing these drinks, shooting the pictures and writing this post before sunset.
Sunday, May 22, 2011
|Spearmint (Mentha apicata)|
Let me introduce you to my “mojito farm”. We call it mojito farm because here we grow five different varieties of mint, all used to make classic mojitos or colorful ones like the peach and peppermint or the blueberry and lavender. We also grow five varieties of basil, which we use to mix cutting edge mojitos, like the strawberry or the mango (and to make pesto, sauces and all kind of dishes, too!)
Monday, May 16, 2011
frittata recipe, perfect for a spring lunch or light dinner. This time, it has sliced zucchini, flavored with tiny bits of Spanish chorizo, finely sliced green onions and a lot of shredded cheddar cheese mixed with the egg mixture and also broiled on the top.
Sunday, May 15, 2011
I am always amazed about how I remember things and how one memory brings another one and so on… like a chain. I think the palate is a great catalyst for memories. Writing about mint juleps, memories from my Dad and my childhood came to my mind. Writing about cappuchinos memories from New York cafés came to me…
Columbia University's School of International and Public Affairs), my little sister Andreína happened to be in NYC for the Holidays and, in the middle of the most ferocious snow storm, we decided to take the train to visit Yale University in New Haven, where a few years later she ended her post doc.
2 cups of all purpose flour
2 cups of brown sugar
2 Tsp. of baking powder
½ Tsp. of baking soda
1 Tsp. of ground cinnamon
¼ Tsp. of freshly ground nutmeg
4 eggs lightly beaten
¾ cup of vegetable oil
3 cups of finely shredded carrots
8-ounce package cream cheese
½ cup butter
2 Tsp. vanilla extract
5 to 6 cups of confectioner’s sugar
¾ cup of pecans
Put the pecans in a shallow baking pan, and bake them for 8 to 10 minutes, until fragrant. Chop the pecans and save some halves for decoration purposes.
In a bowl, soften the cream cheese by microwaving it for 45 seconds to 1 minute. Add the butter and vanilla extract and beat them with an electric mixer until light and fluffy. Gradually add the sugar, beating well until it gets the desired consistency.
Frost the top of one cake with cream cheese frosting and sprinkle with the chopped pecans. Put the other cake on top. Frost sides and top. Put some pecans halves on top. Refrigerate at least one hour before serving.
To print the recipe click here.
Tuesday, May 10, 2011
Dean & Deluca, for my daily treat... of iced cappuccino and then, do homework… Even in the middle of the winter, no matter the snow or if it was raining, I ordered my skimmed milk iced cappuccino... Fifteen years later, every time I go back to the city, I stop by any Dean & Deluca to treat myself with my favorite iced coffee…
Sunday, May 8, 2011
Saturday, May 7, 2011
Thursday, May 5, 2011
Wednesday, May 4, 2011
Monday, May 2, 2011
This is the most recent creation of Jim Wrigley, bartender and brand ambassador for Ron Santa Teresa in London. Lady Roseta, a perfectly balanced rum concoction, will be the official cocktail Santa Teresa will be pouring on May 17th at the cocktail extravaganza: The Manhattan Cocktail Classic Gala, to be held at landmark New York City Public Library.