Pink Salt from the Himalayas

One thing that I love about globalization —besides having mozzarella di buffala di Campana, parmigiano reggiano, Swiss gruyere and prosciutto di Parma, as part of my regular diet—, is that we can season our salads with pink salt… from the Himalayas!

Meat Pizza for the Hungry Man

Once in a while I do things like this: I make Margherita pizza for Tomás Eugenio (8) and mama (moi) and take leftover hamburger and steak and make meat pizzas.

Meyer Lemon Bread with Pecans (and double lemon dose)

Every time I bake this bread I say that I should double the recipe.

Soul Food: Welcome Spring

A picture is worth more than 1.000 words. Here are some pictures of my patio today. Welcome spring!

All American Creamy Potato Soup with Bacon and Cheddar Cheese

I know I’m kind of bacon oriented lately. I’m sorry about the euphemism. The truth is I think life tastes better with bacon. Besides, it’s still winter, no matter the flowers and the daylight saving time.

Melon Mojito

Another St. Patrick’s Day. Another reason to celebrate. So here I am, in the middle of a rain storm that, literally, has Southern California under water, combining my favorite rum cocktail with the green that identifies the Irish and their saint patron, who happens to be the patron of the imbibers!

Romaine Lettuce Salad with Roasted Walnuts and Blue Cheese

As announced on my last food post —sorry if lately I’m too philosophical for a cooking blog— here is this super delicious salad.

Bouncing back, a recipe for resilience

Resilience is the ability, or capability, of bouncing back when you face extreme situations: a terminal illness, abruptly losing your job or significant other, a natural disaster… It’s not education, experience, training or intuition that explains resilience. Resilience is tied to the understanding and acceptance of reality: the facts, the problem. Resilience is related to a strong and deep belief that life is meaningful and worth living, no matter what. Resilience has to do with the ability of reinventing yourself no matter the adversity.

Pasta with Broccoli and Salami

A couple of days ago, after harvesting the broccoli for my broccoli soup, I decided to leave the plants in their boxes and keep watering, just to see what happened.

Spring is in the air

After a cold, chilly winter night, this is how our kitchen garden looked this morning.

Spiked Hot Chocolate

On Sunday we had 82°F and today it may snow in the mountains. After five years in Southern California I can almost feel when it’s going to snow up there. There is a dry crispiness in the air down here and all you want is hot chocolate.

This is why I cook

Today is Sunday and I’m baking bread and my home smells like heaven. The pizza dough for  lunch is peacefully rising on the kitchen counter. My lavenders and arugulas are blooming. It’s winter, but today we woke up and it was spring. Because I’m happy, I’m sharing this message sent to my email by one my readers, Mery Sananes. Like me, she’s Venezuelan and  I absolutely subscribe to what she wrote. It summarizes, in a beautiful way, the reason why I cook.

“All what you say in the 'about' section of your blog, is more than enough for me to write you.
I believe in the ritual of sitting around the table and talk and taste.
I believe in the ritual of making bread and setting the table for the children to smile.
I believe in the magic of legumes, fruits and vegetables.
I believe that in everybody’s hands is the possibility of making art from food.
I believe eating must be in Technicolor, not black and white.
We come from the same land, where friendship is tied to a guarapito (small, very light cup of coffee); homemade desserts so you always have something to give to your guests, or something for them to take home; where food is always an invaluable treasure, because even when there is not plenty, by cooking, you become a magician.
Because corn and coffee become poems on the stove.
And finally, because I like that I found you, I’ll come back to this site to pick up your secrets and light up my tables.”

Thank you Mery!

Roasted Tomato Soup with Thyme and Goat Cheese

This is a soup for tomato killers. Did you see the color? Well, it tastes as good as it looks: intense, so red, flavorful roasted tomatoes!

Zafra

One of the things that I like the most about blogging is preserving memories. Writing about the Hacienda Santa Teresa last week, brought back memories of this cocktail.