If I seem preoccupied with eating flowers lately, it’s because the farmer’s markets are only just getting into their too beautiful weeks now. This Sunday I found the zucchini blossoms I’d been waiting for since April to try this recipe for Zucchini-Blossom Quesadillas again.
I’d made them for the first time last year with store bought tortillas. I loved the filling but wanted to make them with the uncooked dough called for in the recipe. I made this batch with masa harina, fresh masa that has been dried so that you only add water to form the tortillas. I used this tutorial by Chef Iliana de la Vega who explains Continue reading ‘Zucchini-Blossom Quesadillas’
They had cans of Jupina soda, 
Ricos meringues, bricks of espresso, La Cubanita guava paste, and orange gum balls exhibited together like a Cuban survivalist kit left under the Manhattan bridge. Asked to pick a handful of time capsule objects to explain Miami’s Little Havana circa 1985, I might choose the same ones (just adding a bottle of Royal Violets baby cologne for good measure). 
It was during one of my visits that she tried to explain how to make 
boxes ringing the theater. Watching principal 
