A blog by its nature is a revealing, intimate view into someone’s every day life – some would say too intimate, and many more would say its the end of civilization as we know it. Not with a bang, or a whimper, but with lots of over-sharing until we’re all sick of each other. Read more
I find an excuse to visit the Publix near my mother’s house almost every day that I’m in Miami. And it’s not for the daily free chocolate chip cookie their Danish bakery has for every child (and shameless adult) who asks – though that doesn’t hurt. When every recipe I attempt in New York turns into a scavenger hunt or compromise, I love the everydayness Read more
It has been a long time since I’ve written one of these catch up posts. It’s probably only because we’re deep into the snow-globe months that I’m able to now. Seeing the links I’ve flagged over the last few weeks, it’s clear that each one has been an escape from black and white (or blue) days: Read more
Film was my first love but it was never an easy relationship. Early prep days were always my favorite time, when you were crewing up and you could anticipate any and all problems – or not. No one ever sets out to make a less than perfect movie but there are so many elements that can get away from you that it can be a heartbreaking process. It’s lovely to see good work rewarded and I’m excited to see friends making movies being honored this weekend. What’s isn’t so great is not seeing it recognized, and it was equally disappointing to see so many frozen out this year. Read more
It’s Christmas Eve and I have a bag of sour oranges waiting for me on the counter of my mother’s home in Miami to make the mojo. My family of 50+ and counting takes turns hosting Nochebuena and this year it fell on us (collectively known as las Peláez) to plan and my cousin Cecilia to host. Ceci and I used to spend the weeks before Christmas looking for hidden presents after school and now we’re texting each other centerpieces and searching for the least plastic-looking plastic plates at Party City. It’s been a lot of work but grudging fun. With each run to find the best turrones or tub of manteca, I can appreciate how much easier it is to plan Cuban Christmas in an essentially Cuban city. Still, living between New York and Miami, I always have the sense of missing home while being home. This year I got to write about “Bringing a Cuban Christmas -Mojo and All – to Brooklyn“ for Edible’s joint holiday issue (Manhattan, Brooklyn, Long Island, and East End) so in some way I got to experience both at the same time. Wishing everyone and peaceful and happy Nochebuena! On a side note, the planning committee nixed my idea for a snow making machine but that will just give me something to look forward to next time around.
Some posts take longer to write. That’s how it was with these capitolios – vanilla cupcakes topped with meringue, dipped in chocolate, and shaped like Havana’s Capitol building (hence the name). Our parents used to buy them for my sister and I and for years she’d been asking me to make them. Since her birthday falls in May, she always plans something outside and this year she chose a spot under the Brooklyn Bridge and next to Jane’s Carousel for a picnic. I had no idea what to bring when she reminded me that I’d never gotten around to the capitolios. Read more
The recent signs of spring are so small that, if I wasn’t desperate, I might not have noticed them at all. A little more light, a little later in the day, and I’m a completely different person. Once a layer comes off, I find it impossible to put it back on. Even with the frequent temperature drops, I stubbornly leave my gloves at home and my puffy coat is not coming out again until next year. All of which leaves me cold but determined. I’m also taking advantage of the break in the weather to enjoy my neighborhood in a way that I haven’t for a very, very long time. I reference Brooklyn in my posts often but the changes in the last few years can sometimes feel like a cautionary tale about getting everything you wish for.
The weather is defrosting, but I spent Sunday half inside my freezer where I found the nearly forgotten bag of moras. Also called Andean blackberries, moras are a little more tart, firmer, and brighter than the blackberries commonly found in the US. I’d picked them up in an amazing Latin American market in Jackson Heights. Well-stocked with incredible variety but hard to get to, I brought back as much as I could carry. A few months later, I’ve barely made a dent in the frozen guavas, jarred loroco, or guasca leaves I stockpiled. I was looking to change this and remembered a dessert my friend’s mother, Mari Ines, made when she was teaching me how to make ajiaco Bogotano. In the time it took her to finish the ajiaco, she simmered the berries in syrup and served them with queso fresco. After calling Mari Ines for the recipes and ratios, I quickly made it for friends that night. There are so many things I’m looking forward to this summer, but in these in between days, it felt good to take advantage of what I already had. Read more
A few weeks ago, I interviewed Fany Gerson for The Latin Kitchen about La Newyorkina on New York’s High Line which has become my favorite stand at one of my favorite city spots over two seasons. I love the way the park cuts into the sky line, but I hadn’t appreciated what the expanding line-up of food stands brings to the space until Fany described seeing her incandescent pops walking along the railway paths. Read more
A few weeks ago, I set out to find shaved ice vendors on the Lower East Side for Edible Manhattan. Not only was it early spring, but it felt like years since I’d come across the kind of traditional, wooden slat push cart I was hoping to find. When I did set out to look for them one Saturday, it was the kind of hot where the pavement trembles in front of you, so it was a very real relief when I met Andres Fabré on the corner of Clinton & Essex. Last week I filmed this Edible segment for NY1 with Rachel Wharton of Edible Manhattan featuring Andres – all the assurance I needed that it was more than a mirage.