Sep 5
Most people referred to last weekend as the “official” end of summer. I did too though I talked myself into believing it was just the beginning of the inevitable fade-out, and there would still be a few more weeks of bursting markets and warm days. That’s why it was a shock when I woke up on Monday to a complete costume change – outside it was still hot and humid but skies were grey and the leaves were orange. Read more
Oct 21
This post is brought to you by several false starts and a Mac meltdown. Last week, I was trying to close out of an application when my computer completely froze. Like anyone who doesn’t really understand them, my first instinct was to do a panicky hard reset. Though it turned on, it only gave me a greyed out start-up screen with the endless scrolling ellipsis doing what I’ve now learned is “beachballing”. Several hours, three calls to Apple support, two failed re-installation attempts, and a visit to the Genius bar later, I still couldn’t get off the beach. Told that I’d most likely have to wipe out my hard drive and start over, I made yet another visit to the Apple store thinking that if it came to that, at least I’d be in a safe place. Read more
Aug 31
August seemed to come out of nowhere then in a flash it was gone, taking summer with it. You’d think I would have learned last year. Still, there’s plenty of great things to read, try, and eat over the long weekend. The Miami Herald did a great story about Jorge Bravo’s Hispanic Kitchen, a site I’ve enjoyed being a part of that’s definitely worth checking out. Venezuelan chef Terry Hope Romero talks to the Daily News about making Latin American food animal and dairy free in Viva Vegan! A book I’ll have to buy just find out how she managed the tres leches cake. The heat may be giving way to fall but there’s still time for late summer gazpacho, chicken marinated in mojo, and smoked chocolate and tequila ice cream. Read more
Aug 4
When you decide to run a marathon, it’s easy to focus on the 26.2 miles of race day and forget about the 12, 13, 14, 15+ miles you’ll run as you train – a weekly rehearsal for a play that gets longer and longer. On top of that, there are cross-training sessions, recovery runs, and now hill repeats. Not only do I have no one to blame, I spent the better part of last year qualifying for the privilege. When asked why I like to run, I usually tell people that it gives me time to think. Carving out a path in the miles stretching out before me, my mind clears. Unfortunately, it clears it up a little too well so that by the time I get home exhausted, I have the internal monologue of a cave woman – hot, cold, tired, hungry, water, food. Before my scheduled de-evolution this week, I decided to make a batch of gazpacho. Read more
Jun 9
I’ve wanted to make vaca frita for awhile. Literally translated as “Fried Cow”, I hesitate to order it at Cuban restaurants. While I love the combination of crispy beef and caramelized onions sprinkled with lime, too often it’s more fry than cow. Read more
Jan 29
It had been a awhile since I’d posted a recipe for ñoquis del 29. A monthly tradition that promises prosperity in Argentina and Uruguay, I wanted to start the year off right. Looking for a new recipe, I remembered my first attempt at Meyer lemon gnocchis a couple of years ago. I wasn’t sure how to go about it then so I thought it would be a good time to make a fresh batch. Read more
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 