Waiting out the rest of the year, the last week of December feels something like the end of a great night. The pressures of bringing together family and friends are over and you have a few extra days before the New Year to make plans, go to stores or avoid them, see friends, see movies, or just drift a little. After hosting my first complete Noche Buena this year, I was ready to drift. There was little food left but tons of chocolate – in the drawers, in the cabinets, on my mind. I decided to do something. Read more
I took it as a good omen when I woke up on New Year’s Eve to snow falling. A blank slate arriving just in time. I hadn’t thought about it too much until a couple of weeks ago when I realized I’d been holding my breath for much of the last ten years. As decades go, it’s been a twister. Having spent the last year cooking, writing and building this site, I feel like I’ve finally found a place to land, due in no small part to friends comments, ideas and support. Before racing forward to another decade, I wanted thank you all for reading and wish everyone a happy and healthy new year! Salud, dinero, y amor…y tiempo para disfrutarlos!
There’s always a point when I finish a post and choose a country category that feels a little dishonest. Well not so much dishonest but not the whole elephant either. When I decided to write about Latin food, I knew that it would be a fuzzy focus and difficult to define. Buñuelos, fritters popular throughout Spain and Latin America, are a good example. Originally from the Iberian penninsula, they’re either Arabic or Sephardic, or maybe both. Typically made from a wheat-based dough that’s flavored with anise, they’re rolled into balls or discs and deep fried then topped with a syrup or honey. Read more