I almost skipped my catching up post because I could not believe (accept) just how fast November went by. With the holidays only starting, I don’t expect it to slow down any time soon (plus the Rockefeller Christmas tree is lit so there’s no going back). My list of things to do and see keeps growing. I finally went to Eataly a couple of weeks ago and though it was hard to navigate the sea of people I can’t wait to go back. Click here for Serious Eats’ coverage of the opening. I’m also looking forward to visiting the new Plaza Food Hall by Todd English. It’s may be over the top but I can’t resist Fifth Avenue in December. Read more
Posts tagged ‘Thanksgiving’
I’ve always loved the day before Thanksgiving. Even as my crepe paper pilgrim hat was melting in Miami’s November heat (started out as a Pilgrim lady ended up as the Wicked Witch) in school or a last minute deadline turned my half day into overtime as an adult, I could buzz along on anticipation alone, excited for the days ahead. For a few years I’ve had my own pre-Thansgiving rituals – early day (a day off with a dash of reprieve), quick stop by the Union Square greenmarket for northern spy apples (they go top secret on me when I need them for pie), and an early afternoon movie, ideally the newest Pedro Almódovar which seems to arrive just in time.
Its bothered me for awhile that I haven’t included more Puerto Rican recipes. There are so many similarities with Cuban food, that I dip towards the more familiar Cuban side when in doubt, like a bird flying with one wing. Recently, I found a copy of Carmen Aboy Valldejuli’s classic, Puerto Rican Cookery, which I hope will restore the balance. There are many reasons to love this book. To name a few, words like carefully and thoroughly are in bold making the recipes more emotional while delicioso and sabroso are translated to”Caribbean” when no other word will do; Rafael Tufiño contributed illustrations; and there’s a sweet black and white picture of her husband, Luis Valldjuli serving her a rum drink from the chapter he contributed on the back cover. Read more