El Trotamundo Epicurioso (The Epicurious Globe Trotter) “The Journal of a Puerto Rican Foodie”

7 Months of Change

2013-08-26T15:31:00.003-04:00

Let me introduce myself, Bongiorno!!! Mi chiamo Bella Sophia Ocasio-Dávila. As you all can deduct from my name… I am “Cento per Cento Italiana” (one hundred percent Italian); to be more specific “Napolitana”- in other words, in English Neapolitan…yes like the Ice cream! I have a “Vanilla” body (white), “Chocolate” head (brown) and a “Strawberry” tummy (pink). My PAPÁ calls me “il mio piccolo gelato” (my little ice cream). Well in reality, I am a Puerto Rican beauty, a Goddess, a Diva, a future Miss Universe! A talented modern wonder… that would be a virtuoso musician, a grand piano or violin master but…. I have no thumbs, so I can only delight you with my soprano voice! La! La! La!... La!!!!!! Woof…. Ups!!!

I am the Blog administrator for my PAPÁ and now, I shall take command; it is time for a new adventure (related by me or in French “Moi”) to grace the pages of this blog. I promise to be entertaining, dramatic, epic and caring…. And the story starts like this!!! Silence on the FLOOR>>>> Action!

It has been almost two years since that dreadful day! Dramatic…do you like it, do you like it????? The day I learned by first experience the meaning of shock, pain, anger, depression, change, reconstruction, hope and acceptance! Step back Oliver Stone! It is Bella’s time!

Now we dim the lights, we start the Diva fan, a dramatic drum roll and a spotlight on… MEEEEEEE!!!!! Credits rolling……..now the sound track…… Maestro please!

Chapter 1: SHOCK & DENIAL- You will probably react to learning of the loss with numbed disbelief. You may deny the reality of the loss on some level, in order to avoid the pain. Shock provides emotional protection from being overwhelmed all at once. This may last for weeks.

I can remember it like it was yesterday…… I was taking nap number 12, I had just moved on the love seat from my Neiman Marcus pillow to the Sacs Fifth Avenue silk throw (well whatever is PAPÁ’S, is mine.) The ceiling fan breeze was tickling my tummy and NPR (national Public Radio) was delighting me with the morning Classical Musical extravaganza Show, Suddenly… I heard that a car had just parked in front of the house! It was not just any car……It was my PAPÁ! Well he wants me to call him my Roommate……. I swiftly retrieve to my lookout post and yes!!!!! It was PAPÁ, he was home early … he was back…….. Maybe he was coming to get me to take me shopping…..maybe to the theater… (I hear “La Traviata” is in town) Maybe…. Maybe…. Yes…Maybe he was going to take me to Paris!!!!!!! Maybe it was BELLA’S Day and I was able to pick anything I wanted…… Maybe, Maybe, Maybe he is organizing my favorite magazines and catalogues in alphabetical order…Vogue, Mari Clare, Versace, Prada… ok in the pretty order!!!!

I maintained my post on the highest peak of the sofa and nothing… I re-adjusted my lace front wig and…nothing… It has been 20 minutes since he arrived and he has not come out of the car….. Let me get a little bit higher…. Yep he is still in the car… Maybe he is listening to NPR. Oh yeah, here he comes, let me organize the sofa so he will never notice I was taking a nap on it…. Time to return to my stinky bed….let’s believe I was here all day like a good girl... Oops, let’s not forget to smile, he loves my ugly teeth. Papa will be getting me braces soon, the ones with orange, blue, red, and pink rubber bands.

· I can hear his footsteps on the wood deck, ok, ok, ok, ok…

· The giggling of the keys, ok… ok, ok, ok, ok…

· Giggle, giggle, giggle, wait a moment! That’s not the keys…that’s me! MMMMM I sound so nice… I love this new collar, it has my name in rhinestones and it makes…. Back to the story, back to the story…

· Ok don’t move, don’t breath and yes the door is opening

· I can hear the movement of the……and………. What…..no door opening…….

· What now! Come on I have to pee!!!!

· Let’s go and see what is happening.

OHHH PAPÁ,you’re in the house (I think my thoughts were louder than the sound of the door….. I need to tone down my thoughts and the stories going through my head they are louder than reality.

My roommate seems strange and distant! He opened the door so I could visit the” Au natural” poop room. He cleaned my beautiful paws and derriere (with a wet towel) and took me with him to his bed………….

· WHAT!!!!!!!!!!!!!!!!

· Me… on his bed?????

· What’s happening, what’s wrong??????????

· It’s the End of the World …but its not December 20, 2012

· I am Scared!!!!!!!!!!!!!!!!

Mmmmmmm Nice soft pillow….MMMMMM. I don’t know what’s happening, but something isn’t right! …I’m on the bed!!!! Could you please rub my tummy… Yeahhhhh. PAPA, rubbed my tummy and went to sleep. He looks sad….I am on the BED!!! Bravo!!! Yeahhhhhhh sad!!!!! MMMMM

Chapter 2. PAIN & GUILT- As the shock wears off, it is replaced with the suffering of unbelievable pain. Although excruciating and almost unbearable, it is important that you experience the pain fully, and not hide it, avoid it or escape from it; life feels chaotic and scary during this phase.

I don’t know what is happening? Papa has not gone to work, the conversations of modeling school have subsided and he threw away the magazines with the braces with the pretty colored rubber bands…Ten days later it was the same routine wake up in the morning around 11:00 AM, go outside for my morning Beauty routine. Call Mama and Papa in Puerto Rico, Call Titi Vivian in Plant City, turn on the TV and go back to sleep. We have turned into night creatures, we were awake all night, taking midnight strolls and watching TV until Around 5 A.M. We would fall asleep and then we will do it all over again. After 3 weeks we incorporated Computer Skills. Facebook became our friend and I learned how to job hunt. Still not understanding why my roommate did not leave the house and why he was not the funny guy I love, I decided to become his personal secretary and shadow. I took an oath not to leave his side and help him with his computer duties, which I monitored from the bed with my eyes closed. Don’t be hating me!… it’s how I meditate and take care of things… Baby, this is how I roll!!

· If my roommate took a shower, there I was standing at the edge of the tub

· If he went to the kitchen, I was there

· If he sat on the floor…it was me!!! On his lap

· If he got on all fours to look under the bed, I squeezed under him to check out what he is doing.

· If he slept, I would be vigilant on my blanket by his side.

· I even created a reconnaissance plan and implemented the techniques learned in “Gold Finger,” a James Bond move called “jump and peak”… yes I would start on the right side of the bed with a reindeer/rabbit technique hopping and taking a glimpse of my roommate on the bed and end up at the other side of the bed and then I returned to my starting point... and then over and over again.

· And I never abandoned my duties of safeguarding the premises of our castle. Our manor is “Tudor” style….but we just use the back door!!! One less door for me to guard.

Treats became the rule of the house, as much as for me as for him….Come on, Big Boy hit me with a cookie….. Si, Si, Si….. How about a bacon bite?… Ja, Ja, Ja…. Give me beef jerky… Oui, Oui, Oui…. PAPA spends most of his time in the bed or at the computer and he had snacks at both locations… and they were all for ME!!!!

I barely can keep my eyes open, its 4 AM and PAPA is baking in the kitchen….. sniff, sniff, sniff… It smells like MMMM, My favorite cookies……PAPA bakes the best things when he is sad…… Cookie, Cookie, Cookie…Poor PAPA…sad…….Cookies!!!!!

Chapter 3. ANGER & BARGAINING- Frustration gives way to anger, and you may lash out and lay unwarranted. Please try to control this, as permanent damage to your relationships may result. This is a time for the release of bottled up emotion. You may rail against fate, questioning "Why me?" You may also try to bargain in vain with the powers that be for a way out of your despair.

I can see my room… (I let PAPA and other guests use my room, but it is still mine) PAPÁ, filing papers and papers and papers and tap, tap, tap on the computer deciding what bills to pay that day. I am in charge of the filing system. I would take a pretty paper from the left side of the room and take it to the right side of the room, then I will take a paper from the right side of the room and take it to the left side of the room. This action did not make much of a difference but Papa would give me one or two cookies that he had baked for me and if I would lie on my back and show him my “Uggy” teeth he would give me a third cookie. Papa was mad at somebody or something; he walked from side to side in the house waving his hands in the air like a mad man and I followed him side to side in the house waiving my tiny tail and squeaking my toy monkey with my “uggy” teeth! I made him laugh, he would pick me up hug me and take me to my fabulous store… “Home Depot” he would place me in the cart and we would go up and down every…aisle… saying hello to the shoppers as well as the store attendants. I like Mr. Mary Elisabeth he always comes to pet me. He is very smart, he knows everything about plumbing … Yes I love it!

As soon as we returned home it started all over again; pacing from one side of the house to the other with the talking box on his ear. Papa would continue saying …If I do this…Blah, Blah, Blah, Blah… then this will happen. I need to pay, Chop, Chop, Chop, Chop, Chop, Chop... Oops... sorry I have a new bone… back to the story… I need to pay the house, and I have a thousand other bills, I am sure Darth Vader or the witch doesn’t have these problems. Why is PAPA talking about my squeaky toys or Halloween ???? MMMM good idea, let me look for the witch…time to play! OK… Halloween has just past and PAPA continues talking about that darn Witch…. I don’t understand. Shouldn’t he be focusing on turkeys???? Thanksgiving is next in line!

Chapter 4. "DEPRESSION", REFLECTION, LONELINESS- Just when your friends may think you should be getting on with your life, a long period of sad reflection will likely overtake you. This is a normal stage of grief, so do not be "talked out of it" by well-meaning outsiders. Encouragement from others is not helpful to you during this stage of grieving.
During this time, you finally realize the true magnitude of your loss, and it depresses you. You may isolate yourself on purpose, reflect on things you did with your lost one, and focus on memories of the past. You may sense feelings of emptiness or despair.

Its 7:00 o’clock in the morning, time to go to the al fresco room…. What’s that? My carriage, my traveling bag… my jet setter, Caribbean beach transport apparatus… yes, we are going home to see PAPA and MAMA….. Well, yes, this is the real PAPÁ and MAMA! It’s time to get ready for to face the world “mon, mon, mon, amour” Ms. Bella needs to get beautiful for her fans.

While I was brushing my hair into a high hairdo…something like the late Ms. Amy Winehouse…I noticed that my roomy was on a phone call. I believe it is with PAPA. He is not smiling or being crazy, he has not tossed me in the air or tickled my tummy, he just picks me up gives me little kisses on the head …uchhhhhh he needs to stop!!! Just toss my monkey or my ball. Enough of the hugs and kisses, get a life!!!!! Snap out of it …Get a JOB!!! OOps…. Sherlock, I think I know what is happening! If I crawl, take a couple of back flips and rappel down the sofa I will be able to intersect the communica…… ok, he is next to me! I will unravel the mystery of the man that has not left home for the past 95 Lunches and dinners, 175 snousages and thousands of hugs and kisses….no, I don’t have a calendar and I don’t know how to use one…so add it up!

Ok let me listen in…aha, aha, aha I think he said that Witch or ditch…aha, aha, aha … "Sufferin' succotash!" “HE LOST HIS JOB”….. noooo!!! My braces, my dance classes, my couture, my travel! Wait, PAPA sent him tickets to go to Puerto Rico… let’s move it PAPi, snap out of it… we are going to San Juan!!! He is so sad……Let’s go!!!!! Yeahhhhhhhhhhh.

I cannot wait to arrive in San Juan…that’s where PAPA and MAMA live; they are originally from a town called Corozal. Corozal is a town nestled in the center of the island. Corozal is known as "La Cuna del Volibol" (Volleyball birthplace). Corozal was founded in 1795 by Joaquin Marrero and José de Rivera Ortiz, and officially became a town in 1804. MAMA comes from the “Marrero Family”. I love to say her name out loud, “Maria Teresa Francisca Dávila Fuentez Marrero Rivera…….Noa, Igarabidez” . I think I am going to change my name to be just like hers!!!!! The city name is derived from the "palma de corozo" (grugru palm, Acrocomia media) which abounds in the central zone of the Island. Corozal is located in the central-eastern region, north of Orocovis and Barranquitas; south Vega Alta; southwest of Toa Alta; east of Morovis and Orocovis; and west of Naranjito. Major rivers include: Manatí, Cibuco, De los Negros, Corozal and Grande de Manatí.

Corozal is home to the Historical Center of Cibuco, a park and museum with relics from the Puertorican natives (tainos) as well as objects, paintings and artifacts from the town's history. Corozal's local Taino Indian Cacique (Chief) was named Orocobix and his tribe was known as the Jatibonicu Taino. PAPA has a Taino name for me, and I love when he calls me by my native name… are you ready? Are you ready for it? “MIRATONA”, isn’t it beautiful? The Native Americans translation is “MYRAT”; it even sounds beautiful in the Native American tongue!

Chapter 5. THE UPWARD TURN- As you start to adjust to life, your life becomes a little calmer and more organized. Your physical symptoms lessen, and your "depression" begins to lift slightly.

We have had 25 meals in Puerto Rico and my roommate spends the days dressing up in that soft material coat that it is so nice to take a nap on, and a funny leash he places around his neck. Father Ricky, or as I call him, “hey throw the ball Ricky”, takes him to a place they call interviews. I guess it’s a supermarket because they always bring me cookies. I heard MAMA say that it has been almost four months since my roommate lost his job… this makes me sad!!!! Is that a cookie….yeahhhhhh Bella Happy!!! I mean Bella sad.

Today we are going to a place called Guavate… and yes I am going!! And Mama, PAPA, and my roommate ...”papa” and Ms. Rosa, I like Ms. Rosa.

The road up is winding and crowded “I think I’m going to P….” The road ends at the Carite Forest Reserve. There are vendors along the roadside selling all sorts of things like plants, honey, seasonings and Puerto Rican souvenirs.

We have been to Guavate a few times. It is a tasty and interesting place. The live music gets people dancing and singing, and everyone is eating and drinking. The area is really like a multi-mile long block party. Children play in the streams and forests behind the restaurants. Older people hang out and talk, eat and dance. Young adults just drive up and down this congested area, just scoping out, looking for people they know. It’s a place to be seen. I still don’t know what a roasted pig is, or as it’s called in Spanish, “Lechón” because PAPA always covers my eyes when we get close to it…I guess it should be like a sort of Figgie Pudding, like in the movies….yeah…

Families make the trip in droves, not just for the lechón, but also for the various side dishes like rice and pigeon peas, “I hate Pigeons” they go into my back yard and poop all over my deck…..sorry! The story…the story…the story… and back! Cassava, breadfruit, sweet potato, blood sausage, and yellow or green plantains. Of course, besides the delicious pork, there are turkeys and chickens cooked and seasoned in a similar way. Those are really good, too! And not only is the food a draw, but also the live music and the cool mountain air. It is a daytime activity – most people leave before sundown.

Weekends in Puerto Rico are a family affair, especially Sundays. Locals love to get together for meals and family activities. Places that offer cooler temperatures, great food and live music are always popular with locals looking for some fun. If you, as a tourist, want to experience some of that fun and flavor, you can join them and head to the famous lechoneras in Guavate. Oh no! There is a dead animal in that restaurant….NOOOOOOOO!!!!!!!!

PÁPA spends time talking to ….nobody; he is talking to the mirror… he calls it interviewing….I think he is going cuckoo!!! It is nice to know that I have a break from all this interviewing. I need a good night sleep! By the way I still don’t know what interviewing means….

Chapter 6. RECONSTRUCTION & WORKING THROUGH- As you become more functional, your mind starts working again, and you will find yourself seeking realistic solutions to problems posed by life. You will start to work on practical and financial problems and reconstructing yourself and your life.

Taking care of PAPA is very exhausting; it’s 3 am and I guess he needs to go potty. He keeps on waking me up, at these unruly hours to go walking up and down the streets and he never finds the right bush to go potty….surely it’s not because of me, I’m sleepy and I am a big girl and I can hold to the morning…..

· A CAT!!!!! Urrrrrr!!!!!!

Thank GOD he carries me, mmmmm…

I cannot respond to these actions this late at night…

Act like a Lady, act like a Lady…Act like a Lady…

Now, I can go back to sleep….

PAPA spends time on the Phone with Titi Vivian, they practice asking each other questions for that stuff called an interview; They bore me!!!! Let me jump off the bed and dance like a ballerina or maybe I will bring Ms. Cow so I can entertain him.

PAPA is more animated and happy; we go to the beach and the park. Titi Vivian has visited us on several occasions…. She brought me a beautiful pink collar, and I get to sleep in the bed with her!!!! We are bosom buddies. We have mani/ pedis and she is teaching me how to apply makeup! Back to PAPA…..He is preparing for his third Interview with the County; let me do something special for him… something that will set him apart from the rest…something that will give him some class and glamour…. It’s done!!!!

No PAPA!!!!! Don’t remove my hair from your jacket! It was so nicely positioned and it added a touch of distinction; like the sashes utilized by the kings in old times. PAPA is leaving for his interview and I am hoping for the best!!!!

Chapter 7. ACCEPTANCE & HOPE- During this, the last of the seven stages in this grief model, you learn to accept and deal with the reality of your situation. Acceptance does not necessarily mean instant happiness. Given the pain and turmoil you have experienced, you can never return to the carefree, untroubled YOU that existed before this tragedy. But you will find a way forward.

What is this? PAPA brought me new Magazines with pretty colored rubber band braces, and the latest Vogue and Elle magazines…..this is fascinating, fascinating, fascinating……. Wait a moment…that’s what I need in order to celebrate PAPAS new job… my little head is so confused… YES!!! PAPA has a new job with the ….Cuty, Cutie, Coty….no, no, no, no, no, no, !!!!! The County…. Yes we are back in business, isn’t it fascinating?!….. That reminds me that I need a “Fascinator” like the one Princess Beatrice wore at the royal wedding of Prince William and Catherine Middleton. Various female guests arrived to the wedding wearing fascinators. Among them was Princess Beatrice of York,… “LOVE HER, LOVE HER, LOVE HER, LOVE HER, LOVE HER, !!!” She wore a piece designed by the Irish milliner Philip Treacy “MY IDOL” (I have 20 of his master pieces…well the pictures in a magazine) the unusual shape and colour caused quite a media stir and went on to become an internet phenomenon with its own Facebook page. I think that the same thing will happen to me….. Yes, Facebook will explode with requests of viewers wanting to see my beautiful fascinator. My fascinator will be of substantial size and bulk, bigger than a barrette, it will be a modern fascinator, made with feathers, flowers, beads and ribbons. It will be attached via headband, because I have a tiny little head and I will need to balance it….. Princess Beatrice used the publicity to auction it off on eBay, where it garnered 99,000 Euros for charity. The auction of My Fascinator will triple that amount!!!! We are like sisters…. Sorry!!! I can’t deal with this little head of mine, so many thoughts, so many things to do….. No! No! No! I digress…back to PÁPA.

We wave survived seven months of trial, seven months of minimal income, seven months in front of a computer, seven months of late nights, seven months of unwarranted stress, seven months of insecurities, seven months of reassurance, love, support from your family and friends, seven months of anger, seven months of indecision, seven months of change, seven months of re-organization, seven months of discovery, seven months of “proof of who are your real friends”, seven months of enlightenment, seven months of confusion, seven months of testimony that your family will be there through thick and thin, seven months of unconditional love, seven months of grief, seven months of kindness of those that love you, seven months of picking up the parts of a puzzle that we call life, seven months to get ready to put that puzzle back together again, SEVEN MONTHS OF CHANGE……

As they say, what does not break you, makes you stronger. And stronger we are!!!

And you thought Rat terriers were not eloquent!!!

Love

Miss Bella Sophia

DOG Cookies (Bella’s every day cookies)

Ingredients

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.

2. Dissolve bouillon cubes in boiling water and allow cooling.

3. Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.

4. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.

5. Bake for 30 minutes and allow cooling.

DOG Cookies number II (Bella’s healthy cookies)

Ingredients

2 cups wheat germ
3 (2.5 ounce) jars strained chicken baby food
1 tablespoon water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix the wheat germ, baby food, and water together. Add more water if necessary to form a dough. Roll dough into 1 inch balls and place on cookie sheet. Flatten slightly with a fork dipped in water. Bake for 20 to 25 minutes in the preheated oven.

DOG Cookies III (Bella’s party Cookies)

You can feel good letting your dog indulge in these carob peanut butter dog treats since carob has many health benefits. Carob is low in fat and sodium, and high in fiber, potassium, and calcium. Not only that, it can improve digestion.

Ingredients:

· 3/4 cup rolled oats

· 2 cups whole wheat flour

· 4 tsp carob powder (see tip)

· 1 cup natural peanut butter

· 1 cup milk, low or fat free

· 1/4 cup carob chips (see tip)

Instructions:

1. Preheat oven to 350° F

2. In a large bowl, whisk together the oats, flour, and carob powder.

3. In a microwave safe bowl, warm the peanut butter for approximately 30 seconds.

4. In a small bowl, whisk the warmed peanut butter and milk together with a fork until thoroughly combined.

5. Make a well in the dry ingredients and pour in the peanut butter mixture.

6. With a wooden spoon, stir until combined. The dough will be very thick.

7. Fold in the carob chips.

8. Place a sheet of parchment paper on a baking sheet.

9. Using a 1 inch cookie scooper, pack the fudge-like dog cookie dough into the scooper with your hands.

10. Release the ball and once on the baking sheet, flatten to a cookie shape.

11. Bake for 15 minutes. Cool completely on a wire rack. Or, leave in the oven, once turned off, to cool and harden for 2 hours.

Storing - Keep these carob dog treats in the refrigerator for up to 2 weeks. Freeze and use before the end of 6 months. For more tips on how to store homemade dog treats be sure to read our list of reminders and techniques.

Yield - This carob recipe for gourmet dog cookies will make a nice batch of approximately 42 cookies, or 3 1/2 dozen, using a 1 inch cookie scooper.

How to store you Dog treats

Things to Consider:

· Where you live -Is it hot and humid, cold and dry or a combination of these? Homemade dog biscuits that are left in a dog treat jar on the counter will last a lot longer in a cool and dry environment than one that is hot and humid.

· Preservatives - Even though store bought dog treats may last longer because of their preservatives, one reason we bake our own is because of all those undesirable additives, including the preservatives.

But not all preservatives are bad. You can bake with natural preservatives such as vitamin C and E. You can also use citric acid (like those found in citrus fruits) and rosemary.
·        Ingredients - The type and amount of certain ingredients plays a part in how you store homemade dog treats. If you have baked dog cookies with butter or oil, they will not last as long as ones made with margarine. Also, treats made with meat and/or meat juices, will need to be refrigerated and will not last as long as other treats.
·        Moisture - The moisture, texture and denseness of your dog treats also plays a part. A crunchy or hard treat will last weeks longer than soft dog training treats or moist dog cupcakes.
·        Cool - No, we're not saying you're cool for baking homemade dog treats (even though you are!). We're talking about temperature. Before storing homemade dog treats, you need to be sure that your treats are completely cooled. If you don't you could end up with a moldy dog treat jar, because of condensation, definitely not good dog eats.
·        Light - You and your dog treats have an enemy, it's light. Well, really, direct bright sunlight and heat are your enemies. The best place to store homemade dog treats is in a cool, dark and dry place.

If you consider these few things when it comes time to store homemade dog treats, your dog will be enjoying your baking efforts for many weeks!

Where to Start?

2013-08-08T15:38:00.000-04:00

I have started at least 20 new blogs and at three quarters through, I run out of steam. Not because I don’t have ideas or I am out of words …. I guess I am lacking passion! How many days a week do you get out of bed and you ask yourself; “Self! why am I doing this all over again?” I wake up, take a shower, walk Ms. Bella, get ready for work, drive to my office, spend 8 hours solving other people’s problems, drive back home, walk Ms. Bella, feed her, I have something to eat, walk Ms. Bella again, take my evening shower, go to sleep and it all starts all over again the next morning. Thanks to my cellphone and Facebook I am in touch with my family and friends! Is this only happening to me? Is everybody else living the exciting lives? I have decided to boycott TV series such as Friends, the Golden Girls, The Big Bang Theory…… even the nerds seem to have found their click!

I have not found my “Cheers Bar”…well I don’t drink, or “My Entourage” … well I don’t sing or act, or “My sex in the City”… well I blog. Looking good, I like museums….it’s getting better….I like restaurants, like them….I think I’m part of this clan…..and that’s all folks!!!!!!! I guess living life like they do in a sitcom only happens in certain stages of your life and if you do not take advantage of the moment, it will pass you by. Could it be the town you live in or could it be forced circumstances that leads it to create this type of synergy among friends. The only thing I can say is that it is seen on TV, it happens in almost all of the movies or sitcoms. I think I would like a sitcom life…..even the Real Housewife cast members get to fight wearing “Prada, Armani and Versace” after a fabulous dinner at a top rated restaurant. Last season the members of the New Jersey Real Housewife franchise visited California and it reminded me of the last vacation I took with my sister Vivian… not because of the fighting, ignorant comments or classless behavior, but for the unbelievable scenery and movie like locations.

On this trip, I was celebrating my 33rd plus 17 birthday and it was a memorable one, the type of birthday you would add to…or better said… check off of your bucket list. The type of birthday you would see on a movie of the week or an obnoxious TV sitcom. This birthday included a magical place, good food, good company and lots of love!!!!!

I met my sister Vivian at Las Vegas Airport and we took a flight to Albuquerque, New Mexico the first stop of our adventure. Upon our arrival to the Albuquerque airport we met with our hostess, Iris, one of Vivian’s best friends… hold on one moment!!!!!! Is this my birthday celebration trip or Vivian’s best friend’s reunion?….MMMMM. Not only is Iris adorable, sweet, intelligent, fabulous, and beautiful and a depository of knowledge and a history encyclopedia… She is married to Bill and he is all that, and in addition a Master Chef who makes the best pancakes in the world second to my Dad’s… Papa I love you and your pancakes…but Bill’s pancakes are FABULOUS!!! LOL and to top it off, they treat my sister and my beautiful nice Candice like queens and I love, love, love, them for that. Now back to the story….

During our journey from Albuquerque to Santa Fe, Iris transported us via the wings of imagination to the past. We visited through her stories, history and culture the New Mexico’s 22 Native American Tribes. It was like stepping from the United States we know into the United States of the history books. Many things we remember from our school books and recognize, but at the same time many things of which you could only say … wow!!!! It was a journey into a world of ancient tradition and architecture.

New Mexico is a living museum! Native American tribes maintaining their past alive, permitting their ancestors to be recognized, honored and never forgotten. The foresight of the Ancestral Native Americans approximately 1,500 years ago, living as hunter-gatherers throughout the Southwest, joined together to establish permanent settlements, commonly known as pueblos, Tribes and Nations assuring that the unseen future safeguarded the legacy of its people. They established 22 distinct, unique and fascinating Pueblos:

ACOMA - Acoma Pueblo also known as "Sky City," is built on top of a 367-foot sandstone mesa.

COCHITI - Cochiti is the northernmost of the Keres-speaking pueblos with a population of about 1,502.

ISLETA - Originally established sometime in 1300s, the name Isleta comes from the Spanish language and means "Little Island."

JEMEZ - The Pueblo of Jemez is the only remaining village of the Towa-speaking pueblos in New Mexico and is surrounded by colorful red sandstone mesas.

JICARILLA APACHE NATION - Nomadic in nature until just before European contact, the Jicarilla tribe established trade with Taos and Picurís pueblos. They wandered and traded as far east as Kansas until they settled deep in the northern Sangre de Cristo Mountains in the mid-1720s.

LAGUNA - Keresan-speaking Laguna pueblo has six villages (Encinal, Laguna, Mesita, Paguate, Paraje and Seama) and is home to a notable business and industrial community.

MESCALERE APACHE RESERVATION - The Mescalero traditions remain strong as they develop a strong economic foundation.

NAMBÈ- The Nambé Falls Recreation Area, located above the pueblo, offers swimming, lake fishing, a stunning double-drop waterfall and camping.

NAVAJO NATION - The Diné (Navajo) Nation stretches across three separate U.S. states. The largest U.S. Native American tribe, the Navajo Nation consists of more than 298,000 members, about 106,807 of whom live in New Mexico.

OHKAY OWINGEH- Ohkay Owingeh, known as San Juan Pueblo until the community returned to its pre-Spanish name, is the headquarters of the Eight Northern Native American Pueblos Council.

PICURIS - Picuris is located in an isolated valley in the northern hills of New Mexico. They refer to themselves as the "People of the Hidden Valley."

POJOAQUE - The Pueblo of Pojoaque has always owned its land in communal title – the Pueblo has never been a federal reservation. The pueblo, located 12 miles north of Santa Fe, has two hotels, a casino and a world-class golf course.

SANDIA - Originally named Nafiat, the pueblo was deserted in 1680 when the residents fled to Hopi Pueblo during the Pueblo Revolt. The people of Sandia did not return until the mid-1700s, and their old village is evident in ruins near the church.

SAN FELIPE- The pueblo is well-known for its beautiful dancing, particularly for the Feast of St. Philip on May 1, when hundreds of men, women and children participate in traditional Green Corn Dance.

SAN ILDEFONSO- San Ildefonso is best known as the birthplace and home of the late Maria Martínez, who along with her husband, Julian, developed the world-renowned black-on-black pottery with black matte designs.

SANTA ANA - Santa Ana Pueblo has a long history of progress. In 1709, the pueblo purchased 5,000 acres along the Río Grande to increase its agricultural production and land base.

SANTA CLARA - Contemporary Santa Clarans believe their ancestors first lived in the nearby Puyé Cliff Dwellings, including Top House, a ruined mesa top village built along a stunning cliff face in Santa Clara Canyon.

SANTO DOMINGO- The village people have a distinguished history of making fine jewelry and heishi.

TAOS - Taos is one of the oldest continuously inhabited communities in North America. It continues to enchant visitors as it has done for the past 1,000 years.

TESUQUE - The name Tesuque is a Spanish variation of the Tewa name, Te Tesugeh Oweengeh, meaning the "village of the narrow place of the cottonwood trees."

ZIA - Zia Pueblo is the birthplace of the familiar ancient sun symbol, which sports multiple stylized rays radiating in each of the traditional four directions from a central sun.

ZUNI - New Mexico's most populated pueblo was the first native settlement visited in 1540 by Spanish explorers, who thought it was one of the legendary Seven Golden Cities of Cíbola.

Other groups, such as the ancestors of the Navajo and Apache, continued their nomadic lifestyles. For some New Mexico tribes, this way of life has continued into the 21st century.

Remembering this trip fills my heart with passion, excitement and adventure. We arrived at Iris and Bill’s house in Santa Fe. Vivian told me that Iris had been the project manager of the complete restoration to their adobe house, and I was anxious to see the final masterpiece. No kidding; the work was superb and you could see your reflection on the polished adobe walls (An adobe brick is a composite material made of clay mixed with water and an organic material such as straw or dung (poop… LOL), they don’t use dung any longer. The soil composition typically contains clay and sand. Straw is useful in binding the brick together and allowing the brick to dry evenly, thereby preventing cracking due to uneven shrinkage rates through the brick). It was like reliving history! Every detail had been completed to perfection, respecting the history, architectural standards and design. It is a beautiful compound consisting of two dwellings, a beautiful terrace patio and an impeccable gift for details.

Our first trip was to a church in Chimayò “ El Santuario de Chimayò) In the early 19th Century, nineteen families lived in what was then called El Potrero de Chimayó (potrero means pasture). The land where the Santuario now stands belonged to Don Bernardo Abeyta, one of the first members of Los Hermanos de la Fraternidad Piadosa de Nuestro Padre Jesús Nazareno (the Penitentes) in the area. Also, he was probably devoted to the Christ of Esquipulas, a pilgrimage site in Guatemala where the clay is ascribed healing power.

Bernardo Abeyta built a small chapel to the Christ of Esquipulas on the present site around 1810. On November 15, 1813, he wrote to Father Sebastián Álvarez, the parish priest of Santa Cruz de la Cañada, asking him to write to the Episcopal See of Durango for permission to build a bigger church in which the people of El Potrero could worship Jesus as he appeared at Esquipulas and could hear Mass. The next day, Fr. Álvarez wrote the letter, mentioning that cures were reported and many pilgrims were arriving. On February 8, 1814, Francisco Fernández Valentín, Vicar General of the Diocese of Durango, wrote back with permission. By 1816 the chapel was replaced by the present church.

Abeyta's daughter, Carmen Abeyta de Chaves, inherited the property and kept it despite an attempt to force her to give it to the Church; a major source of her income was donations from pilgrims. Her daughter, María de los Ángeles Chaves, inherited it in turn and was the owner as of 1915. In 1929, when the owners were in financial trouble, members of the newly formed Spanish Colonial Arts Society bought the property and donated it to the Archdiocese of Santa Fe.

El Santuario de Chimayó was declared a National Historic Landmark in 1970. Each year some 30,000 people from all over the world make pilgrimages to the Santuario de Chimayó during Holy Week, especially on Holy Thursday and Good Friday, some seeking blessings and some in fulfillment of a vow. Walking is traditional; some pilgrims walk from as far away as Albuquerque, about 90 miles (150 km).

And you are asking yourself, why it is so important? What was the miracle? …. Well as told by the attendant of the sanctuary …. A villager named Bernardo de Abeyta, who was a Penitente, the brotherhood that kept the faith alive in New Mexico when priests were few. On Good Friday, in 1810 or 1811, Abeyta was performing the rituals of penance when he saw a light bursting forth from a nearby hillside. Upon digging at the source of the light, he found a large crucifix, which he called the Miraculous Crucifix of Our Lord of Esquipulas. Bernardo de Abeyta and other Chimayo villagers formed a procession to carry the crucifix to the nearest church, 8 miles away in Santa Cruz. But the next day the crucifix was missing from the altar, to be found back in its original place in the hills of Chimayo. The procession was repeated two more times before it became clear that el Señor de Esquipulas wanted to remain in Chimayo, thus prompting the building of the original small chapel on that site. Then the miraculous healings began, growing so numerous that the chapel had to be replaced by the larger adobe mission which is the current Chimayò shrine. Named el Santuario de Nuestro Señor de Esquipulas, the shrine was finished in 1816, and is now commonly known as el Santuario de Chimayò.

It was for our surprise that on the day we visited Chimayò we encountered a procession of over seventy-five devote pilgrims floating in a cloud of incense smoke, dressed in native garb celebrating and adoring our Lord, permeating the area with music, the sound of horns, chants, candles and flowers, transporting us to a different level of consciousness. We were sitting among them just observing, not knowing why or who they were. Just simple observers being wrapped in the energy that over took the sanctuary.

It looked like a female was fulfilling a vow; she entered walking on her knees on a gravel paved road until she arrived to the sanctuary…. even if you don’t believe or support the way she expressed her devotion, conviction, love and faith, it was an honor to witness this act of contrition….what an experience!

From here the winding roads would guide us to Taos, an ancient civilization nestled in the Sangre de Cristo Mountains. On our way to Taos we visited Cordova, a Spanish settlement in the Quemado Valley. This was an expansion of Chimayò and the birthplace of a renowned Santo carver Jose Dolores Lopez (1868-1937) and the San Antonia de Padua Chapel. We were able to visit several other artist and artisan studios. It is amazing to see the vast pool of talent that exists in this region of the United States. One amazing artist better than the other, but when you remember the first one you visited you are star struck once again! You would like to take a piece of art with you, but to make the decision of what to buy is impossible. I am happy with the pieces I bought but if I could do it all over again I would have purchased a Santo from Hector Ortega even if it would have been a small one; what a talented man!

Speaking of Santos or in English, Saints, with the arrival of the Spaniards to the New World many significant changes were brought to our land. One of the most lasting changes was their faith. With the new religion what followed were the Saints in Spanish “Santos”. Santos (painted and carved images of saints) has lived in the homes of the Hispanic community for hundreds of years from the New Mexicans, Native America, and the Caribbean to Tierra del Fuego. The missionary priests needed "visual aids" to help explain the stories of the saints and the Passion of Christ to the native peoples and used printed images from Spain. At first, some statues were brought from Spain but the responsibility for making Santos was handled by Franciscan friars and then by local craftsmen and artists, many of whom set up schools or escuelitas. Gradually santeros, the artists who made the images of saints, began to carve and paint the popular saints to supply New Mexican churches, homes, and moradas (village worship space for the Penitente Brotherhood). The Santos were made either two dimensionally (retablos), or three dimensionally (bultos).

My Grandparents in Puerto Rico owned Santos that has been passed from generation to generation and now to us; the same Santos that was held by our ancestors is now in our hands. The stories and images of the saints differed from those seen in Europe. We attribute that to the limited contact with Spain and word of mouth spreading the stories, gradually changing some of the facts along the way. The isolation of the New Mexico villages made visits by priests’ rare occurrences and necessitated the use of lay clergy to keep the faith alive. Village processions and celebrations centered around the treasured Santos that were on display in the church and the Morada “dwelling”.

Some of the early Franciscan santeros in New Mexico include: "Franciscan F" a hide painter, "Franciscan B" (who may have been Francisco Xavier Romero of Mexico City), Fray Andrés Garcia, and don Bernardo Miera y Pacheco, famous for the Castrense altarscreen which is now located at the Cristo Rey Church in Santa Fe. The first native-born santero was Pedro Antonio Fresquis of Truchas, 1785-1831. He was followed by the Laguna Santero, Antonio Molleno, the Master of the Lattice-work Cross, and the Santero of the Mountain Village Crucifixes. Many of these early artists we only know by their style, as most santos were not signed.

After a breathtaking ride through the “Sangre de Cristo” Mountains, we finally arrived at Taos, a haven of the arts and the living museum of the Taos Pueblo people. Taos was established c. 1615 as Fernandez de Taos, following the Spanish conquest of the Indian Pueblo villages by Geneva Vigil. Initially, relations of the Spanish settlers with Taos Pueblo were amicable, but resentment of meddling by missionaries, and demands by encomenderos for tribute, led to a revolt in 1640; Taos Indians killed their priest and a number of Spanish settlers, and fled the pueblo, not returning until 1661.

In 1680, Taos Pueblo joined the widespread Pueblo Revolt. After the Spanish Reconquista of 1692, Taos Pueblo continued armed resistance to the Spanish until 1696, when Governor Diego de Vargas defeated the Indians at Taos Canyon.

The Taos Pueblo, which borders the town of Taos on its north side, has been occupied for nearly a millennium. It is estimated that the pueblo was built between 1000 and 1450 A.D. with some later expansion, and the pueblo is considered to be the oldest continuously inhabited community in the United States. The Pueblo, at some places five stories high, is a combination of many individual homes with common walls. There are over 1,900 people in the Taos pueblo community. Some of them have modern homes near their fields and stay at their homes on the pueblo during cooler weather. There are about 150 people who live at the pueblo year-around. The Taos Pueblo was added as an UNESCO World Heritage Site in 1992 as one of the most significant historical cultural landmarks in the world.

Beginning in 1899, artists began to settle in Taos; six formed the Taos Society of Artists in 1915. In time, the Taos art colony developed. Many paintings were made of local scenes, especially of Taos Pueblo and activities there, as the artists often modeled Native Americans from the pueblo in their paintings. Some of the artists' studios have been preserved and may be viewed by visitors to Taos.

One of the galleries we visited in Taos was the Sage Fine Art Gallery and it featured the paintings of Elizabeth Jose, a British artist living in Taos, New Mexico. She is an accomplished portrait artist and her exposition was inspired by the breathtaking scenery of Taos, featuring landscapes and old abandoned trucks. Her paintings captured colors, energy and mystical magic of Taos. I decided to purchase three of her portraits, one for Iris, One for Vivian and one for me. I know you are asking yourself…..NO FOOD?!!!! Yes, at the end of this portion of the trip I will give you a list of places we visited and the most outrageous recipes that will transport you to this enchanted land.

On our way back we visited, drove over and walked across the gorge bridge!!! Oh my Lord, Mr. Chicken walked across the gorge bridge!!!! It felt like an army of angels were blowing with all their forces every time I took a step. You had to hold onto your hat, your glasses and wrestle with the wind in order to move forward. This is another item I can remove from my bucket list. The Rio Grande Gorge Bridge, locally known as the "Gorge Bridge" and the "High Bridge" and the depository of Bill’s sunglasses (yes, they flew right off his face….down to… ouch …down to the bottom of the gorge) is a steel deck arch bridge across the Rio Grande Gorge 10 miles (16 km) northwest of Taos, New Mexico, United States. At 660 feet (200 m) above the Rio Grande, it is listed as the tenth highest bridge in the United States and 82nd highest bridge in the world. The bridge was started in 1963 and completed in 1965. It was dedicated on September 10, 1965 and is a part of U.S. Route 64, a major east-west road. The span is 1,280 feet (390 m): two 300-feet (91 m)-long approach spans with a 600-foot (180 m)-long main center span; and this is summarized as a really scary, beautiful, did I say scary place to visit?!

Upon our return to Santa Fe we had dinner at The Compound Restaurant on Canyon Road. As part of the dining experience we had a cheese and liquor pairing. The combination of different fruits, preserves, liquors and cheeses was amazing! The Compound Restaurant maintains a heritage rich in history and regional influences since the 1960’s. Chef Mark Kiffin, James Beard Foundation's "Best Chef of the Southwest 2005," has embraced the restaurant’s history and preserves a tradition of refined food and service. Chef Mark Kiffin, James Beard Foundation's "Best Chef of the Southwest 2005," has embraced the restaurant’s history and preserves a tradition of refined food and service.

On day two we dedicated for exploring Santa Fe; The Spanish laid out the city according to the “Laws of the Indies” town planning rules and ordinances which had been established in 1573 by King Philip II. The fundamental principle was that the town be laid out around a central plaza. On its north side was the Palace of the Governors, while on the east was the church that later became the Cathedral Basilica of Saint Francis of Assisi. The layout, not the architecture, reminded me of the towns in Puerto Rico, the central plaza with the Church on one side and the Government center on the opposite side.

Back in 1842 a traveler to Santa Fe wrote…."I can hardly imagine how Santa Fe is supported. The country around the city is barren. At the North stands a snow-capped mountain, while the valley in which the town is situated, is drab and sandy. The streets are narrow... A Mexican will walk about town all day to sell a bundle of grass worth about a dime. They are the poorest looking people I ever saw. They subsist principally on mutton, onions and red pepper. If he only knew that the city has become the living example of paradise.! Santa Fe is now one of the most interesting art centers in the world.

We started our adventure with breakfast at Café Pasqual’s, a small corner restaurant with the personality of a giant... Giant flavors, giant ambiance, giant quality and giant customer service. Vivian had the grilled polenta with sautéed chorizo, corn and red chili, Iris had, Huevos Rancheros, Bill had the Durango Omelette and I had the brioche French toast. We had a long day ahead of us with a lot of walking.

Our first stop was the Loretto Chapel : When the Loretto Chapel was completed in 1878, there was no way to access the choir loft twenty-two feet above. Carpenters were called in to address the problem, but they all concluded access to the loft would have to be via ladder as a staircase would interfere with the interior space of the small Chapel.

Legend says that to find a solution for the seating problem, the Sisters of the Chapel made a novena to St. Joseph, the patron saint of carpenters. On the ninth and final day of prayer, a man appeared at the Chapel with a donkey and a toolbox looking for work. Months later, the elegant circular staircase was completed, and the carpenter disappeared without pay or thanks. After searching for the man (an ad even ran in the local newspaper) and finding no trace of him, some concluded that he was St. Joseph himself, having come in answer to the sisters' prayers.

The stairway's carpenter, whoever he was, built a magnificent structure. The design was innovative for the time and some of the design considerations still perplex experts today. The staircase has two 360 degree turns and no visible means of support. Also, it is said that the staircase was built without nails—only wooden pegs. Questions also surround the number of stair risers relative to the height of the choir loft and about the types of wood and other materials used in the stairway's construction. Over the years many have flocked to the Loretto Chapel to see the Miraculous Staircase. The staircase has been the subject of many articles, TV specials, and movies including "Unsolved

Mysteries" and the television movie titled "The Staircase”.

One of the surprises we had was plenty of exquisite food as we spent a day at the Santa Fe School of cooking. Iris, Vivian and I attended a history of food from the New World, a lecture and fabulous lunch time cooking demonstration. We cooked Southwestern Achiote Citrus Chicken in Banana Leaf, Meat Empanadas, Shrimp diablo and Jicama fries.

The Santa Fe School of Cooking is located in beautiful Santa Fe, New Mexico, in the heart of historic downtown. The Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and market specializing in foods of the southwest. They offer an array of Southwestern cooking classes and demonstration presentations including a fabulous walking tour that will permit you to visit and sample the food of the most renowned restaurants.

I will admit that I am a hard person to buy for or surprise. The rule is, if I like it, I buy it, especially if the item reminds me of one of my sisters, parents or a friend… cha-ching, cha-ching, cha-ching!!….. It will be in a box on its way to a new destination! Now back to the story…. Vivian and Iris surprised me with a day at the cooking school! It was so cool… I absolutely loveddddd it!!!!! The class was great, we learned a lot and then we ate it!!!! And to top it off, I had fun shopping at their market store, where they had so many gadgets…. which I purchased and use, some of them make a great back scratcher and others are just PRETTY….LOL.

After class we met Bill at the Coyote Café, this restaurant started in 1987 by celebrity chef Mark Miller. He created Modern Southwest Cooking using the open kitchen and dining room setting. Today, Chef Eric DiStefano, Sara Chapman, Tori Mendes and Quinn Stephenson, are the new owners of the Café. Sitting at the second floor patio we relaxed and enjoyed great Margaritas, excellent food in a southwest atmosphere.

Most tourist activity takes place in the historic downtown, especially in and around the Plaza, a one-block square adjacent to the Palace of the Governors, the original seat of New Mexico's territorial government since the time of Spanish colonization. Other areas include “Museum Hill”, the site of the major art museums of the city as well as the Canyon Road arts area with its galleries is also a major attraction.

To complete our visit to Santa Fe we had to have “Sopaipillas”; delicious pillows of fried…yes, I said fried flower tortillas drenched in honey! So we headed to Maria’s at 555 West Cordova Road. Well, the truth is that we visited this restaurant for their excellent Mexican food such as -- thick tamales (Margaritas), fresh-made tacos (Margaritas), chile rellenos, (Margarita) and blue corn enchiladas with carne adovada. (This place has 100 Margaritas to choose from), and Sopaipillas (Margaritas, Margaritas, Margaritas, Margaritas, Margaritas, Margaritas …) Excellent food with a home -like atmosphere.

This portion of our trip was one of discovery and adventure; we were able to explore from the most sublime and mystical experience to the explosion of our taste buds after partaking the nectar and the food of the Gods. We were lifted by the breath of a thousand angels on top of the Gorge Bridge; we walked and touched the same paths of our ancestral Native Americans and we placed our hands in the same well of dirt as so many millions of devout Christians have done in the Sanctuary of Chimayó. To top it all off, we were blessed with the love, attention and friendship of Iris and Bill.

I guess I don’t have a sitcom type of life and I am not received by my first name at the local Bar like in “Cheers” … maybe it’s because I don’t drink or go to Bars! One thing I can say….I live a privileged life, I am “RICH”!!! Rich with Family, Rich with Friends, Rich with Love, Rich with Miss Bella and the Big Guy has my back. What else could I ask for;? I have it all.

Part II of the Trip San Francisco with Ortrude and Derk!

Recipes from Santa Fe

Sopaipilla recipe with cinnamon sugar and honey

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons heavy cream

1/2 cup warm water

Cinnamon sugar

honey

Preparation:

In a large mixing bowl, combine flour, baking powder, salt, and sugar; stir until blended. Stir in oil, cream, and water. Knead to make soft dough; turn out onto a lightly floured surface. Knead lightly. Dough will be a bit sticky. Cover with dish cloth and let rest for 30 minutes.

Heat about 3 inches of oil in a heavy saucepan or deep fryer to 375°. Roll dough into a rectangle about 12 x 9 inches and 1/8-inch thick. Cut into 3-inch squares. Carefully add squares to the hot oil, 2 or 3 at a time. If necessary, use a fork to press down into the oil so they'll puff. Fry until golden brown, turning once. Drain well. To serve, sprinkle the sopaipillas with cinnamon sugar and drizzle honey over them.
Makes about 2 dozen sopaipillas.

Achiote Citrus Chicken in Banana Leaf

juice of 4 oranges
juice of 2 limes
2 T. achiote paste
4 cloves garlic, minced
1 T. salt
4 4-oz. chicken breasts, boneless, skinless and cut in half
8 pieces of banana leaf, cut in 4 inch squares and 8 strips for tying

Combine fruit juices with the achiote paste, garlic and salt, and mix well. Toss with the chicken pieces and marinate for 1 hour.

Place a chicken piece in the center of each banana leaf and drizzle with marinade. To close the leaf, fold in the sides, then the top and bottom. Wrap a strip around once and tie.

Heat grill to medium. Grill chicken bundles 4 minutes on each side. The chicken will steam in its juices.
Serves 8

Salsa Rouge

This salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.

Yield: 2 cups

1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.

Summer BBQ Recipe - Southwest Heat

Here's a great dry rub recipe from the Jamison's' Book Smoke and Spice. It's hard to beat when you want some heat! Good on beef (from steak to burgers), on pork chops, and even on trout. Some people like to add a few tablespoons of onion powder or onion salt to this blend.

1/2 cup ground New Mexican red chile (Chimayó Chile Powder)
1/2 cup ground ancho chile
3 tablespoons coarse salt, either kosher or sea salt
3 tablespoons ground cumin
1 tablespoon dried oregano, preferably Mexican

Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.

Chunky Avocado Salsa

Serves 8

3 ripe plum tomatoes, diced
Serrano chiles to taste
minced garlic, optional
1 medium red onion, diced
1/4 cup chopped fresh cilantro
3 large, ripe Haas avocados
freshly squeezed lime juice to taste
Kosher salt to taste

1. Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.
2. Cut the avocados in half, running a knife around the pit from stem to blossom end and back again; twist the halves in opposite directions to free the pits and pull the halves apart. Cut each half into large chunks. Add to tomato mixture and stir gently to combine.
3. Season the salsa with lime juice and salt.

Green Chile Pork Stew

3 Pounds Pork Shoulder
1 Small Onion
4 Cloves Garlic
4 Cloves
2 Bay leaves
1 T. Salt
1/2 t. Black Peppercorns
Water

Trim off some of the fat from the pork shoulder and cut into 1-inch cubes.

Place all the ingredients in a large soup pot or slow cooker and cover with water.

Bring to a boil, skim off foam, reduce to a simmer and cook until fork-tender.

Remove pork and reserve pork and liquid.

2 Onions, chopped
4 cloves Garlic, minced
2 T. Lard
4 Russet Potatoes, cubed
1 T. Mexican Oregano
3 to 4 cups roasted, peeled, chopped New Mexican Green Chile
1 12 oz. can Chopped Tomatoes (optional)
4 to 6 cups Chicken or Pork Stock
2 T. Chipotle en Adobo (optional)
Salt and Pepper to taste

In a 6-quart pan, sauté the onions and garlic in lard over medium-high heat for 1 minute stirring frequently.

Add remaining ingredients, including the pork cubes and pork stock (or chicken stock) and bring to a boil.

Reduce the heat to a simmer and cook for at least 1 hour.

Adjust the seasonings with salt and pepper.

Serve with fresh flour tortillas.

Roast Pork Loin with Red Chile Peanut Mole

Serves 8 to 10

2 teaspoons black peppercorns
2 teaspoons kosher salt
3 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons freshly toasted cumin seeds
2 teaspoons freshly toasted coriander seeds
4 to 5 pound boneless, center-cut pork loin
3 tablespoons olive oil

Grind all spices in a spice grinder or with a mortar and pestle. Rub the spice mixture over the surface of the pork loin. Wrap the loin in plastic and refrigerate for 24 to 48 hours.

Preheat the oven to 375°.

Heat the olive oil in a large skillet over medium-high. Sear the pork on all sides until browned. Transfer to a foil-lined baking sheet and roast in the oven until the internal temperature reads 160°, about 1-1/2 hours. Allow the pork to rest for 15 to 20 minutes before slicing.

Red Chile-Peanut Mole

12 dried Ancho chiles
2 tablespoons olive oil
1 large onion, chopped
6 unpeeled garlic cloves, roasted, then peeled
4 large, ripe tomatoes, roasted, then peeled
3/4 cup dry roasted peanuts
1/3 cup toasted sliced almonds
1/3 cup toasted sesame seeds, ground to a powder in a spice grinder
1 or 2 teaspoons espresso powder, or to taste
1 to 2 teaspoons each freshly ground cumin, coriander, canela and allspice, or to taste
4 tablespoons lard or olive oil
Salt to taste
Chipotle chile powder to taste

In a preheated skillet over medium, press the chiles, 3 or 4 at a time, onto the bottom of the pan until fragrant and pliable. Be careful not to burn them. Remove the stems and tear the softened flesh into large pieces, removing the seeds that stick to the flesh. Soak the chile pieces in hot water for 30 minutes, until softened.

In the meantime, heat the olive oil in a small skillet and sauté the onion until softened. Place the sautéed onion, the garlic cloves and the tomatoes in a blender and puree. Pour mixture into a bowl and set aside. Return 1 cup of this mixture to the blender and add the peanuts, almonds and sesame seed powder. Puree, adding a little of the tomato liquid, if necessary. Combine the puréed tomato mixture and the peanut mixture, and add the espresso powder and spices.

Drain the chiles, reserving the soaking liquid. Place the chile pieces in a blender and add 1/2 cup of the soaking liquid, or more if needed. Puree until thoroughly blended. Add the chile puree to the other purees and stir to combine thoroughly.

In a large saucepan, heat the lard. When it is hot, add the puree all at once. You may want to use the lid of the pan as a shield, as the liquid will splatter. Bring the mixture to a boil, reduce the heat, season with salt and chipotle chile powder, and simmer for 30 minutes, stirring occasionally, until you have a sauce with the consistency of thick cream.

Huitlacoche-Roasted Corn Salsa

The flavors of a simple roasted chicken or filet of beef would be greatly enhanced by this rustic, flavorful addition.

Yield: 2-1/2 cups

3 ears of corn
2 tablespoons canola oil
1/2 cup diced white onion
2 cloves roasted garlic, very finely chopped
1 cup rich, full-bodied red wine (cabernet, merlot, pinot noir)
1/2 cup (4 ounces) canned or frozen huitlacoche
1 tablespoon juice from Chipotles en Adobo
2 teaspoons fresh epazote or 1 teaspoon dried
1/4 cup cilantro chiffonade
Kosher salt and freshly ground black pepper to taste

1. Shuck the ears of corn and remove the silk. Roast the ears over direct flame, turning frequently, until blackened in places. Set aside. When the ears have cooled, cut the kernels from the cob and place them in a bowl. There should be about 1-1/2 cups.
2. Heat the oil in a skillet over medium. Add the onion and sauté until golden, 4 to 5 minutes. Add the roasted garlic and red wine, and reduce by half. Add the huitlacoche, chipotle juice and epazote and continue to cook over low heat, stirring frequently, for 8 to 10 minutes, until most of the liquid has evaporated. Remove from the heat and cool.
3. Add the roasted corn kernels and the cilantro to the "dry" mixture and stir to combine well. Season to taste with salt and pepper.

Carne Adovada

1/3 c. peanut or vegetable oil
3-1/2 lbs. pork loin or butt, cut in 3/4-inch cubes
2 c. diced onion
2 T. minced garlic
4 c. chicken broth or water
2 t. ground coriander seed
2 t. dried Mexican oregano
2 t. chile caribe
3/4 c. Chimayo ground red chile, mild or medium
1 T. red chile honey
2 T. Sherry vinegar or red wine vinegar
salt to taste

Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender.

Serves 8

Optional seasonings: ground canela, ground cumin seed, toasted ground chile seeds, toasted ground pumpkin seeds.

Note: This dish reheats wonderfully and is better the next day.

Note: The traditional method for making this dish is to mix the marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2-1/2 hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.

Chipotle-Marinated Steak Fajitas

Serves 6

Chipotle Marinade

1 small white onion, peeled, cut into large pieces
6 garlic cloves, peeled
2 tablespoons toasted ground coriander seeds
2 tablespoons toasted ground cumin seeds
2 tablespoons puréed Chipotle en Adobo, to taste
2 tablespoons dark brown sugar
2 tablespoons olive oil, optional
Kosher salt to taste

1. Pulse the onion and garlic in a food processor until finely chopped. Add the ground coriander, cumin, chipotle, brown sugar and oil, and pulse to combine thoroughly. The mixture should resemble a thick paste. Season to taste with salt.

Steak Fajitas

1-1/2 pounds top round steak, trimmed of fat
Chipotle Marinade
Kosher salt, to taste
freshly ground black pepper, to taste
freshly squeezed lime juice
6 large, thin flour tortillas

1. Rub steak with the marinade and set aside for at least 30 minutes.
2. Preheat the grill 30 minutes before you want to cook the steak. Season the meat with salt, the freshly ground pepper and sprinkle with the lime juice. Grill to medium rare over high heat, about 1 minute per side. Remove from the grill and cut into strips with the grain of the meat.
3. Lightly toast tortillas over a flame. Top tortillas with meat strips and serve with accompaniments.

I can see it coming …its bus number “8”

2011-08-04T19:46:00.000-04:00

It is Tuesday Morning, 6:00 AM, a week after my sixth birthday, and it is time to go to ** Fort Brooke for my annual physical exam! Knock, Knock, Knock…the sound of the door;

Mom: Bobby (that’s me!) what are you doing?

Mom: are you ready? You have been in that bathroom for a long time!

Me: Ah ha… I lift my leg and I stretch it like the arm of a construction front end loader, carefully and precisely with my toe I flush the toilet, creating noise and action! Rapidly returning to the fetal position on the towel I had placed on the floor! MMMMM Five more minutes to nap.

Mom: We need to be at the bus stop in 25 minutes…what are you doing? Hurry up!

Me: am coming out… I switch to my right side and take a one minute power nap.

Zonia: Bobby wake up ;mom already has her purse and she is ready to leave!

Me: OK, OK, OK,… I rapidly get off the floor, I wash my face and brush my teeth and put on my pants and shirt! I run out of the bathroom and jump on my bed…

Me: Mom… I have been waiting for you for the longest time…remember we need to leave…come over, put on my socks.

Mom: give me those stinky feet, drink your hot chocolate and eat your toast! We are late!

Mom would stand at the front gate with her purse at the fold of her arm, my toast in one hand and the hot chocolate in the other. Mom would walk and feed you until you finished your breakfast. So off we went:

Mom: Another bite of your toast Bobby

Me: I am full

Mom: It is a sin to waste food. The little boys in China need food and you are wasting it!

Me: We can go to the Post Office , visit dad and mail my toast to China

Mom: GABRIEL!!!

Me: Mom called me by my full name….she is not happy

Zonia: Mom …. He is not eating his toast

MOM: BOBBY!! Eat your toast

Me: OK …just a little more….TATA!!! (My sister’s nickname)

Mom: Bobby stand straight and don’t drag your feet!

Bobby: OK

Mom continued to feed me…alternating from the toast to the Hot Chocolate until it was all gone. There we stood at the bus stop, stretching our little necks to see if we could determine if the next bus was ours….. Mom with a ten ton grip of steel holding on to my wrist with one hand and Zonia’s with the other. I swear she was like a Ganesha with multiple arms and hands. She really needed them in order to handle us two.

Yeahhhh its number eighhhhhhh …. Itch!!! It’s number thirty nine again.

Zonia: It’s Bobby’s fault we are late….

Bobby: Yep there it comes on time….It is number eight

Now it was time to go to Old San Juan; Zonia and I would be able to eat our way throughout the city!

The bus would arrive close to the harbor and we would need to walk to the opposite tip of the island. This meant walking by the treacherous bakeries and candy shops, street vendors and cafeterias. What a horrible journey!!!!

Mom with a strong grip and a really fast step would start the journey from the bus terminal located at the harbor to Fort Brooke at the northern most tip of the island of Old San Juan.

Walking with Mom and my sister through Old San Juan was a Historical, personal, and gastronomic tour of the city. We would stop to read the plaques on the buildings that would provide the historical insight. Mom would tell us stories of her being pregnant with the twins caring my older sister Wanda in her arms (who was a baby), walking through the streets of San Juan in order to go to her medical appointments at Fort Brooke. She said that a nun compared her to a cruise ship navigating herself, wobbling up the narrow streets of the old city. Even though this must sound disorganized it was not! All traveled streets were picked in anticipation and the specific items to be sampled were discussed and approved….well by Zonia and me. There is an easy and faster way to go to Fort Brooke but you would bypass all of the delights being offered by the City!

· First stop Old U.S. Court House on Recinto Sur: The courthouse was designed to provide suitable accommodations for important government offices and to demonstrate the commitment of the United States to the Island of Puerto Rico. The Bastion de San Justo del Muelle, which was built in 1639 (shortly after the city was invaded by the Dutch) and remained in place until 1897. The southern portion of the site contained a building that was likely a Spanish custom house constructed during the 1830s. OK, latida tida….. There was a gentleman that had a news stand on the north side of this building that sold the BEST “polvorones” (short bread cookies) you can ever imagine and the freshest “platanutres” (plantain chips). Obviously this would be like going to the Louvre and not stopping to see La Gioconda yes, my girl Mona! The cookies were a piece of art!!!!!!

· Second Stop, Fortaleza Street “Churros and Ice cream shop”. There was a small shop at the end of Fortaleza street next to the “Tapia Theater” (The Teatro Tapia, in San Juan, Puerto Rico, is the oldest free-standing drama stage building still in use in the United States. It is named after the poet and dramatist Alejandro Tapia y Rivera) that specialized in “Helados” (something like a gelato) made from tropical fruits or nuts. There are two types of churros. One is thin (and sometimes knotted) and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche. As you can see they are a healthy choice of breakfast. Well they are made of eggs (protein), flower (wheat), milk (Cow juice), sugar (it must be in the vegetable family) pure goodness and health.

· Third stop The Corner Tetuan and Tanca Street. This is the location of a “Piraguero” (snow cone maker) and a “Chinero” (orange cart). My favorite is a Crema (cream) flavor, Zonias was a Frambuesa (raspberry) flavor and mom would have them mixed. At this same corner On December 3 1922, the first radio transmission was made in Puerto Rico. Don Joaquin Agusty’s first words were: “This is WKAQ, San Juan, capital of Puerto Rico, the Island of Enchantment and where the best coffee is grown” WKAQ was the first radio station in Puerto Rico, the second in Latin America and the fifth in the world.

· Fourth Stop, Fort Brooke: Fort Brooke was located in Fort San Felipe Del Morro, a Spanish colonial fort. It consisted of offices for technicians, observers, military staff and police, music band members, motor pool workers and medical personnel. Officers' quarters were constructed along the road leading to the Castle surrounded by an Officers' Club, one swimming pool, the Bachelor Officers' Quarters (BOQ) and one outdoor cinema on top of a golf course. Observation posts, communications centers and underground installations were also added in the sector. On 31 August 1944, the United States Department of War issued General Order No. 71, which transformed the Ballajá station into the Fort Brooke Hospital installation. And I would go for my annual physical.

· Fifth Stop: On the way back to the harbor the next stop would be at the house .of Genobeva and Vitaliano, these were the parents of my aunt Carmin (another set of Grandparents). The Mandatory salutations and cup of coffee were exchanged every visit. They lived in la caleta de San Juan, between the Cathedral, El Convento and la Rogatva monument (On the night of April 30. 1797, when British troops were besieging San Juan, Puerto Rico, the townswomen formed a Rogativa, or Prayer Procession, to march through the streets with their Bishop praying for the deliverance of the City. Outside the walls, the invaders mistook the torch lit movement for the arrival of Spanish reinforcements; when morning came, they were gone from the island. Things we take for granted… this is one of the most photographed streets in Old San Juan!

· Sixth Stop: Five houses from my aunt’s house we would go to buy “Limbers “(The history of the “limber” is also very interesting. According to my Dad there are two popular stories; 1. During the visit of Charles Lindbergh to the island, Puerto Ricans were impacted by the cultural differences. His cold demeanor clashed against the residents of the island and from there on the people began to call these frozen juices at least phonetically as “limber” (Lindbergh.) 2. When Charles Lindbergh visited, he tasted the frozen treats and he liked them and in his honor were named after him …with a slight variation of his spelling. You chose your favorite story.), and eat them sitting down at the Puerta de San Juan. La Puerta de San Juan (The San Juan Gate) was constructed in 1520. This strong, heavy wooden door was the official entrance for those who came to Puerto Rico on wooden sailing ships during the colonization. Up the block is La Catedral de San Juan where Mass would be held to thank God for allowing them to make the journey. San Juan had five Gates San José y Santa Rosa, would provide entrance to the Cemetery, in the southern part of the island ( el recinto sur) la Puerta de San Justo o España. On the land area of the island you would find - la Puerta de Santiago, located at the south side of the “Castillo de San Cristóbal” and La Puerta de San Juan.

· Seventh stop: Lunch at “La bombonera”, the highlight of the culinary tour; La Bombonera is my favorite restaurant in old San Juan. This restaurant was founded in the early twentieth century. La Bombonera became the hub of social life in the capital. Today they are the second oldest restaurant in the old San Juan. My family has a long tradition with this establishment. My father’s uncle and cousins used to work at the Bombonera for many years. My favorite item in La bombonera is the mallorca or as known in Mallorca, Spain “Ensaïmada”. It’s the most delicate, scrumptious sweet bread created by angels!

· Last stop of the Day; Dad would pick us up in front of the “Doña Fela’s” parking lot and take us back home. There was a nice lady that would sell us “Tiray jala”, “Pilones” and “cremitas de coco” these are artisan candies mostly made from coconut and sold through the city.

Just to think, that my mother was younger than I am now when she would take us to the doctor at Fort Brooke. Forty-five years have passed since my 6^th Birthday and every chance I have, I visit Old San Juan with my parents. Interestingly… the roles have reversed. I am the one constantly telling my mom that she needs to eat. I constantly tell her that she needs to stand straight and lift her feet when she walks. The streets are traveled at a slower pace and speed. The distances we walk are not as far as in the past. We don’t have as many stops and I am the one reminding her of the old history lessons. Mom still has that same old grip, and it’s stronger than ever!!!!! Now she holds on to me and dad time…… might have slowed her down but there is no stopping her… That’s my Mom!!!

The recipes presented in this BLOG are Foods that make me happy like the days I would go with my sister and my mother conquering the streets of Old San Juan.

French toast Casserole with “Dulce de Leche” and Nuts Topping

1 cup Guava Marmalade, 3 tablespoons water and 2 tablespoons “Licor 43” liqueur, simmered in a saucepan over medium heat until thinned out like syrup, then drizzled over the baked casserole.

Plan ahead this must chill overnight:

1 loaf Brioche bread (place the bread on a tray for 8 hours so it will harden up)

9 large eggs

2 cups half-and-half

1 cup milk

4 tablespoons sugar

1 tablespoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 pinch salt

Dulce de Leche (store bought)

TOPPING

1 cup very soft butter

1 cup light brown sugar, packed

2 tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped pecans

Directions

Butter a 13 x 9-inch baking dish.

Slice the Brioche into (1-inch thick) slices.

Arrange the slices into the bottom of the baking dish in 2-rows overlapping slightly. Place a small dab of “Dulce de Leche” between bread Slices.

In a large bowl whisk/combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended; pour over the bread slices making certain that all are covered evenly with the egg/milk mixture, then press down with clean hands to make certain the bread it coated well.

Cover with plastic wrap and refrigerate overnight.

The next day; in a bowl mix together all praline ingredients until well blended.

Spread the nut mixture over the top of the bread.

Bake uncovered for 45 minutes at 350 degrees.

Delicious!

Plantain Chips (Platanutres)

Ingredientes:

3 green plantains
Ice water
2 cups corn oil
Adobo to taste

Procedimiento:

Peel the plantains and slice them paper thin. Place in a bowl of ice water for 20 minutes. Drain and dry the plantain slices. Heat the oil until hot but not smoking and fry the chips briefly, until golden brown and crispy. Remove from the pan and drain on paper towels. Sprinkle the chips with adobo.

Mantecaditos (Puerto Rican shortbread cookies)

This is a thick, half-round sugar cookie which you can usually find being sold at street corners in Puerto Rico, or at any locale that sells typical Puerto Rican snacks.

Prep Time: 35 minutes

Cooking Time: 20 minutes

Yield 40 cookies

Ingredients

2 1/4 cups All-Purpse Flower
1/4 tsp Ground Nutmeg
3/4 cup Butter
1/4 cup All -Vegetable Shortning
1 1/2 tsp Pure Almond Extract
1/2 tsp Vanilla
1/2 cup Sugar

1. Place oven rack in middle position of the oven.
2. Preheat oven to 350 F.
3. Combine flour and nutmeg; set aside.
4. In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth.
5. Gradually add sugar to butter mixture and cream until mixture is light and fluffy.
6. Blend in flour mixture. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
7. Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet.
8. Bake 20 minutes or until golden.
9. Remove to a wire rack to cool.

Polvorones (cookies)

Ingredients,

2 1/2 c. flour
1/2 c. butter
1/2 c. Crisco shortening
1/2 c. sugar
1 tbsp. almond extract
non-pareil sprinkles

Directions

Pre-heat oven to 350 F.

In a deep bowl, cream together the butter and Crisco.
Add the sugar slowly to the mix and mix well.
Now add the almond extract and mix well.
Sift flour 4 times; now add the flour little by little until the mix is hard to stir.
Take the dough, form small balls until all is used.
Place the small balls on an ungreased cookie sheet and press the center to make a very small well.
Place some (grageas)non-pareil sprinkles in the center of the cookie well.
Place the cookies in the oven and cook for 15-20 minutes or until golden. DO NOT overcook.
Let them cool before eating them

Queso Blanco Casero (Homemade Farmers Cheese)

Bottom of Form

Ingredients

1 gallon of milk
1 big lemon
Salt to taste

Directions

· Put the milk in a deep pot and add the lemon.

· Leave outside of the refrigerator for approximately 2 1/2 hours.

· After 2 1/2 hours, cook the milk uncovered on medium heat. Be careful because it can spill.

· When it starts to boil, take it off the burner and let the milk settle. You can already see the cream floating to the top.

· With a colander or cheese cloth, strain the milk. If you use a cheese cloth, squeeze the milk to extract all the liquid.

· Place the “cheese” that is left on your colander or cheese cloth in a bowl, and add salt to taste. You can customize this cheese to your taste by adding your favorite herbs or spices, olives, pesto sundried tomatoes… the sky is the limit. Refrigerate until cold/serve

Mampostial de Coco (Dark Sugar Coconut Candy)
1 cup water
4 cups brown sugar or date sugar
1 cup orange juice, from concentrate
1 tablespoon grated fresh lemon rind
1/2 cup coconut, grated or shredded
1/2 cup crushed pineapple in juice
plastic wrap (if you choose squares)

Put the water, brown or date sugar in a heavy pan.
Simmer stirring constantly for 3 minutes.
Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick.
To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick.

Pour it or dump it onto a non-stick cookie sheet and let it cool.
After that you cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them.

MARILYN’s TROPICAL PINEAPPLE POUND CAKE

CAKE

CREAM

· 2 STICKS OF BUTTER

· ½ CUP OF SHORTENING

· 2 3/4 CUP OF SUGAR

· 6 EGGS ADD ONE AT A TIME

SIFT DRY INGREEDIENTS

· PINCH OF SALT

· ½ TSP BAKING SODA

· 3 CUPS ALL PURPOSE FLOWER

ADD DRY INGREEDIENTS AND LIQUID TO MIX ALTERNATING UNTIL ALL INCORPORATED

· ¼ CUP MILK

ADD FLAVORS

· 1/3 LEMON EXTRACT

· 1/3 VINILLA EXTRACT

· 1/3 COCONUT EXTRACT

ADD PINEAPPLE

1 CAN CRUSHED PINEAPPLE (8OZ)

MINUS ¼ CUP RESERVE FOR GLAZE

GLAZE

MIX ALL INGREDIENTS AND HEAT UNTIL THICK

· ½ STICK OF BUTTER

· 2 CUPS OF CONFECTIONERS SUGAR

· ONE 8 OZ CAN OF CRUSHED PINEAPPLE

· PLUS THE ¼ CUP LEFT OVER FROM THE CAKE

BAKE CAKE (STARTING WITH A COLD OVEN) AT 325 DEGREES

FOR 55 TO 60 MINUTES

In every neighborhood in Puerto Rico there is a lady that will sell you limber for 50 cents, back in my day it was 10 cents. Usually you would find them near a school or church. The official uniform for a Limber sales person was a “bata” or mu-mu with curlers in her hair.
Limber de Coco
1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk (beaten until froth)
Cinnamon to taste
1/2 cup of shredded coconut
Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinnamon in a bowl. Add additional sugar and cinnamon to taste.
Pour into small cups and freeze.

AND LIFE GOES ON!!!!!

2011-07-25T18:35:00.001-04:00

It has been six months since the last time I posted a Blog… It has not been because I don’t have anything to say or that the universe does not want to hear my crazy stories… I guess I have just been playing the observer role and I have been sucking it all in like a sponge or a handy wipe! Have you ever sat down to rewind your life and play it back like a movie in slow motion? Have you ever paid attention to the characters in your movie…? Who are constant in all the episodes in your life; Who just had a “Cameo Appearance”; The people that helped you grow; The ones that gave without expecting anything in return; The ones that just absorbed your energy because they were lonely stars traveling thought this universe without a light of their own; The “faux” stars that promised you the world and turned out to be a lost comet disappearing into the darkness of the universe; or the cardboard cutouts with shiny colors and luster but lacking of depth and soul. Yes sometimes they made you laugh, sometimes they made you smile, sometimes you just Cried or just hoped you had never met them, wished to forget and carry on! A person that crossed my path once said; “friends are just good when they are value added, and that you could not expect orange juice from a pear”, …and I will have to say… they were wrong! How can you recognize the good, if you have never seen the dark side of the moon? All these characters that we encounter throughout our path in life will provide us with valuable lessons and help us grow... Life is what you want it to be. The future…….it will come from within your soul.

I know you might be wondering… how he will connect travel and food to this melodrama. I have started and here it goes! I asked myself …Self, what is beauty?; what is the ultimate travel?; what fills my soul? I could say … standing at la “Piazza di San Pietro” or traveling through the streets of San Francisco or sitting under the Eiffel tower but no! The ultimate travel that fills my soul…would be…sitting on history … sitting on one of the walls of old San Juan looking at the ocean under a massive rain storm! You could see how the rain clouds would come from the distance and would go right over your head, the clouds would create curtains of rain that will baptize your body and liberate your senses! Feeling how the rain so gently starts massaging your body; the drops rolling down your face; listening to the roaring sounds of the wind and the galloping rain. In an instant to be able to be with yourself, a moment to commune with the universe, a special time to meditate and reach deep into your soul, time to close your eyes and replay that movie we call life... again and again and again. Relive the happy moments and the sad; learn from the teachings of the professors that life has placed in your path.

This tour of Old San Juan is not a vacationer’s tour; it’s a tour to reclaim yourself! To cherish your family and acknowledge the friends and angels that have blessed you through your journey. It’s a travel through the simple things of life; the things that provide you with the energy to continue going on.

San Juan is my source of energy, just sitting on the walls looking at the ocean, walking through its narrow streets, meditating on a pew of the Cathedral; watching my reflection on the wet cobblestones, the aroma of the earth after a downpour, the sound of the coqui, or feeling how the strong breeze at the “San Felipe del Morro” Castle elevates me like a kite to the highest level of consciousness. It’s the music of nature and the smell of the land …. The land we call home.

Once again I sit in my room, close my eyes, rewind my life and play it back like a movie in slow motion. A different place, different date, and different players, and I am trying the best, to always be true to myself.

GABE’S RAINY DAY COMFORT FOOD

Chicharrones de Pollo (Puerto Rican Fried Chicken)

Seasoning

1 tsp olive oil
1/2 tsp vinegar
2 tsp orange or lime juice
1 tsp oregano
1 3/4 tsp salt
2 peppercorns
4 garlic cloves

Chicken

3 lbs bone-in skin on, chicken
2 cups all purpose flour
1 envelope sazon (seasoning)
1/4 tsp pepper
vegetable oil for frying

Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don’t have a mortar and pestle you can do this in a food processor.

Take 3 lbs of chicken; trim off any excess skin, but do not remove the skin. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken, massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight.

When ready to prepare chicken, heat enough oil to cover chicken in a large pot or dutch oven to 400 degrees.

While the oil heats, combine flour, sazon and pepper in a large ziploc bag, shake to combine ingredients. In batches, place chicken in flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated.

When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes. Remove from oil and drain on a plate lined with paper towels.

Lower the heat of the oil to 300 degrees and place all chicken back in the pot, cover and fry for 10 minutes. Remove chicken from oil and drain in paper towel lined plate.

Raise the heat again to 400 degrees; fry the chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate. Ready…..set…..EAT!

Canoas de Platanos Maduros (Sweet Plantain Canoes)

Filling

1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 cup chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce

Canoas

4 ripe plantains, peeled
1/2 cup white shredded cheese (like Monterey Jack or Swiss)
vegetable oil

Pre-heat oven to 350 degrees.

Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.

Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.

Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.

Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes or until golden and slitely crispy. Drain on a plate with paper towel, set aside.

To assemble canoas: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain. Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe. Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese. Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned. Garnish with chopped cilantro and serve immediately.

Bacalaitos fritos (Cod fish fritters)

Every day My Mom would give me an additional dime in order for me to have sufficient money to by a “Bacalaito” in the “comedor” (cafeteria) at 2 PM in the afternoon. My mom made these at home and I would go crazy…I love cod fish fritters, they are one of my favorite things to eat. Just the smell of the burning wood and the roaring fire (great place for Bacalaitos) in “Piñones” makes me happy.

1 lb dried salty cod fish
1 pound of flour
4 small sweet peppers (aji dulces)
3 garlic cloves minced
fresh oregano
fresh cilantro

Fresh Recao “Culantro”
achiote oil (annatto oil)
salt and pepper to taste
all purpose seasoning (adobo seasoning)

Soak the salty cod fish overnight in water, until it is tender and not too salty. Shred it and set it aside.
In a blender, mix the flour with water until you have a good batter consistency (like a pancake mix) add the garlic, oregano, cilantro and sweet peppers in a “pilon” (mortar and pestle) and add it to the mix. Add salt, pepper and all purpose seasoning to the mix and taste the batter. Add more seasoning if needed. Add some “achiote” oil for color (not too much so it doesn’t make the batter to oily). Stir in the cod fish and let stand aside for about and refrigerate for an hour. You can fix the batter the day before and place it in the refrigerator for the next day.

When ready to fry, just heat canola oil, take a scoop and fry by the spoon full. They should spread like a thin pancake.

TRIPLETA “Sandwich”

Ingredientes:

10 oz Cube steak (Freez it Shave it and cooked )
10 oz Roasted Ham (Pernil) (Shaved)
10 oz Boiled Ham (Shaved)
10 oz Swiss Cheese
4 oz Cabbage
2 tsp Mayonnaise
4 oz Potato Sticks (JULIANED AND FRIED)
4 tsp Ketchup ( a dash of curry powder)
1 lbs French Bread

Preparing the steak

Ingredients:

2 cloves garlic, minced
1 tsp. coarse ground black pepper
1 tsp. Goya Adobo Seasoning with Pepper
1/4 tsp. Oregano
1/4 cup Vinegar
2 lbs. trimmed loin or fillet of beef (1/4 inch thick slices)
2 tbsp. Corn Oil
4 large onions, sliced very thin

Freeze the meat and slice with a meat slicer extremely thin. Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white). Remove onions and drain on paper towels. On high stir-fry steaks rapidly on each side until brown. Add the other meats. Cut the French bread the long way, spread the mayonnaise, add the cheese, stack the meats, the French fries already cooked, and the cabbage.
Heat the sandwich in sandwich press until bread is toasted.

LOLA, WHERE ARE WE?

2011-01-20T10:48:00.001-05:00

Life is like tuning a fine instrument before a grand concert. Just because you don’t achieve the desired sound at first, you must continue tuning until your flats and your sharps are in perfect pitch. Tuning an instrument can be a difficult task if you’re just beginning to play an instrument; but for experienced musicians, it is more of being aware of the others around you, paying attention to the other instruments and being sure that a perfect harmony is achieved. The good news is, the more you do it, the easier it becomes. A nicely tuned instrument is an essential aspect of a perfect sounding orchestra. Imagine an orchestra traveling in a 9 passenger van tuning their instruments and our Diva and solo star little Ms. Lyla delighting us with an “A Cappella” performance of “Don’t Cry For Me, My Blankie”. Yes, the Ocasio’s are getting ready to play together after many years! This is the story of The Ocasio’s traveling throughout Europe being directed by a GPS Navigation System named “LOLA”.

One would think that driving from point “A” to Point “B” would not take going around 20 thousand roundabouts, and many times several loops around the same roundabout. It is a blessing and a curse at the same time, placing your destiny and your life in the hands…I really mean, cables of a GPS System. Not really knowing where you were going and solely relying on the power of Lola could be nerve-racking. And for our enjoyment Lola would continue…”in 100 meters take the second exit of the roundabout unto road “XYJ”, in 200 meters take the third exit of the roundabout unto road “XYJ”, in 100 meters take the second exit of the roundabout unto road “XYJ”, in 300 meters take the fourth exit of the roundabout unto road “XYJ”, and she continued on and on and on from Kaiserslautern, Germany to Normandy, France! She would even remember the roundabouts that once existed on the road and not in existence any longer but just for old time sakes she would gratefully call out the directions and we would look at each other and shout out to Rex (Brother in-law and Captain of the vessel) “She is going loopy, ignore her!”. After several hours of traveling, I rested my head against the door and started humming the tune of “the Gilligan Island theme song….It was something like this…..

The Ocasio’s 1800 kilometer Trip”

(Music from Gilligan’s Island theme song)

Just sit right back and you'll hear a tale, a tale of a fateful trip,

That started from this German port, aboard this passenger Ship.

The mate was a mighty sailing' man, the Skipper brave and sure.

Nine passengers set sail that day

For a nine hour tour, a nine hour tour.

The weather started getting rough,

the tiny van was tossed. If not for the courage of the fearless crew,

The LOLA would be lost, The LOLA would be lost.

The van set ground on the French shore

of this uncharted country site
with Vivian, Rex and Zonia too, the Grand Papa
and Mama, the Lyla star, Wanda, Bobby
and Miriam, here on the French Country Site.

Now this is the tale of the castaways,

they're here for a short, short time,

they'll have to make the best of things,

it's an uphill climb, it's an uphill climb.

The first mate Rex and Vivian the Skipper too,

will do their very best, to make the others comfortable,

in the French Country site, the French Country site.

No phone, no Sun, just fresh powder snow,

not a single luxury,

Like Robinson Crusoe, we’re as lost as we can be.

So join us here in this adventure my friends,

you're sure to get a smile,

From nine stranded castaways, here on "The French Countryside."

After a long day we finally arrived to the beginning of the country roads that would take us to “La Ferme du Poste”. This was the name of the house or “Gite” we rented in Normandy. Kaye the proprietor had sent Rex the directions, remember it is already dusk; we have been in the car for over 8 hours and we are all tired! Well the directions were something like this…. Oops one other important note…. Rex is driving; Zonia and Vivian are reading the directions and the rest of us are looking out of the windows into a white blank canvas trying to find the landmarks that are described in the directions…once again; I present to you the Directions…

v Head for CAEN - As soon as you see GREEN signs for CHERBOURG – take that direction.

Ø Is that green???? Yes…No….Not sure…Its covered with snow!!!!

v Stay on this road; it’s the N13 until the exit for MOLAY LITTRY. At the top of the slip road, turn LEFT towards MOLAY.

Ø Slip road????? What is a Slip road

v There is one roundabout in MOLAY, go straight over towards TOURNIERES and ST LO. (You are now on the D15) After the village of TOURNIERES, take it easy, there are some cracking bends. You will go down quite a steep hill, at the bottom of which there is a right hand turn to St Martin de Blagny – ignore this turn, keep straight on - but take the next right, which is signposted to the houses down the lane. Valee de Gene, Les Vaux, La Commune and LE POSTE – that’s us. (This right hand turn is tucked between a lovely old farm house and a small field - which at the moment has chopped wood in it ready for burning)

Ø Was that a Cracking bend…no!!! Maybe the next one. Did this bend cracked stronger than the last one… not sure! Does this qualify as a cracking bend ….Maybe they are further up! LOOK for a steep hill??? I think we already passed it!!!!!!! No! I think this is it…oops, it is over….Was that steep enough????....IGNORE THAT TURN. STOP!!!!! We passed the entrance… back up!!! Is that really a road… No!...it’s more like a cattle road….. I cant see! its too dark...Yes…it says Le Poste at the bottom of the Sign we are almost there…YEAHHHHHH.

v Follow the lane over the railway bridge and turn immediately right – La Ferme du Poste is the 4th house on the left about 1.5k down the lane. There is a truly ghastly pink and green sign with the name of the house in the entrance – ghastly it may be, but you can’t miss it!

Ø The only thing we could see at this time was black and white; snow and darkness.

v You mentioned that you had Sat-Nav - don't let it take you into the village of St Marguerite D'Elle, I'm quite a way from there. You will probably do well to let it guide you to Molay Littry - after that, follow my directions.

Ø I guess Kaye knew Lola…. Lola is a wild GPS!

v Over and out for now, if you need any more information, just drop me a line. Best regards, Kaye.

Ø Little, Kaye knew that we would be calling her throughout the complete voyage!

Night was upon us and the crew was totally exhausted; we had our fair share of French bread, brie, and ham to last us a decade and all of the bathrooms at the local McDonalds and gas stations had been inspected and tested! Suddenly we hear an exclamation from the front of the car…..

Vivian: We arrived to “La Ferme du Poste”!!!

Rex: I can’t see the road

Crew: (with zero energy whispered)….yeahhhhh, woopy doo!!!

Zonia: that’s the house

Mom: I need a bathroom

Bobby: I can’t feel my butt!

Dad: It was a very long, long, long day.

Lyla: nothing….she is sleeping

Miriam and Wanda: Huh…Don’t wake Lyla up…never mind…

Lyla: Whaaaaaa!!!!!!

To our surprise; “La Ferme du Poste” was originally a large farmhouse and barn which has been beautifully converted into an oasis of relaxation and thoughtful details with a delightful garden, outdoor swimming pool, steam room and children's play area. Set in a charming peaceful rural setting has all the mod cons of modern comfortable living while still retaining all its true old world charm and atmosphere. An ideal holiday base for families, couples or small groups of adults for weekends, short breaks, longer holidays or even Christmas and the New Year. Situated only 20 minutes from Bayeux and its famous tapestry and 25 minutes from the lovely Normandy beaches (Perfect for sunbathers and WW2 history buffs) it is ideal for both family or 'grown up' holidays. The 5 bedroom “gite” with individual bathrooms sleeps up to 8 individuals and comprises of a large kitchen/ dining room with a wood burning stove, and a beautiful sitting room at the upper level with comfortable furnishings. The beautiful cottage garden has a small terrace, grassed area and barbecue. The plunge pool is available during the summer months and provides an ideal facility for family fun and relaxing in or out of the sun.

“La Ferme du Poste” is a peaceful farmhouse located in St Marguerite D'Elle, Calvados, Nr. Bayeux, Normandy in a Rural Setting ideally situated for Normandy Landing Beaches, Caen, Bayeux and St Lo. Cherbourg is 45-60 minutes away. Dinard Airport is approx. 75 minutes away and within a short distance of the D- Day Landing beaches and WWII cemeteries, Mont St. Michel, Sainte Mere Eglise, Bayeaux and its famous tapestry and cathedral, Villedieu des Poeles famous for its copper, Coutances and St.Lo for shopping and Jersey is just a short ferry ride away. A local market can be found every weekday morning in the local vicinity selling fresh produce and local goodies. The closest is located at Le Molay Littry with its wonderful Thursday market and it is all of 7 minutes away!

Day one… we are on our way to Mont-Saint-Michel! Lola once again was in charge of directing our tour and selecting our chosen route; and yes, once again a 45 minute trip tuned into a 2 hour drive… We finally arrived to the most spectacular site! It was like an island only seen in mystical stories, a vision protruding from the bowels of the sea. Mont-Saint-Michel is a 3-acre rocky islet topped by a famous Gothic abbey, 1.6 km (1 mi) off the coast of Normandy in northwest France in the Bay of Mont-Saint-Michel in the English Channel. The island, located 5 km (3 mi) from the shore during the Middle Ages, is now surrounded by water only two times a month. Its one cobblestone street climbs in three spirals from a great granite base to the towering Benedictine abbey of Mont-Saint-Michel, an architectural masterpiece built in the 13th century, replacing the original abbey, which was founded in 708 by Saint Aubert, bishop of Avranches, but destroyed by King Philip II of France in 1203.

Its fortifications enabled the islet to withstand repeated English assaults during the Hundred Years' War. The abbey served as a prison during Napoleon I's reign. Restored after 1863, and connected to the mainland by a causeway (completed 1875), the abbey is preserved as a national historical monument and a UNESCO World Heritage Site. It is one of France's great tourist attractions. The abbey is celebrated in Henry Adam's classic study of medieval Christianity, Mont Saint Michel and Chartres (1913). On the other side of the English Channel, off the coast of Cornwall, in England, is Saint Michael's Mount, the site of a priory (later a castle) that belonged to the Mont-Saint-Michel abbey in the Middle Ages.

Day two: We had our breakfast next to a roaring fire; the house we rented, “La Ferme du Poste”, has the most inviting kitchen. Everywhere you look you will see a beautiful piece of art or the most intriguing object. We were always welcomed by Kaye and her staff : Wolfe , Mouse and A’vie (her dogs). We left early in the morning to visit “Omaha Beach”. As always, Lola decided to treat us with a tour of the French country side; yes upon proclamation of the arrival to “Omaha Beach” we looked around us and the only thing we saw was a lonely house and cow pastures!!! Yes Lola took us 1.5 hours in the opposite direction. The Memorial was only 30 minutes from “La Ferme du Poste”. We finally arrived to “USA Memorial” The cemetery is located on a bluff overlooking Omaha Beach (one of the landing beaches of the Normandy Invasion) and the English Channel. It covers 70 ha (172 acres), and contains the remains of 9,387 American military dead, most of whom were killed during the invasion of Normandy and ensuing military operations in World War II. Included are graves of Army Air Force crews shot down over France as early as 1942.

Only some of the soldiers who died overseas are buried in the overseas American military cemeteries. When it came time for a permanent burial, the next of kin eligible to make decisions were asked if they wanted their loved ones repatriated for permanent burial in the U.S., or interred at the closest overseas cemetery.

The names of 1,557 Americans who lost their lives in the conflict but could not be located and/or identified are inscribed on the walls of a semicircular garden at the east side of the memorial. This part consists of a semicircular colonnade with a loggia at each end containing maps and narratives of the military operations. At the center is a bronze statue entitled Spirit of American Youth. Facing west at the memorial, one sees in the foreground the reflecting pool, the mall with burial areas to either side and the circular chapel beyond. Behind the chapel are statues representing the United States and France. An orientation table overlooks the beach and depicts the landings at Normandy.

The second stop of the day was the “The Bayeux Tapestry”; The earliest known written reference to the tapestry is a 1476 inventory of Bayeux Cathedral, but its origins have been the subject of much speculation and controversy. French legend maintained the tapestry was commissioned and created by Queen Matilda, William the Conqueror's wife, and her ladies-in-waiting. Indeed, in France it is occasionally known as "La Tapisserie de la Reine Mathilde" (Tapestry of Queen Matilda). However, scholarly analysis in the 20th century shows it probably was commissioned by William's half brother, Bishop Odo. The reasons for the Odo commission theory include: 1) three of the bishop's followers mentioned in Domesday Book appear on the tapestry; 2) it was found in Bayeux Cathedral, built by Odo; and 3) it may have been commissioned at the same time as the cathedral's construction in the 1070s, possibly completed by 1077 in time for display on the cathedral's dedication.

Assuming Odo commissioned the tapestry, it was probably designed and constructed in England by Anglo-Saxon artists given that Odo's main power base was in Kent, the Latin text contains hints of Anglo-Saxon, other embroideries originate from England at this time, and the vegetable dyes can be found in cloth traditionally woven there. Assuming this was the case, the actual physical work of stitching was most likely undertaken by skilled seamstresses. Anglo-Saxon needlework, or Opus Anglicanum, was famous across Europe.

Alternative theories exist. Carola Hicks, in The Bayeux Tapestry: The Life of a Masterpiece (2006), has suggested it was commissioned by Edith of Wessex. Wolfgang Grape, in his The Bayeux Tapestry: Monument to a Norman Triumph (1994), has challenged the consensus that the embroidery is Anglo-Saxon, distinguishing between Anglo-Saxon and other Northern European techniques; however, textile authority Elizabeth Coatsworth refutes this argument. George Beech, in his Was the Bayeux Tapestry Made in France? (1995), suggests the tapestry was executed at the Abbey of St. Florent in the Loire Valley, and says the detailed depiction of the Breton campaign argues for additional sources in France Andrew Bridgeford in his book 1066: The Hidden History of the Bayeux Tapestry (2005), suggested that the tapestry was actually of English design and encoded with secret messages meant to undermine Norman rule.

The tapestry tells the story of the Norman conquest of England. The two combatants are the Anglo-Saxon English, led by Harold Godwinson, recently crowned as King of England, and the Normans, led by William the Conqueror. Castle of Dinan, Bretagne

Every night upon our arrival to the house we were received by Kaye (a former executive chef for a contract catering company) and her staff with the most outrageous dinner (you can clearly realize that cooking is her passion) and a welcoming smile. The menus included beef bourguignon, whipped potatoes, petits pois, chicken pie, potato casserole, crusty bread, mixed berries covered with glazed brioche, apricot almond pie….. and much more. The “gite” felt as a home away from home; the warmth and love from Kaye and the staff (especially Mercier Wolfe) was awe inspirering, but the most important fact was that my family was together.

When the conductor of an orchestra makes his or her public appearance at a performance, it isn't the beginning of his or her duties but more like the final moments of a long, challenging journey. The conductor of an orchestra does far more than wave a baton at professional musicians, although without that baton many performances would definitely suffer. An orchestra does not go into autopilot mode during a performance, even though individual members may know their parts flawlessly by that point. After several days of travel our orchestra was able to play beautiful music together and even today when we are apart of each other we are playing as a team.

In conclusion, no matter where we go or what we do, through thick or thin; rain or shine; in good time or not so good; our family will always be there side by side. The bond of love is so strong nobody or anything will ever be able to divide! And yes, we often disagree!!!!! Ja, Ja Ja….. Celebrate with food; always remind your loved ones that you carry them in your heart, tell them how special they are and when you give them a kiss and a hug let them feel it in their souls.

Bordeaux Canneles (Canalay)

Ingredients:

1 large egg
1 yolk from a large egg
1/2 cup sifted flour
1/2 cup sugar
1 cup milk (reduced fat content milk)
2 Tbsp. butter
1/2 Tbsp. rum extract

1/2 Tbsp. vanilla extract

Directions:

Note: These traditional Bordeaux pastries for coffee are baked in conical molds, but if these are unavailable, use other small molds.

Mix the egg, egg yolk and sugar in a large bowl and then add the flour and beat until the mixture is smooth. Add 1/4 cup of the milk. Heat the remaining milk to a temperature of 185 degrees Fahrenheit. Add the hot milk mixture to the egg mixture and then add rum and vanilla extract to taste. Cover and let cool for 2 hours at room temperature and then 12 hours in the refrigerator. (The recipe may be prepared in advance to this point).

Preheat the oven to 338 degrees Fahrenheit. Lightly grease the canneles or other molds. Mix the chilled liquid and pour it into the molds, place the molds on a cookie sheet and bake until dark in color and springy in texture (about 1 hour, but cooking time will vary depending on the size and shape of the molds). Unmold and serve warm or at room temperature on a plate, as you would cookies.

FINANCIERS

Financiers are sold in many of the pastry shops in Paris; they are little rectangular almond cakes that once were sold in the financial district area. The cake's name probably comes from the fact that a financier resembles a solid gold brick. The finest have a firm, crusty exterior and a moist, almond interior, tasting almost as if they were filled with almond paste. The financier is probably the one of the most popular little French cake, common street food for morning or afternoon snacking.

The secret to a good financier is in the baking: For a good crust, they must begin baking in a very hot oven. Then the temperature is reduced to keep the interior moist. Placing the molds on a thick baking sheet while they are in the oven is important. The special tin financier molds, each measuring 2 x 4-inches (5 x 10-cm), can be found at restaurant supply shops. Small oval barquette molds or even muffin tins could also be used.

Yield: Makes 21 2 x 4-inch (5 x 10-cm) financiers

Ingredients

2 tablespoons (30 g) unsalted butter, melted, for buttering 21 financier molds
1 cup (140 g) finely ground almonds
1 2/3 cups (210 g) confectioners’ sugar
1/2 cup (70g) unbleached all-purpose flour
Pinch of salt
3/4 cup (185 g) egg whites (5 to 6)
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled

Preparation

Preheat the oven to 450°F(230°C).

With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds. Arrange them side by side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to solidify the butter and make the financiers easier to unmold.

In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 400°F(205°C). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.

Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold. (Note: Wash molds immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.

French Apricot or Cherry (or Mango) Almond Tart

Sweet Pastry Crust:

1 1/2 cups (200 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Frangipane (Almond Cream):

1/4 cup (50 grams) granulated white sugar

3 tablespoons (42 grams) unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (45 grams) almond meal (flour)

1 tablespoon (12 grams) all-purpose flour

Topping:

6 halved peaches or

3/4 - 1 pound (340 - 454 grams) sweet cherries, pitted

Glaze:

1/4 cup (60 ml) Apricot or red currant jelly

Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Place the butter in the bowl of your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour mixture all at once and mix just until it forms a ball. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.

Reduce oven temperature to 350 degrees F (177 degrees C).

Frangipane: In the bowl of your electric mixer, or with a hand mixer, beat the sugar and butter until creamy. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Spread the cream on the bottom of the pastry crust.

Place the apricots or the pitted cherries evenly over the frangipane. Bake for about 25-35 minutes, or until the frangipane is puffed and light brown in color. Remove from oven and place on a wire rack to cool. Once cool, gently heat the red currant jelly in a small saucepan until of spreading consistency. Then with a small pastry brush, lightly brush each apricot or cherry with the glaze. Serve warm or at room temperature. Makes 1 - 9 - 10 inch (23 - 25 cm) tart.

Carne Guisada (the Puerto Rican answer to Beef Bourguignon)

Ingredients

1 (16 ounce) can diced tomatoes
¼ cup Green olives (alcaparrados)
3 tsp capers
1 large diced onions
Red/green peppers diced
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
2 cups peeled, cubed carrots
1 cup beef broth
½ cup White dry Wine

Directions

1. In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

WE WERE ONLY MISSING THE MAYFLOWER!

2010-11-12T11:43:00.000-05:00

There is nothing like visiting Manhattan during the Thanksgiving Holiday. This is the time to pay respect to our forefathers and conduct the annual pilgrimage to reminisce about the hardships they endured. As the name clearly states “Thanksgiving”; we should do as stated and recreate the same steps they took on this glorious day! Talking of hardships, have you tried to navigate yourselves through the streets of Manhattan during this holiday weekend? I am sure the Pilgrims, or as we call them today, “illegal immigrants”, “aliens”, or just “foreigners” did not have to deal with so many people on the streets.

As we all know a ritual is a set of actions performed mainly for their symbolic value. It may be prescribed by a religion or by the traditions of a community. And as I will call them… or “US”, “The Manhattanites Thanksgivingners” (people that visit New York during the Thanksgiving holidays) have their own rituals. Every religious ritual has specific steps to follow and this group is no exception! The flocks of “Thanksgivingner’s” start arriving into the “Big Apple” by Wednesday morning in order to enjoy and participate in all the ceremonial activities.

THE FIRST STOP must be “The Radio City Music Hall Christmas Spectacular”: This is an annual musical holiday stage show presented at Radio City Music Hall in New York City. The show features over 140 performers, lavish sets and costumes, and an original musical score. The 90 minute revue combines singing, dancing, and humor, with traditional scenes in spectacular stage settings. The star performers are the women's precision dance troupe known as the Rockettes. Since the first version was presented in 1933, the show has become a New York Christmas tradition seen by more than a million visitors a year. Yes, a million people; and all are travelling store to store through the congested streets … well, not on the same day! There we were, Carrie, Eric and Me between thousands of Out-of-Towner’s and children, enjoying the pre-show; the organ man on the far left corner of the stage and all of us ready for the grand entrance of the “Rockettes”. Every year you can imagine what is coming next on the show; and it never disappoints you. It’s like you are seeing it for the first time! The Nativity Scene at the end of the program is always breathtaking and yes, it has live animals; this is Eric’s favorite part. It is great that this country celebrates the Pilgrims, and dedicates a special day for them. But, I cannot understand why they are the ones who were working on this Holiday… Yes, they were everywhere! Cooking at the restaurants, selling food on the street, attendants at the stores, and even at the skating rink at Rockefeller Center! Pilgrims are very industrious people.

SECOND STOP - the windows at Saks Fifth Avenue, St. Patrick’s Cathedral and Rockefeller Center. I remember going to these same sites with my family when I was a young lad. It is always exciting, no matter how old of a child you are, to go from window to window to see the new decorations, walk around Rockefeller Center and see the skaters, the million of lights twinkling all around you and the enormous tree standing strong. In order to escape from the cold for a few minutes, we will visit St. Patrick’s Cathedral, light a candle and thank the Lord (whomever you pray to) for the blessings of life.

THIRD STOP Macy’s It is traditional to go to the shrine to pay your respects before visiting the Animated Balloons at Central Park. Considered one of the wonders of the world, this ten floor store, plus a basement sanctuary, houses miracles produced by the world’s top designers. Remember in order to have a pleasant experience you have to know where to locate the sale tables and purchase plenty of newspapers for the 50% off coupons. The balloons for the parade are inflated the night before the parade on both sides of the American Museum of Natural History in New York City. The balloons are split between 77th and 81st Streets between Central Park West and Columbus Avenue. The inflation team consists of various volunteers from Macy's as well as students from Stevens Institute of Technology, a local university in Hoboken, NJ where the balloons and floats are designed and built. Dubbed "Thanksgiving Eve Inflation Celebration", the lines to enter the site goes for miles during the day, we always go late at night and have no problem; lines are short and you are able to see all of the balloons at once. This year the newcomers were the Millennium Snoopy (5th version), Honey Nut Cheerios Bee, Blue's Clues, and Petulia Pig.

Last Stop of the night Fourth Stop: After walking all day among the Pilgrims and the “Manhattanites Thanksgivingners” we stopped at a local Bistro for a nice cup of hot chocolate…. It sounds nice, but it’s really not. We stopped at the Russian Tea Room for pome-fritz and a large glass of iced Coca-Cola. Yes, it was freezing outside and we needed something cold to equalize the body temperature. Everybody was so elegantly dressed, with their vintage faces, stomping up and down the restaurant with their pickle-stabbers(stiletto heels), bespoke formals, (made-to-measure tuxedos), minks, diamonds, and emeralds. It was the Mecca of the glamouristas, and Eric and I, always on trend, were modeling the latest fashions from a sales rack…we were the envy of the room. Wait!…. I see a pilgrim! He is clearing table number five…. what a holiday! Well in the true sense, the Pilgrims were the English Puritans who sailed on the Mayflower to New England, where they founded Plymouth Colony in SE Massachusetts (1620). In modern days, they come from all around the world, work extremely hard, trying to achieve the American dream, sometimes shipping their belongings using the Mayflower Moving Company and settle all around the United States.

THANKS GIVING DAY we made our tribute to the local Goldenberg’s Bagel shop to meet with the local scholars(erudite). It is common to hear a conversation that goes like this:

Shop attendant: What are you having today?

Scholar: not sure!

Shop attendant: What about a bagel?

Scholar: not sure

Shop attendant: What about a bagel?

Scholar: could be

Shop attendant: What about a bagel?

Scholar: maybe

Shop attendant: What about a bagel?

Scholar: that might be interesting

Shop attendant: What about a bagel?

Scholar: that sounds good!

Ten minutes later…….

Shop attendant: What about a bagel?

Scholar: not sure

Shop attendant: What about a bagel?

Scholar: could be

Shop attendant: What about a bagel?

Scholar: maybe

Shop attendant: What about a bagel?

Scholar: that might be interesting

Shop attendant: What about a bagel?

Scholar: I will have one of those!

Shop attendant: Would you like that bagel toasted or not toasted? We have plain, cinnamon raisin, Russian, salt, sun dried tomato, asiago, sesame, poppy seed….would you like cream cheese or butter, lox, veggie, Honey walnut, scallions…..and so on… I imagine the scholar is still at the shop!

We had matinee tickets for the recently released holiday movie “Sleepy Hollow” directed by Tim Burton. Based on the Washington Irving story, “The Legend of Sleepy Hollow”, the film starred Johnny Deep and Christina Ricci. The plot follows the curse of the headless horseman in the small town of Sleepy Hollow. The historic Village of Sleepy Hollow is located on the eastern shore of the Hudson River, 25 miles north of Manhattan. And that is where I was going to have Thanksgiving dinner!!!!

The sun started to set and we needed to arrive at Sleepy Hollow by 4:30 PM. We were going to Fred’s and Georgettes (Eric and Carrie’s cousins) for dinner.. Excitement was in the air, it was my first Thanksgiving at the Historical Village of Sleepy Hollow. What could be better for this modern day Pilgrim! Carrie wanted it to be as authentic as possible; she wanted everything home cooked, and from scratch! So she ordered the pies from the fund raiser at her school and the soup was coming from the local Diner just like they did in the original dinner at the Plymouth Colony. Eric and I went to hunt a fruit salad and pastries at the recently opened “STEW LEONARD'S” in Yonkers. And yes I saw the baker scratching himself!

We arrived to the Meyerowitz Manor, the sun was almost consumed by the earth; slowly the fog was rising in the stillness of the night. At a non recognizable distance you could see the silhouette of a non identifiable object; a screech was heard and a deafening Boom, Boom, Boom, just like the galloping of a horse… TERROR…well not really, it was not a horse; it was more like a kid in a Chevy Camaro! And the galloping was more like a super hyped sound system in the car. But so far, there were no headless horseman, angry natives, or people in black and white outfits.

As we approached the door, we were greeted by three beautiful “Stallions”…. ok…..they were big dogs!; Fred and Georgette, Sharon and Steven, Fred’s sister, son and husband (the plot thickens) …..a Native American …”wow.. A real Native American… I was in awe…pinch me… a child’s dream come true! Well, he was from Canada; that is just on the other side of the border; well, we can’t have it all and Canada is just attached to the north. Sir Seymour Jaffee, and his wife, (Stephen’s parents) (Seymour was talking about the old country…MMM); cousin Steven and Nancy, his girlfriend, had just come back from New Orleans (that is like a foreign country). I see a common thread…

OK, let’s recap: We were among family and friends (like at the original Thanks giving) at Sleepy hollow (like in the movie), galloping horses were all around us…(ok it was just the dogs)…. We had a Native American sitting at the table (WOW) and Pilgrims!; yes Pilgrims! We were at the table (me and all the others that came from another country or New Jersey), and an amazing dinner that was prepared with love and served with the upmost care! What a perfect day!… The only thing that was missing was the Mayflower! We only saw a moving truck named “Father and Son Movers” I guess this will suffice. We had an old fashioned, original and autochthonous Thanksgiving Dinner! Arriving to a house of friends that you have not yet met and to be received with open arms and hearts; it’s the best gift anybody can receive and it is the real meaning of Thanksgiving! And there was a real Native American…Sweet!

Spiced Cup Cakes

INGREDIENTS

2 1/2 cups bleached all-purpose flour

1/4 cup cornstarch

4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1 cup milk

3 large eggs

2 teaspoons vanilla extract

1 cup unsalted butter, softened until easily spreadable

2 cups dark brown sugar

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Prepare Cup Cake pan with liners. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.

Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into pan.

Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about18 - 20 minutes. Set pan on a wire rack; let cool for 5 minutes. Let cool.

Butter Cream Frosting

1/2 cup Crisco

1/2 stick butter.

I cup Powder Sugar

2/3 cup canned milk

1 tsp. vanilla

3 Tbls. flour

Cream butter and Crisco.

Add sugar and beat for 12 minutes.

Then add remaining ingredients and beat well.

Old Fashioned Puerto Rico's Turkey Stuffing (Mom’s recipe)

This “Relleno Para El Pavo” (Turkey Stuffing) is a basic rendition of the recipe we use in Puerto Rico. It can be prepared on the evening before Thanksgiving, and removed from the refrigerator early the next day, to give it time to return to room temperature before stuffing the turkey with it.

Ingredients: (For a 12-16 pound turkey)
3/4 lb. ground beef
3/4 lb. ground pork

½ lb. ground Ham

½ lb. ground Veal
1 onion, chopped up

½ green pepper chopped

½ yellow pepper chopped

½ red pepper chopped
½ cup seedless golden raisins
1 small can (4 oz.) pimientos, chopped up
1 tablespoon salt
¼ cup chopped up olives, discard the pits
¼ cup alcaparras (capers)
1/2 cup Achiote Tinted Oil (you can use a mixture of olive oil and an envelope of Sazón con Culantro y Achiote) or tomato sauce
½ a cup of White dry Wine

2 cups of whole almonds (your favorite flavored or plain)

1¼ lbs. regular potatoes (NOT baking potatoes).After the 60th my mother used bread stuffing that was sold at the newly inaugurated supermarkets.

Method:
a) - Cut the potatoes in half each, leaving the skin on.
b) - Bring to a boil and continue cooking until tender but still firm.
c) - Place in cold water to cover, to stop the cooking process. Remove the skins from the potatoes and discard. Now cut the potatoes into small cubes. Leave in water until you're ready to use them.
d) - In a bowl, mix the ground meats, salt, pimientos morrones, raisins, olives and capers.
e) - Place the oil in a heavy pot, over medium heat. Add the onions and stir-fry until almost translucent (about 5 - 6 minutes).
f) - Raise the heat to medium-high, and add the meat mixture. Continue cooking and stirring for 5 more minutes, uncovered.
g) - Add the completely drained cubed potatoes, and when the mixture has begun to bubble again, lower the heat to medium. Continue cooking, uncovered, for 10 minutes, stirring occasionally.
h) - If you are preparing this stuffing on the same day that you're going to roast the turkey, just make sure the mixture is completely at room temperature before stuffing the turkey with it.

Adobo Rub for Roast Turkey - Adobo Para Pavo Asado

Here is a basic Adobo Rub for Roast Turkey, using the signature Puerto Rican blend of seasonings, vinegar and oil. Just weigh the Big Bird, and multiply the following ingredients by the total pounds. Then allow the magic of an overnight marinade to turn this into a Tropical paradise.

Ingredients: For each pound of turkey:
1 pinch of salt
1 small whole black pepper
1 small clove of garlic
1/8 teaspoon dry powdered oregano
1 pinch of cumin
1 teaspoon oil
1/2 teaspoon vinegar
Achiote Tinted Oil (you can use a mixture of olive oil and an envelope of Sazón con Culantro y Achiote to rub the turkey for color

Method:
a) - Using a mortar and pestle, crush up the garlic, and then pepper. Add the rest of the ingredients and blend very well. Test the salt content by using the tip of your finger. Adjust to your satisfaction.
b) - Rub this adobo all over the turkey, including the inside cavity.
c) - Do NOT puncture the skin. Remember, the turkey meat gives the juices, and the skin contains the fat. So keep the skin as intact as possible, to help moisturize the turkey meat.
d) - Refrigerate overnight, and take it out with about an hour's anticipation before roasting. This will warm up the chill factor to room temperature.
e) - I've heard of the variation that adds Sazón packets to the adobo rub, to give the turkey color. I add some Bijol (ground annato seeds) to the mix.

Turkey Injection Solution

INGREDIENTS:

1 can chicken broth
3 fluid ounces infused garlic/olive oil
1 tablespoon salt
½ cup white dry wine
3 tablespoons Worcestershire sauce

PREPARATION:

Mix all ingredients. Using a coarse needle inject liquid into the turkey throughout all the meaty portions. Do this about 24 hours before you cook the turkey.

Coconut “Cuatro Leches”

This super easy cake, soaked with a milky mixture laced with brandy and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!

INGREDIENTS

6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 box of instant flan
1 (14-ounce) can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened canned coconut milk
½ cup of heavy cream
3 tablespoon brandy
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon of brandy
White vanilla (or regular)
1 tablespoon powdered sugar

INSTRUCTIONS

Heat oven to 325°F. Butter a bundt cake baking pan. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Add 3 tablespoon of brandy
Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t over mix.
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes.
In a medium bowl, whisk together four milks the instant Flan mix and the rum, and pour mixture evenly over cake. Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
For toasted coconut, heat a large frying pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
To serve the cake, whip heavy cream, white vanilla, 1 tbsp brandy and powdered sugar to medium peaks. Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.

Do we really leave?

2010-11-08T09:50:00.000-05:00

Since I can remember, I have always been connected with people older than me. I would go to my friends’ houses and I would spend more time talking with their parents than with my friends. I preferred a good conversation in which I would be able to learn something new vs. talking to my friends about child’s play. I remember going to my grandparents’ farm and sitting with my grandmother Flora and asking her about her childhood, her wedding, what they did for Three King’s Day or about her grandparents. I believed that the experiences from the past would permit us to have a clearer vision of the future to come. Many times I say to myself; “what would my grandfather say if he could see what his grandchildren are doing today; how would he react if a cell phone would ring beside him; if he saw a plasma TV or a computer?” Trying to understand what part of his DNA I inherited, or my nephew or my niece’s child. Sometimes I do something or say something and I tell myself that is not me that just did that! That was Dad or I see my uncle “Jose” (Che) when I see myself in the mirror. So many times I am at the house and suddenly I breathe in; and the air; the perfume; the essence… I close my eyes… and it is my grandmother’s scent. I say a prayer, remember a happy memory and wish her a kiss, my mother’s mother loved me dearly, she always told me that I came to her in a dream before I was born; and she will always be by my side; she will always be part of me... This week we celebrated all souls day…”Dia de Todos los Difuntos” or “Fieles Difuntos” or “Dia de Los Muertos”, and my mind just goes to the past.

November 1, All Saints Day, and November 2, All Souls Day, are marked throughout Spain, Latin America The Caribbean and Puerto Rico where I come from, with a plethora of intriguing customs that vary widely according to the ethnic roots of each region. Many resemble the traditions of the pharaohs of Egypt or the African Yoruba religion. Common to all, however, are colorful adornments and the preparation of special foods, offerings laid out for the departed on commemorative altars and religious rites that are likely to be included in some countries but all entitle lively reunions at family burial plots, the lighting of candles for the departed love one and a nocturnal mass at the cemetery.

At the family burial plot in the local cemetery, relatives spruce up each gravesite. In rural townships this may entail cutting down weeds that have sprouted up during the rainy season, as well as giving tombs a fresh coat of paint after making any needed structural repairs. The graves are then decorated; the tomb may be simply adorned by a cross formed of “claveles” (clavel) or elaborately embellished with colorful coronas (wreaths) and fresh or artificial floral arrangements. In many areas, children's graves are festooned with brightly colored paper streamers, these days’ balloons, toys or plush stuffed animals. These items are called “Ofrendas” (Offerings). The offerings placed on the grave for Dia de los Muertos usually consist of pictures of the deceased as well as personal favorites that the deceased may had enjoyed such as a “Puro” Cigar or a “Caneca” bottle of Rum. Candles are used to help guide the path for the spirits and the sound of bells will awaken their souls as well as other items such as incense and, coffee. Certain Dia de los Muertos dishes are also placed on the grave to help feed and nourish the traveling souls.

On November 2 family members gather at the cemetery for gravesite reunions more festive than somber. Some bring along picnic baskets, bottles of rum for toasting the departed or even music that was favored by the departed. Local merchants set up provisional stands outside the cemetery gates to sell food, drinks and flowers. The loud speakers and the ringing of bells may announce the commencement of an open-air memorial mass, the occasion’s most solemn interlude. I remember leaving the Corozal’s (my parent’s town) cemetery that night and at the entry gates finding a lot of kids with lanterns and dressed as death asking for a kind token to help their souls leave purgatory and lead them to heaven. Dad put coins in their bags they laughed and giggled; screamed thank you, and ran to the next person exiting the cemetery!

As I mentioned before, around the world November 1^st “All Saints Day” is set aside for remembrance of the Saints. In Puerto Rico this day will include deceased infants and children, often referred to as angelitos (little angels) who have died. In the past it was said that children would go straight to heaven, and being pure souls they would not have to go through purgatory.

That night my mother would take out all of the small bowls, plates and nonflammable containers and place them on the dining room table and each vessel will have a white candle dedicated to a departed soul. The image of “Our Lady of Sorrows” and a crucifix would be placed among the candles and any picture of a departed love one. My mother and father would pray the rosary as they do every night and at the end of the rosary they would dedicate the lighting of a candle to each relative or friend that had passed by calling out their name. At the end of the service a candle would be lit for all souls that are still in purgatory, another one for those that don’t have families that could pray for their souls and a last one for those that have died and are unknown.

The remembrance of deceased ancestors and loved ones is traditional among diverse cultures around the globe, often marked by lighting candles or lamps and laying out offerings of food and drink. Such celebrations can be traced back as far as the glory days of ancient Egypt when departed souls were honored during the great festival of Osiris.

Last year I visited the King Tutankhamun’s traveling exhibit in Fort Lauderdale and out of all the gold, jewels and fabulous riches that were in exhibition, there was a phrase that was placed at the entrance of his tomb and loosely translated, read like this: “Once my name is spoken I will always be alive”. Following King Tutankhamen’s spirit into the afterlife where the eternal existence of his Ka can only be assured if his name is spoken by the living. The ka is usually translated as "double"; it represents a person's double. It is what we would call a spirit or a soul. The ka was created at the same time as the physical body. It was believed that the ram-headed god Khnum crafted the ka on his potter's wheel at the time of a persons birth. A person’s ka would live on after their body had died. It was thought that when someone died they "met their ka". The ka existed in the physical world and resided in the tomb (House of the Ka). It had the same needs that the person had in life, which was to eat, drink, etc. That is why the Egyptians left offerings of food, drink, and worldly possessions in tombs for the ka to use.

I remember sitting at my grandfather’s farm on top of a mound of grain rice, watching my dad and “abuela” (grandmother) Flora toss the rice grains they had in a blanket in the air so the wind could blow away the loose membrane that covers the rice. It was a snow storm of white particles floating in the air, navigating themselves onto the flowers, the grass, and to sights our vision could not reach; landing to fertilize the soil that would produce brighter flowers and juicier fruits. I imagine that we are very similar to these grains of rice; we receive particles of DNA from our forefathers; characteristics; gestures; personalities; features and particles of their soul. Do we really leave or are we displaced through this universe in different vessels.

Hot Ginger Tea “Jengibre Caliente”

Take one section of ginger root grated

3 cinamon sticks

12 cloves

1\2 anise

2 cups of water

Boil all ingredients for 10 minutes until the water turns tan

Heat condensed milk (I can of milk to one can of water ratio)

Add the ginger to taste

Sweeten with sugar and a pinch of salt

Puerto Rican Hot Chocolate

Bar of Chocolate
Condensed Milk (I can of milk to one can of water ratio)
“Queso de Bola Holandes” (hard Eddam or Gouda Cheese from Holland, try a Hispanic foods store)
Chop Cheese into small pieces
Dissolve the Chocolate over the heat in 1\4 cup of water until you have a thick syrup
Add the Chocolate to the Milk and Stir
Simmer over low flame for two minutes
Add Cheese to the serving cups and cover with the chocolate
Serve and enjoy.

Churro Recipe

Makes about 2 dozen, 4 inch churros

Ingredients:

1 cup water

2 Tbs brown sugar

1/2 tsp. salt

1/3 cup butter

1 cup white flour

2 eggs

1/2 tsp. vanilla extract

1/4 cup sugar

1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Almojabanas (rice fritters)
Serves: four to six
Preparation time: Thirty minutes
Ingredients:
1/2 cup wheat flour
1/4 cup water
1 cup rice flour
4 whole eggs
1/2 cup milk
2 teaspoonfuls salt
4 tablespoonfuls melted butter
2 teaspoonfuls baking powder
1 cup grated queso blanco (Puerto Rican white cheese)
2 tablespoonfuls grated parmesan cheese
1 pint frying oil

Almojabanas are delicious, cheese-flavored rice fritters. You may substitute the Puerto Rican white cheese for Swiss or mozzarella, and the taste will be slightly different.
Mix water and wheat flour, blending thoroughly. Add whole eggs, one at a time, blending in. Slowly add the remaining ingredients, blending thoroughly to assure an even paste. Allow to rest for about thirty minutes.
Fry in a deep frypan by dropping in spoonfuls in very hot frying oil. Remove when golden brown. Remove excess oil by blotting with absorbent paper. Serve warm.
Yani Clecas
(Fried Biscuits)

4 cups of all purpose flour
3 tablespoons of vegetable shortening (I use Crisco the one that taste like butter)
2 tablespoons of butter or margarine (butter is best)
1 teaspoon of baking powder
1 egg
1 tablespoon of sugar
1 cup milk
1 1/2 teaspoon of salt
a pinch of nutmeg (optional)
3 cups of corn or vegetable oil for frying (350° to 375°)

Sift the flour and baking powder into a mixing bowl. In a separate bowl add the milk, egg, sugar, salt and nutmeg and mix well with a wire whisk until the sugar and salt are dissolved. Cut the shortening and butter into the flour and work the flour until it turns into little pea size objects.

Add the milk mixture to the flour and work it well then onto a floured surface. Work well and add a bit of flour if the dough is to sticky. Cut half of the dough and set it aside. With a rolling pin roll out the other half of the dough like when you are making cookies. Use a large round cookie cutter to cut out the Yani Clecas. Once cut fry them in the hot oil, turning and basting them with the oil until they become puffy and brown. Serve them hot at once.

Note: If you have some left over sprinkle them with confectionery sugar, children love them this way.

BUÑUELOS DE VIENTO

1 cup water
1/4 pound butter
1/2 teaspoon salt
1 cup flour
4 eggs
3 cups sugar
4 cups water
Peel of 1 lime

Procedures

· Put water butter and salt in a saucepan and bring to the boil. Once boiling, remove immediately from the heat.

· Add flour all at once, stirring vigorously to mix well.

· Add eggs one at a time, mixing well before adding the next.

· Have paper towels spread out to absorb oil.

· Heat oil in a deep fry pot to 370°F. working in batches, so oil does not lose its heat, drop dough by tablespoons

into the hot oil. Fry to golden, remove and drain on paper towels.

· When frying is done, let cookies cool while preparing a syrup. Put sugar, water and lime peel in a saucepan

and heat to 222°F on a candy thermometer. Pour over the cooled cookies

Yield: About 16 - 18 buñuelos.

Pan de Muerto

adapted from Fine Cooking

The Bread:

1/2 c whole milk

5 1/2 T unsalted butter, cut into small pieces

Two 4×1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)

1 t finely grated orange zest

1 t vanilla extract

3 large eggs, lightly beaten

1-3/4 t active dry yeast

3-1/2 c unbleached all-purpose flour; more as needed

1/4 c granulated sugar

1 t kosher salt

Vegetable oil as needed

The Topping

4 T unsalted butter, melted

1/4 c granulated sugar

Warm the milk, butter, and orange zest (both strips and grated) in a small saucepan over medium heat. Stir until the butter melts, 2 to 3 minutes. Remove from the heat and let cool until just warm.

Discard the orange zest strips (leave the grated zest!), add the vanilla and whisk in the eggs.

Dissolve the yeast in 1/4 c lukewarm water and let stand until the mixture slightly thickens and begins to bubble, about 10 minutes.

Mix the flour, sugar, and salt on a work surface. (I found a board scraper to be a good tool for mixing the dry ingredients. If you’d prefer, you can make the dough in a bowl just as easily. I haven’t tested, but I have a feeling the dough hook on a stand mixer would work fine.) Make a well in the center.

If you’re wearing any hand-jewelry, take it off. This bit is tricky: Pour the yeast mixture and the milk mixture bit by bit into the well while mixing with your hand (I poured with my left and mixed with my right, stopping the pouring every once in a while to make sure things weren’t getting out of hand.) Knead until you have a smooth, but still slightly sticky dough, about 10 minutes. If you feel like the dough is too sticky, add a little flour. Be careful – adding too much flour will make the bread tough.

Oil a large bowl and place the dough in it. Cover with plastic wrap and leave it to rise in a warm place until it’s doubled in size – that took mine 1 hour and 15 minutes. (My warm place was on top of the stove with the oven set at 200 degrees.

To shape four small loaves: cut off about 1/8 of the dough and save it for your decorations.

Divide the remaining dough into four equal pieces and shape them into round loaves. I found that flattening the dough slightly and tucking the edges under was the easiest way to make a nice looking round.

Prepare your baking sheet(s): Either oil a baking sheet or line it with parchment. Place the dough rounds on it.

To make traditional bone-style decorations, basically you roll out cylinders of dough, but roll from the center toward the edges to create the knobby look of bones.) For my skulls and crossbones, I roughly shaped two discs of dough and cut slits for the eyes. I then used my fingers to shape the slits into open holes, then used a sharp knife to carve out cheekbones and then cut the bottom for teeth. Place the decorations on top of your dough rounds, then press lightly to make them adhere.

Cover the loaves with plastic wrap and leave to rise in a warm place until doubled in size, about 45 minutes

Meanwhile, preheat the oven to 350.

Bake until the loaves are golden in color, 30 to 40 minutes. The original recipe suggested covering them with foil and continuing to bake for another 10-15 minutes (until the bottoms are browned), but mine were DONE after 40 minutes in the oven.

Remove from the oven and cool for a few minutes on a wire rack.

While they’re still warm, brush the loaves generously all over with the melted butter. Then, sprinkle them all over (on all sides) with sugar. This is easiest if you tilt them up – using a towel to protect your hand, tipping them up with a spatula or a piece of cardboard.

Cool to room temperature before serving. The bread is best eaten within a day of baking.

NO ROOM IN THE INN

2010-10-31T18:32:00.002-04:00

The island of Puerto Rico is about 35 miles wide by 100 miles long filled with fun and excitement. People ask me if we got bored in such a small place; and my answer has always been …absolutely NO!!! It is not the place; it is only the imagination and the desire to do something exciting and different. If you think about it, the average human being spends its life in a square mile radius. You shop, you go to school, you work, you visit your friends, you go to your bakery, or pump gas. We are creatures of habit and we like to be recognized and we like to have some type of relationship with the people we share our everyday routine.

My neighborhood in Puerto Rico “Puerto Nuevo” was an extension of the family nucleus. Our neighbors had seen us grow up; the Nuñez to our left and the Vegas across the street; were like uncles, aunts, mothers, fathers or cousins. I have always referred to Ms. Mary Vega as my aunt! She is like my mother’s sister; she was her shopping and restaurant adventure twin. Our two families would always go on the weekend adventure trips to the beach, restaurants in the country, to our adjoining country houses, or to an undisclosed secret location…

On this particular weekend Don (Mr.) Vega had just purchased a smacking new, top of the line, luxury, golden Lincoln Continental. It was the size of a boat…huge! That meant road trip… The night before I spent inspecting the two kitchens…. yes, if we were going on a weekend excursion it meant that the snacks and lunch for the picnic would have to be prepared the night before. My mother would prepare a portion and my aunt would be in charge of the rest. Dad and Don Vega were in charge of the refreshments, transportation and room and board. Mom was preparing a baked ham and potato salad and my aunt was preparing a “Pernil” (roasted pork) and Arroz con gandules (rice with pigeon peas). Everything would be packed and ready for the trip. Miriam, Vivian, Wanda, Marilyn and Nancy will be a click, Zonia and I will hang together and Puchi … he would be the liaison, the ambassador, the person that would go from group to group. Too old to hang out with us and too young to be with the girls; we could call him the Ping-Pong ball.

We left early in the morning. Breakfast was meat pastries from the bakery, recently baked bread smothered with butter and coffee, milk or orange juice; it was breakfast on the go! We had a rough idea of what we were going to do but the plans were as fluid as water. As Dad or Don Vega heard of new locations our plans would change.

That day we stopped at “Guajataca” for lunch; Close to Quebradillas, home to the Guajataca Forest in Puerto Rico, there’s Guajataca Beach. This is a surfer’s beach. If you’re not into surfing, you can still enjoy the beach. Guajataca Beach is perfect for tanning or strolling. And a tip – this beach is excellent for shelling! You’ll be amazed at the variety of nice shells found here. Get on the beach early, though.

Because of the way the shoreline is angled into the ocean, waves bring up many shells that would normally flow along with offshore currents. This setting makes it perfect for things to wash up on shore for the taking. Of course you want to leave anything that is living. But you can find some real gems here at Guajataca.

We picked a pavilion near the beach to have our lunch and enjoy the waves. Zonia and I walked around the shoreline to pick shells and the others enjoyed the water; without wetting their hair; all in the name of beauty! We left the beach and visited my Dad’s best friend Enrique Cruz Jimenez in Isabela, we spent the rest of the day at their farm. The night was rapidly approaching and Jimenez mentioned that on a Moonless night like this the Bioluminescent Bay “Las Pargueras” would be beautiful! So Dad and Don Vega packed the cars and on the way we went.

We arrived to the Bay around 11:30 PM, Dad and Don Vega went to look for rooms at the hotels and they found a ‘no show’, but the hotel was not able to release the room until midnight. It was almost midnight and there was only one boat that would be able to take us to the bioluminescent area. So they rented the boat and off we went in to the bay. I believe this is the first and only time my Mother was brave enough to get on a motor boat. The trip was something like this:

Mom : Bobby ,don’t leave my sight