This past Wednesday, my family went back to Panama after spending three weeks(!!!) staying in my house. A great perk of having my mom and my grandma in town is all the delicious food they make every single day. Last year my grandma tried to make a flan (one of my favorite desserts) using my double boiler to make the flan on the stovetop. It was a disaster, and my poor Tita stayed up until 1 a.m. waiting for the flan to set. This year we tried my mom’s friend’s flan recipe, and things turned out much better (and faster). - Read More -
I received a cedar roasting plank as a wedding gift almost nine years ago. It sat, unused, for about 8 years. Then one day, I discovered that my local fish shop had wild-caught sockeye salmon (and later coho salmon, and king salmon, when they were in season). I was a fan of smoked salmon but not crazy about salmon fillets, but the deep, dark red color of the fish beckoned me, so I decided to buy some. When I got home, I busted out that cedar plank, and let me tell you, I’ve been using it at least once a month to make delicious roasted salmon. - Read More -
While I was in Dallas about a month and a half ago, I discovered a delicious breakfast joint by the name of Ellen’s Southern Kitchen. I had breakfast there two out of four days, it was that good. Their motto is “Grits Rule”, and after trying their Poached Eggs and Grits, I had to agree. Once I got back home, I decided to try my hand at a dinner version of this dish. All it took was adding a little smoked sausage to transition from morning to evening fare. Serves 4. - Read More -
Unlike a traditional chicken pot pie, this recipe does not have a thick, rich sauce. I like to make this because it is a great way to use leftover chicken, and it only requires a few ingredients. The leftover pie will also reheat wonderfully in the toaster oven. - Read More -
I got back from Dallas last night, where I spent the last five days eating all the tortilla chips, salsa, and guacamole that I could get my hands on; I am still craving pico de gallo! Even though pico seems like a very summery dish, it is a must have whenever you serve Mexican food. The key to this recipe is to make sure the ingredients have at least 30 minutes to “hang out” before you serve the pico. - Read More -
Fall is in the air! Well, not in Central Florida, here it is currently 95° F and very humid. However, every once in a while, in the afternoon, I feel a cool breeze that tells me we have made it over the hottest part of the year hump, and we have cooler temperatures to look forward to. This means that we can go ahead and turn on our ovens and get to baking and roasting without feeling like we are living on the surface of the Sun. - Read More -
A few Sundays ago I shared a recipe for Strawberry Limeade Cake. The base for the custard filling is a great Key lime pie recipe. When I was researching to see if I could use regular old Persian limes instead of Key limes I discovered that the majority of Key limes come from Mexico, not the Florida Keys. I also figured out that the pie tastes delicious using Persian limes instead of Key limes without making any other changes. - Read More -
I absolutely love fish and seafood. I grew up eating fish at least once a week, and I try to keep the tradition going. I think I’ve mentioned this before, but I’ve had the best luck at our local fish market and buying fish on Tuesdays. I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction. - Read More -
I have established elsewhere I am not a very fast runner. However, I am obsessed with reading about running and trying out new training programs. I purchased this book about a month and a half ago, and so far I am very impressed with the methodology.
First of all, the authors of “Run Less, Run Faster: Become a Faster, Stronger Runner with the Revolutionary 3-Run-a-Week Training Program” are bona-fide scientists with the Furman Institute of Running and Scientific Training (FIRST). Their focus is on injury prevention due to over-training. The premise of the book is that each run should have a purpose: to make you faster.
This methodology is not about jogging for the sake of jogging but focusing your training on three runs: - Read More -