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Ok to begin, I will warn you that I took about 120 photos yesterday. I am going to use about 76 to tell the story of yesterday’s excursion. When you reach the “Continue Reading” message, if you are planning to continue the journey with me, then I suggest you take a break and get something to drink while the photos load. Now on with the post.Yesterday was quite a day. My friends Jorge and Vicky invited Lilliam and I to go see some friends of theirs that make and sell raspadura. Jorge thought we w

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To Paradise and Back

Ok to begin, I will warn you that I took about 120 photos yesterday. I am going to use about 76 to tell the story of yesterday’s excursion. When you reach the “Continue Reading” message, if you are planning to continue the journey with me, then I suggest you take a break and get something to drink while the photos load. Now on with the post.Yesterday was quite a day. My friends Jorge and Vicky invited Lilliam and I to go see some friends of theirs that make and sell raspadura. Jorge thought we w

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To Paradise and Back

Tony Chachere’s (Cajun seasoning – in the green jar at the grocery store) 1 lb….

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Show Us Your Life – Go-To Dinner Recipe

This apple pie recipe is a lot different from other apple pie recipes. This one calls for dates and raisins. If you want your apple pie to be the most original pie ever, give this one a try.

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Apple Pie Recipe with Dates and Raisins — Recipes and Cooking Tips …

Chimichurri sauce is normally used as a marinade for meats, also as topping for grilled dishes. Originating in Argentina, this sauce has gained fame as a healthy way to add flavors to meats. As it is very easy to prepare and can be produced at low cost, it has gained popularity across the world. Before you begin making your Chimichurri sauce, you’ll want to make sure that you are well prepared. While preparation is simple, having your ingredients ready will cut down on the chance of error and

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How To Cook With Chimichurri Sauce

By Hans Storrie Omelettes are one of the quickest and most nourishing meals you can make and are great when time is limited. They can be plain or filled with virtually anything whatsoever, but many people just seem to get the simple cooking process completely wrong. To make the perfect omelette, first of all you’ll need a good quality omelette pan, preferably one with a thick base and a metal handle – commercial non-stick types are ideal. The Omelette Making Process For one person, take tw

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How to Make the Perfect Omelette

By Gunnar B Bengtsson Pork chops are often overlooked, but should be part of any healthy diet. They are low in fat and high in protein and are delicious when cooked properly. Porkchops can easily dry out if they are fried or grilled, but if you learn how to bake pork chops you can avoid this mishap. When you bake them you can avoid using additional fat that would normally be needed for other cooking methods. When learning how to bake pork chops, the most fool proof method is to use some sort

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How to Bake Pork Chops to Perfection

By Eric Theard The unique cuisine of New Orleans is a melting pot of many diverse cultures from French, Spanish, German, and Italian to African, American Indian, and Caribbean. This diversity of settlers in and around New Orleans gave birth to the two styles of cooking known today as Cajun and Creole. Gumbo is the perfect example of the marriage between these two styles of cooking. Gumbo originated in New Orleans, but it is the mix of cultural influences on the city that makes gumbo the quinte

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How to Make Incredible New Orleans Gumbo

Coriander or Cilantro is one of the world’s most commonly used herbs – in spite of the fact that the name comes from the Greek, koris, meaning bed bug! Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander or Cilantro tends to be associated most with Asian and Central and South American cooking. Both the fresh leaves and the berries – which are dried and called coriander seeds – are used for cooking. The herb has a fresh, citrus taste and is best added to dis

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Caribbean Lamb Kebab with a Tasty Dressing

This week, I have been home at lunchtime. The new schedule has me reviving my culinary skills to make some of my favorite dishes. Yesterday I made cheese and onion enchiladas with a surprise element — black olives. It wasn’t much of a surprise since I was the only one who ate them. And I finished the leftovers at the end of the night. No worries. I only made a total of five enchiladas. Some people have a hard time cooking for one. Not me. I just make smaller batches and, if there are leftovers

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Reviving some favorite recipes