How to prepare and enjoy jicama, by itself or with other fruit... click on image for more
Dessert: Fun Fresh Fruit!
Month: March 2018
Main Course: Not for the Vampire at Heart
“Al mojo” means “in sauce” and it may refer to different herbs and spices, but in Mexico it has always been a mix of olive oil, butter, a hint of lime, salt and pepper, and tons of chopped garlic... click on image for more
First Course: Mexican Style Noodle Soup (Sopa de Fideo)
When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid... click image for more
What Happened to the Oysters?
That was the Miss Manners’ opener to a Chicago Tribune reader’s question about whether to serve salad or soup first at a formal dinner [1]; she was, of course, referring to the appetizer, which would have probably been seafood, such as the afford mentioned oysters, or maybe shrimp... click on image for more
Line-Up for Early Spring: Pots, Dirt, Light and Seed
It is time to gather supplies for starting seed indoors and outdoors; I want to highlight two vegetables that are not easy to find at the store, and one herb ... click on image for more
My Slice of Mexico 