• 27Aug

    Hi, gang. This week, I tried something new.: Cassava bread. I’d never seen it before and I was very curious. I had to buy it. (Does that surprise you?)

    Mind you, I’ve seen–and even made–bread made out of cassava, but not what is known on the market as “cassava bread.” This particular product is dry, flat, and cracker-like. It’s quite plain and is meant to be eaten as an accompaniment to meats and stews. I asked my Dominican friend at work about that because the package says that it’s imported from the Dominican Republic. (What’s funny is that the store where I bought it had it stacked on a shelf in the produce aisle. Um, sure. You know, plantains, potatoes, and cassava bread all go together, right?)

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  • 20Aug

    Hi, gang. Well, here it is, August 20, and I’m left wondering where the summer has gone. Despite the fact that this was one of the hottest seasons in recorded history—according to some sources, the hottest—I haven’t complained too much because, all too soon, the freezing cold will be upon us. Well, unless you live in a warm climate, which I don’t.

    This week, I was on a lychee kick. An Asian market near where I work had bags of beautiful, colorful lychees and I simply had to have some. But other than eating them straight out of hand, I didn’t know what to do with them. They are yet another food item that I did not grow up with and only became familiar with at the end of some Chinese meals. So, I set out to find some good lychee recipes. But first, a little info…
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  • 13Aug

    This week, I’d like to talk about purslane. We recently got a farmer’s market near where I work and one of the farmers sells it for $2 a pound. What’s so interesting about that? I’ll tell you.

    I’m kind of mad at myself because I used to have purslane growing wild in my pots. The dirt in my pots came from a large garden I had in my backyard (which I subsequently paved over for a patio). But I wanted to grow vegetables and herbs so I transferred the dirt from the ground to the pots. All kinds of things came out of that dirt: garlic, mint, and purslane.

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  • 06Aug

    Hi, gang. Before I get into anything else, I just want to mention that I got a really cool review over at Savvy Vegetarian. Go check it out. YAY!

    I’m very pleased to introduce my second guest blogger this week. Her name is Mary Griggs and she has an awesome food blog―very cleverly called Mouth Brothels―where she talks about all things food-related (a woman after my own heart) and offers fabulous restaurant reviews. She’s done me the honor of writing something up, so let’s get to it. Here’s Mary with her blog (and recipes) on grits.
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  • 31Jul

    Hi, gang. How’s everyone’s summer? I know, I know. Hot. Apparently, it doesn’t matter where you live—it’s just hot. When it gets really bad for you, just remind yourself of the long, cold, bitter winters we’ve been having and maybe the heat won’t bother you as much.

    Anyway, if you’ve visited my blog before, you know that I like to pick up random things sometimes and just give them a go. Well, this time it was soda. Specifically, Goya coconut soda. To some of you, it may sound strange. To others, it may sound yummy. It’s kind of both.

    This coconut soda is part of Goya’s line of tropical soft drinks, and like other Goya sodas,  it comes in a long-neck bottle and has a rather tropical (of course) logo. It gives you (okay, me) the illusion that you’re drinking a beer. It’s clear in color and lightly carbonated.

    Yeah, yeah, yeah, but how does it taste? Like carbonated, sweetened coconut water. And like coconut water, the coconut flavor is very light, rather than overpoweringly “coconutty.” For people who like natural coconut flavor, I think you’ll like this. For those who like a strong coconut flavor, it may seem weak. The nice thing about it is that it’s not overly sweet, either.

    Don’t misunderstand me. When I say “natural coconut flavor,” that doesn’t mean that it’s a natural soda. Nope. It still has high-fructose corn syrup and artificial flavors. I’m not a big soda drinker and it wouldn’t be the first thing I’d reach for, given a choice of beverages (I’d much rather drink alcohol). But I do enjoy a glass of cola with lime once in a while, and the occasional experiment with something “exotic.” To people in the Latino community, coconut soda is hardly exotic, but coming from a culture (Italian) that doesn’t use coconuts that often in its cuisine, I consider it unusual and different. Next on my Goya list is guaraná and cola champagne.

    So, that’s it for this week, my friends. I hope everyone has a great (and comfortable) weekend. Ciao for now.

  • 23Jul

    Hi, all. Well, this past Saturday was my cooking demo for Van Duzer Days on Staten Island. First, I want to thank my hosts, the ladies of Bent Pages bookstores, Robin and Katie. They were great and very supportive throughout the afternoon. And they were kind enough to provide me with a hibachi for the occasion.

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  • 16Jul

    Hi, all. This week’s blog is going to be a quickie. It’s Friday night and I suddenly realized, “Oh, I have to blog!” But I can’t expound on the joys of cooking this week.

    Tomorrow (Saturday) is my cooking demo on Van Duzer St. on Staten Island for the month-long street fair called Van Duzer Days. I’m going to be whipping up a couple of dishes from my cookbook and serving up samples.

    And why does this affect what I’m doing on Friday night? Because when one does a cooking demo (or any kind of cooking anywhere outside of one’s home), there is a lot of preparation to be done. I have to get everything I need ready for tomorrow: Knives, cutting board, apron and towels, utensils, bowls, paper towels, bags, hand sanitizer, etc. And because it’s also a book signing: Books, bookmarks, postcards, etc. And because it’s going to be 1,000 degrees: Chapstick, sunblock, water, etc. Then, tomorrow I have to get all my ingredients together.

    People, this is what being a personal chef is all about—bringing everything in creation that you need to cook multiple meals for multiple people. And this is nothing. I’m only cooking two (very simple) dishes on a hibachi. This doesn’t include all the pots, pans, cleaning products, labeling products, and other things that you’ll need during a cooking session. It ain’t easy. It’s a tough business to be in, no matter how much you love to cook.

    Anyway, thanks for checking in. Wish me luck and I’ll see you next week. Stay cool—preferrably in a pool or at the beach!

  • 10Jul

    Hi, gang. First, I want to remind anyone in the Staten Island area that I’ll be doing a cooking demonstration on Saturday, July 17, in front of Bent Pages bookstore, at 391 Van Duzer St. July is Van Duzer Days, a month’s worth of weekend street fairs! Woohoo! Anyway, I’ll be there around 2:00, cooking up some yummies. Come taste some samples, and, if you feel like it, you can pick up a copy of my book, What, No Meat?

    Now, here’s the main show: Mamey.

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  • 02Jul

    Hi, kids. I have a real treat for you this week. I have invited Melynda Huskey to be my first guest blogger. Melynda is like the Martha Stewart of the West (and I mean that in the best possible sense), only without the criminal record. Her talents and skills run the gamete, from cooking to sewing to gardening to making paper lanterns that look like flowers. She’s a real Renaissance woman. If you want to check out her fabulousness, visit her blog, The Things That Make Us Happy Make Us Wise.

    This past week, Melynda told me that she was going to be cooking for an impromptu wedding for her friend and that she would be making mehndi (henna tattoo) cupcakes instead of a wedding cake. I just about fell off my chair when I read that. And I thought, “Yes! That is what I want you to write about.” So, without further ado, here is my fabulous guest, Melynda Huskey, and her cupcakes.
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  • 26Jun

    Hi, gang.

    I’m really excited because I’m going to have my first guest blogger, Melynda Huskey,  soon. I think you’re really going to enjoy it because Melynda is an extremely talented person, who comes up with the most fabulous recipes. You can check out her many projects (not limited to cooking) at her website, The Things That Make Us Happy Make Us Wise.

    So, stay tuned for that, coming up shortly.

    In the meantime, stay cool, everyone!

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