On Food & Culture
It was hugely important yesterday that Secretary of State Clinton told the Mubarak government not to “block communications, including on social media.” Non-government-non-corporate-controlled Internet is simiilar to the protections for community radio stations, a fight that is ongoing here in the US. I’m reminded of …
I had no dinner last night but did drink Chilean wine and learned a lot about opera from two friends, opera music makers. Jenni Stephenson of Spacetaker and Viswa Subbaraman of Opera Vista Recalling their conversation this morning I’m actually gleeful. I ended up reading …
Caldo, a vegetable soup made with no fat and hardly any salt due to the aromatics in the broth (oregano, rosemary, black pepper, bay leaf), garlic and a sliver of Serrano chile. Finish with a squeeze of fresh Mexican lime. The pan de maíz is …
Tonight’s post-salad entree was small and compact, slices of baked breaded acorn squash on a bed of spinach wilted with shallots and garlic. Steamed corn complements the sweetness of the acorn squash. The breading is a combination of panko and corn bread seasoned with fennel, …
I made this Mexican candy, mazapán, which was shown as an art object, and eaten, at the collaborative art exhibit held February, 2010 in Houston, Texas, “The Candy Shop.” A cousin of marzipan (made with almonds and sugar) which originates in Asia and/or the Middle …
Because it’s difficult to put into words, I’ve waited two days to write about my experience seeing a film (not digital video) by Alexandra Cuesta. “Piensa en MÔ runs for 15 minutes and 6 seconds, and it is shot mainly from inside buses but also …
Tonight’s dinner was winter stuff. Roasted acorn squash, scooped out the sweet buttery center and combined it with not sweet southern corn bread, dried cranberries, sauteed onion/celery and a bit of cranberry juice. Quinoa with aromatic herbs atop leaf lettuce drizzled with a cranberry/black currant …
Why We Are Truly a Nation by William Matthews Because we rage inside the old boundaries, like a young girl leaving the Church, scared of her parents. Because we all dream of saving the shaggy, dung-caked buffalo, shielding the herd with our bodies. Because grief …
During my school days at the CIA we had an all too brief discussion about what is Tex-Mex cuisine. My view is to start with the peoples who were first settlers in the region that is generally recognized as the font of Tex-Mex cuisine: central, …
Made this for lunch today: Rajas Poblanas, a recipe from Chef Iliana De La Vega of the CIA. Poblano peppers are roasted then deveined, seeded and peeled. White onion slices are lightly sauteed in just a hint of Canola oil. Then both peppers and onions …