Oh joy! Right now I’m as happy as a dog with two tails: My favorite time of the year is here.
Despite what you may think, it isn’t the twinkly lights, the carols, or even the food that make me so happy, it’s the weather. For the last few days it’s been so cool at night that I had to find a light quilt to sleep comfortably. You know what that means: It’s soup time chez Aunt Clara.
Let’s start all the soup-making with a new favorite: Fresh Shell Beans and Pork Sausage Spicy Stew
Instead of titling this “Easier Potato Tortilla (Omelette)” maybe we should have gone with “Guess who’s coming to dinner – Dominican style”.
My experiences of adjusting to Dominican customs and etiquette surrounding food and eating have become a theme – and possibly also a standing joke – of some of our articles here.
One such lesson that I learned the hard way is that no matter what, you never know how many people to expect when you ask people round to your house. There is no scientific way of anticipating or calculating this, because the possibilities, I came to realise, are random and infinite.
It’s been many years since I last cooked Locrio de Chicharrón de Cerdo (Rice and Pork Crackling), but it has always been a classic in my family. I ate it so many times at my paternal home, but I seldom cooked it myself. It’s time to change that.
Ate it I did, enjoyed it a lot too. Who raised by a Dominican mother didn’t? This dish, this meat, is part of our cultural DNA.
At home I am always searching for “the next great dish”, that one that we like so much it becomes part of our family tradition. There’s 99 reasons why turkey has never been in that category. To give you only two: Turkey is not a very juicy meat, and it doesn’t belong in either of our cultures (husband’s and mine).
These Breaded Turkey “Chops” with Guava Sauce may very well change all that.
French Toast was never part of my breakfast tradition when I was growing up. I think I first tried it during stays at hotels on my vacations. Surprisingly, the best I’ve tried was from one of those chain hotels while attending a convention in Miami many years ago. That was the only decent thing to eat there – the food was otherwise awful, and I have eaten better at some greasy dives of uncertain reputation.
Because I cannot in good conscience say that French toast is any good for me, it’s the kind of thing I might have just once in a decade. Except for this French Toast and Spiced Apple Pudding; because French toast might not make the healthiest breakfast, but I can be forgiven if I call it “dessert”.