A few weeks back in a conversation with some fellow bloggers I mentioned that eventually I might run out of Dominican dishes to write about. Oops. Hit the panic button!
Not really. I have four words for you: morir soñando ice cream.
We Dominicans love rice, looove it! Some even feel like a lunch isn’t complete without a serving of the grain.
Corn and bulgur make an appearance in our cuisine as rice substitutes. But those are not dishes that are served frequently. I have to be honest, I love rice, but it would bore me to tears if I were to eat it every day. I need variety.
I hadn’t had a good experience with couscous before. Like rice, it has its tricks, so I went the lazy woman’s way and bought pre-cooked couscous (though it still needs cooking), and I already had a pack of sun-dried tomatoes (one of my favorite ingredients) and that’s how this couscous and sun-dried tomatoes tabouleh came about.
This time we feature an interview with a ‘dominicana-por-adopción,’ Lindsay de Féliz. Originally from the UK, she has lived in the country for over ten years. She writes a popular blog about life in the Dominican Republic and has just published her first book, What About Your Saucepans? – a riveting account of her experiences in the country.
We all have talents. Big talents, and minor ones.
One of my minor talents is the ability to remember what foods my friends and relatives don’t like or are allergic to, once they have been my guests. As minor talents go, this comes in pretty handy if you don’t want to end your dinners with unhappy guests, or an urgent visit to the ER.
Don’t worry, that has nothing to do with this vegan asparagus soup.
I have been receiving requests to add this recipe for a long time, years in fact. I have to say that it isn’t just procrastination that has caused this, if you know me well, you know that I am not a big fan of fried foods.
As a food blogger that documents a lot of our traditional recipes, some of which are fried dishes and oftentimes not the healthiest of foods, this can be a problem. I’ve found a good argument on why I should also write about dishes that I am not particularly fond of…