Our baby turns 12 this month. It’s hard to believe it, isn’t it? Time flies so fast.
Oh, wait, I am not talking about my daughter, I am talking about our blog(s). Yeah, it’s been 12 years, and I can hardly believe it! I had no idea what I was getting myself into, or that I’d be doing this longer than any other job I had in my life. Kinda like motherhood, but without the stinky diapers.
I bet every cook has his Waterloo: those dishes that on occasion bring him to his knees. For some is baking, mine is meat.
I have never been a big meet lover, even if in my time I ate a few questionable meats that would give nightmares to a lot of you. Meat is meat, after all. But I am a veggie and seafood kind of gal. I can cook seafood in my sleep and my eyes blindfolded. Seafood is one of those foods I can say I’ve truly mastered.
Pork chops aren’t. Until now. These pork chops with green mango salsa just hit the spot.
Did you know that in the Dominican Republic, and many other Caribbean countries, the fishing of lobster is banned for part of the summer?
La veda de langostas, as it is known here, seeks to protect the lobster from overfishing by giving the species time to replenish. It takes place from March to June in Belice, Costa Rica, Guatemala, Honduras, Nicaragua, Panamá and the Dominican Republic (there may be differences between countries). And while the importation of lobster is not banned, and one could legally acquire imported lobster, environmentalists suggest that we do not partake, to make sure that we are not served illegally-caught lobster passing for imported.
Well, la veda has ended, just in time for this simple lobster pasta dish.
Before I became a vegan in my early 20s I was the perfect eater: I would eat anything – at least once. This included foods of questionable provenance and some very unorthodox meat cuts. It’s fair to say that prior to that I was a voracious meat-eater. I eventually quit my vegan adventure, but even today I subsist mostly on vegetarian food.
We all have our preferences, ranging from the totally reasonable to the insufferably picky.
Few non-vegans/non-vegetarians shun chicken. Most people like it, but what will make this 5 spices and honey easy chicken and potato roast a sure-hit is that not only is it exploding with flavor, it’s also summer-friendly. It takes a few minutes to prepare, leave it in the oven and you can then go keep yourself cool to prevent death from spontaneous combustion.
We change our eating habits significantly during the summer. That’s what happens when you live in the tropics. I am always looking for cooling dishes and dishes that don’t require long cooking. We loved this watermelon summer salad. I served it for dunch the other day and we practically licked the bowl clean.
- “Wait… ‘dunch?!’”