This week we were hit by a tropical storm. Luckily, besides having been rained in and on for four days, nothing else happened. The good side of it is that the temperature dropped low enough that I could use my oven without the whole place feeling like midday in the Sahara.
Originally from the US, Jake Kheel has lived and worked in the Dominican Republic since 2005, although he first visited as a student in 1994. He is the environmental director of the Puntacana Ecological Foundation, which runs several projects, including an organic farm. The vegetables and fruit grown on the farm are fertilized with worm compost produced from the organic waste generated by the Puntacana Resort & Club, which consists of two hotels, several residential communities and the Punta Cana International Airport.
To those of us who love playing with food, when life gives us lemons we make pies, cakes, and yes, lemonade. And when we pick a papaya that looks like a prizewinner to make the world’s best batida de lechoza, and it turns out to be a disappointment, well, we make tofu and papaya salad.
Papaya is one of my favorite fruits, I cannot fathom why I had never used it in a savory dish, after all, I love fruits. I put them in savory dishes all the time; sometimes I even use them for dessert! So far I created savory dishes with mango, pineapple, and watermelon (this is just an example, there’s a lot more). Papayas get eaten practically out of the supermarket bag, but this one wasn’t good for it and I wasn’t going to throw it away.
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.