For the last few weeks I have been repeating how mild this year’s temperature have been. Sure half the world was plunked into one of the coldest winters of late, but for us living in the tropics that was such a nice respite from our usual curse: heat.
I should have kept my mouth shut.
The last few days have given me a taste of the days ahead, the heat is back with a vengeance. I have a hard time functioning during the hottest hours of the day, and we refuse to turn on the air conditioner. I have resorted to my usual summer strategy of working early in the morning and in the evenings and napping and chilling out during the middle of the day.
My cooking schedule also changes.
This stunning Spanish seafood black rice is one of my favorite dishes. For a seafood lover such as myself, it’s just perfect: jam-packed with seafood and strong ocean flavors. It speaks of summer and lazy days to me. As soon as the days started warming up I was back to my old love.
And speaking of summer…
We continue our “My Dominican Food” series of interviews with Dominicans by birth and adoption from various artistic disciplines. This time our guest is Dominican musician Karel Kalaf.
I like my pasta dishes simple. A few ingredients, some olive oil, toss, serve. This cannelloni filled with ricotta and spinach are so easy to make, so filling, so rich that I wonder why I just don’t make it more often.
Mother’s Day is coming (in the Dominican Republic it’s the last Sunday of May), so if you are looking for a dish to serve your mami without straining your cooking muscles, this is it. You’ll make your mama proud.
I must tell you that my daughter and I have a bit of an obsession with these oatmeal and nut breakfast muffins.
It’s never too early to teach kids to love good, healthy food, and to instill in them the love for cooking. With some assistance (with the oven part) my 7-year old was capable of doing these all by herself. Since I wrote this recipe I think we’ve done this about half a dozen times, and we love them every time.