Oh, how time flies my friends!
Today we finally change the very last of the tiny, lo-res pictures we used in the first version of this site, made with a 3 mp camera in the kitchen of my old apartment. Time flies and so does technology.
Let celebrate that with a cup of Chocolate de Maní (Peanut “Cocoa”).
When I first started this site, as a way to keep track of my recipes and to send my friends to it whenever they asked about Dominican dishes, I decided to add pictures right from the start. What good is a food blog without pictures?
In fact as this site gets older, and bandwidth cheaper, pictures get bigger (and hopefully better) and paragraphs get longer.
Ten years ago I would never have dreamed that food photography would one day become my day job, my hobby, my passion. It just started as something I enjoyed, and once I started doing this for a living I have not worked a day since. I wake up excited about what I will do the next day, looking forward to what my readers and my clients will say about my job.
Everything is in its rightful place.
It is somehow fitting that the last picture I change is of a drink that was a weekly routine at our weekend breakfast table in my parental home, the cradle of my passion for food.
- 1 1/2 cups of unsalted toasted peanuts
- 2 quarts [2 lt] of skim milk
- A pinch of salt
- 1 cup of sugar , or to taste
- 2 cinnamon sticks
- 6 cloves
- 1 teaspoon of ground nutmeg (optional)
Blend the toasted peanuts, milk, and salt. Add sugar to taste.
Pour into a pot.
Add cinnamon sticks and cloves.
Boil for 10 minutes over low heat.
Remove the cinnamon sticks and cloves.
Sprinkle the nutmeg on top after serving.
Use almond, soy or rice milk for a vegan version. You may use sweetener of your choice in place of sugar.