“We’re home!” exclaimed Keller as we both stretched from our seats to get our first glimpse of Cuba from the plane. His declaration was marked by a big bear hug and a hand grip. I can feel Keller’s excitement at seeing his grandfather’s country for the first time. I certainly felt it myself, as did … Continue reading “We’re home!”
Saludos from the city of Charlotte, N.C. I know. Those of you who follow my blog regularly expected me to report from Cuba—either from the beach resort town of Varadero or from the capital, La Habana. One of the challenges that I along with the other tourists and residents on the island faced was the … Continue reading “There and back again”
Today, July 31, marks the one year anniversary of the post that rebooted my efforts with my blog, Buen Provecho Amigos. What a year it has been–my marriage ended, my daughter was diagnosed with ADHD and recently my position at work was eliminated. But I’ve also made some new friends (Meg), I am learning how … Continue reading Happy Blogaversary!
I am a huge fan of Malcolm Gladwell. I first read one of his books, “David and Goliath: Underdogs, Misfits, and the Art of Battling Giants,” in the book club I belonged to at the time and I was hooked. He has a way of taking two disparate concepts and finding the link between them … Continue reading Memories Etched by Feelings and Taste
Vaca frita (fried cow) is a traditional Cuban dish. Made of shredded beef, vaca frita is marinated overnight in lime and garlic, and pan fried with thinly sliced onions until the beef is crispy. My ex-husband would go back and forth on whether vaca frita was his favorite Cuban dish or ropa vieja (old clothes), … Continue reading The Comfort of Food and Friends
I was recently talking to my friend Jim about cooking and food. He had read my blog about cooking with Keller and was curious about why Keller couldn’t use raw garlic instead of the roasted garlic that the mashed potato recipe called for, and why I urged him to use garlic powder instead of raw … Continue reading Gardeners and Herbs
Growing up, my idea of barbecue—the technique by which meat is cooked in a seasoned vinegar-tomato sauce—came by way of a bottle of Kraft® Original BBQ Sauce. I know. This is heresy in parts of the U.S. where barbecue reigns big. In my parents’ efforts to acclimate to American culture, they may have taken a … Continue reading You Say Barbeque, I Say Barbecue