Originally posted on Caracas Chronicles: Along with other major cities, Barquisimeto has also taken its own toll of repression, both by paramilitary groups and the Armed Forces. The protests have, in some cases, been led by prominent local PSUV members.…
Creole Honey Mustard Sauce: 1/3 cup Hellman’s mayonnaise 1/4 cup Zatarain’s Creole mustard 1 tablespoon olive oil 1 1/2 tablespoons honey 1/2 teaspoon creole seasoning Mix well and let sit for 1 hour before serving. Refrigerate well. This goes extrememly … Continue reading →
Fabulous freshly made, but, make a double (or triple) batch, and save in the freezer either baked or unbaked for a quick dinner. Or breakfast, if you’re like my daughter who’s often willing to eat lunch for breakfast. Note: Dairy, … Continue reading →
Thanks to the generosity of a friend and neighbor who recently shared a few packets of venison (mixed with 15% beef) with us. We are game (no pun intended) to use the venison for just about anything (especially since it’s … Continue reading →
No real recipe here, just a simple combination of canned sardines, lots of parsley, and some of my preserved kumquat peels with a little bit mayonnaise. I used the boneless skinless sardines (hey, some sardines is better than no … Continue reading →
A simple salad using whole wheat orzo pasta and New Orleans olive salad, which is filled with with carrots and capers and garlic and oregano. The olive oil is so well seasoned that there isn’t a need to add a … Continue reading →
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Today is my Two-Year Anniversary! So I thought I’d celebrate by posting the end-of-the-year review. Thank you!
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 9,100 times in 2013. If it were a concert at Sydney Opera House, it would take about 3 sold-out performances for that many people to see it.
In most of today’s grocery markets, you can purchase ready-to-use roux. You can usually find a medium and a dark, and you can also find oilless rouxs, which are simply browned flour. But, when you go to make a quick … Continue reading →