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Food posts but not necessarily recipes. Cookbook recommendations and more.

A new way to eat your cereal

Jonna took this photo for me with her phone when we were at Chedraui on Monday. While these are the cutest muffins that I have ever seen, they don’t look the least bit tasty to me.Of course, I am not much of a sugared cereal fan, and I don’t really like cake. Give me a fruit pie or a apple turnover any day.I am always being taken in by the pastries here. They always look so good to me, and are usually tasteless. This caveat doesn’t include polvorones or mantecados, who doesn’t love a cookie made of lard,flour and sugar? I also like the empanadas de coco and the ones made of camote too. Then there are the macaroons, yeah, I like those too. So I usually just avoid the whole bakery thing.

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I made jelly!

Not being able to sleep I started making jelly last night around 10 pm and I finished this morning at 7am. I did go to bed around 11pm, so I really can’t say that I stayed up all night making jelly. I did my internet research, I also looked at every cookbook that I own and finally settled on a recipe for Jalapeño Jelly to adapt. This recipe for Pineapple Habanero Jelly looked really good too but it called for pectin which I haven’t found or made yet. I did a cross between the two. My recipe can be found here. I didn’t have any fresh cranberries so even though I was making a half recipe I used almost as much water as the original recipe called for, I also used an entire bell not a half,so my recipe still yielded almost 4 cups of jelly. I wasn’t sure if my granny smith apples were tart enough so I still ...

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What do I cook all day?

With my renewed effort to get healthier, I bought chicken instead of pork at the supermarket. Husband is not really fond of chicken he says it tastes like cardboard at best. When I was pregnant with my first child all you had to do was say the word “chicken” and I would loose my stomach contents, but that was (wow) 30 years ago, so I think I am over it. That child, by the way, makes the most awesome fried chicken ever. One day she wanted fried chicken so I bought her chicken parts and handed her the cookbook and said have fun! My kids learned how to cook at an early age. The girls learned in 4-H and Son learned from us plus he attended a cooking school for a couple of semesters. He can read a recipe in English and Spanish! The secret to really good fried chicken is to soak it in milk before battering and resisting ...

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The Blender,Mexican Superstar

When we first came here, I searched high and low for a food processor. Finally, my mother-in-law brought me one from the USA. I like having it, but it turns out that the essential Mexican cooking gadget is the ordinary kitchen blender. I have used my blender more here than I ever did in all the years before I moved to Mexico. I have also gone through several spice/coffee grinders since moving here. The blade tends to break off, or the motor burns out. I started using a mortar and pestle to grind peppercorns and other hard spices. But, recently, in Megabalcones, I bought a mini-blender set. The kit costs about the same as a new spice grinder (around $121.00 mxp), but instead of having a small motor, the 3 small half pint jars screw into a cutting blade assembly which you then use in place of your normal blender container and blade assembly. The jars also come with lids ...

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Cooking from scratch in Mexico

  One of the things ex-pats often say about moving to Mexico, is that it’s like moving back in time to the fifties, sixties or seventies (or whenever they experienced childhood). It’s one of the reasons many people chose to move south of the border, the slower pace of life, the emphasis on family and the new and exotic foods. When I was corresponding with Malcolm about writing this column, one of the things that occurred to me was that Malcolm and Jillian have probably never lived in a world without prepared curry paste, cake mixes and exotic spice blends like garam masala. If you are used to “time saving” recipes that call for prepared items, and for whatever reason never have made them completely from scratch, living in Mexico would certainly make cooking your favorite dishes a challenge. I think the secret to cooking here, is to understand that even in the 50s you could bake a cake without ...

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I pick up the glove.

Minshap, whose blog Both sides of the Coin, I keep meaning to add to my ever growing blog roll (along with several others), posted this blogger challenge for lack of a better name: 1 – For a period of 4 weeks, you must work and report your progress on a project of your own choice, documenting the results as they occur.2 – You can take the time you need to decide on your project and then you write an opening “DAY ONE” description, with an introductory photo, and your expectations for the end-result.3 – If you are “in” (oh please say you’ll do it!), you need to leave word in the comments section so we all know who we are and then we can all keep track of each others’ progress and offer support, advice, links that could help or whatever.4 – Each week, you will post three times (whichever days you want, but three times a week) with photos ...

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Chinese food in Merida

I be you all think that I haven’t been doing any cooking lately. Not so, I just haven’t been blogging about it. We’ve been having some crazy weather, one day hot and muggy and then a long spell of cooler weather,just when I thought the heat was here for good, it rained yesterday! As you might know, Husband and I have put on a bit of weight, so we’ve been revising our eating, and (boo hiss) exercising, actually, the exercise has been walking, we’ve been getting up early and walking in our neighborhood. While we don’t eat a lot of junk nor do we drink much soda, it the quantity of food that has been our down fall. Eggplant seems to be the vegetable that I have been concentrating on. Recently, I had a craving for Chinese food so I made Szechuan Eggplant with pork. Try it out, even if you don’t like eggplant you might find that you like ...

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I’m melting…….

I haven’t been posting on my cooking blog lately, it’s been too hot to eat much. At least I don’t feel like I have been eating much, but I haven’t been losing weight either.My gardening chores have consisted of watering, today I moved the yellow abuliton to a new spot, in one day it had wilted so much that it resembles a stick. That is what it used to look like. Sigh….Last Wednesday, I went to the IWC coffee, and I met one of my readers, DP, she offered me a brugmansia cutting! That is so generous of her, but since my wilting albuliton I am wondering if I should wait until July. I am going to have to email her and we’ll figure it out. I hate waiting. Yesterday, Husband and I walked downtown, it was very pleasant, we stopped at Via Olimpo on the square for breakfast, something we used to do regularly when we first came here. ...

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Just what is a Gougère anyway?

The Cook’s Enclyclopedia of VEGTABLES by Christine Ingram caught my eye when I was at MEL looking for more reading material. The pictures are eye candy and the recipes are interesting. I made several things including the Cauliflower and Mushroom Gougère , a gougère according to Wikipedia is a savory choux pastry with cheese. This recipe was extremely tasty and I am planning on making it again.I think Ms Ingram is British or at least she isn’t American, because some of her cooking terms confused me or at least amused me a bit. She uses African terms for things like yucca and malanga, but if you already cook with these items they are easily identified.Unfortunately, I think her proofreader either missed a few things or isn’t a cook. The Borscht recipe, for example, she specifies one large onion in the ingredients section but the next time she mentions the onion she tells you to “add the onion, fry for 2-3 ...

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