From Travel Eater to Home Cooker

Dear readers, as you know I’ve been eating out a lot lately. Summer travel is the best excuse to overindulge. And, I have.

It is time to re-enter my kitchen and get back to cooking.

First to give back a bit. Sandwiches at the Lafayette Urban Ministry Homeless Shelter last Thursday night. Turkey Sandwiches. I struggled with my choice of condiments. I put mayonnaise on the sandwiches to dress the lettuce/tomatoes, keep it moist but neutral. I also recognize a lot of people don’t enjoy mayonnaise. Is a better option to make plain sandwiches and offer jars of mayonnaise and mustard, separately?

Friday night was Brazilian “Try the World” box night that included:

  • Beef Churrasco : Flavorful marinated steak. I would order more of this spice mix.
  • Pao de queijo: Eggy, cheesy bread with a popover like consistency. Also surprisingly, gluten-free (made with tapioca and potato flour).
  • Romeu and Julieta: Soft cheese with guava paste.
  • Brigadeiro: a sweet confection made with condensed milk, chocolate and ground nuts. Has the consistency of soft, chewy caramel and tastes of fudge.
  • Cookies and coffee: small nutty short bread cookies with dark roasted coffee. Yum.


Back in the kitchen. I have many travel tastes to bring home! Here is my list so far:

  • Srilankan Khutto (NYC)
  • Chia seed pudding with tumeric and ginger (Breckenridge)
  • Chicken Enchiladas with Red Sauce (Santa Fe)
  • Black beans and rice (Cuba)
  • Ropa Vieja (Cuba)

Stay tuned for recipe experiments to come.

Happy eating,




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