Just clearing out my phone photos a bit — this is from a few weeks ago, making lunch for my SLF and Serendib teams. We do most of our work online, but I think it really helps getting together in person once in a while. Salmon green curry, gado-gado (Indonesian spicy peanut sauce with a […]
Clearing Out My Phone Photos Read More »
The first few times I went to Hawai’i, Jed treated me to a lot of sightseeing and tourist stuff, which was great — helicopter tour, snuba, visit to the Dole Plantation and the queen’s palace, lots of eating at local restaurants. This trip, I pretty much went straight to friends’ houses, shopped at local markets
Living Like a Local Read More »
Quick note that I’ll be out of town for the next five days; I was invited to do a writing retreat at a friend’s place in Kauai, and since I’ve written almost nothing all summer (there’ll be a post about that soon, I suspect), I decided to take him up on the kind offer. Will
Sri Lankan cashew milk toffee has a texture similar to pralines or New England maple candy — it’s not really a toffee, despite the name; more like a crisp fudge? It melts in your mouth — it’s really the texture that I love so much. That does mean that cutting it into squares can be
More Like Crisp Fudge Read More »
Kavi’s had a bit of a stomach bug the last two days and hasn’t been eating much and it’s made me a little anxious because if I love you and you’re not eating well and I can’t feed you, I can’t think straight… (but I try to keep all that to myself so my anxieties
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As part of my birthday week celebrations, and since we were up near the area anyway (taking the kids to Foster Beach), I finally stopped by the new Sri Lankan-owned restaurant, Cafe Nova. Their regular menu is a mix of Indian and Sri Lankan dishes, so you can get samosas, if you like (and they
Kevin did most of the cooking for the Venezuelan refugee lunch on Friday, while I was at the beach with the kids. He made rice and beans, but the main entree was carne mechada, a Venezuelan shredded beef dish. Typically it’s made with skirt or flank steak, but since we were quadrupling the recipe (to
Carne Mechada and Fruit Salad Read More »
We did some cooking for the Venezuelan refugees this weekend — Kevin actually did most of it, but I did make polvorosas. These are little Venezuelan shortbread cookies — the name means ‘powdery’ and the cookies have a powdery / sandy texture — crisp on the outside and powdery on the interior, delicious with a
(Continuing from previous post, last post in sequence). So after all that, I needed a dessert for the refugees, right? I was originally going to make polvorosas (Venezuelan shortbread cookies) with the kids, but our schedule didn’t really work out for that. And I was really intrigued by a dish called majarete — sort of
Intriguing Majarete Read More »
I admit, I haven’t been really paying much attention to the Venezuelan refugee situation. I don’t always follow the news, and especially in the summer, when I’m not teaching, I’m not generally listening to NPR on a commute, etc. I’d seen a few comments on local community groups, but it was only when I saw
