Perfect for any Mexican meal! Use this as a filling for burritos and tacos or as a topping for nachos.

A plate with meringues

This is the first time ever that I successfully baked meringues. The trick is to bake them for a long time in low heat. I usually bake everything on 400 F. No wonder the meringues looked good from the outside but fell right into themselves when I took them out of the oven. This time around they were in the oven for 40 minutes on 300 F and were perfect!

Image of a bowl with Roasted Yams Summer Salad

This is a potato salad I love. I am not a potato salad person, but I had a big potato and yams I had to use up. Since it was a very nice and warm summer day I decided to try out a new recipe which I found in Barbara Kingsolver book "Animal, Vegetable, Miracle". Off course, because it is me, I can't let a recipe stand how it is, I had to change it. It is very yummy!

The blackberry bushes growing along the fence of my apartment complex are overflowing with ripe berries, so I froze half of the ones I picked, intending to keep them for use in smoothies and/or berry pies/crumbles in the fall. But when craving a cold dessert on a hot evening, I decided to try making a sorbet out of them. It was absolutely delicious!

Don't get stuck on salads with just lettuce. When making salads, let your imagination go wild. Use whatever ingredients you have and which strike your fancy! The more colorful, the better!

Upon returning to Berkeley after spending 3 months away, I was unable to buy everything I needed to fully restock my apartment, so what was originally intended to be Szechuan Green Beans turned into this. I was quite pleased with the outcome.

This can be used in any recipe instead of vanilla extract. White sugar provides the most neutral taste, but I prefer it with brown sugar (it's so good that I always eat a pinch on its own while baking...).

Syndicate content