Turquoise Thursday: Christmas Spirit in Vieques

I`m sharing this post, and so glad you have a great experience in Puerto Rico, and hope you come back with your boyfriend, very soon. Thanks!!

Turquoise Compass

Vieques

Merry ChristmasFrom East to West Vieques, Puerto Rico is one of the most beautiful destinations I have ever seen. The beaches on the island of Vieques are in the top 5 beach destinations I have visited. Vieques has nature preserves, pristine secluded beaches, a bioluminescent bay, culture, and a history of revolutionaries and a resistance against their land being destroyed. Vieques is a destination I need to return to. When I visit certain beaches it’s as if I leave a piece of myself there, while learning something new in return. I’ll always have this intense burning desire to go back to certain destinations where I feel as though part of me was left behind. Vieques was one of those places.  Pictures don’t even capture its true beauty. I hope that everyone has an opportunity to visit Vieques in their lifetime. I’ll be happy if I inspire one person to visit Vieques…

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Puerto Rico’s Secret Turquoise Treasure

I want to share with all of you, this beautiful post about my home country, Puerto Rico. Originally share by Turquoise Compass.

Turquoise Compass

ViequesI spent over two weeks on the sunny and tropical island of Puerto Rico in 2013. The tranquil and humid island welcomed me as if it was my home. I think I was meant to have been born in a tropical destination; It’s in my blood. Based on my travels throughout the Northern and Eastern parts of Puerto Rico, I fell in love with one particular area: Vieques!

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Citrus Sweet and Sour Salad

Delicious and fresh Citrus Sweet and Sour salad.  Only 4 main ingredients, raspberries, grapefruit, orange, and red onion. Serve with raspberries vinaigrette.

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Ingredients:

2 grapefruits, peel  and cut in slices

2 oranges, peel and cut in slices

1 red onion julienne

1 fresh raspberries container

 

 

 For the vinaigrette 

3 T olive oil

1 T lime juice

1 t mustard

1 raspberries container reserve some for garnish

salt & white pepper

Directions:

– clean, peel and slice the citrus fruits

– clean, peel and slice the red onion

– arrange in serving plate

– in a blender, or food processor mix the olive oil, lime juice, mustard and the remaining of the raspberries container.  Process and add salt and pepper as desire.  Strain, and serve over the Citrus Sweet and Sour Salad

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WP_20140907_027Hope you can enjoy this delicious Citrus Sweet and Sour Salad, like if you were in Summer, like we are!!

 

Happy Weekend;

Fabiola

OLIVE PEPPERONI BREAD

Isn`t this a delicious and scrumptious olive and pepperoni bread?, that`s exactly what I taught when I saw the Olive and Pepperoni bread made by Liz, from Myfavoritepastime.com

WP_20140817_021Very easy to follow, no knead, no starter or sponge and no need to wait for the dough to rise, just mix, cook and bake.
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I did not make any mayor changes to this recipe, it`s perfect, with the exception that my loaf pan measure 10 1/2 x 6, instead of the 8 1/2 x 4 1/2 recommended.  If you want a deeper and bigger slice of bread, I recommend you go for the 8 1/2 x 4 loaf pan, like in the original recipe. Due to oven issues I baked mine at 350.F, for 1 hour.  Everyone in the family loves this Olive and Pepperoni bread, next time I need to double the recipe. It`s really delicious.  Original recipe here.

Thank you for following, and if you like the recipe, leave a comment, it will be greatly appreciated. Have a great weekend. Linking up at: Monday Funday Linking Pty

Fabiola

The Cuban Table

Caribbean cuisine cooking book, by HUngry Sofia.

hungry sofia

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I always had a hard time dropping my pencil and turning in my work as a little girl and it’s not much different now. It has been almost two years since I first posted about The Cuban Table, my collaboration with food photographer Ellen Silverman, but I could have happily kept tweaking and polishing it forever. Luckily it wasn’t up to me which is why I have this lovely cover to share, an actual ink and paper bound book on its way, and an official release date from St. Martin’s Press to look forward to this October!

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Chicken Enchiladas – They’re Americanized, But, Hey, They’re Fast And They’re Good!

Easy and delicious family dinner. By Laurel Nguyen

My Foray Into Food Storage

Yesterday was my son’s 21st birthday.  I know it’s hard to keep track of all the birthdays and special occasions around here.  My birthday was a little over 2 weeks ago, my third son’s birthday was last week, my second son’s birthday was yesterday, Mother’s Day was this past Sunday, and my anniversary is coming up on the 25th.  All that craziness coupled with the regular end-of-school insanity makes for fun times in our house.  But I wouldn’t have it any other way.

Of course, I add to the craziness by making whatever my kids what for their birthday dinner. It’s a fun tradition which my kids look forward to.  The only requirement for the meal is that it has to be something I can actually make (no restaurant meals).  It can be something the birthday boy loves and everyone else hates.  It’s their choice.  Sometimes the birthday…

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There Might Not Be a Place for You in the Church, and That’s a Good Thing

Para reflexionar….

all our lemmony things

If you know me at all–whether it’s just through my blog or whether you’re one of my co-workers or even my best friend back in Idaho–you know how I feel about fitting in. Scratch that. I simply don’t fit in. And chances are, neither do you. If you’ve read some of my past blogs, you know very well that I’m an advocate for the black sheep. And often times, the black sheep can even wear the white wool. Believe me.

Over the course of keeping this blog I’ve had the honor of meeting so many kinds of people. People who homeschool their children and can peaches on Sunday. People who struggle with mental illness. People who have had everyone in their family die and who literally live alone and have no one to call. People who were raised in Utah and long to break out. People who run businesses and people…

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Corned Beef Brisket

Corned Beef Brisket

Corned beef is a favorite cut of beef in various cuisine around the world: Irish, Caribbean, Jewish, and American, just to name some.  Corned Beef usually comes in two forms, a cut of beef or brisket, round or from the point, cured or pickle in a salty and seasoned brine.  The other form is canned, already cook, and salty.  The brisket is commonly use in deli cuts, and the can is a staple of Caribbean cuisine, usually made with saute sofrito (the trinity of caribbean cuisine), and tomato sauce.

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The red meat at left is corned beef

Slow cooker, boil or baked??

There`s 3 cooking methods for doing corned beef brisket: in a slow cooker, boil, or bake.  For me bake is the way to go.  Garlic cloves, slice onions, carrots, wine, and the seasoning packing that comes with the cut of meat are added and place in a baking pan.

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Cover it with foil, and bake for 2 1/2 hours at 300.F

WP_20140614_002To give more moisture to the meat, I added mushrooms, and Kale at the end of cooking time.

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the red meat at the left is corned beef

This cut of meat is usually serve with boil potatoes, and cabbage, that`s the traditional way. For this time it was served non traditional way with potatoes salad, pigeon peas rice (arroz con gandules) and fruits and green salad.

Pigeon peas rice (arroz con gandules)

Pigeon peas rice (arroz con gandules)

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fruits and greens salad