Coca de Pasas y Nueces, Raisins and Walnuts Cake —and David, our High School Graduate and Salutatorian
What a whirlwind the last few months have been. There’s been travel (a lot of it!), for celebrations, for vacation and for soccer. But most importantly, there have been milestones and “the last of” for my son David. I’ve been able to prepare a few recipes to share on the blog, but for this post, I wanted a sweet one, coca de pasas y nueces, raisins and walnuts cake, because sweet always means celebration.
I will tell you about some of the trips in future posts, but for now, I want to celebrate David. Because my youngest, the “baby,” is wrapping up his life as a minor (he turned 18 this month!) as a high school student (he just graduated!), and (more…)
It’s only fitting that today’s post be a follow-up to the last one, 
Only the temperatures outdoors indicate that summer is still here, because the Fall routines started a few weeks ago with the start of school. Granted, not very many 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
Pears poached in red wine are one of the easiest desserts to make, and now that I mention it, maybe that’s why 
With the end of the season of Lent and the beginning of that of Easter, I bring you a Spanish treat typical of this season, pestiños. Don’t ask me to translate it, because I would have a hard time doing it. You’ll have to call it by its original name, and I will help you pronounce it: pehs-teen-yohs.
I’ve been wanting to post the recipe for salsa romesco —or rather, salsa romesco con calçots, romesco sauce with calçots—, for a while. So when I spotted some very fat green onions at the market last week, I knew I had to make a calçotada at home. And what a happy coincidence that calçots are now in season in Spain! A mostly winter or very early spring dish, it was also very appropriate to make them as we were being buried in snow, as the photos can attest. School as cancelled for the whole week!
We are starting out the year right, with lots of vegetables and lighter meals. Today’s recipe, mushrooms with leeks and peas, is so satisfying it will not leave you craving any animal protein.
I used so many of my garden vegetables for pisto that its recipe could only be posted alongside more on the progress of the vegetable garden, or Part 3.
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
I, in the other hand, hope for the Indian summer, the “veranillo de San Miguel”,