Happy National Teddy Bear Picnic Day! July 10, 2009

I’d like to introduce y’all to someone very important to me:

Bloomie

This is Bloomie.  I’ve had Bloomie since I was born at Flushing Hospital.  The people on staff knew my mother and one of the nurses gave me Bloomie.  I’ve had him every since.  My mother saved him from being tossed when I was younger and now I keep him safe.  When I was a little girl, my mother got one of those customizable stories about Bloomie and me.  It was how Bloomie wanted to go to the Teddy Bear Picnic and brought his little girl to enjoy the day.  There were every sort of teddy bear from all over the world.  All the teddy bears were wonderful, knowing how much the little girl loved her Bloomie.  They had an amazing time and had so many stories to tell their friends when they got back. 

So, today, on National Teddy Bear Picnic Day, this little girl… all grown up now, decided to host a Teddy Bear picnic for her Bloomie. 

There were old friends:

Popple

 

There were new friends:

Allie Mokey and the Jay twin bunnies

 

But not everyone wanted to picnic:

Nimbus Sariel was all, I want to get a tan!

Emily was all "Do what you want, I'm gonna listen to my tunes."

 

Carmelo was all "When do we get to eat?"

But in the end, a great time was had by all!

Happy National Teddy Bear Picnic Day!

A Special Thanks Received July 10, 2009

Two weeks ago I wrote about donating two formal gowns to Sydney’s Closet.  Its a wonderful cause to be able to donate plus size formal gowns to people in need.  Everyone needs their own fairy godmother.  I’m delighted to know that there are companies that truly care and go to such lengths for other people. 

Anyway, I was honored to be able to speak with the owner and founder of the company last week.  They went to such lengths to be able to get me the thank you gift for my donation.  (I had to giggle a little, they got a glimpse at how difficult it is for me to get ANYTHING sent to me over here… honestly, welcome to my world.)   It got her a lot sooner than I thought it would. 

My thank you gift box

Everything is so beautiful!

So thank you so much to all the wonderful ladies over at Sydney’s Closet!  The wonderful gift of giving was enough in its own right.  This added touch just put it over the top!  

Calabaza Pela’ y algo mas: Part 3 July 9, 2009

I would like to tell you that with the years and having children that my grandmother’s cooking skills improved.  To an extent, I would say that they have.  Now, don’t get my wrong, my grandmother does now know how to cook.  The things she really knows how to make, she makes fairly well.  But its never advisable for her to branch out from the things she knows.  When she does… sometimes its best to sneak some bread and butter rather than actually eating them.  My grandfather doesn’t say much about these experiments of her’s.  He’ll honestly eat anything you place in a plate in front of him.  My aunt and my mother are the ones who are the ones likely to say something about her cooking.  My older brother and I just learned to eat it and smile politely but never encourage her to think we like it enough for her to make it again.  [We have failed at this, as she sometimes had remade things just on the basis that "los nenes" (the kids = my brothers and myself) liked it so much last time, how could she not make it again?]

Its perhaps a talent to be able to follow recipes and make something spectacular on the first try.  It takes intuition and good cooking sense.  My mother and I both posses this.  We’re not afraid to stray from a recipe on a first try to be sure that its something edible.  Its also a talent to be able to just wing it when cooking.  My older brother is famous for this but my sis in law would argue that I achieve it with far more success.  My mother might not follow recipes, but she does plan things out in advance before cooking.  Perhaps even a day or two.  My aunt takes a week to plan things out.  I plan things out 3 hours in advance and then adjust to what I have on hand.  My grandmother tries to do the same but I think there is some absent-minded sort of distraction that happens when she cooks.  As ill fated as switching salt for sugar, my grandmother has this terrible propensity to switch things on the basis of their similar appearance.  She might have said that she didn’t know at the time the visual difference between sugar and salt… it’s my belief that she might have just thought that because they looked alike, she could make the substitution.  This is probably the basis of some of her most outrageously bad recipes. 

This brings me to one of the most infamous stories when it comes to my grandmother.  She was making dinner one evening for the kids and decided to make pasta.  She hadn’t checked the cupboards before starting and realized too late that she didn’t have the right pasta sauce (I would like to think that, but for all I know she might have thought that this was going to work right) and then decided that, because of their similarities in appearance, she was going to use barbecue sauce instead.  My grandmother is so sheepish about the ribbing and teasing she gets over this terrible menu that she refuses to tell me how she prepared the dish.  I’m left to only speculate as to how she might have tried to serve it.  Knowing my grandmother, I honestly believe that she just served it after boiling the pasta and poured the barbecue sauce over it.  No doctoring or modifications.  She’s just not that type of cook. 

My mother and her siblings caught sight of what she was making for dinner and they went on an eating strike. 

A literal stike.   

I mean, they went out to the garage, made signs and sat outside with them.

When my grandfather came home, he caught sight of his three kids there and inquired as to their being there.  Hearing that they had refused to eat, he reprimanded them.  If their mother had cooked them dinner than they should have eaten it and been done with it.  He then went inside to see what the fuss was about.  They tell me that my grandfather went inside for only about 2 minutes and was outside on strike with them. 

That was another bread and butter dinner nights, to say the least. 

last summer: lil bro, myself & our grandparents

Flan! for the win! July 9, 2009

You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey) In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his mother uses sweetened condensed milk.  

(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere. My search came up empty.  I did try though!)

So I urge you to give either one a try, you won’t be sorry!

Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat. 

The recipes can be halved with much success but I recommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you have so much flan!  You can NEVER have too much flan, if you ask me.

 

Flan de Queso con leche condensada

1cup sugar- for mold

8oz Cream Cheese

1 1/4cup water

1/4 tsp. salt

1tsp. vanilla extract

1 1/2tsp. fresh lemon/lime zest

5 large eggs

1/2 milk

1 can (14oz) sweetened condensed milk

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold on the outside. 

- Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.

- Add eggs and blend again for 1/2 minute.

- Add the condensed mil and regular milk, blending again for 1/2 minute. 

- Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water until after you’ve placed the pans in the oven) and bake for 45minutes.

- Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!

 

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Flan de Queso con leche evaporada 

1cup sugar- for mold

4oz cream cheese

1cup sugar- for flan

1/4tsp. salt

5 eggs, lightly beaten

1 can (13oz) evaporated milk

1/2cup water

1tsp. fresh lemon/lime zest

1 tsp. vanilla extract

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold on the outside.

- Cream the sugar and cream cheese and salt in a mixer until soft and smooth.

- Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.

- Add vanilla and lemon zest.  Blend together and pour into mold.  

- Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to avoid forming an upper crust, bake for the rest of time covered.

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 

crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 

recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 

one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 

one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  

In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 

his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 

mother uses sweetened condensed milk.  

(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  

My search came up empty.  I did try though!)

So I urge you to give either one a try, you won’t be sorry!

Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 

out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 

can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 

flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 

sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  

The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 

have so much flan!  You can NEVER have too much flan, if you ask me.

Flan de Queso con leche condensada

1cup sugar- for mold

8oz Cream Cheese

1 1/4cup water

1/4 tsp. salt

1tsp. vanilla extract

1 1/2tsp. fresh lemon/lime zest

5 large eggs

1/2 milk

1 can (14oz) sweetened condensed milk

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside. 

- Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.

- Add eggs and blend again for 1/2 minute.

- Add the condensed mil and regular milk, blending again for 1/2 minute. 

- Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 

until after you’ve placed the pans in the oven) and bake for 45minutes.

- Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!

Flan de Queso con leche evaporada 

1cup sugar- for mold

4oz cream cheese

1cup sugar- for flan

1/4tsp. salt

5 eggs, lightly beaten

1 can (13oz) evaporated milk

1/2cup water

1tsp. fresh lemon/lime zest

1 tsp. vanilla extract

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside.

- Cream the sugar and cream cheese and salt in a mixer until soft and smooth.

- Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.

- Add vanilla and lemon zest.  Blend together and pour into mold.  

- Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 

avoid forming an upper crust, bake for the rest of time covered.

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  

Enjoy!

  

You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 

crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 

recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 

one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 

one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  

In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 

his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 

mother uses sweetened condensed milk.  

(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  

My search came up empty.  I did try though!)

So I urge you to give either one a try, you won’t be sorry!

Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 

out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 

can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 

flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 

sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  

The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 

have so much flan!  You can NEVER have too much flan, if you ask me.

Flan de Queso con leche condensada

1cup sugar- for mold

8oz Cream Cheese

1 1/4cup water

1/4 tsp. salt

1tsp. vanilla extract

1 1/2tsp. fresh lemon/lime zest

5 large eggs

1/2 milk

1 can (14oz) sweetened condensed milk

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside. 

- Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.

- Add eggs and blend again for 1/2 minute.

- Add the condensed mil and regular milk, blending again for 1/2 minute. 

- Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 

until after you’ve placed the pans in the oven) and bake for 45minutes.

- Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!

Flan de Queso con leche evaporada 

1cup sugar- for mold

4oz cream cheese

1cup sugar- for flan

1/4tsp. salt

5 eggs, lightly beaten

1 can (13oz) evaporated milk

1/2cup water

1tsp. fresh lemon/lime zest

1 tsp. vanilla extract

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside.

- Cream the sugar and cream cheese and salt in a mixer until soft and smooth.

- Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.

- Add vanilla and lemon zest.  Blend together and pour into mold.  

- Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 

avoid forming an upper crust, bake for the rest of time covered.

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  

Enjoy!

  You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 

crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 

recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 

one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 

one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  

In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 

his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 

mother uses sweetened condensed milk.  

(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  

My search came up empty.  I did try though!)

So I urge you to give either one a try, you won’t be sorry!

Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 

out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 

can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 

flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 

sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  

The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 

have so much flan!  You can NEVER have too much flan, if you ask me.

Flan de Queso con leche condensada

1cup sugar- for mold

8oz Cream Cheese

1 1/4cup water

1/4 tsp. salt

1tsp. vanilla extract

1 1/2tsp. fresh lemon/lime zest

5 large eggs

1/2 milk

1 can (14oz) sweetened condensed milk

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside. 

- Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.

- Add eggs and blend again for 1/2 minute.

- Add the condensed mil and regular milk, blending again for 1/2 minute. 

- Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 

until after you’ve placed the pans in the oven) and bake for 45minutes.

- Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!

Flan de Queso con leche evaporada 

1cup sugar- for mold

4oz cream cheese

1cup sugar- for flan

1/4tsp. salt

5 eggs, lightly beaten

1 can (13oz) evaporated milk

1/2cup water

1tsp. fresh lemon/lime zest

1 tsp. vanilla extract

- To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 

proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 

by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

- Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 

on the outside.

- Cream the sugar and cream cheese and salt in a mixer until soft and smooth.

- Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.

- Add vanilla and lemon zest.  Blend together and pour into mold.  

- Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 

avoid forming an upper crust, bake for the rest of time covered.

- Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

- Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  

Enjoy!

  

A purse masterpiece! July 5, 2009

I’m aware that with every purse creation I will likely find it to be my masterpiece.  Since the grand total of purses I’ve made comes to two, this latest one truly is the best one I’ve made so far.  I can say that with all honesty.  Honestly, I can only hope that each purse truly gets my full love and devotion upon completing them. 

Anyway…

Most of you are anxious to see this one.

I made it for my mom.  The first one was a sort of practice purse.  My mom used it for an activity and then I gifted it to my grandmother.  She uses it to go to church and loves it.  With the one for my mother, I had to be rather precise when it came to it’s crafting since she was specific as to what design, fabric and metal she wanted.   I often stopped along the way to consult with her colors for ribbons and design for borders, even doing some designs on the side to practice before actually applying it to the purse pattern.  The new moire material I got is different from the one I got online and it really marked too easily, so it left me no room for error when placing the needle. 

I even managed to get my sewing machine to behave and not chew up my fabric!  So this one was done with the machine in the parts that could be done with it.  Because of this, not every stitch is straight, like here with the label:

Lining & Label

Its better than nothing and SO much easier than trying to do it by hand, lemme tell you!

But let me stop talking about the purse and get to actually showing you:

G- 02 Completed!

I even got the idea of a special little detail for every purse that get all personally made/designed by me:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pretty, isn’t it?

Family randomness & a birthday party July 5, 2009

When my older brother and I shared an apartment in college, we jokingly called it the “TV Convention Center” (TV being the initials for out last names, as in PR culture, you use bother paternal and maternal last names).  Any party or event to be had within our circle of friends was automatically set at our place, sometimes without our knowledge.  Too many impromptu events transpired though.  Our family is one of ingenuity and spontaneity.  A pot of pasta became dinner parties with wine and appetizers.  Finding a new bottle of wine or mixed drink made us dress up and sip it by candlelight, pretending accents and smoking cigars.  Moonlight strolls to the beach became picnics.  My brother especially would wander the supermarket and find some bizarre ingredient that he just had to try in something, like that anchovy paste which remained half a tube in the fridge until I cleared it out when I moved out.

This comes from our mother.  Until she had my little brother, it was often just the three of us.  I don’t think we ever felt lacking in company.  Weekend excursions would lead us apple picking or picnics at Flushing Meadow park.  My mom taught us to be open minded when it comes to food and for the most part we are fearless.  We love trying new things and a single ingredient always launches a menu.  As my mother is diabetic, I have had to curb the baking somewhat.  However, as I help out with the groceries, I often find interesting things to make and try out.  Last week it was a rare occasion when my mother and I actually went to the supermarket together.  As we wandered through the aisles getting things we needed, and things we just plain didn’t need but just like to have, my mother spotted a little jar of caviar.  She suddenly declared that she wanted caviar but didn’t know what to make with it.  I’d never had caviar but I told her that all I knew that required it were more like appetizers than actual meals. 

This did not deter me from putting it in the cart, however.  The following day We made deviled eggs, put a bit of caviar on them, placed that on a bagel crisp and called it lunch. 

the pic isn't great but I guarantee that it was yummy

As we were sitting around the counter, gently placing the caviar on top of our crisps and nibbling on mozzarella, I couldn’t help but giggle.  Had that happened in Mayaguez back in the age when we could muster the rohirrim, we would have had mimosas and gotten everyone to wear preppy brunch clothes to go with our experiment.  We weren’t that far off in Yauco, though.  I told my mom that we almost seemed like snobs.  Seriously, how many people do you know to just buy caviar on a whim?

 

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In other family news, the reason I was all late in doing the Calabaza Pela’ series was that it was my lil bro’s bday.  He turned 13 on Thursday. 

the munchkin and I

I feel old now but it’s been interesting to see him grow up. 

We grilled up some delicious food and made all sorts of salads.. like coleslaw, potato salad and carrot salad. 

The bday spread, super yum!

It was all delicious but exhausting work. 

So, busy days with the family.  That was my “weekend”. 

Calabaza Pela y Algo Mas: Part 2 July 5, 2009

Everyone probably thinks the world of their grandparents, that is if they are fortunate to have met them and even more fortunate to have amazingly caring and doting individuals for said grandparents.  I know I am extremely grateful for having them and can only hope to be able to have them for quite some time more.  I’m very close to my grandparents.  To me, when I think of grandparents, I always think of my grandparents on my mother’s side; abuela/grandma is always my mother’s mother, Maria, and abuelo/grandfather is always my mother’s father, Antonio or To~o.  [If I were to ever speak of my other grandparents (who are also living), I always specify their names.  Like "Abuela Ivette" or "Abuelo Troche".]  My mother’s house is right next to their’s and it’s about 45 steps from our doorway to theirs (yes, I counted one day). 

Its not unusual for us to take a cup of sugar or take an onion or some garlic, in order to finish up a recipe we’re cooking, from one another’s kitchens.  In fact, whenever I spent the weekend in my hometown while studying in college, I considered “shopping for groceries” to be really taking some things from both my own house and my grandparents’ house.  This was a source of much amusement in our family whenever I wandered with shopping bags and collected what I would need to keep myself fed in Mayaguez, but it was unheard of for me not to take anything.  My grandmother would not let me leave unless she saw me take something, even if it was a can of tuna.  She’d offer me everything and anything I could want from her shelves.  She’d prepare extra food on the weekends so I could take leftovers.  Even my grandfather, to some a rather oblivious person, would notice if I had not done my rounds and would express concern over it.

With my grandma, as a typical Puerto Rican lady, any visit to her house will have you being fed to within an inch of your life.  You’d walk away with a trimming from her flowers and some extra fruit or viandas.  At 75, she doesn’t seem to be slowing down much.  Her memory shorts out but that, I’m told, is something she’s had always.  My grandfather, at the age of 83, is supposed to be the one with potential memory problems due to his artery blockages that limited the blood that got to his brain for many years.  His absent-minded nature is oh-so very intentional.  I find them rather amusing.  My grandfather will definitely seem oblivious to my grandma’s presence, but will miss her if she’s not around.  My grandma will complain about my grandfather but she will not go anywhere without him.  For many years they had slept in separate bedrooms but a couple years ago my grandfather was relegated to sharing the bedroom with my grandma and never returned to his own room.  He won’t admit to it; however, he sleeps better when he’s closer to my grandmother. 

I remember clearing out old pictures and finding one of my grandfather in uniform.  He is a Korean War veteran, although my grandmother informs me that she never saw him in uniform.  They met after his return.  With a giggle she told me that it was his eyes which attracted her to him.  He has the clearest blue-green eyes (a color I often lament not having inherited!) and was quite the hunk with his crisp black hair and moustache.  My grandmother still finds him quite handsome.  The other morning she was looking at him in the soft morning light and told him he was cute… He told her that the cats were cute, to go admire them and not him.  That response is quite typical of my grandfather.  He’s one of the jokester curmudgeons.  The sort that you doubt has any attachment to anyone, and then surprises you with something, like how he had a framed picture of my older brother and I in his clunker of a jeep.  Of course, my grandmother retorted by saying that she wished she was one of the cats because he at least petted them and gave them attention.    

My grandparents have been married for well over 55years, its something like 57 years to be exact.  They never talk much about their courtship, but I do know that they eloped.  My grandmother packed up what little clothes she had and went off with him.  The first house they rented was in an area of town called “El Tendal”.  I remember asking my grandfather about 2 years ago why he married my grandma.  He said that he hadn’t the faintest idea but that she tried to kill him early in their marriage.  I don’t think I laughed so much at anything he’s said before.  He said he meant it literally.   

My grandmother hadn’t actually tried to kill him.  She just made a VERY big mistake that will live in infamy in my grandfather’s memory.  As the eldest of the girls, my grandmother was actually sent out to the fields to work and never learned the domestic arts.  Learning to sew and craft came later, out of her own interest as an adult.  Cooking was a matter of trial and error; the errors are what we laugh about now and inspired enough memories to begin the Calabaza Pela’ series.  So when it came to making my grandfather his first cup of coffee as a married couple, she didn’t know the difference between salt and sugar.  That I mean literally, as she heaped two spoonfuls of salt in his coffee mug.  What that must have tasted like, only my grandfather knows.  He thusly learned to keep everything labeled in the house.

 

Cafe- Recien Casados

1. Boil water.
2. Colar el cafe.
3. Sweeten to taste, but ensure that it’s sugar before filling the spoon.

How to walk in heels June 30, 2009

Since I already catered to my most viewed post, I will also cater to the most searched term which seems to bring people to my site. 

“How to walk in heels”

There is actually a book called “How to Walk in High Heels: The Girl’s Guide to Everything” by Camilla Morton. It should come as no surpise that I actually own this book.  I have to say that it’s a delightful read, for the most part.  The beginning of the book really does with imparting the wisdom of walking in heels but then the book truly does become a guide to everything.  Not only does it give nice guidelines for dress but it also has explanations of art, technology, decor, poker, chess and gardening.  So, as the title suggests, it’s quite handy to be a girl’s guide to everything or, at the very least, a little bit of everything. 

(This isn’t my go-to guide for style, however. 

That honor goes to “The Bombshell Manual of Style” by Lauren Stover. ) 

But I love wearing heels.  Its not an easy love.  There is a certain level of masochism and determination to be able to withstand it for prolonged periods of time.  Yet, the beauty of a gorgeous heel and the definition created in the shape of leg, the sudden elongation of the firm, the lifting of the bottom… it is almost enough for one to forget the little pains one has to endure in order to get the look. 

ALMOST…

With that said, I shall now impart advice, both from my own practices and from my style guides:

1. Never shop for shoes in the morning. Your feet will not have expanded as much as your usual size and things that you buy will not be the right size for you.
2. Always dress for the occasion.  Every venue and terrain requires a different heel height and width for ease of walking across the surface.  Some shoes need traction to keep from slipping.  You can buy rubber stickies to place on shoes or you can scratch the bottoms with coarse sandpaper or even the side of the sidewalk curb.
3. Always do a trial walk/wear with new shoes.  NEVER, and I mean NEVER, leave shoes brand new to wear to a certain event.  Slip them on first around the house.  Find out the areas that might be trouble pressure spots.  When you feel comfortable enough to go out in them, take them for a walk through the supermarket.  (Why the supermarket? It doesn’t have to be that precise place, but the floor is wonderful to glide across and you have the assistance of a cart for balance and support.  Anywhere with similar criterias works as well.)  It will take several wears for you to learn your heels and get them fine tuned.  Never leave it for the day before because it might lead for swelling that can be rather bothersome to subject your feet to two days in a row.
4. Don’t be afraid to get inserts. Once you’ve worn your shoes, you will know which are the spots that can bother you.  There are all sorts of shapes and sizes of comfortable inserts: full insoles, cushions for the balls of the feet, strips of padding for straps or heels and even pads for toes.  I would recommend them with cloth and not with gel because if your feet sweat, the pads won’t stay in place.   
5. Know what you’re going to do in heels and for how long.  One thing I always advise people to learn is the limit of endurance for each pair of shoes.  You can approximately gauge how long you can comfortably stay standing in them or how far you can walk in them by doing the trial wears.  Not every shoe works for everything, don’t expect it to but inserts should help you get there.  Appreciate every shoe for its talent and work with it. 
6. Have a back-up plan. Something I often get joked about with is that, even though I wear heels a lot, I also always carry a pair of flipflops with me somewhere else.  You don’t need to have another pair of shoes, but it helps.  Accidents happen, heels break , nights go for longer than you meant them to or you end up having to walk far too many blocks back to your place.  Make sure your extra shoes still work well with the ensemble and even if people notice the switch, far too many people will think you incredibly smart for having the forsight. 
7. Commit to your heels. Once you slip them on, keep them on.  Sometimes it seems like a relief to slip them off for just a second but that is a big mistake.  Your feet swell and it’ll be more uncomfortable for you when you put them back on. 
8. Heels are worth the expense. Poorly crafted shoes are usually the cheapest, so know that you get what you pay for.
9. Care for your feet. Pamper your tootsies when you can.  Keep the nails neatly cut and straight; keep the skin moisturized.

 I think I covered the basics.  If you have any questions or anything to add, please feel free to leave a comment below!  

A Girl and her shoes: Part 2 June 30, 2009

Well over a year ago, I wrote a random blog post about my shoes.  There was a scattering of pictures and some descriptions of the shoes with my experience walking in them.

Can you believe that this random post is my most visited one?

Seriously! 3,044 views and more everyday!

So what could I do but snap a few pictures of the shoes that have been added to my collection?!

wrinkled floral pointy toe pump with rhinestone buckle and lace edging, 4in

 

 

 

 

 

 

 

 

bottle green round toe pump, double strap with two tone heel; 4in

 

These are my new favorites:

4 1/2 inches, with 6 different color ribbons to change out

Hot… I know.

ivory pleated pumps; 4 1/2 in with hidden front 1/2in platform

athletic inspired nude sketchers with embroidered design, criss-cross double strap

pale yellow pinstripe slingback espadrille wedge with white bow

peep-toe teal canvas cork wedges

hot pink sandals with pink emerald gem detail

I love shoes, but it seems I didn’t buy all that many.  Most of these were bought within the last six months.  Of course I love them all, but I have my favorites.  What girl doesn’t?

Calabaza Pela’ y algo mas… June 25, 2009

It often feels like I have a thousand ideas floating around inside my head.  For the most part, 90% of them just stay floating; shifting and evolving to something else until completely forgotten.  Other times these ideas just begin to mold and shape themselves into something so much more substantial to the point where it seems like a large boulder is in my brain.  It becomes so that I can’t think of anything else until I’ve dealt with it or done whatever it is that has been persistently nagging my mind.  It’s like my brain is a slow cooker and everything inside of it gets done at a different time. 

Now… let me tell you a story, or rather the background to some stories:

I think every family has their stories which they bring out in fond memory whenever they get together.  Many of the stories before my time have been repeated so often that they have just stuck in my memory.  Other stories were told just a time or two but were indelibly recorded in my mind.  What I began to notice, however, was that lot of these stories had to do with food.  The original idea of attempting a sort of cookbook came about a few years ago when it began as a joke between myself, my mother and my aunt upon first realizing the connection.  Some of the recipes are actual ones that can be made, others are more metaphorical and still others were actual recipes but I honestly would not hazard anyone to make them.  But the more I analyzed each remembered “recipe” as I grew up, the more I could identify certain factors that had to do with the history of my family and the relationships had between each person with one another.

While my older brother was the English major and the, supposedly, main writer of our family, I don’t think he has the sensitivity and capacity to analyze some of these stories and relate them to our own family.  So the task sort of unofficially fell on me, if ever it were to be done.  The idea may have started off as a joke but I have to say that the idea struck me quite seriously.  Like I mentioned, I needed to put it into my mind to let it process and slow-cook until the right moment.  Lately I’ve become compelled to get theses recipes and stories written down and share some of them with others. 

Perhaps it has to do with the fact that I’m home more and have been spending a lot of time with my grandparents; my grandmother often accompanies me on my errands and inevitably I hear more stories or repetitions of some that I already knew but never tire of hearing.  I’ve been very fortunate to be able to have spent as much time with them as I have and gotten to know them and their history.  Perhaps its in seeing them now, growing older and declining in health with their age that compells me to try and honor them by telling their stories in my own way.  I love my family very much and whenever I refer to my family, I refer to just this specific group comprised of my mother, my mother’s parents, my mother’s siblings and my own two brothers with the added wives and children for both my uncle and my older brother.  (Sidenote: While, as a Puerto Rican family, our numbers are quite large, I cannot say that I associate at all with my father or my father’s family.  But that was my father’s choice and for those who cannot make a choice, like my younger half-siblings, I will try in the future to get to know them but on my own terms.)

So, whenever this family cookbook gets mentioned in my house, it has been universally decided that the title of it and the leading story is one about Calabaza Pela’ (translation: plain pumpkin).  And here’s why:                   

You could say that we’ve only reached the classification of middle-class with this generation, but we’re hanging more on the lower end of it.  My grandparents both came from very poor and humble backgrounds and my mother and her siblings grew up in this environment.  My uncle just recently visited for 2 weeks and everytime he’s here there are stories to be had.  It always amazes me how differently people remember the same period of time in their lives.  You often have to listen to the account of the same event from several view points in order to get an accurate idea of where the truth of the memory lies.  My uncle recounts the past with exaggerated hilarity, my aunt remembers things with serene plain-ness and my mother remembers things with a lot of anger while my grandmother tells things with embarrased humility and my grandfather in a more obtuse but blunt way.

But all tellers seem to agree on this one story where the words of my grandmother, to me, are so profoundly touching that I can not retell this story without actually crying over it. (Maybe you can say that my way of retelling is by far the most sentimental) So know that even as I type this, tears are clouding my vision but I shall endeavor not to allow typos to escape me as I do. 

As was the tendency for impoverished Puerto Rican families looking to change their lot in life, my grandparents had moved from PR to Chicago, IL, when my mother (their youngest) was barely a year old.  As was often found by such families after a few years, their situation was often not very improved by their moving and many of them return to the island where at least they can own their own land and perhaps even work it a little to get some sustenance for their family.  So it was that my grandfather had to bring back his wife and three children back to PR.  They could not afford to carry much back with them.  My mother often mentions with deep bitterness the fact that she could not travel back with even her childhood doll. 

For a time they stayed with the large grouping of my grandmother’s siblings and children as the land that my great-grandfather left behind was divided.  My grandmother was the third oldest of 6 but the eldest of the girls.  She cannot recall when injury she may have caused her father for her to be the one child left nothing upon his death.  However, after pleading her case to her siblings, the land was divided so that all of them could have their piece.  The house that was then constructed was of extremely modest size.  My uncle is the one who says that it was so tiny that you did not have enough space to extend your hands to be able to decently clap your hands.  (Sidenote: As the columns of the house still stand on the property which my grandparents and my mother’s house are located, I can tell you that it was about 15′ wide and perhaps maybe 20′ long) 

It was on one of their first few nights in this house, when they had nothing more to eat except plain boiled pumpkin.  It was all they could afford and my grandmother said in most heartfelt ways “Jamas pense que tendriamos que comer calabaza pela’ sazonado con solo la sal de nuestras lagrimas y nada mas.” (translation: I never thought that we would only have to eat plain pumpkin, seasoned solely by the salt from our tears, and nothing more.)

Calabaza Pela’

• fresh pumpkin             

1. Boil pumpkin in 3inch chunks until fork tender.
2. Consume with the heartfelt grief of all things missing with such a plain meal for your family.
    

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It is my hope to bring a new story and recipe every week and try to introduce you to the amazing people in my life.  I can only hope to do them justice by honoring such memories and learn more about my own family history.  Such it was that the title was created for the series of stories that could go with it… “Calabaza Pela’ y Algo Mas” (Plain Pumpkin and Something More) because there is so much more to tell and since then there have been joys to flavor our meals aside from sorrows.