Looking through the archives

At this time I would like to direct your attention to the not so distant past. I’ve been adding recipes here for almost 3 months now. Some of you have been here from the beginning, but I’m guessing most of you have not.

I’ve mentioned before that my cooking palette is pretty diverse thanks to my mom’s influence. Most often, though, you will see a Latin-Caribbean undertone to what I prepare. Mexican touches are probably the next most common variation, then Indian and the rest of the world.

Allow me to point you back to some of my personal favorites. I hope they’ll end up on your cooking playlist. Let’s take a look.

This one is not so much about cooking, but rather about having a few things handy and ready beforehand. I ALWAYS have both of these items at hand.  Crushed garlic & habanero paste.

 Hubby’s favorite dish. Or at least one of the top 5.

  

Shrimp is one of those things I can eat whenever. This is my absolute favorite way to prepare it.

And you can’t have shrimp al ajillo without good rice.

 

And because I love legumes, I bring you lentils!

 

I’m a pork lover, I probably cook some cut of it at least 3-4 times a month.

The last 2 recipes are very dear to my heart, but may fall within the ‚Äėacquired taste‚Äô realm. Nonetheless, to love me is to know what I love.

Here you have a delicious bowl of mondongo.

And behind door #2, Corvina frita, baby!

I hope you enjoyed this little trip down memory lane.

Cookingly yours,
Anamaris

Why I cook

Fishing

Panama's skyline from the Pacific

I’ve sorta stumbled my way through this entire process, I hope you’ll bear with me as I figure it all out. I’m blogging to document my hobbies: photography and cooking. These are 2 things I love and get lost in whenever I do them. But I also love sharing both of them with people in my life. Of course, the cooking part is easy, there’s never a shortage of willing taste-testers,¬†photography…, is a different story. How many times can you ask your friends and family to go to your Flickr account and check¬†out your photostream?

Anyway, most of the meals/recipes I will show you here are for Lindsay, my sweet hubby, and myself.¬†We¬†also love having friends over¬†and feed them for putting up with us. I am a ‘ bit of this and a dash of that’ kinda cook, but promise to do my best to quantify recipes and provide you with measurements.

Being from Latin America and of black descent, my cooking thumbprint¬†has a¬† Latin/Caribbean flair. Following on my¬†mom’s footsteps, I too love the challenge of other cuisine styles, flavors and techniques. This means my cooking range is all over the map, you will not be¬†bored. But the most important thing I want you to take away from visiting my blog, is that delicious food doesn’t have to be complicated and isn’t exclusive to Cordon Bleu graduates.

WE can do it. YOU can have fun doing it. LET’S do it together.

Cookingly yours,
Anamaris