By Carole Reedy
When you live in a metropolis such as New York, Paris, Shanghai, London, or Mexico City, you expect the annual procession of visitors: new ones curious about a grand old city and the usual suspects who return each year because they love the ambiance and energy. It isn’t difficult for you as a host because you know their interests regarding music, art, food, and adventure, as well as their stamina and personalities. You have a history with them. Continue reading What to do With an 11-Year-Old Gringita in Mexico City
By MJ Kelly
In the absence of the original art show organizers, Jim and Mary Spicka it was strongly felt by everyone participating, that the success and growth of the art show over the last 4 years mustn’t take a sabbatical for fear of permanently disappearing. Hence the following was determined by a select group of volunteers, sponsors, artists and art aficionados. The 5th annual art show will open on Saturday, Feb 20th, 6:30 at the Rubin Gallery in Santa Cruz. As a group we determined that the show would have fewer artists, a raffle consisting of a donated piece of art by each artist (the draw to take place 9:30 pm on the 20th), the show will run a longer term of up to 30 days and all artists must be in attendance on Feb. 20th to participate. We are very grateful to Susana Rubin for the use of her gallery and have all agreed that a 30% commission will be directed to the Pintando Esperanza Fundacion, a very successful venture contributing to rural schools and to community sustainable industries. Continue reading THE ART OF BEING HERE Art Show
If you happen to be on the Oaxacan coast at the end of June a day trip to the festival of San Pedro Huamelula is definitely worth it. The town celebrates its Chontal heritage with this annual celebration in which a small crocodile is dressed up as a bride and the local mayor marries her. According to tradition, the animal is a ‘princess’ and the wedding ritual will bring plenty of seafood for fishermen to catch along the Pacific coast.
By Erin Vig
I remember planning our wedding. I remember how important it was that the flowers were that ‘perfect’ shade of dusty rose, so as to match my ‘perfect’ bridesmaid dresses…all seven of them. I remember being immensely disappointed that the beige rental tuxedos didn’t exactly match the beige in the flower print cover- up for the bridesmaids. I remember how important it was to have the cake topper couple match the image on the front of our invitations. All those little details that I stressed about and all the time, energy, and money that was expended for that one day. That one-day that I thought was to be the most important day of my life. Continue reading My Big Fat 80’s Wedding!
- Nonstick spray
- 2 1/4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 9 large egg yolks
- 1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)
- 3/4 cup slivered almonds, toasted
- Cinnamon Sugar Sauce, recipe follows
- Freshly whipped cream, for serving
Continue reading Tres Leches Bread Pudding
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 large garlic clove, finely chopped
- 1/4 teaspoon salt, plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
- 1 1/2 tablespoons chopped fresh basil leaves
- 3 tablespoons olive oil
- 4 (6 to 8-ounce) mahi mahi fillets
Continue reading Seared Mahi Mahi with Zesty Basil Butter
- Vegetable oil, for greasing
- 1 1/2 tablespoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon ground cloves
- Kosher salt and freshly ground pepper
- 3 pounds chicken wings, split at the joint, tips removed
Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
Hot: Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
Hotter: Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
Hottest: Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they’re finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).
Recipe from The Food Network