My family is obsessed with food. There is just no way to get around it; when we get together we spend our time cooking, eating, and talking about what to cook next. Continue reading Fluffly homemade whole wheat waffles
My family has been making yogurt at home for generations, and homemade yogurt is the thing I miss most when we are traveling. When my parents moved to the US in 1991, my dad came first and my mom followed with 3-year-old me and my 5 month old sister. They had to pack their life into a few suitcases, leaving everything familiar behind. This was well before the internet and decades before smart phones or Skype. One of the most valuable things my mom was able to bring with her was a small container of yogurt so that she could continue the tradition of making yogurt at home. The culture that she brought in 1991 lives on to this day, and every time we would go on vacation she would allot yogurt into little containers and hide them in the back of the fridge and freezer so at least one would still be good when we returned home. She has shared her yogurt starter with friends and family, and it lives all over the country and world. If my mom made yogurt 3 times a week for the last 24 years, we are talking about over 3,700 generations! Those are some crazy heirloom cultures!
This black bean and corn salsa is so delicious and it has such a burst of flavor. It is wonderful as a side, you can put it in a taco or quesadilla, or scramble it into eggs the next morning. You could add chopped bell peppers to add some color or add in chipotle chiles in adobo sauce for an extra kick. It’s the perfect recipe to take to a potluck or a summer picnic, as it doesn’t need to be served cold and it travels well.