I used to spend summers in my grandfather’s citrus farm when I was a wee child. I remember the sheer delight of running wild, rolling around the dirt and catching dragonflies. Those were the pre-internet/tablet/smartphone days and children had to resort to their imaginations to keep themselves entertained. Ah, life was so simple back then.
Which brings us to present day where I’ve been planning to visit an organic farm for what seems like forever and finally did! Fortunately, one of the largest ones in Southern California is located in San Diego. Suzie’s Farm offers seasonal tours hosted by it’s gracious owner Lucila along with the farm’s motley canine (and human) crew. You can spot one of them striking a pose for me during golden hour.
Continue reading “Suzie’s Organic Farm Tour + Bonus Recipe” »
I’m recently obsessed with making German pancakes. I love how they are puffy and soft in the center then crispy around the sides. They’re really easy to make and consists of whole ingredients that you can already find in your kitchen. It’s best served hot from the oven drenched with freshly squeezed lemon and a powdering of confectioner’s sugar. Of course, a side of bacon and eggs are always a good option.
You can watch my quickie how to video on instagram here.
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk, preferably whole
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cinnamon (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice (optional)
- 2 tablespoons confectioners’ sugar
- Heat oven to 400° F (as an option you can preheat the cast-iron skillet while you are preparing the batter). In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, vanilla, cinnamon and mix until incorporated; set aside.
- Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes.
- Drizzle the lemon juice (if using) over the pancake. Sprinkle with the confectioners’ sugar.
Twas’ the day before our flight. I sit up on my chair with a sudden bolt of panic. My beloved cousin sends me an email about a news article on Tropical Storm Lee. It read something like: The city, anxious about any possibility of a repeat of Hurricane Katrina, has already declared a state of emergency and is taking early precautions…extensive flooding, rainfall amounts of two to three inches per hour. Flashes of catastrophic Katrina footage pops inside my head and chills began to run down my spine.
Why didn’t I just plan to go somewhere sunny and swank like the Greek islands of Corfu in the Ionian Sea? I mull over this for a second- I was sure I could find a last minute vacation deal or at least cheap flights to Corfu. So I began the process of searching online, well, almost. Because out of the blue the third world voice inside my head began to yell at the pansy gentrified person I have become.
See I grew up in a country where we ate tropical storms for breakfast. We have been through every imaginable type of storm: super typhoons, depressions, tropical cyclones, thunderstorms- and my all time favorite- monsoon storms. I remember wading through flooded streets or at times riding small rowboats just to get to school when I was very young and the city didn’t have proper storm drains (yes this happened in the metropolis and not some barrio in the boonies). But now the slightest whisper of a storm makes me almost wet my pants.
Continue reading “The sights, sounds, spirits and flavors of Frenchmen Street in New Orleans” »