Once, I owned a gourmet cookware shop and cooking school.

Wednesday, April 9, 2008 · No Comments

Now, I love to cut corners and figure out ways to prepare and eat healthy food — quickly. Once, I cooked with heavy cream, butter and flour to make buerre blanc and sauce meuniere. Now, salad and fresh fruit are the mainstays. Once, I learned to make a chocolate hazelnut torte — a three-layer extravaganza with chocolate ganache, shaved chocolate curls adorning a chocolate whipped cream frosting, all perfectly turned out for the ooohs-and-aaaaahs. So, as I give you these cut-the-corners recipes, know that I’m translating from the difficult to the simple for your dining pleasure. Buen probecho!

Categories: Food & Recipes
Tagged: gourmet cooking made simple, Mexican style cooking

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What Is This About

Life in Oaxaca! -- a cultural mecca, steeped in pre-Columbian indigenous tradition and history with colonial Spanish influences. It is my home, where we explore, marvel, connect, and, of course, eat. This blog is about people and place, art and artifacts, creativity and exploration. It is also about sustainable development, cultural preservation, fair trade and continuity of traditional weaving and natural dyeing methods. Here you will find information about weaving and natural dyeing workshops, where to shop for the very best authentic rugs, carved wood figures and pottery. Most importantly, I hope to paint a picture of life in Oaxaca that will encourage you to visit and explore.

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