Last week our bridge group (16 of us) descended on our kitchen to make tamales – with time off for a bit of bridge, loads of fun and, of course, some serious eating and drinking. How did a group of bridge-playing gringos end up elbow deep in masa? It all started with a side-conversation around Friday night bridge: Continue reading
Years ago, a friend walked into my office at lunchtime and promised to take me to the world’s best carnitas. “The best? Really?” (Now who could argue with that offer?) Continue reading
There are certain flavor combinations that I find magical.
Sometimes these are flavors that take each other up a notch when combined in sequence – like Roquefort with a good Cabernet Sauvignon. Both the cheese and the wine are excellent alone; yet, when you pair them in the right proportions by eating them sequentially, each one enhances the other. Continue reading
This post is about lamb chili and my friend Debbie.
Debbie is amazing. She is an engineer, has an MBA from the University of Chicago, teaches, paints, writes and is a Mom and wife. In addition, she is beautiful, personable and nice. Yet, as much as our green dragons might encourage us to hate her, we all love her. Continue reading