Following my Bliss(dom)

I'm headed out to Nashville, Tennessee for the Blissdom Blogging Conference 2012.

I'm so looking forward to my time there! I'll be staying with my good friend and partner in Tiki Tiki and Blog Crime, Carrie Ferguson Weir.

I promise to share all the wonders of Nashville if I can figure out how to blog from my smart phone. (That would be kind of lame not to be able to do that. Hello? SMART phone! But that's not important right now.)

Anyway, I'll be visiting, sightseeing, eating wonderful things and hanging with my Cuban Cubiches in Nashville.

I'll be back in a week or so with lots of really cool giveaways and things to share.

In the meantime, since I won't be in town for Luza's birthday. Can you share with me how to thwart the evil eye? I swear, my mom is part gypsy. ;-)

Next time you hear from me, I'll be in Music City. (I'm already feeling sooo accidentally cool.)

Bye!

The Circle of Life - Lion King 3D and Eternal Disney Uber-geeks

Back in 1994, I took Amy and Adam to the premiere of the Disney film, The Lion King at the El Capitan Theatre in Hollywood. This was obviously before Lucy and Jonathan were born. We all loved the film so much that we couldn't wait to own it when it was released on VHS. (Yes, this is waaay back in the day.)

A few years later, when we added two more little ones to our family, our love for The Lion King never diminished.

When my son, Jonathan, was very little, he loved watching Disney's The Lion King on our VHS player. He's almost 16 now and I imagine that like most of his generation, they grew up watching Simba grow from cub to king and knew every moment of the film and every song by heart.

In the first scene, when all the animals come to the presentation of Simba, Jonathan would stretch his arms out for someone (usually me - Wait! Would that then make me the monkey??) to pick him up and "present" him. He would usually signal his older siblings to bow down, and to my endless astonishment and to their everlasting credit, they always did.

We've also enjoyed watching the live musical production of The Lion King. Seriously, so much love for this movie and show.

Last week I had the opportunity to attend a preview screening of The Lion King 3D at the Walt Disney Studio Lot with my friend, Jana (The Summer House). 

We were wide-eyed and amazed and feeling sooo accidentally cool to be visiting the Walt Disney Studios. You can imagine what that was like for a Disney-uber-geek like myself. (Pinch me!) 

First of all, the film itself (even though I knew every line by heart) stands the test of time. It's completely as fresh and funny and poignant as it was so many years ago. The 3D effects make the scenes just that more thrilling (particularly the wildebeast stampede, but that's not important right now).

Having the privilege of seeing it at the Walt Disney Studios just gave me another thing to put a checkmark next to on my Bucket List. (I'll have to tell you all about it in great detail, but that's a post for another day.)

Do yourself a favor and GO. SEE. THIS. FILM. It's only in theaters for the next two weeks. In 3D, people! (Not the roller-coaster-stomach-churning 3D, the very cool-modern-the-characters-look-so-real 3D.)

Take your kids who were so little when it was released in theaters the first time, so they can enjoy the full effects. Encourage your teenagers and young adults to go see it again on the big screen so they can relive the magic. Seriously. You'll thank me.

As for Jonathan, who wants to one day be a film maker, well.....he just can't wait to be king. ;-)

Do you have some good memories of The Lion King? Please share. 

Cuando salí de Cuba - Christina's story

Marta here: I'm celebrating Hispanic Heritage Month: Cuban-Style with a series of stories about Cuban American families: Cuando Sali de Cuba, stories of courage and hope.

This one is from my friend and fellow blogger, Christina Gomez-Pina. Inspired by the book/film Julie & Julia, she has embarked on her own Project: to celebrate the Cuban kitchen — the food, the abuelas who prepared it, and the family who gathered around the table to enjoy every bite. For her generation — and for her childrens’  generation — she is cooking her way through Nitza Villapol’s 1950s classic Cocina al Minuto. Her blog is fittingly called La Cocina de Christina.

Enjoy.

Cuando-sali-de-Cuba-for-web

Cuando salí de Cuba...

Christina F. Gomez-Pina

Nunca podré morirme,

mi corazón no lo tengo aquí.

Alguién me está esperando,

me está aguardando que vuelva aquí. 

I wasn’t born in Cuba, per se.  But, I see that as a technicality.  From my very beginnings, I was taught about Cuba with heart.  Y mi corazón has been there ever since.  As I grew, I realized that the Cuba I know and love is actually a state in the heart.  It is the stories from your family and the stories you created in your mind.  

Cuando salí de Cuba,

dejé mi vida dejé mi amor.

Cuando salí de Cuba,

dejé enterrado mi corazón. 

I understand what our families left behind.  I cannot comprehend what they went through, or what they were thinking when they left their lives and loves behind.  But what I do know is that one of my grandmothers brought Cocina al Minuto to Miami – a foreign land, where she hoped she’d see her three sons upon arrival.  She brought her book.  There was no way our grandmothers were leaving behind their pieces of home.

08

 The women of La Cocina de Christina, present day.  Daughter, Mom, me, Paternal grandmother (with her original book, the one she brought from Cuba) and my Mother in Law (with the copy I use for The Project, which she gave me as a wedding present in 2000).

Late y sigue latiendo

porque la tierra vida le da,

pero llegará un día

en que mi mano te alcanzará.

The heart keeps beating and the kitchen was where our grandmothers let it beat the loudest.  

Cuando salí de Cuba,

dejé mi vida dejé mi amor.

Cuando salí de Cuba,

dejé enterrado mi corazón. 

They left everything behind but they would not let their traditions, their culture, their olores a cocina disappear.  

Abuela teresa

Abuela Teresa, my dad's grandmother.  My great-grandmother.

Una triste tormenta

te está azotando sin descansar

pero el sol de tus hijos

pronto la calma te hará alcanzar. 

They taught us to cook.  After school, when our moms were at work and we were taken care of by our abuelas, they taught us to cook.  Carne fria, croquetas, flanes and arroz.  Whatever it was to both keep us busy and keep the meaning of what they lived for alive.

Ali + mom mariquitas

Daughter & me.  Making mariquitas for a photo shoot with The Miami Herald's Al Diaz, for a story in August 2009.

Cuando salí de Cuba,

dejé mi vida dejé mi amor.

Cuando salí de Cuba,

dejé enterrado mi corazón.

And I teach my daughter and sons to cook.  Because my abuelos left everything behind so that those children who became our parents and our own children would have a better life.  And I cook.  So that my children can learn where they came from – and where one day, they will return and make the reality they dream of in their minds.

Thanksgiving 2006 abuela mig aba midge mami mimi

Thanksgiving 2006 - Maternal grandmother, me, daughter and Mom.

Christina has been featured on The Burger Beast Blog preparing Cuban-style hamburgers and bacon-wrapped hot dogs.

Please visit Christina at her blog: La Cocina de Christina and if you want to help her out by commenting on the process of making her next recipe, go "like" her Facebook page, too. 

La Mala Letra - my cousin, the dissident Cuban blogger

As many of you know, I still have family in Cuba. Aunts, uncles, cousins and their offspring. 

We used to be thick as thieves back in the day, but time and distance and a repressive dictatorship has managed to destroy what close relations we had. 

I have a cousin in Cuba, who is my age. (One of the few photos of us together from 1959. I'm the 2nd cowgirl from the left. She's the one on the far right.)

And she's a blogger.

While I get to write about how charmed my life is and all the fun things we get to do, she writes about politics. Because politics in Cuba colors everything. So that's what she writes about. The shortage of food. The difficulties in travel. Impossibly low wages. The official government reactions to Gaddaffi's ousting and her opinions about all of the above.

I think she's very terribly brave. And I'd like to introduce you to her today.

Her name is Regina Coyula and her site is called La Mala Letra (Bad Handwriting) and is translated into English by some fabulously dedicated folks who help get the word out. 

When Amy was in Cuba last year she spent time with Regina who introduced her to the underground Cuban blogosphere. 

She blogs about the realities in Cuba and hopes that change will come quickly to the island she calls home.

She doesn't really think she alone can make a difference, but rather she feels like a pebble, who, when joined with many other pebbles begins an avalanche. I like that analogy. It seems fitting, somehow.

How I wish, for her sake and for the sake of the millions of Cubans imprisoned by the Castros on that island that the avalanche would start soon.

 Please go check out her blog in English or in Spanish. And when you do, please give thanks for the many blessings we daily take for granted here in the land of the free.

The Summer House

My friend, Jana blogs over at The Summer House. It's called the Summer House because she loves the simplicity of living in a summer beach rental-type atmosphere where everything is clean, decluttered, and ready for fun.

She lives out her philosophy of simple living beautifully. And I'm always impressed and inspired by her. 

Internets, meet Jana...

I, of course, am just the opposite. My house is messy and cluttery in an artistic-A.D.D.-hyper-collector sort of way.

In spite of those differences, we are great friends and we manage to carve out a couple of hours for coffee at least once a week throughout the year and a once-a-week beach day through the summer. 

Meanwhile, back at the Summer House......

I started this post telling you about Jana, because we rent a beach house for a long, relaxing week every summer. Because of her inspiration, we have taken to calling it The Summer House. (Don't sue me, please, my friend. Thanks.) 

The house itself is bright and airy, with a big kitchen and lots of couches for lounging and a big patio that's perfect for cookouts and surfboards or in our case drying beach towels.

Our Summer House is only about an hour's drive south from us, in San Diego county. A mere 238 steps to the beach. With the best sand imaginable for sand castle building.

Or expressing ourselves artistically. This is Art.... ;-)

Even though the house is pretty roomy, and we have space for lots of people to hang out, we don't have as many comfortable sleeping surfaces. So we invited friends to come and be with us and just scheduled their visits on different days.

It worked out quite nicely for the first few days, with friends popping in for a morning or afternoon.

And the sun cooperated on some days, but not on others.

Still it was relaxing and fun to just “be” with whoever was available for the day.

I loved the quiet moments in between visitors when I could just sit and read and watch my kids playing in the sand. (Much like I did when they were little. Go figure.)

The ocean was soothing and oh, so healing. And we all were so in need of a rest and the respite that comes from serious playing.

Or just doing nothing. We did a lot of nothing. As often as possible.

Some of our young friends came to celebrate Lucy's 18th birthday, which meant there were more mouths to feed.

For breakfast:

Lunch:

And dinner:

And I appreciate that all of her and Jon's friends are fun and easy to be with.

And are always ready to cooperate with me when I have a camera in my hand, which is most of the time, but that's not important right now. ("Quick, put on these disguises!")

Our time spent in the Summer House also reminds me of my childhood summers in Cuba, which were spent in Varadero, always with a houseful of friends and family. We would get to the beach as early as possible and put off eating because of the 3-Hour Rule (that's me on the right with the mop of uber-curly hair standing behind my trusty Duck Life-saver).

I hope my kids have the same happy memories that I do of the Limited Communal Summer Living Experience (LCSLE?).

It pleases me to think that they will indeed.

 

P.S. Thanks, Jana, for the Summer House inspiration. =D 

Marta Makes Fajitas (I totally sizzled, too.)

Did I tell you we were on vacation this week?

We usually take this week off to celebrate our anniversary and Lucy's birthday (that's tomorrow) and we spend a wonderful week laying around doing nothing but eating and surfing and sunset-watching and eating some more.

It just so happens that this week I was due to participate in another Cooking Challenge. This time it was a Sabroso Grilling Challenge using one of the various World Harbors® marinades.

I chose the Mexican Style Fajita Marinade.

We're in San Diego this week and we're so close to Mexico that I was kind of inspired. My plan was to marinate some chicken breasts and grill them up and do something fun and different, but... the grill at our beach house is broken. *insert sad face here* What to do?

I did what any good Cuban would do. Time to RESOLVER!

And so I ended up making some Sizzling Fajitas and they turned out so much better than what I originally had planned (but that's not important right now). =D

Buen Provecho!

Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.

Cuando Sali de Cuba - Anna's story

Editor's note: One of the best things I love about blogging is hearing your stories. When I do a comment giveaway, I read each and every one of your comments. A while back I was doing a giveaway for the Mariel DVD and asked you to share your Leaving Cuba stories. I was at once astounded and deeply touched. If you're a Cuban living in the U.S., you have a story. And most likely it is an amazing one.

I'd like to start sharing your stories here on My big, fat, Cuban family. So please enjoy the first in what I hope will become a regular series here: Cuando Sali de Cuba, stories of courage and hope.

The first in this series comes from my friend, Anna Tang Norton. It's the story of how her parents met in Cuba and how they started with nothing and managed to thrive here in the U.S. Enjoy.

Cuando Salieron de Cuba...

I was born in the USA, but my parents came from Cuba in 1968 and 1970.  Their story is just as incredible as the many I’ve heard over the years, and like those stories, I am never tire of hearing it.  In fact, I’ve romanticized it in my mind; I think it’s incredible and only my parents could have experienced it.

When my parents met in Havana in the mid-60s, they both knew they did not like the government there and were looking for a way out of the country.  My father had already started working toward his goal of leaving the country, and when he learned of my mother’s similar intentions, they set toward that goal together. 

They were both sent to work in the fields - La Agricultura - for months, as punishment for declaring their desire to abandon their country.  Finally, in early 1968, my father received word that he would be leaving the country, heading to Madrid.  Quickly, he and my mother married and four months later, my father received his visa to leave Cuba for Spain in his first steps to obtain asylum in the United States. 

He went to Spain, and two months later, arrived in New York City.  They figured it would be a short period of time before my mother’s visa arrived, and she would follow the same trajectory.  However, it was two years before she reunited with my father in NYC.

The two years they were apart were difficult, to say the very least.  For years, I have been told the stories, so many times in fact, that I can recite them from memory.

Living in Brooklyn, my father spent two years doing his own laundry, which was all dyed blue, as he didn’t know to separate colors in the wash.  He also learned to walk on the street side of the sidewalk on his way home from work, to avoid hold ups.

One of my favorite stories is when he would pass a nun every morning and she would say, “Morning!”  He simply replied, “Sorry” and would continue walking.  I remember asking why he would say “Sorry” and he told me, “I didn’t know that she was saluting the day.  I had always learned to say ‘Good morning’ and I thought she was asking for ‘money.’  I felt terrible that I didn’t have any money to give her, so I would apologize everyday.”

When my mom arrived in 1970, my father picked her up at the airport and took her to a brand new apartment he had rented in Queens.  He withdrew all the money he had in the bank, took my mother to buy a coat for the winter and spent the rest on groceries. 

If it had been me, at this point, I think I would have been spent.  But for my parents, their journey was really just beginning.  With nothing to their name - no family, no money, no language - they dove right into work, trying to assimilate into this new world.

A few years later, my sister was born and a few years after that, I arrived.  By the time I came along, in 1975, they had traveled across the Hudson and settled in New Jersey.  I can’t imagine how they did it - they became citizens, they bought a home, they raised two daughters, provided the best they could for us, took us on vacations, celebrated our birthdays and holidays. 

They did it all - they did it with hard work, sweat, humility, and pride.  I am fortunate to have been raised with their example.

Years later, they have lived a full life, with joys, sadness, and everything in between that comprises a life.  A good life, overall.

They still talk about Cuba, about how it was when they were little, how it changed when the Revolution started, and how frightened they were when they left. 

They also talk about their visits back to Cuba.  In 1987, I had the privilege of traveling to Cuba with my mom for the first time.  I was 11 years old, and while my mother had been born there and I had not, it was a brand new experience for both of us.  I was able to witness my mother seeing her father for the first time in 20 years, witness the beautiful dynamic and love of family, even though they don’t know you or you them. 

Years later, I was able to travel to Cuba again, this time with both  my parents.  I was older this time, 23, and spent hours with my cousins (many which have been able to come to the United States themselves), aunts, uncles, and again, my grandfather.  I am fortunate to have parents who have continued to love their country of birth, even though that country closed the doors on them so many years ago.

But at the same time, they are American.  They have spent more than half their lives here, learning American customs.  Loving American customs. 

They taught me to be American - to have dreams and fulfill them. They opened doors for me, encouraging me to educate myself.  They always came around to my American thinking, even though sometimes it took a little more prodding and convincing than I wanted (I specifically remember my teenage years during this time - ha!). 

They encouraged me to stand up for myself, to take care of myself, and to never expect that someone would take care of me.

Now that I have my own son, I always carry the lessons they have taught me close to my heart.  For some, it’s a terrible nuisance to have immigrants for parents.  But for me, it’s their experience, their lessons, and their example that lead me to be a good daughter, wife, mother, and overall person.

I am grateful for my parents and their story on leaving Cuba - and no, I don’t roll my eyes when I hear it:  "Cuando salimos de Cuba..."

~Anna Tang Norton

{I'm collecting your stories! I would love to have you share your family's own Cuando Sali de Cuba story. Send me an email with the story and some photos. Send to mdarby at cox dot net. Please put Cuando Sali de Cuba in the subject line. Thank you!}

What do you do with an empty (ORANGE!) caldero? (A recipe and giveaway)

Let me tell you about the big plans I had for this past week when I got back from Texas:

1. I was going to cook a big, fat pot of arroz con pollo.
2. I was going to cook it in my new big, fat ORANGE (!) caldero from IMUSA USA (which totally matches my Fiesta dishes, but that's not important right now).
3. I was going to do a video and teach you how I make it.
4. I was going to give away an ORANGE (!) caldero (it looks fabulous on my stove) to one lucky MBFCF reader.

What I didn't count on...

1. I didn't count on being exhausted both physically and emotionally when I got back.
2. I didn't count on getting that scratchy-throat-fevery-oh-no-it-might-be-strep thing which has me super run down.

So I'm staring at this empty ORANGE (!) caldero (and totally loving it, by the way) and feeling guilty. In that intense, Cuban, swim-around-in-it-until-your-fingers-get-pruney-from-the-guiltiness way.

What to do?

1. Share my friend, Ana's recipe for Jambalaya, which she geniusly makes in this same beautiful ORANGE (!) (orange is the new black, you know) caldero.
2. Host the giveaway anyway.

So here's Ana's recipe for Jambalaya. (The photos are also from her beautiful site, AnaQuincoces.com - go there. Surf around. Find the quote from me about her. You're curious now, aren't you?)

JAMBALAYA

Ingredients

• 4 tbsp olive oil
• 2 boneless skinless chicken breasts cut into bite-size pieces
• 8 ounces Andouille sausage, sliced
• 1 large sweet yellow onion, diced
• 1 small red bell pepper, diced
• ½ cup diced celery
• 2 tbsp chopped garlic
• ½ tsp cayenne pepper or to taste
• ½ cup tomato sauce
• 1 tbsp onion powder
• 1 (12oz) can fire roasted tomatoes
• 2 cups uncooked converted white rice (Like Uncle Ben’s)
• 4 and ½ cups chicken stock (double it for brown rice)
• 3 bay leafs
• 1 tbsp Worcestershire sauce
• 1 tsp hot pepper sauce
• salt & ground black pepper to taste

Preparation

1. Heat oil in your large IMUSA CALDERO to medium high heat.
2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic.
4. Season with cayenne, onion powder, salt and pepper.
5. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
6. Add the tomato sauce and cook for 5 more minutes.
7. Add the rice, the chicken stock and bay leaves to your caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
8. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce.
9. Adjust salt and pepper to taste.

SERVES 6

Isn't that just crazy-beautiful?

But this still leaves me with an empty ORANGE (!) caldero (I'm thinking carne con papas would be awesome in this) to give away....

So, to enter this drawing, answer one or both of the following questions:

• What would YOU make in this beautiful ORANGE (!) caldero?
• Do you forgive me? ;-)

Remember that if you want to enter the drawing for this beautiful ORANGE (!) caldero, you must leave a comment on this post and I'll choose a winner on Tuesday, July 26th, 2011 at 5 pm Pacific.

Buen Provecho! And thanks, IMUSA USA!

This fabulous ORANGE (!) caldero is also available at all Macy's stores. And if you're on Facebook, please give IMUSA USA some "like" love.  ;-)

{Disclaimer: Imusa USA very generously sent me that beautiful ORANGE (!) caldero and offered one as a gift for one lucky MBFCF reader.}

Cooking With the Troops or Meet Team Cubanaso

I have spent the last three days thinking about what I want to say about our experience in San Antonio and Cooking With the Troops.

My family has talked and talked and rehashed almost every detail of our weekend, multiple times. And I'm still at a loss for words to describe all that we experienced. I'm just going to post lots of photos and try to give you a feel for what we experienced.

When I first received the invitation to join Cooking With the Troops in Texas in July, I didn't hesitate before I agreed. I can think of no higher honor than doing what I do best to say thank you to those who have sacrificed everything for my personal freedom.

I don't have photos of the troops we served because so many of those that we met over the weekend gave up their limbs and a normal life so we could continue to enjoy the freedoms that we do. Many were waiting for prosthetics. The Warrior and Family Support Center is a beautiful home-like healing facility with an air conditioned kitchen (Thank you, God!). I was grateful that we could be there to do this one act of charity for these, our best and bravest.

They are absolutely heroes and it was our great pleasure to serve them. What an honor!

But let me tell you about the Amazing Volunteers (or Team Cubanaso):

The first thing I want you to know about these people, (including my own family) is that when asked if they were interested in doing this, (San Antonio, Texas in July, people!) not one of them hesitated. "Of course. What can I do?" And that was the attitude that carried through the entire weekend.

The guys from Dos Cubanos Pig Roasts (Texas, you are sooo lucky!) brought their expertise, four pigs, and their families. (Yay! More Cubans!) I think that might just have to be a separate post altogether. (Go "like" them on Facebook right now, please.)

Pig Roasting is their specialty, but Joey Lay and Jorge Carmona were able and willing to help in the kitchen as well. (Yes, that's Jonathan working on his professional photo-bombing skills, but that's not important right now.)

Val from Babalú was there knee deep in Cajas Chinas and pig fixins.

Because this was a service to the military, they named him Point Man on the Pigs. He proved more than capable in his role (thank you, Val and Caja China people)! They started preparing the coals at 5 am.

By 9:00 am, it was time for the Pig Flip.

The pigs were done by 10:30. And the aroma went out in a cartoon-like-smoke-with-a-beckoning-hand and by 11:00 the guys were gathering around to get their first taste of the lechón asado, Cuban-style.

Once the pigs were done, Val came in to help Adam and Jon cut (more!) onions & garlic for the mojo for the yuca.

Our menu? A typical Nochebuena feast:

We spent all of Thursday and most of Friday morning prepping for our Friday lunch. Which meant cutting pounds and pounds of onion, garlic, and peppers for the Sofrito Que Se Le Perdio a Santa Barbara (as my mom would say).

We had 3 vats (VATS!) of Black Beans that turned out delicious thanks to the hard work by Val and Amy Kikita and the generosity of Conchita Foods. At this point, the aroma from the sofrito, the beans and the pigs had people wandering hungrily into the kitchen, which was great.

There was a lot of fun and camaraderie happening in the kitchen, along with a lot of hard work. (We Cubans would call it "relajo." =D)

Chef Ellen Adams of Red Hot Dish was responsible for dinner that night (couscous!) and Heather Solos of Home-Ec 101 was everywhere you wanted her to be. Both of these amazing women were so willing to lend a helping hand, and always with a smile. (When I grow up, they are who I want to be.)

Here's Jonathan helping with Ellen's fabulous couscous.

My family fell in love with these guys (yes, even you, Mike Russo!) and I'm pretty sure the feeling was mutual.

I can't stress enough how every one of these volunteers pitched in wherever they were needed. We worked hard and long and shoulder to shoulder. And we bonded. We bonded in that gosh-that-was-exhausting-work-and-more-fun-than-it-should-be way. Every single person had that "What can I do?" attitude.

Let me just take a moment to talk about my kids.

Thing one: I was so happy they were all able to go on this trip. And I had all four of them with me all weekend - win!

Thing two: They all surprised and amazed me with how willing they were to step up and do whatever was required. What began as helping-mom-do-her-thing became a labor of love for them individually. I loved that they took ownership of the preparations themselves.

Thing three: No way would I have been able to prepare my share of the food without my family. I am completely at a loss. They went way above and beyond any expectations I had and I'm completely grateful and oh, so proud of them all.

Let me introduce you to Jorge, who managed the beautiful Warriors & Family Support Center at Fort Sam Houston. He is Puerto Rican and provided us with our music while we worked (and managed to locate some espresso for us Cubans). In fact, it was a little emotional prepping all this Cuban food with support from Celia, Beny, and Willy. ;-) Thank you, Jorge! (He was still gushing about the amazing food we provided as we were saying our goodbyes.)

I was quite proud that I managed (with lots of help) to prepare 300 of my famous Homemade Pastelitos de Guayaba.

Although the volume was obviously much, much greater than anything I ever make, I felt like I was feeding my own family. I know it sounds corny, but with every dish we felt that same way. Like we were feeding family. (Maybe that's why everything tasted so great?)

But then there was the fiasco with the rice, because really, could everything go perfectly smoothly when you're making lunch for these many people?

I confess that I had no clue how to make rice for 250 people (300 was the final count.). So Adam and I winged it and we got some rice that was cooked on top but hard on the bottom. We also managed to burn some. At 10:30, with the 12:00 deadline looming, the rice was a mess and I was close to having a breakdown.

Jorge Carmona's family to the rescue! They had done congris before at a pig roast event and had encountered the same problems. "Just take small batches, add water, and cook in the microwave." Without hesitation, they stepped up and did just that and rescued the rice. I don't think I could be more grateful. What's better than having a Cuban cook in the kitchen? LOTS of Cuban cooks in the kitchen. ;-)

Amazingly, we Cubans managed to get the food out and on the tables at 12:00 military time. This is quite a feat when you usually run on Cuban time. =D

The warriors and their families came through the line and even though the food was foreign for many of them, they ooh-ed and aah-ed and came back for seconds and dove right into the yuca con mojo and the plantains (Thanks, Goya Foods!) without a second thought.

I was most pleased when the guys with the Hispanic surnames came through. They recognized the music. They recognized the food. "Is that guava??" And they were grateful for this "little piece of home."

Much gratitude to the CEO of Cooking With the Troops, Blake Powers who pulled us all together for this amazing experience and gave us the opportunity to serve. Thank you, Blake and cwtt.org. We have all been forever changed by this experience.

And to Mr. Bob Miller, Chief Cook and Bottle Washer and All Around Classy Guy.

I thank you all for the privilege of serving side-by-side with you.

I don't have words to express the gratitude and admiration I feel for the volunteers, the warriors and their families. Thank you all for your service.

Let it be known that we Cubans are very proud Americans.

(cross-posted on Babalú blog)

More on this event also posted at Blackfive and Home-Ec 101.

Chimichurri Recipe of Awesomeness® - Rising to the challenge

I'm pleased to tell you that I've been included to take part in a series of Cooking Challenges by Holland House^® and Mizkan^® along with several other Latina bloggers.

The first challenge was to use one of many Holland House products to create A Latino 4th of July on the Grill. To be honest, Eric is the Grill-meister around here. I am just Hero Support. What to do?

Eric: “I'll grill the steak and you should make that awesome Cuban chimichurri sauce of yours.”

Me: “Are you referring to my Chimichurri Dipping Sauce of Awesomeness^®?”

So I began with the Holland House White Wine Vinegar.....

and the rest.....is Awesomeness. ;-)

So, for your 4th of July Grilling pleasure - Cuban style....

Chimichurri Dipping Sauce Recipe of Awesomeness^®

• 1 bunch of cilantro leaves (or Italian Parsley)
• 8 cloves of garlic (peeled)
• 1/4 cup Holland House White Wine Vinegar
• Juice of one lime
• 1/2 cup white onion
• 1/4 cup roasted red pepper strips
• 3 Tbsp. oregano
• 2/3 cup olive oil
• Salt & pepper to taste

1. Put all ingredients EXCEPT the olive oil in blender or food processor and pulse to a thick mixture. (Do not over-process!)
2. Remove from processor and whisk in olive oil - very important!
3. Add salt and pepper liberally.
4. Serve over fresh grilled steak or use as a dipping sauce for bread.

WARNING: Chimichurri Dipping Sauce of Awesomeness^® is highly addicting. Don't say I didn't warn you. =D

Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.