Parsnips II: Success!
Now lookie there. I was able to grow my own parsnips in Central Texas. Considering that they require a certain amount of below freezing temps to develop their sweetness, I couldn’t have picked a better year to try them out. Plenty of rain and chilly weather have been tough on most plants, but rewarded me […]Read More ›
Of Earthquakes and Saints
Being from Mexico City, I am no stranger to earthquakes. I grew up with them, in them, numerous times. Yet I still remember September 19, 1985. I was already living in Texas, and was actually at the Austin City Coliseum for a Squeeze concert. Some of my friends told me about an earthquake in Mexico […]Read More ›
Burnt Orange Menu II, and Burnt Orange heartbreak
First, we’re going to talk about the fabulous menu that I came up with for last night. And I’ll give you my recipes, too. All quantities make 2 servings. Burnt Orange Carrot Soup 4 big fresh carrots, sliced 1/2 yellow onion, chopped 2 large parsley stems (I forgot to buy the celery…) 1 Tbs mild […]Read More ›
Burnt Orange menu
Picking up 2010 with renewed energy, lots of projects and hopes, including a commitment to make this blog much better. I am still learning to use this tool, so I expect lots more to come. Today, I start the new year with some sports and recipes. The College Football Championship fever has Austin upside down, […]Read More ›
Ready, Set… Holidays!
I love the holidays. To me, this season doesn’t mean rushing to the mall to buy useless stuff, or stressing about traveling, or family, or whatever it is that people hate the holidays for. Perhaps I should count myself amongst the lucky ones. I have health and a family I love, a roof over my […]Read More ›
Cooking for fall!
Temperatures are supposed to drop to the 50s tonight. Perhaps fall is really here (forget yesterday’s high of 92…) I have already started cooking with fall ingredients. I have been reading Lidia Bastianich‘s new cookbook, she’ll be here for the Texas Book Festival and I am covering that for the Austin Chronicle. So I cooked […]Read More ›