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cristina

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Everything posted by cristina

  1. And it didn't get to the so-called New World until the Spanish brought it, on the cusp of the 16th century. We had bee honey, but no cane sugar.
  2. Que en paz descanse, Chavela. You were the best and we love you. http://www.youtube.com/watch?v=i8YzhTggIow
  3. OMG--you here in June? ...and us in France, Italy, and Greece for five weeks... NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!! On the other hand, if you will be performing at the Palacio de Bellas Artes, you will completely blown away by its beauty.
  4. Update to this old thread: she did bring the cutting. I planted it immediately. This plant is very, very slow to take off. Just a week before tsquare passed away, 14 months after she brought the cutting to Mexico, the little plant put out its first tiny shoot, no bigger than the head of a pin. But it's growing at last, and I told her first.
  5. cristina

    tsquare

    We were friends--here on Mouthfuls, via email, and in person. She wrote to me about a week ago to say that her cancer had worsened and that she had enrolled in hospice. She talked about her last trip to Italy--just a few months ago--and about her trip to visit me in Morelia, and how happy she was to have done those things. She talked a bit about what she was going through, but as always with a truly indomitable and upbeat spirit. This is how we started: http://mouthfulsfood.com/forums/index.php?/topic/22418-indoor-plant-identification/ Very few people who have passed through my onli
  6. I use a round cast iron griddle as a comal, too. I can get three or four single tortillas on it at once (edges of each slopping over the side of the comal to facilitate turning), but if you stack another layer of tortillas on top of the layer already on the comal, you can do double the amount at once. When the first side of the layer on the comal is heated, I flip the stack of two so that the first side of the second tortilla is toasting. Then I pick up both tortillas, turn the stack inside out, and toast the backsides of both. Voilá, 8 tortillas at once in the napkin instead of 4. Works
  7. Boing, the people's non-carbonated soft drink made in Mexico with real fruit juice.
  8. I'm heading for Oaxaca tomorrow for the big whoopdedoo called El Saber del Sabor--I have to come back to the DF on Monday, but it should be a wonderful long weekend! Maybe I need to prepare by having a mezcal and sal de gusano right now? Hmmm...
  9. It's been a long time since I had time to check in on Mouthfuls, but if you still need this information, here's what the chile vendors at Mercado de la Merced in the DF tell me: dried chiles from China, no matter what the variety, will have two things in common. First, they either will not have stems or will have very few stems compared to the quantity of chiles. The Chinese remove the stems to save on shipping weight. Second, they will be flat from being packed and compacted. This is a dead giveaway. Look for rounded chiles with stems and you can be about 95% sure they are from Mexic
  10. Geez, I know I've been way too busy when there has been no time to check in at Mouthfuls. Sheesh! If you still have hoja santa, here's what I do with it: Either flatten or cut into milanesa as many chicken breasts as you need. Briefly blanch an equal number of large hoja santa leaves, big enough to cover each very thin breast. Place a leaf on each breast and roll up like a jelly roll. Cut each roll into 2" pieces. Poach in chicken broth until done--it doesn't take very long, since your chicken is very thin and the hoja santa is already blanched. Drain, stand each roll on end on a
  11. Thanks to all for your support. There are several finalists, but not Mexico Cooks! Vote anyway!
  12. Saveur announced that it has received over 40,000 nominations and the finalists will be announced tomorrow. This procedure is different from what was previously announced. We'll see what they do!
  13. Italians do that with favas. They are great. Pretty popular in the middle east as well. Mexico does it with favas, too--baked with salt and chile. Very crunchy and very addictive.
  14. You're pretty! The book is pretty! Bring one!
  15. Chilean Ikus Cabernet Sauvignon--very delicious, from start to finish we were so pleased with bottle.
  16. At the risk of blowing my own horn (oh okay, I will), here's a bit of lovely news: Mexico Cooks! has been nominated as Best Culinary Travel Blog in the Saveur.com "Best Blogs" awards. Voting is on April 26 at saveur.com. Put it on your calendar and vote, please.
  17. Jane...words fail me and I have teared up completely. What a glorious young woman.
  18. cristina

    Duke Snider

    I saw him hit a grand slam home run out of Ebbets Field, summer of 1957--the Dodgers' last season in Brooklyn. RIP, Duke. http://www.nytimes.com/2011/02/28/sports/baseball/28snider.html?hpw
  19. Oh gee...I loved his music. And when he played with Marian McPartland, nothing could compare. RIP and thank you for the years.
  20. But now I want to know. . . would you write for them again? If she's anything like my boy (and they did get along famously), she will. M's contemplating a pitch, as we speak, from the editor. From the over-edited, rewrite heavy, slooow paying magazine that he always ends up mad at. He's still waiting for his W-2 (or whatever they're called for freelance writers) from said magazine. I believe I had my refund last year before he got his paperwork. And Cristina - congratulations! I'll decide that if they ask me again. They are a kind of golden goose, even if they laid a very slow eg
  21. were you able to get in touch with the FINCEN officer at your bank in the US? He or she is the key to getting the money in your account. The publisher won't issue you a check under the circumstances you've described. However, if your bank is willing to guarantee your authenticity for anti-money laundering purposes, that should clear the foreign resident + US bank hurdle. (The publisher may also be hindered by its own bank's payment rules to foreign nationals, but that's not clear from what you've said, so far.) After our email exchange, the publisher called yesterday. The very compe
  22. Annoyances seem to gravitate to dentists. and people wonder why so many of them commit suicide It's not that, it's because they are always down in the mouth.
  23. The best news of the week for Mexico City residents and visitors: Chef Ricardo Muñoz Zurita's new restaurant, AzulCondesa, opened on Monday. Address: Nuevo León #68, Colonia La Condesa, Mexico City. And while you're in the DF, be sure to look me up: my partner and I are moving to La Condesa on February 15. See you there!
  24. were you able to get in touch with the FINCEN officer at your bank in the US? He or she is the key to getting the money in your account. The publisher won't issue you a check under the circumstances you've described. However, if your bank is willing to guarantee your authenticity for anti-money laundering purposes, that should clear the foreign resident + US bank hurdle. (The publisher may also be hindered by its own bank's payment rules to foreign nationals, but that's not clear from what you've said, so far.) After our email exchange, the publisher called yesterday. The very compe
  25. were you able to get in touch with the FINCEN officer at your bank in the US? He or she is the key to getting the money in your account. The publisher won't issue you a check under the circumstances you've described. However, if your bank is willing to guarantee your authenticity for anti-money laundering purposes, that should clear the foreign resident + US bank hurdle. (The publisher may also be hindered by its own bank's payment rules to foreign nationals, but that's not clear from what you've said, so far.) After our email exchange, the publisher called yesterday. The very compe
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