Cooking with Quinoa
When my friend Sandra and I set out to create Pica Peru Culinary Vacations, we decided that, in addition to building the business’ travel itineraries and website, we also need to take Peruvian cooking classes. We contacted chef Carla to help with that, and she had one simple job—to teach us the Peruvian classics.
For weeks, Carla unveiled the secrets of dishes to the beefy Peruvian stir-fry, lomo saltado, and tangy ceviche. She guided us on now to cure a wok and slice onions paper thin. But she must have tired of giving the lessons that Peruvian grandmothers usually teach, because one day she showed up with a bag of quinoa.
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December
Last Friday morning, a low, winter light hung over the mountains. I watched the bluish hue hit the snow-covered mountains from my spot on the Denver-Boulder bus.
December had disappeared in a string of 12-hour workdays, but looking ahead, I was thankful. I had only two more work days until holiday vacation. Soon my mornings would start after the sun came up, and they’d included cookie making, coffee with friends, and trip to Telluride.
It was then, dear readers, I thought of you, my kindred spirits in adventure and cooking.
May your last weeks of this year be filled with time with family and friends, plenty of relaxing, and of course delicious recipes. (I’m sharing my crowd-pleaser: Mexican chocolate chip cookies.) Thank you for reading, and see you in 2012.
Read More >To the Holidays, Cheers!
We didn’t hang Christmas lights last weekend, and there’s no a scent of holiday pine in our homes. Even the mantels are forsaken. No wooden nativity scenes warm their eaves.
Yet the Jankowski households are in full holiday spirit.
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