Monday, December 30, 2013

Before the year ends and another begins

I continually express my love for my job and I will continue to do it until I can do it no more. I am so blessed that something I have longed to do and something that I am innately skilled at is the very thing that I am doing. For most of us cooking is many things: cooking is how we feed our families, cooking is how some earn extra money by entering into contests, cooking is time alone, cooking is creative and the list could go on and on and on but for me its an art and I treat it as an art and I teach myself new techniques and I try and master the ones I know and I keep working at it and working at it and working at it because I can never get it completely right. I want to wish everyone a fantastic 2014 and you can believe I will be over joyed to share it with you and you can be sure that I will do my best to teach and be taught.

Friday, December 06, 2013

Not your average Jicama salad

Maguey Sweet Sap is a unique product to be sure. Its sweet like syrup and toasty like molasses and its good for you. I have used it straight from the bottle just like honey but today I made it into a salad dressing.

Jicama Salad with Maguey Sweet Sap


Jicama sliced into large batons
Grape tomatoes
Radish Sprouts
Cilantro Chopped
Parsley Chopped
Green Onion sliced fine
Red Pepper Flakes
Rice Wine Vinegar
Olive Oil
Maguey Sweet Sap
Himalayan Pink Salt
Fresh Ground Pepper


For one salad place two tablespoons of Maguey Sweet sap into a bowl and add one tablespoon of olive oil and 3 tablespoons of rice wine vinegar and whisk. After liquids are emulsified add in the chopped parsley, cilantro, green onion and a pinch of red pepper flakes and mix gently, at this point you add in your slices of jicama and sliced grape tomatoes and toss gently to coat evenly. Put everything on a plate and top with radish sprouts then some fresh ground pepper and a couple of pinches of Himalayan Pink Salt. Enjoy.

This fresh and crunchy salad is a great starter for any dish but it would especially be good before a nice piece of grilled fish. Try some Maguey Sweet Sap.

Sunday, December 01, 2013

The best blog post ever -

We are winding down another year, each and every year is so valuable like each minute in every day. I am so happy to be sharing with you as we go.
Many want a cookbook others want a some kind of marketing deal and yet others seek fame and fortune and all of them are hoping that this will happen through blogging. Me too. My problem is I hardly blog yet I want it all. Lets hope that in the coming months I give more to get more.
Otherwise I just want rid this pond of pesky fish.

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