Cooking Food
Maria did a live demonstration of cooking Torta De Huevo from scratch. Jeanne told us how she prepared lentils and pinto beans. Solie shared tips for making Panocha – an all-day affair dish. Cathy brought Natillas – a traditional desert served in Hispanic homes.
Talking Food
While Maria, Solie and Cathy cooked, we talked of many things: Our grandmas or moms making these dishes with everything sourced from their gardens, canned and dried for use past the season. The pots and pans we’d inherited from grandma’s kitchen. Alternatives used by todays cooks and where to source them; with the caveat “today’s spinach does not taste the same as the Quelites!”. Our conniving siblings securing the pot under pretext of cleaning it in the ditch with intention of scraping the coveted dried remains stuck in the pot. The tweaked versions of a recipe. The preparation of food adjusted to take home cooked food for consumption on long journeys.
Eating Food
We exchanged recipes and ate.
