|On October 31, All Hallows Eve, the children make a children’s altar to invite the angelitos (spirits of dead children) to come back for a visit. November 1 is All Saints Day, and the adult spirits will come to visit. November 2 is All Souls Day, when families go to the cemetery to decorate the graves and tombs of their relatives. The three-day fiesta filled with marigolds, the flowers of the dead; muertos (the bread of the dead); sugar skulls; cardboard skeletons; tissue paper decorations; fruit and nuts; incense, and other traditional foods and decorations.||”|
— Frances Ann Day, Latina and Latino Voices in Literature
Be honest about what’s right, as well as what needs to be changed.
Be honest about what you want to achieve and who you want to become.
Be honest with every aspect of your life, always.
Because you are the one person you can forever count on.
Search your soul, for the truth, so that you truly know who you are.
Once you do, you’ll have a better understanding of where you are now and how you got here,
and you’ll be better equipped to identify where you want to go and how to get there.
It was a year ago when I first started posting these snippets of wisdom.
Time to revisit them again and reaffirm their meaning.
We all need to fearless at times..I have personally quit my daytime job… and am going to focus on my Handbags… building and marketing…. huge
We all need to Fearless at times in our lives…
My dear friend KC…. always has such a eye for details.
Blog September 24, 2014
Who was it said, “G@d is in the details?”
Oh, yeah. Mies van der Rohe. I thought so but I had to Google to confirm.
There’re a lot of dangling thoughts crowding round my head lately and correctly attributing quotes is one of the more important details of my work. And yes, there’re is a word, a contraction, in my personal dictionary.
Just like Shakespeare used ta’en, instead of taken, although it’s not a contraction.
He, Mies, was also noted to have said something like, “Less is more.” Google says that was originally Robert Browning. Who knew?
Ah, those pesky details.
Rather than go on and on and get all snarky and critical about the problems I personally have with other people’s distinctly incorrect details I’ll show some examples.
You can judge for yourselves.
Design is an iterative process.
What that means for me personally…
View original post 46 more words
The past month has been loaded with visitors here at my home in Santa Fe, New Mexico.
A one evening stay was with Nancy and Eric Olson from the keystone state of Pennsylvania. They have purchased property here in Santa Fe and were in need a MUCH DESERVED break from the winter storms What was that whole thing called the Matrix of storms …. the Perfect storm… the Storm of this young century… What was it called? OOOOO it was called the VORTEX….
Any way I had a friend,Elizabeth who was off to Spain and Portugal to hike the the famous Camino de Santiago and needed a house /cats sitter for the duration of her walk. Enter in Nancy and Eric. Introductions were made and the rest was culinary history.
Eric a very accomplished artist and designer instantly fell in love with their temporary accommodations and “FRANCESCO” Elizabeth’s amazing stove. I was invited to dinner by Eric and Nancy and was honored to have such care and courtesy shown in the preparation of this amazing meal.
For starters there was a Roasted Tomato soup out on the patio with a little bottle of Italian rose.
Chef Eric and his wife Nancy
Then we went inside to a beautiful setting for the rest of our meal.
Chef Eric spent I do not know how much time prepping for this very complex lovely meal.
For starters he made homemade bread.
Then he present us with Hanger Steaks with a Salted Caramel Sauce, Hasselback potatoes with grilled green onion.
With a side of Curried butternut squash.
Then came dessert. A Pear Tart with an Apricot Jam glaze.
Where did he find the time to make this Apricot Jam.
Thank you, Nancy and Chef Eric for a most memorable Mid Spring evening of delicious food and wine and conversation. Sooner than you think regular shared evening meals will become the norm once you relocate permanently to Santa Fe, NM.
WOW better late than NEVER…. I have just be so jammed up preparing for a Trunk show of my handbag line in Dallas,TX and the holiday popping up, then post EASTER holiday, helping my friend Emily, prepare for a HUGE sale of items from her kitchen. “KAT, Why do I have 6 sets of tea spoons?… This Set and this Set are the only ones that I use…. I’ve just got to get rid of this stuff…. I want to go to this cooking class in GREECE “….. So we sat down to this amazing dinner and plotted out this plan on how to download her kitchen in the next few weeks.
Then she prepared this lovely Easter Sunday Feast.
Easter Sunday FEAST !!!
I was invited to the home of Chef and world traveler Emily Swantner and her lovely husband George Haddad. Loved the menu ….
And for dessert…..
Thank you Miss Emily for this fantastic introduction Moroccan food.
This is the recipe from Emily Swatners…. Epicurean Odyssey website.
Kalinti (also called karane or karantika, and garantita in Algeria) is a flan- or quiche-like dish made from chickpea flour and eggs. It’s popular in the north of Morocco, where it’s sold by the slice as a street food.
Kalinti takes its name from the Spanish word for hot, caliente. It’s similar to the thinner baked crepes socca de Nice of France and farinata of Italy. Using baking powder and milk is optional. Kalinti is best served hot, with or without bread. Salt, cumin and harissa are added to taste.
Please note that this recipe uses unroasted chickpea flour and not besan (or gram flour), which is made from roasted chickpeas. Both types of garbanzo flour can be found in Asian and Middle Eastern markets, or you can make your own chickpea flour.
- 2 scant cups chickpea flour
- 1 teaspoons baking powder , optional
- 1 teaspoon kosher salt
- 1 heaping teaspoon ground cumin
- ½ teaspoon cayenne
- 2 cups water
- 1 cup milk or heavy cream
- ⅓ cup extra virgin olive oil, plus more for oiling the pan
- 2 eggs, lightly beaten
- toasted cumin seeds, for serving
- harissa, store bought or homemade, for serving, see recipe in “Condiments”
Combine the chickpea flour, baking soda, salt, cumin and cayenne in a medium mixing bowl. Gradually whisk in the water and milk, stirring constantly to ensure the batter is smooth and without lumps. Whisk in the eggs and oil. The kalinti batter will be thin. Set it aside to rest while the oven heats, or for at least 20 minutes.
Preheat your oven to 375° F. Generously oil a 10-to-12-inch round, shallow baking dish. A paella pan works well.
Lightly whisk the batter again and pour into the prepared pan. Place in the oven and bake for 45 minutes or longer, until well-colored and set. The top should be golden and mottled with dark brown splotches. Burned or darkened areas on the top of the kalinti are desirable. You can pop the baked kalinti under a broiler for a minute to darken the top a bit more if desired.
Serve slices of kalinti on a plate while still warm. Sprinkle with toasted cumin seeds and a drizzle of Harissa.
I became obsessed with this I had to make it myself it turned out just fantastic…
Fresh out of the oven…. Perfectly browned…
Loved it best with a crispy fried egg , a bit of sauted spinach and Harissa on the top… best breakfast EVER !!!!!
We had so much fun and overwhelmed with the beautiful food I forgot to even take pictures of the wine . I will try to gather that together later I know I pulled something FRENCH from my wine keeper, and we had a little Sparkle, and a little Rose, and a little Riesling …
Lovely afternoon Emily and George !!!