Well, me, Galen from a very early age, I was a mother cooking every day, except when I'm invited I love to sit at a set table, and well taken care of, lol..., I have an artist's soul, I am creative in everything I do. But now what I'm getting at is that when you are creative, you are creative in everything you do, the artist creates, invents, can't help it, expresses intention and doesn't copy... especially in the weekend meal for my husband and me.
I don't cook much during the week but I like to prepare the food myself, simple, easy, inexpensive, healthy, nutritious and very tasty things, ha, ha, ha...!
For example...
I buy roasted chicken and I chop it for sandwich, or to stuff potatoes or for reina pepeada (typical venezuelan arepa), chicken cesar salad, quinoa with chicken and mushrooms so I don't spend too much time in the kitchen. And that's how I'm living, as I go.
For this weekend, I was craving something orange and soft and, prepare...
The first warm purée of the season, I prepared this one yesterday Friday to mark the opening of autumn in my mountain body, the puree of a lifetime: potato, carrot, leek, whole unpeeled garlic, eco sea salt, cold-pressed evoo, a pinch of cayenne, and bay leaf and green pepper, whole.
It seems that now eating something normal and ordinary, made by you, in your pressure cooker and with the vegetables peeled and chopped by your little hands, has become an event.
But oh well... you have to keep taking care of yourself and shake off the laziness, a little.
Last Sunday was the first time I made this dish, but I felt like it.
I invented this recipe to bake my hake, I share it with you Galen, it stays delicious and J.R., I enjoy it.
I wash and put the loin in the dish, I put organic sea salt, I put a sliced garlic on the loin and a whole one on the side, sweet potato pieces on the other, the sweet potato is sweet and is made before the potato, sprinkle parsley and a little chili, splash of evoo and 20' in the soft oven, at 160º; when the alarm sounds, I turn off the oven, splash of stewing wine, five minutes and to eat.
For breakfast this penultimate Sunday of October, but not the "dolce far niente" or eating in the sun without covering rags, haha!, because it's very hot, I'm going to prepare p'to pamper myself, I'm also very good at preparing eggs, on a bed of gluten-free bread and with first cold-pressed olive oil, and fried tomato without additives; lettuce bud salad with onion and melon, ditto oil and apple cider vinegar and sprinkled everything with parsley and sea salt, all organic from the supermarket. And as an apéritif, the Venezuelan coffee.
The tortillas are so delicious, Galen, it's made of potatoes with onion and red pepper made time... a beauty of tortilla, in the best Spanish style... take advantage of making yesterday Friday night to consume at our dinners this weekend!!
By the way, the spoon dishes and the grilled fish, the tortillas, the scrambled eggs, the bonito ratatouille (cover image), etc., ha, ha, ha, I get very, very rich, oh and for kitchens I use sexy aprons ... and it's that pleasure also feeds, cheers Galen.
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