Took so long to blog... sorry...

-
The Tabernacle Feast
Grand Opening of one of our newest churches in Compton, CA

Sorry for taking so long to do a post. Between October 27th and December 12th I had a gazillion things going on. From the Grand opening of one of our biggest English churches in the US to the tabernacle feast celebration, to visiting the 'Temple Of Solomon' in Sao Paulo Brazil to moving and relocating to Mount Vernon, NY from Los Angleles,CA.... Needless to say this was a action pact 2 months. But I am back on track and ready to wow you with my new recipes, tips and cooking advice.
  
With Bp. David and Mrs. Evelyn at The Temple Of Solomon, Sao Paulo Brazil


Comments

Post a Comment

Popular posts from this blog

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

Carne Seca - Salted Dried Beef

-
Image
Carne Seca is a brazilian form of dried beef which is like a salted piece of beef similar to salted cod. This beef goes great in making your traditional brazilian black beans   into a feijoada which consists of many meats cooked together inside of the beans. Or even in a crazy rice type thing where you do a stir fry, great to be served on its own made into a beef stroganoff . You can use it in the place of any beef great recipe, but Bearing in mind that it is salted. So just like you would with a piece of salted cod. You would first need to soak it and rinse out some of the excess salts and not season your dish in order to enjoy it and not overly salt your foods. It is hard to find Carne Seca in stores, at least here in America it is... Only in select Brazilian specialty shops; and when you do finally find it, they are extremely over priced. I remember buying a small piece weighing no more than about 8oz and I payed about $25. Very expensive. I was trying to make a fe...
Read more

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more