Happy Father's Day Dad!

Father's Day or Dia de los Padres as my father from Mexico would say, was always a special day in our family when I was growing up. Held with the traditional BBQ, plenty of good food and of course cold ones in the fridge for him, we would shower him with gifts. Gifts such as ties, socks, a hand painted or handmade something or anything with a maritime theme as he loved the ocean and ships. 

My Dad was a Mexican Diplomat and with his amazing career my sisters and I grew up exploring the world with my parents. In our adventures he always came up with a joke or two, and made light of awkward lost in translation scenarios we'd get ourselves into. 

Looks like a cold one in his hand!

Did I say he was hard working?

Aboard the Cuauhtecmoc ship "working"! 

I never forgot when we were in Rome he would say "merci beaucoup" to the waiters or street vendors and my mother had to remind him we were in Italy. Or the time we were in France and he ordered "frites" and thought he was getting french fries with his steak and got potato chips! My personal favorite was the time we had ordered pizza in Paris and it came with a fried egg on top you can imagine the look on my face! Because of him we always made an effort to try new food no matter if the eye was still on our fish starring at us! 

I owe my love and appreciation for fine food and the endless curiosity to try new things at least once, to him. Thanks Dad for all the food bribes when I was young!  For convincing us it was worth a taste at least once. As my sisters and I tasted the unknown with eyes closed and gagged we still tried it for the sake of I don't know what but it paid off as an adult!! 

I confess... I'm addicted and I'm a foodie!

Buen appetito, Dad!

We miss and love you, your daughters xoxo

Amazing garden urn!

A Vineyard Wedding - Paso Robles, CA

A vineyard wedding weekend.

 We couldn't pack our bags fast enough to drive up the 101 highway towards a much anticipated wedding weekend. Full of friends, wine, good food and lots of much needed relaxation. All located in the heart of the Central California Coast!

Where rows of my favorite vintage grow in abundance...

and the sun ripens and sweetens

 every bunch.

As the evening sun begins to set the union of two begins.

A waiting groom...

with the bride and Mara to complete the picture.

With barrels and barrels of wine around us...

and the scent of tri-tip on the grill fills the air...

and finally a toast to the Mr. and Mrs!

Paella - lunch hour adventure

Growing up with castles in Spain and spanish food...

 ...I jumped at the opportunity to tag along with my gal pal from Valencia, Spain Cristina to check out a family owned Spanish meats business in Harbor City, CA. It was a stretch to get there on our lunch hour from work but we did it anyways - anything to jazz up the workday right?! She was on a mission to find a large paella pan and some spanish goodies to host an upcoming family event. So off we went...

Upon arriving it looked more like a factory than a store but we walked ahead eager to give this a shot anyways.

 The entrance?!

 Yes! Loads of spanish goodies I grew up with in the small store of the spanish meats factory! Instant food memories flooded my mind of grocery shopping with my mother as a child of age 9 in Madrid...at the time it was all strange to me and now quite the opposite!

 "Oh look!" I said, "fig jam, olive oil, jamon serrano, manchego cheese, wine and turrón!" A spanish bark nougat bar candy that is sold at Christmas. Heaven in Harbor City who would have thought such a delight!

 On to more important things, Paella ingredients and the lunch hour clock is ticking, and we still need to eat! Thank goodness they serve traditional spanish sandwiches with olives, I wouldn't expect anything less!

 La Espanola Meats 

250 Doble Ave.

Harbor City, CA 90710 

(310) 539-0455  or order online

http://donajuana.com/

Mission accomplished olé Cristina!

PAELLA VALENCIANA

2 cups olive oil

• 1 red bell pepper, cut in strips
• 3/4 chicken, cut into pieces
• 1/2 rabbit, cut into pieces
• 1/2 teaspoon sweet paprika
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 1/2 pounds broad beans, shelled
• 1/2 tomato, chopped
• 4 1/2 cups water
• 2 cups snails, cleaned, fresh or frozen
• 1 1/4 pounds plus 1-ounce rice 3.5 ounces per person recommended: Bomba – short grain rice
• Salt and freshly ground pepper
• 1 pinch saffron, for coloring
• Sprigs rosemary, as garnish
• Special equipment: large shallow pan

DIRECTIONS

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatos in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. 

Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to carmelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of rosemary. 

Cover the pan and let it rest for 5 minutes before serving.

Note: 1 cup rice to 3 cups water

"Buen provecho"

Happy Mother's Day MOM!

Have a wonderful day Mom!

enjoying your day off...

love, your daughters xoxo

Diamonds - Sugar Diamonds!

Sugar Diamonds look like the real gems! 

They are used by many pastry chefs for wedding cake decor and all kinds of bridal dessert embellishments. Sugar diamonds come in many shapes, sizes and colors. Try them and surprise the bride  with a sparkle on top of any cupcake at your next bridal shower or engagement party!

These were not bought at Tiffany!

 Available at NYCake.com

10655 W. Pico Blvd, Los Angeles, CA 90064

or 56 W. 22nd St. NYC, NY 10021

Diamonds and cupcakes - what a marriage!

The other BFF!

Royal Wedding Cake!

Ready for dessert?

 Prince William and Duchess Kate's wedding cake!

They chose a traditional multitiered fruitcake with cream and white piping designed by prestigious British baker Fiona Cairns. Beginning in February, Cairns worked closely with the couple in secret on the concoction.

"Catherine wanted a traditional wedding cake with a modern twist," Cairns told US Weekly. To that end, Cairns and her team used "scroll work, lattice work, intricate piping techniques, sugar flowers" to decorate the treat.

"We've used Catherine's list of the 'language of flowers," Cairns added. "The 'language of flowers' is something that was used in Victorian times to express, in a coded way, emotions that couldn't easily or openly be expressed in words but [could be] conveyed in flowers. So all the flowers have meanings."

For example, the bridal rose symbolizes happiness, ivy leaves marriage, and "Sweet William" flowers, which represent gallantry. Like any engaged couple, William and Kate tested several different flavors.

"We sent over samples of different fruitcake types and they picked their favorites and commented," she said. Adds an insider, Catherine loved the design. "When Catherine saw the first sketches, she clapped. She is so excited. It's something she has always dreamed of."

What if there's a cake disaster before it's time for dessert? Cairns' team has prepped a duplicate cake just in case there's any damage during transit!

Article and photos courtesy of US Magazine

 I feel sorry for the knife that has to cut into this!

THE Bakers!

Royal Wedding Biscuit Cake 

Guests at the royal reception indulged in a multi-tiered chocolate biscuit cake at the request of Prince William, who is said to have developed a soft spot for the treat. The newlyweds commissioned biscuit maker McVities to craft the chocolate creation after the Duke of Cambridge enjoyed eating the sweet treat as a child. The flawless, square rose up three tiers above its golden stand at the afternoon reception. Detailed with white and milk chocolate feathers, the cake looked fit for the grand occasion. The flowers, which had white Malteser-shaped centres, were places at the cornor of each square and several were arranges on top. A smooth, crisp chocolate exterior encased the unbaked delight which was made from dark chocolate for added flavour, crushed rich tea biscuits and some secret ingredients. McVities crafted the cake at one of its UK plants from a recipe received from Buckingham Palace kitchen chefs.

Article and image courtesy of Daily Mirror UK.

Congratulations you two!

Happy Easter!

Happy egg hunting day! 

Hope your day is shared with loved ones, little ones and finding the golden egg!