Diné writer and chef
Hello. Is anybody out there? This site is going to come back from the dead. It also happens to be Easter. I would like know what you'd like to hear about from the Papaya Thief. Coming soon will be: breakfast pizza, sourdough breads, fat camp adventure, and my favorite salad that only costs $4. But really, send …
Continue reading "Papaya Thief Considers Operation Zombie Revival"
Puerto Rico Is Sowing A New Generation Of Small Farmers : The Salt : NPR.
After nine years in Puerto Rico, hundreds of recipes developed, thousands of plates served, millions of gallons of booze sold, I've decided to move on. As sad as I am to leave my friends and business behind, I'm excited for the future. In 2006, I flew into San Juan Christmas morning, and Shawn the Pilot was the first person …
The first meal in Portugal is whatever’s closest to the hostel. Flying into Porto from Madrid was no problem, but figuring out the metro system, finding the hostel, dehydration, sleep-deprivation––all help create a healthy appetite. The streets in Porto smell like grilled meats. At a local churrasqueira, you can watch a couple of guys sweat …
Mejillones en aceite de oliva.
I have a lot to say about Porto and Lisbon first, but as soon as I got in to San Sebastián the real research began.
One of the first things I ate in Madrid were the albondigas from a little tapas bar down the street from our hostel. At first I thought it may have been some sort chicken mixed with pork. It tasted a bit like chicken parts too, hearts or liver, a distinct iron organ flavor. The sauce …
I'll be traveling for the next four weeks through Spain, Portugal, and a slice of France, devouring as much delicious food, history, and wine as I can. From some old lady's cottage in Setúbal, to a Michelin-starred restaurant in San Sebastían, or La Boqueria in Barcelona, I will be writing, photographing, and posting about my …
I'm ashamed to admit I've never made tamales. That changes today. Green chile, cheese, chicken tamales steamed in banana leaves. Recipe coming soon as we taste them.
I have a lot of things I'd like to write about, but not right now. Getting Over Procrastination.
