No food porn after all.
After thinking about the implications I could suffer from sharing funny details about last weekend’s dinner party, I am using my better and professional judgment and keeping them to myself.
I do want them to call me again, you know?
I will however, share my food offerings to the absolutely and incredibly wonderful […]
Maybe, only maybe, will this be better than a midnight rendezvous. N-O-T! **please do forgive, that was my alter-ego talking. I introduce you to Chelsea, who simply does not care**
I was charged with making an espresso flan by the host of Good Day Atlanta. So on a day of beautiful weather, lots of cleaning to […]
It would be a shame to introduce and begin my official food blog if I didn’t talk about flan! It’s been a traditional dessert offered in my parents’ home all my life. My understanding is that it’s a Cuban dessert. So as to not do history or any deserving country any disservice, I […]
Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I’m a single gal living alone in Atlanta for the time being. I’m a soulful chick. I have a passion for all things food. I’m a singer/musician really, but an incredible cook, I have to say! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting…oh yeah and cooking!
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Paella is Cuban slang meaning "for her". It's also a Spanish dish of rice and a lot of seafood! I just threw Pael in there for the hec of it!
I thought this was a tee shirt when I first saw it. I’d love this bag even more if it was! Great for running errands and maybe even some light grocery shopping!
I’m styling a friend for his album cover. I’m thinking about this bowtie for his nautical and retro look. Please just don’t wear that when we go to dinner!
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Annatto or bixa is a seed from the annatto tree, indigenous to the Caribbean and Central America. It’s a spice we commonly use to color rice, meat dishes and sometimes even butter and does give a peppery taste. You will also find this spice used in the very popular branded Sazón seasoning packets by Goya. I sometimes use it as a substitute for saffron to make yellow rice. I seldom use it for my meats. In Latin countries the word is bijol or even achiote, though that has different properties I’ll address later. You can buy it in whole seeds and get the desired color by infusing in warm water or buy it in lose powder. Try it!
No rating indicates I did not benefit from a full visit. Therefore the review is based on whatever I did enjoy. If I return, I will modify the rating, accordingly.
