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My moms go to drink to sooth any belly ache or relax anxious nerves. So yummy, aromatic and good for you….:)***

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TT (2 of 2)

So many variations, I like to make mine with black tea, cloves, cinnamon, cardamon, brown sugar, and a little fennel. I just make my regular cup of black tea and steep the rest of the spices, sort of like a tisane. Then I just add milk of choice with a bit of sugar. It took a couple trials but that was part of the fun!

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Tea12
Trying some new flavors…..more to come.

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Lullatone – Let’s Split a Banana Split from Lullatone on Vimeo.

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CCSD-13 (5 of 79)
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CCSD-13 (25 of 79)
Tights, zombies, Dothrakis, capes, spandex & lots and lots of people.
See more here.

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LL4th
wishing you a
4th
Keep ‘em fingers and toes safe!!!

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C-1568
Roasted poblano chiles, peeled, stuffed, battered, then fried. Drowned in roasted tomato sauce. Topped off with crema, sliced onions, parsley and pomegranate seeds!!!!!! Need I say more? Chiles rellenos you have my heart.

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This is one of those breakfast dishes that taste better when made at home, I gave it a shot this week by simplifying it a bit, I cheated and used El Pato sauce rather than making my own. I was a hUnGry girl so to avoid a grouchy me I used the canned stuff. Pato is perfect for this, plus I like the cans.

You’ll Need:
6 corn tortillas cut into quarters
1 can of El Pato
1 small onion, thinly sliced
salt and pepper to tase
4 eggs
1 cup of oil for frying tortilla chips
1 jalapeño sliced
few sprigs of parsley or cilantro
queso fresco or cotija cheese
mexican cream or crème fraîche

Method:
-heat oil in a skillet over medium heat
-add tortillas and watch them turn into a light golden brown color, you have to watch them carefully or they’ll burn on you, it takes about three minutes.
-once golden brown, drain chips over paper towels. You can also bake and avoid the whole frying process as well. Just make sure you drizzle the tortillas with olive oil to avoid burning.
-dispose of oil
-using the same pan, place chips back into pan and add eggs
-mix to coat chips with the eggs until cooked
-add your can of El Pato sauce and mix again, this step is takes about a minute
-plate your chilaquiles and garnish with cheese, parsley, onions, jalapeños and cream to tase!

Serves 2

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