May 15, 2012
May 10, 2012
Hi,I like your blog, what do you do? Are you from Miami?Anonymous
Hey thanks so much! I am a model currently spending the season in Miami until Milan at the end of this month. I just blog about things i come across that i feel are both savage and civilized in the same :)
May 9, 2012
April 24, 2012
Spicy Carrot Tomato Bisque
Canola Oil
Red onion
Jalapeño
Kalamata olives
Sea Salt
Agua
Buttermilk
Whipping Cream
Fresh BasilCarrots
You have two options.. for this batch I:
Boiled {5 regular} carrots in water with Cinnamon and a bit o’ Brown Azúcar.
Made mushy. {In a food processor}
Or..
Just use raw shavings of carrots.Bisque
Chop up one small onion {red}, some Fresh Jalapeño {to taste}, and Kalamata olives {to taste, again}. Place 2 Tablespoons of Canola Oil in a Large Sauce Pan {medium heat} and plop in onions, jalapeños, y Kalamata olives.Add {1.5-2} cups diced tomatoes. Add carrots. Add {1 cup} buttermilk. Add {2 tablespoons} whipping cream.
Let simmer for 5 minutes {lightly brown} and sprinkle with sea salt..I used some sea salt con sabor. You can add in paprika or cardamom if you’d like. Stir around till the aroma fills the kitchen. Yum.
Add two cups of agua. Stir. Bring to boil. Reduce heat {to medium-low} then simmer. 20-25 mts & stir occasionally.
Remove from heat for a few minutes, place in blender or food processor {thats what i did} and mix a bit until bisque-y. Not soupy. Goal: Bisque-y. Put in fridge over night and voilá- Tomorrow’s lunch.
Garnish with fresh basil and a dash o’ black pepper.
April 8, 2012
My good friend Josiah at Cerro de la Cruz in Antigua, Guatemala from our walk across Central America.
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cerro de la cruz cross antigua guatemala central america volcano adventure
