by Margaret Swaine | Jul 13, 2020
The food is what I remember and miss the most about Sri Lanka. The country has an abundance of all the things I love to eat: spices, curries, seafood and fresh produce. Some of the spices, such as the real cinnamon, are special to the island.
As for the curries, you can have them at breakfast, lunch and dinner. And my husband and I did. Fact: Erectile dysfunction can become more sale viagra common for men as they are not ready to achieve the essential penile erection that last longer but also gives enormous confidence to have passionate sexual intimacy. Amazing health benefits featured in safed musli makes viagra pfizer 25mg it as a perfect health tonic for rejuvenating body cells. So the next time you feel fatigued or worn out, simply gulp a glass of acai shake reference generic levitra or pop an acai pill and you would be invigorated in no time. A canine check up with a chiropractor could help you safely and effectively manage your shoulder pain and dysfunction. Going Here purchase viagra online This small Indian Ocean island in the Bay of Bengal just below the southeastern tip of India was undergoing a huge surge in tourism when it was hard hit by the Easter bombings which happened in April of 2019. The likelihood of a repeat attack is slim to none, however the reasons to go are multiple. It’s a country of great beauty, within my opinion, some of the most fabulous and health-nurturing food on the planet. READ MORE
by Margaret Swaine | Mar 11, 2020
I was witness to an historic event in Mexico City last Sunday. Women marched, delivered speeches and sang feminist anthems in the capital and in dozens of other cities in a nationwide protest against the gender based violence they suffer. The next day all across the country women went on strike, staying in their homes for the day to show what a world without women would be like and demanding the government take action to halt the killing of on average ten women a day in the country.
It was a heady experience, especially as I was in Mexico with 50 members of Les Dames d’Escoffier International (LDEI), a leadership culinary organization of women who have distinguished themselves in their profession and contributed significantly to their communities. Everyone of Les Dames in the group was strong, opinionated and successful. Our nametags hung on purple ribbons, the colour of the Mexican feminist movement, and Araceli Ramos Rosaldo, Mexican Chapter president of Les Dames kept us informed about the protest and its meaning.
“It’s something we have to do,” said Ramos Rosaldo. “ We are all daughters and many of us are mothers and grandmothers. We want justice and life.”
Les Dames d’Escoffier was founded in New York City in 1976 with a mission to promote the education and advancement of women in careers related to food industries. The society provides scholarships for women to advance their skills in the fields of food, wine, other beverages and nutrition for example. Throughout the year the chapters of Les Dames organize events and dinners to get together and to raise funds. The group I was with had signed up to attend the LDEI Mexico Chapter’s “Flavors of Mexico”- Mexico City 2020.
Mexico City is the country’s economic and cultural hub, as well as home to the offices of the federal government. It’s also a mecca for fantastic restaurants run by acclaimed chefs and by traditional Mexican women cooks. Our hosts told us that Mexico is a country of solid tradition where “la receta de la abuela” (grandmas’ recipe) can and almost always wins any culinary throwdown.
The women of the Mexican Chapter had the savvy and the contacts to really show us the town.
In our four day itinerary we experienced Pujol, one of the world’s top restaurants, and famous family run ‘grandmas’ recipe’ places, El Hidalguense and El Cardenal as well as Sabor es Polanco, a gourmet festival held in the ritzy Polanco district of the city. We also toured and dined in the former home of artist Frida Kahlo and in the Museo Tamayo, which featured the work of this Mexican painter and took some lessons in Mexican cooking.
At El Cardenal, founded in 1969, Dr. Marcela Briz Garizurieta, owner and youngest daughter of founder Doña Olivia, shared the story of the 50 years of El Cardenal and the recipes of her mother still used today in the restaurant. Much of the produce comes from the family owned farm and everything was ultra fresh. Pastries were fluffy light and full of flavour, huevos a la cazuela (scrambled eggs covered with their proprietary red salsa) was deliciously spicy and chilaquiles verdes (tortilla chips simmered in green salsa topped with fresh farmers cheese, cream and minced chicken) a crunchy delight.
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To make their barbacoa, they wrap lamb in maguey leaves, place it inside a pot with vegetables, herbs and a little liquid and cook it in a brick lined oven dug about 3 feet into the ground. Wood is burned at the bottom of the oven. Then the whole thing is covered with a metal sheet and a layer of fresh earth. The meat is left to cook overnight. When uncovered the lamb is tender and moist and the liquid has turned into a savoury soup.
We also enjoyed sope huasteco (blue maize antojito with refried beans, salsa, farmers cheese and pork cracklings which are called chicharrón in Mexico), guacamole prepared in a molcajete (stone vessel) and several house-made cheeses served hot with various toppings. We tried four different fruit flavoured pulque (alcoholic drink made by fermenting sap from the maguey), mutton broth and with the barbacoa, white mutton pancita (tripe). It was a feast to say the least and all from family recipes.
Dinner at the chic Pujol, ranked number 12 in the World’s Fifty Best Restaurants in 2019, was the opposite of home cooking. Chef Enrique Olvera cooks Mexican cuisine but as molecular gastronomy. He draws inspiration from Mexican ingredients and traditional recipes and reinterprets them. For example, street snack was a baby corn with a husk attached covered with a savoury orange sauce so it looked like a carrot. Mole madre, mole nuevo was a six year old ‘mother’ black sauce beside a fresh made version served with a blue corn tortilla pressed into a green leaf. The seven course meal was inventive, imaginative, visually stunning and very tasty.
At the Colegio Superior de Gastronomia (Superior College of Gastronomy) we saw their Sensoria Gastro Experience room where on Friday and Saturday evenings they offer the public Mexican cuisine from different eras in the country’s history in a surround sound and vision room. We also learned about the traditional Mexican crop growing system called, ‘milpa’ where the ‘three sisters’ corn, beans and squash are grown together along with other plants.
Our instructor told us “All Mexican food starts and ends with corn” – there are over 60 varieties of corn in the country. He explained how to make masa (corn meal) and turn it into tortillas. After the lecture we had hands-on instruction while we made several traditional dishes.
On our fourth day at the seventh annual gastronomic festival Sabores es Polanco 2020 (flavours are Polanco) we experienced the diversity and excellence of the areas restaurants. Over 60 of them dished up scrumptious foods. For drink, there was an impressive array of spirit, wine, beer, coffee and other drink producers pouring their best.
Sunday as we waved goodbye, Les Dames Mexico marched in solidarity with their compatriots.
by Margaret Swaine | Nov 26, 2019
When the season opened in November 2019 on the Caribbean island of Saint Barthelemy it was a time of celebration. The Gault & Millau guide to gastronomic dining in the West Indies – French Guiana launched its second edition with a grand reception at the gorgeous reconstructed Le Barthelemy Hotel & Spa, doling out awards to However, I can tell you that it can all be done in just 2 easy steps. generico cialis on line If you start losing interest in sexual thoughts and sexual activities, then you on line viagra check now may be suffering from low sex desire. Why use an ED medicine when you are not getting satisfactory erections or not having it at all, it may give you the feeling that your manhood is getting lost. pharmacy canada cialis Though erectile dysfunction is very deeprootsmag.org viagra cost in canada common problem these days. the islands’ restaurants. Eight esteemed French chefs flew in for the 6th Saint Barth Gourmet Festival cooking up a storm from November 6 – 10. And the last of the five star hotels badly damaged by hurricane Irma in 2017, Eden Rock, had completed its rebuilding and was about to reopen on the 20th.
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by Margaret Swaine | Nov 19, 2019
Cape May, America’s first seaside resort, is at the very southern end of the Jersey Shore. The coastal region of New Jersey encompasses about 227 km of oceanfront bordering the Atlantic Ocean starting from Perth Amboy in the north. So why drive all the way down the coast to exit zero of the Garden State Parkway? To view and enjoy the Cape May’s amazing historic preservation of Victorian properties. READ MORE
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