Here is the video I promised of Dave dancing a Flamenco dance! He is right in step with her, very impressive@! Sorry about the video being sideways but that's how it was shot.
Wednesday, January 7, 2009
Saturday, January 3, 2009
The Start of a New Year!
Dave and I were able to go on a date, finally! We contacted a high school student who has watched our girls before on Friday night. We met some of my co-workers and their husbands for dinner at a Spanish restaurant in Tucson called "Casa Vicente". This small quaint restaurant was amazingly decorated with beautiful paintings from local artists, as well as a live guitar player and a Flamenco dancer. The music and company were great. It was nice for us to be able to get out and spend some time laughing and socializing without the kids. Don't get me wrong, I love my girls, but we needed some alone time. I ate a plate called Bacalao, which is cod fish in Spanish. It was prepared differently than my mother's recipe but it was delicious. My mother makes this plate for me often and has done so since I was a little girl.
Dave had a salmon dinner prepared similarly to my plate. Surprisingly, I managed to get Dave on stage to dance the Flamenco dance with the dancer. He was a hit! It was a great evening and it was great to just relax and enjoy the company. I will be attaching a copy of the video I took of David on stage once I get it from my co-worker. Great start to a new year! Enjoy!
Dave had a salmon dinner prepared similarly to my plate. Surprisingly, I managed to get Dave on stage to dance the Flamenco dance with the dancer. He was a hit! It was a great evening and it was great to just relax and enjoy the company. I will be attaching a copy of the video I took of David on stage once I get it from my co-worker. Great start to a new year! Enjoy!
Here is my mom's recipe for authentic Puerto Rican Bacalao:
Ingredients
2 yautias (taro root)
2 chayotes (also known as Mirlition, vegetable pear)
2 malangas (root vegetable with brown skin and white or purple flesh)
2 papas (potatoes)
2 plátanos (plantain bananas)
2 yucas (cassava)
2 ñames (root vegetable with brown skin and white flesh)
2 apios (Not Celery-root veggie)
2 batatas (sweet potatoes)
1 large onion sliced into rings
Olive oil
2 hard-boiled eggs sliced
1 large avocado
1 large tomato sliced
1 lb. of bacalao (salted cod fish)
Directions
Bring the bacalao to a boil and change the water about two to three times. This removes the salt and cooks the bacalao at the same time.
While the bacalao is cooking, start washing, peeling and cutting the root veggies into 2-inch cubes.
Put the Rican veggies into a large bowl. Add some lemon drops to keep their color. This includes the yautía, yuca, ñame, sweet potatoes, malangas, bananas and apios, etc.
After all the veggies are peeled and cut, put all the veggies (except the potatoes and chayotes) in a big pot covered with water about 2 inches from the top. Cover with lid and boil for about 45 minutes or until the fork inserts into the veggies softly, but firmly. Boil them an extra 5 minutes if necessary.
Boil the potatoes and chayotes separate, since they will cook faster than the others. Do the fork test again. Boil them an extra 5 minutes if necessary.
Remove the pot from the burner.
By this time, your bacalao is done. Shred it and de-bone it carefully.
Serve your bacalao and your veggies on a big platter; place the onion rings, avocado and tomato slices and eggs around it.
Drizzle with plenty of olive oil and enjoy!!!!!!
BON APETITE………………………
2 yautias (taro root)
2 chayotes (also known as Mirlition, vegetable pear)
2 malangas (root vegetable with brown skin and white or purple flesh)
2 papas (potatoes)
2 plátanos (plantain bananas)
2 yucas (cassava)
2 ñames (root vegetable with brown skin and white flesh)
2 apios (Not Celery-root veggie)
2 batatas (sweet potatoes)
1 large onion sliced into rings
Olive oil
2 hard-boiled eggs sliced
1 large avocado
1 large tomato sliced
1 lb. of bacalao (salted cod fish)
Directions
Bring the bacalao to a boil and change the water about two to three times. This removes the salt and cooks the bacalao at the same time.
While the bacalao is cooking, start washing, peeling and cutting the root veggies into 2-inch cubes.
Put the Rican veggies into a large bowl. Add some lemon drops to keep their color. This includes the yautía, yuca, ñame, sweet potatoes, malangas, bananas and apios, etc.
After all the veggies are peeled and cut, put all the veggies (except the potatoes and chayotes) in a big pot covered with water about 2 inches from the top. Cover with lid and boil for about 45 minutes or until the fork inserts into the veggies softly, but firmly. Boil them an extra 5 minutes if necessary.
Boil the potatoes and chayotes separate, since they will cook faster than the others. Do the fork test again. Boil them an extra 5 minutes if necessary.
Remove the pot from the burner.
By this time, your bacalao is done. Shred it and de-bone it carefully.
Serve your bacalao and your veggies on a big platter; place the onion rings, avocado and tomato slices and eggs around it.
Drizzle with plenty of olive oil and enjoy!!!!!!
BON APETITE………………………
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