The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking […]
Aguas Frescas (Cool Waters) are cold refreshing drinks perfect for a hot day in Mexico. I learned how to make a whole bunch of them in my Mexican cooking class […]
This creamy and luscious dessert, known as ‘Jericalla’, is a type of custard or flan with a Jalisco twist. The basic ingredients are very simple: eggs, milk, sugar, vanilla and cinnamon. […]
The Bén Thành Market is part of District 1 where we were staying so of course we had to go and see it. Although most of the merchandise wasn’t to […]
Saffron is one of the world’s most expensive spices. An old botanical illustration of the saffron crocus. On the left side of the drawing are the reddish stamens which are […]
A cauliflower side dish – I’m making it to go with Christmas turkey! Soak mustard seeds, tumeric and saffron in oil for an hour or so. Preheat oven to 425°F. […]
Ms. Vy’s cooking class started with a bike ride out into the countryside to see how some of the food was grown and processed. Al & I on our bicycling […]
when literature and travel meet at the cul-de-sac
Wits End Photography
Focus Hocus Pocus
La vida de dos chicos
Winchester University History Student's Blog
Photos from the past 40 years
Two girls one trip
travel thoughts
Entertainment and INSTRUCTION for the Photographer
Moda-Creative thinking
Exploring writing and the creative randomness of life. Snapshots of moments.
HIKE. BIKE. DRINK.
Enjoy Photography and sometimes Writings 😋
by Neil Williamson
A foray into food, flowers and travel
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Jy is wat jy dink - nie wat jy dink jy is nie. Dit help soms om hardop te lag vir wat jy dink of dink jy is.
