Monthly Archives: June 2010

Albondigas No Te Dije? (Meatballs didn’t I tell you?)

Albondigas tapas are little bite-sized meatballs. I serve them in a tomato sauce and accompany them with a hot crusty loaf of bread. Albondigas arent’ difficult to make however there are a few steps. You can make and freeze the meatballs cooked or uncooked for later. They are terrific the first day but even better the second.
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Mojitos – Refreshing and Delicious

Mojitos are a refreshing blend of lime juice, mint, rum, and a sparkling water. Like all recipes, they are subject to interpretation. The classic mojito is made with white rum however I have seen dark rum as well as fruit flavored rums (mango, mandarin, etc.) and even vodka used.

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Quintessential Tapas – Tortilla Espanola (Spanish Omelet)

Tortilla Espanola roughly translates into Spanish omelet. It is one of the mainstays in my cooking repetoire. One can hardly go wrong with a dish that calls for potatoes and eggs! I am told that in Spain one can go to a bar and order drinks and the tapas are free. Tapas (or appetizers) can be a variety of things but frequently tortilla Espanola is on the menu.
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My Favorite Tapas – Gambas al Ajillo (shrimp in garlic)

The word “tapas” means a cover and it is said that it derives from Spaniards who wanted to protect their beverages from the flies so they would cover them with a bit of bread. Today we use the word to describe appetizers or morsels served with sangria, beer, mojitos, or the beverage of your choice. I like to order a bit of this and a bit of that but my favorite is gambas al ajillo (shrimp in garlic).
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Big Cats, College, and Cubans in Tampa

Today Trevor, Bob, and I drove almost 90 miles to Tampa, Florida. We packed quite a bit into one day – a visit to the Big Cat Rescue Center, to the University of South Florida, and to the historic Cuban area of Ybor. Continue reading

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