Hello, welcome to my blog! Cooking and Fashion  are my two passions in life.

I grew up in a Cuban household where food and family was very important. I learned  to cook at a young age helping my mother in the kitchen. I always loved the creative process of cooking.

Always looking your best was also very important in our home. As a young girl I was always dressed up in pretty dresses. So it wasn’t a surprise when I decided to study fashion and have a career in retail management that lasted for over 2 decades.

 

 

22 Comments on “about

  1. Maria, thank you for the ‘like’ for my Peanut Brittle and Liqueur Gateau. Your ‘like’ has led me to your blog, which is beautiful. I love your ‘about’ page and had to smile about your mom wanting you to become an accountant. I am sure she is proud of you no matter what path you have chosen. As a mother, I can relate, I too, had huge ideas for my daughter, all of which she went in a totally opposite direction for her career :-). I look forward to your posts. Have a lovely day.

    Like

  2. Maria-Ola-this may be an over-sight on my part I’d love to invite you to check out a Food Bloggers Unite Site I started last year, directly linking to your Blog. Check out https://we grazetogether.wordpress.com – when you have a minute. Would love to add you! Cheryl x

    Liked by 1 person

  3. Pingback: Blogger Recognition Award – MSnubutterflies

  4. I left Miami in 1985, just as the Cuban influence was becoming overpowered by other Latin American countries’ influence, but I remember well a “Cuban Sandwich” that was popular in the small restaurants. It consisted of roast pork and some other delicious items that over thirty years have erased from my memory.

    Do you have any recollection of what might have been in those sandwiches? I suspect that each restaurant had its own version, but would love to taste one again.

    Virtual hugs,

    Judie

    Liked by 1 person

    • Yes. My version of it is when we have leftover pork we try to recreate it. It usually has ham and Swiss cheese with pickles Press ed down with a panini maker. It’s not as good as the Versailles restaurant but still delicious.

      Liked by 1 person

    • Judie, I forgot to mention the challenge is finding the right bread. It can’t be too thick or too thin of a baguette. I’ve been able to find it in one of our local groceries Roche Brothers. Hope this helps.

      Liked by 1 person

  5. I make all of our bread, but our favorite is my sourdough that has only four ingredients: Flour, water, salt and yeast/sourdough starter. I cut these loaves into slices ad hoc for the current use. Thin slices = very crunchy! Just the way we like them!!! I make my own version of what you describe: thinly sliced ham/steak/pork/roast beef/salami (singly, or in some combination), Swiss/Provolone/Havarti cheese, with peperonccini, with tomato/cucumber slices after heating. I am constantly making up dressings for our sandwiches and salads – rarely the same one twice.

    Liked by 1 person

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