The Well Travelled Spatula Blog at Allrecipes.com (3/2010)

The Well Travelled Spatula

 
Mar. 25, 2010 11:38 pm 
Updated: Apr. 2, 2010 4:20 am
When I was 21 I went to the Cayman Islands for an 8 month work-study program at the government run Mosquito Research and Control Unit.  I was the only American, amongst British, Caymanian and Jamaican employees, and I was the only non-secretarial female.  It was a great… MORE
Cute Tomato Sauce Bottle, a Kiwi Icon!
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Comments (27)
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Mar. 22, 2010 10:09 pm 
Updated: Apr. 17, 2011 5:00 pm
When I started writing about Gluten Free bread, I mentioned that GF bread (and other baked goods) were often dry and crumbly and just not very nice.  The GF bread from mix I had been using was okay when fresh but didn’t hold up well over time, even when frozen.  We did manage to find… MORE
 
 
Mar. 15, 2010 7:53 pm 
Updated: Mar. 16, 2010 11:51 pm
Ciao!  Chef Gino, here!  Allow me to introduce-a myself.  I am one of the chefs at the Hilltop Café in New Zealand.  I am, of course, originally from Italia, but I have been inna NZ for a few years now.  I love my job and I’d like to thank-a my boss-lady for allowing me… MORE
Chef Gino with Pasta!
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I mostly use AR, but this book is Classic!
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"Mamma Mia!!! It's Chef Luigi on the AR!!!"
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Mar. 10, 2010 7:17 pm 
Updated: Mar. 17, 2010 7:17 am
Flo:  Good cluck Day!  Flo & Myrtle here.  WOOT cluck!  The hen-person left the door open and we got in the house. Myrtle:  Finally! Cluck.  We’ve been trying for ages! Flo:  Fortunately, unlike that stoopid hairy creature, we CAN type for… MORE
Sunbathing!
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Flo's doozie!
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Mar. 3, 2010 10:40 pm 
Updated: Apr. 24, 2010 6:13 am
As many of you know, The Man and I lived on Grand Cayman for 20 plus years before moving to New Zealand 8 years ago (we met and married there).  The Cayman Islands are situated roughly half way between Cuba and Jamaica and it is reflected in the local cuisine.  Jamaican… MORE
The Habanera Factory
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Dried, Home-grown Garlic
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Jerk Ingredients
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Finished Jerk Sauce in Mr. Whizzy's Bowl
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Mar. 1, 2010 5:46 pm 
Updated: Mar. 25, 2010 6:32 am
Our little house is an old workers cottage, originally dating back to about 1865.  It has been expanded, renovated and modernized many times but it still has a quaint, lovely feel.  Similarly, the garden, which is very large, was laid out about that time and is Victorian in… MORE
Baby Jack & Jill, our Cashmere Goats, in the Chicken Coop!
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Tending the Garden
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Catching some rays!
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Flo's doozie!
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Good EatNZ

Home Town
Yuba City, California, USA

Member Since
Jan. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Gourmet

Hobbies
Needlepoint, Gardening, Wine Tasting

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About Me
As a Californian, now living in New Zealand with 20 odd years spent in the Caribbean in between, my cooking style has had a lot of different influences. After several years in other businesses, we finally came to NZ 9 years ago, and with no experience other than eating in a lot of them, we opened a cafe! Our friends thought we were nuts, and in retrospect, we were. We have now sold that business and are trying to figure out what to do next! Watch this space...
My favorite things to cook
I love to play with Asian inspired marinades/ingredients - getting the blance of sweet, salty, sour and spicy just right. I also seem to be drawn to fiddly foods -- home-made pastas, tortillas, filled won tons and grape leaves.
My favorite family cooking traditions
My mother loved Mexican food, and definately passed the taste on to me. I always loved my mom's enchiladas and tacos, and often whip up something like that quick for dinner. When I have more time, I make home-made Tamales. It's time consuming, but worth it. We have a hard time getting decent whole roasting turkeys here in NZ, but there is nothing like spending a day preparing 'the works' for a holiday dinner.
My cooking triumphs
I recently catered for a group of 18 - 22 for 18 days straight. I had prep support from the cafe (they were able to make all the cookies, muffins, cakes, etc) but I single-handedly managed all the main dishes, plus the organization and ordering supplies. The group was so impressed they gave me a gift certificate and I had a real Sally Fields' moment: They like me! They really like me!
My cooking tragedies
Serving things at dinner parties, not realizing that they weren't things that everyone liked or had tasted before. I was shocked when an important client turned up for the lovely roast lamb and said he had never eaten lamb before! Corned Beef was another one.
 
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