The Well Travelled Spatula Blog at (6/2010)

The Well Travelled Spatula

Jun. 22, 2010 10:50 pm 
Updated: Jun. 25, 2010 6:18 pm
I've always enjoyed making what I call 'fiddly food' -- the labour intensive dishes, often specific to regional cuisines -- the Gyoza or pot-stickers of Japan, the wide variety of Spring Rolls from all over Asia, Tamales from Mexico, and of course stuffed grape leaves from the Middle East. While MORE
Jun. 17, 2010 2:02 am 
Updated: Jul. 7, 2010 4:13 pm
This has been a great week! The Austerity Campaign is bearing fruit, maybe not great, big, juicy ones, but productive fruit, none the less. We keep hearing horror stories from sales reps about debt collectors, closed accounts, businesses going under... We are okay, but I dare say, if we hadn't MORE
Jun. 6, 2010 11:12 pm 
Updated: Jun. 14, 2010 8:02 am
Coffee! We love it, like it or hate it, but so many of us need it and truly enjoy it. It is our wake up call, our reason to get out of bed, or maybe, it just plain tastes good. We make dates with friends to sit and linger over a cuppa joe, and reminisce, tell stories or share secrets. Maybe… MORE
Jun. 1, 2010 11:40 pm 
Updated: Jun. 5, 2010 12:23 am
"A man walks into a cafe and says to the waitress, "I really fancy a quickie."  The waitress is shocked and slaps him across the face and storms off.  A couple of minutes later she returns to take his order:  The man asks her, "Any chance of that quickie now?"  Again,… MORE
"Raw' Pastry, poked and ready for bliind baking
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Blind baked shell with beans
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Blind baked shell, beans out
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Blind baking beans, off duty
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Good EatNZ

Home Town
Yuba City, California, USA

Member Since
Jan. 2009

Cooking Level

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

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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Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States