24 Jan 2010

R: I promise I'll stop posting the blurry pictures. Just too much fun in one weekend, I suppose.

Last night/early this morning was very entertaining, and despite being unbelievably tired - usually two nights out in one weekend is not possible in my ripe old age - I managed to be awake and passably alive until 5 a.m. I know, it astounds me too. Yet there I was refusing drinks and "dancing" to Top Forty until hunger and exhaustion got the better of us. Considering how late we all finally crawled into bed, it's a wonder that we got up in time for an early brunch and puppy-gawking in the West Village. But now my guests are gone, the apartment in only slight disarray, and I am unable to move for the next decade. See you in 2020. We can go out and party again.

C: Despite the below-freezing temperatures, I convinced M to go on a long walk with me around Brookline this morning. It looks like we made it all the way to Myrtle Beach - this is a rather confused house for the Northeast.

Rosama: This is my first guest post - thanks for the invite chicas. Today I decided to make moro for lunch out of the leftover black beans and coconut milk from last week. For those not in the know, moro is a short name for moros y cristianos, a dish that commemorates the battle between the Christians and the Muslims (the Moors) in Spain. The word moros refers to the black beans and the cristianos are symbolized by the white rice. Subtlety is not the name of the game in Spain. Though the event took place in Spain, this dish is actually a Cuban dish that spread throughout the Caribbean. It is a favorite part of the meal in the Dominican Republic and I have never been able to adequately replicate it until I made it in the rice cooker today. With an egg and a dabble of hot sauce, the hubby and I had a delectable lunch. Amen to the fusion of Spanish history, Caribbean flavors and Asian innovation.