Cooked Words

COOKED WORDS

I like this blog thing. If you know me, You’ve probably heard me mention that I prefer writing over speaking. It’s just that spoken words and written words are different to me. I find myself treating written words the same way I treat food; freedom of expression is more fluid through my fingers.

Photograph by Kristina Lakeway

Not too long ago, I was in a group of amazing community-driven people which eloquently expressed themselves with bright ribbons of natural-flowing phrases. I loved it. We laughed, we asked questions, we spoke about real issues surrounding food accessibility in our community. I can’t wait to share space with them again. I pondered on how I could express ribbons of natural-flowing phrases through a meal. I wished I would have brought some of my favorite tacos with me! I day-dreamed of a 24-hour tomatillo sauce cooked slow and with an unforgettable character. I imagined a King Oyster Scallop seared to perfection in paprika butter and a pink lime wedge for a spritz of ooh-la-la. I love self-expression through foods. You tell a story, you travel through time, you release fragrant aromas that fill the room with anticipation and joy. Our words are art, whether they spoken, written, or cooked. Amen.

TACO SALAD, STEP ASIDE.

Hearty Taco Bowl

I remember the last time I had a taco salad on a lunch date with my Mom; sad times. I couldn’t stop thinking about it for a few days. What if I added roasted brussels sprouts instead of limp chopped lettuce? A little bit of this, a little bit of that… you’ve got yourself a delicious tumeric-crema dressing, slow-cooked adobo mushroom guiso, and a zesty kale salad to hug all the tastebuds with love and nutrition! 

Salvadoran Desayuno Típico

I grew up eating a big breakfast on Saturdays. My dad worked in construction and would always be exhausted from working long days in the sun Monday through Friday; Saturday mornings was our celebration of a big desayuno tipico and his endless funny stories. When I stopped eating dairy and meat, I started working on a plant-based version of my favorite childhood breakfast. I can’t wait until you try it! I offer brunch bowls with seasonal fruit and cold-pressed juices. 

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