Thank you Illyanna Maisonet. Your story was very powerful for me. It reminded me of a very special book I take out around November each year and read the stories through Jan 6. Las Christmas. Favorite Latino authors share their Holiday Memories. Edited by Esmeralda Santiago. I cherish this book. Each story has a favorite recipe. I feel so glad that I was introduced to you by my daughter. Best to you always.
The way you describe your nana cleaning the rice is the same way my mom does it. It's so interesting to see how food molds us growing up. The way you tell the story makes me feel like I am there too.
The recipe and the story have me thinking about how all sorts of memories are attached to dishes that we eat. Thank you for sharing both. This recipe looks delicious and I think this is going on the menu for the weekend.
I’m from St. Croix (US Virgin Islands). I made this dish for dinner last night. When I took the first bite I was hit with the overwhelming feeling of home. Thank you Illyanna.
First time I have read your newsletter and my eyes are wet! You have a way with words and a way with food. The recipe is similar to the way I make it (I'm boricua too) except I use tocino or bacon instead of pork ribs. I will try it one day. Yours sounds meatier and a one pot meal. Thank you!
Thank you Illyanna Maisonet. Your story was very powerful for me. It reminded me of a very special book I take out around November each year and read the stories through Jan 6. Las Christmas. Favorite Latino authors share their Holiday Memories. Edited by Esmeralda Santiago. I cherish this book. Each story has a favorite recipe. I feel so glad that I was introduced to you by my daughter. Best to you always.
The way you describe your nana cleaning the rice is the same way my mom does it. It's so interesting to see how food molds us growing up. The way you tell the story makes me feel like I am there too.
The recipe and the story have me thinking about how all sorts of memories are attached to dishes that we eat. Thank you for sharing both. This recipe looks delicious and I think this is going on the menu for the weekend.
I’m from St. Croix (US Virgin Islands). I made this dish for dinner last night. When I took the first bite I was hit with the overwhelming feeling of home. Thank you Illyanna.
First time I have read your newsletter and my eyes are wet! You have a way with words and a way with food. The recipe is similar to the way I make it (I'm boricua too) except I use tocino or bacon instead of pork ribs. I will try it one day. Yours sounds meatier and a one pot meal. Thank you!