WOW this is all so wonderful. First I opened the email with the ordering info and ordered both jars asap. Then I came and read this essay. So moving, so wonderful, so Illyanna Maisonet. You continue to amaze educate move and inspire me. Fantastic news. This will help me pass the time deliciously and productively while Awaiting YOUR BOOK!!!! Congratulations on a brilliant beautiful move which blesses the world.
Ordering mine right now!!!! To tell you the truth, I don't like sazón too much because of the fakey orange color. So I am very excited to try yours!!!! I learned about B&B Because of you and I know about Jacobsen Salt Co. Thank you so much for enlighten us! :)
This is the first time someone has said they DIDN'T want the orange color of sazon. I'm intrigued!!!! Well, let me know how mine turns out. And thanks so much.
This is my mom's influence, she was very picky and grew up in times when there was no sazón around. She was raised in the city but must of her family lived "en el campo" Cidra . She would mixed her own achiote exactly the way you described it and kept it next to the stove ready. Her arroz con gandules was more on the brown side than orange, because of the lack of that damn envelope, but the taste was heavenly. I will let you know how it turns but I know is going to be awesome!
My grandma grew up in Vega Baja/Manati and left PR in 1953. A lot of her cooking style hadn't been influenced by industrialization? I feel like her cooking was very old-fashioned. She never ever used (or even had in the house) mayoketchup. When the Puerto Ricans complain about my cooking, I tell them they've forgotten; pasteles was around before ketchup, there was a time when all of this shit wasn't around. So, thank you.
This is such an impressive accomplishment. So few people care as deeply as you do about taking care to respect the source and process. Can’t wait to try them - had never heard of B & B and was so excited to learn about their work. When I visited Zanzibar I was lucky to visit some of the spice farms there and learn about their history and their work. Fascinating, humbling, and delicious. Now I know I can buy right from the source! Thank you. ❤️
The bottles look small, but I'm still working on mine and I use them all the time; reels, cooking classes, everyday cooking. Let me know! And thank you!
Illyana I loved reading this newsletter tonight! The way you care to include authentically natural ingredients- and from your heritage island, is highly appreciated. I too am used to cooking with sazón and all that adds color to rices, guisados and such. Except, I’m Cuban and we tend to use a bit less color, different coloring ingredients. Our foods taste very similar, although pleasantly unique. Gladly I had the straight up experience while living in Mayagüez, PR many years ago. Even the people there were different in many aspects from my Nuyorican friends. Since I grew up here in the New York metropolitan area, I appreciate the value of instilling the intricacies of culture in our youth. So grateful to have had amazing parents and the rest of my family for that! Congratulations on the release of your newest cooking spice jars!! I look forward to having serious chow time with those. 😊🙏🏼❤️ Thank You!
Amazing!! I immediately saw the link, purchased my spices, and came back to read the rest. Congratulations!! I cannot wait to use these spices and cook recipes from your book!
Didn't start reading the article yet because I saw the link in my inbox and ordered immediately :D I almost forgot you mentioned in the cooking class to look out on Tuesday!!!
I'm so excited for you! Congratulations on making this happen. One for me and one for gifting. So cool that you sourced the achiote from San Sebastian; you make me so proud! 💯🇵🇷❤️
You most certainly have the gift of telling a story----I feel like there's a novel in you. I love your newsletters. Can't wait to try the seasonings. BTW---I missed the cooking class info. Any chance that you'd host another? xo
I have to share something with you and your readers. My son is on the spectrum and is a extremely restricted eater. He has not eaten meat or much protein in years. He had a very limited menu and you know for a Puerto Rican mami that cooks every night for her family, that hurts my heart.
One day I was cooking some thin sliced chuletas seasoned with your adobo and Diamond Crystal salt (of course). My son wandered into the kitchen and his eyes lit up and he said “oooo that smells good.” I’m trying to act cool because I didn’t want to spook him with my excitement over him finally trying a new food, and I gave him a piece expecting him to have to normal fear reaction and run away. He looked at it, he smelled it, he took a bite and he closed his eyes and said “yummm”. Listen to me when I tell you this was truly a miracle. The kid hasn’t eaten anything but PB sandwiches and crackers and some veggies and fruits for YEARS. To have him eat something I cooked brought tears to my eyes. He has gained weight, his hair is shinier, and he’s generally just feeling better. So now I make him all kinds of meat, all seasoned with YOUR adobo. It’s the adobo he loves. I ran out of my first bottle and panicked so I bought three more. Please don’t ever discontinue your product. It is literally life-saving. I don’t dare try another brand. Thank you, mami.
WOW this is all so wonderful. First I opened the email with the ordering info and ordered both jars asap. Then I came and read this essay. So moving, so wonderful, so Illyanna Maisonet. You continue to amaze educate move and inspire me. Fantastic news. This will help me pass the time deliciously and productively while Awaiting YOUR BOOK!!!! Congratulations on a brilliant beautiful move which blesses the world.
Ordering mine right now!!!! To tell you the truth, I don't like sazón too much because of the fakey orange color. So I am very excited to try yours!!!! I learned about B&B Because of you and I know about Jacobsen Salt Co. Thank you so much for enlighten us! :)
This is the first time someone has said they DIDN'T want the orange color of sazon. I'm intrigued!!!! Well, let me know how mine turns out. And thanks so much.
This is my mom's influence, she was very picky and grew up in times when there was no sazón around. She was raised in the city but must of her family lived "en el campo" Cidra . She would mixed her own achiote exactly the way you described it and kept it next to the stove ready. Her arroz con gandules was more on the brown side than orange, because of the lack of that damn envelope, but the taste was heavenly. I will let you know how it turns but I know is going to be awesome!
My grandma grew up in Vega Baja/Manati and left PR in 1953. A lot of her cooking style hadn't been influenced by industrialization? I feel like her cooking was very old-fashioned. She never ever used (or even had in the house) mayoketchup. When the Puerto Ricans complain about my cooking, I tell them they've forgotten; pasteles was around before ketchup, there was a time when all of this shit wasn't around. So, thank you.
This is such an impressive accomplishment. So few people care as deeply as you do about taking care to respect the source and process. Can’t wait to try them - had never heard of B & B and was so excited to learn about their work. When I visited Zanzibar I was lucky to visit some of the spice farms there and learn about their history and their work. Fascinating, humbling, and delicious. Now I know I can buy right from the source! Thank you. ❤️
That's cool about Zanzibar! That's definitely the type of thing I would do while traveling.
Holy shit!! Congrats! Of course, I had to order two sets because I know I'm going to burn through them.
The bottles look small, but I'm still working on mine and I use them all the time; reels, cooking classes, everyday cooking. Let me know! And thank you!
Illyana I loved reading this newsletter tonight! The way you care to include authentically natural ingredients- and from your heritage island, is highly appreciated. I too am used to cooking with sazón and all that adds color to rices, guisados and such. Except, I’m Cuban and we tend to use a bit less color, different coloring ingredients. Our foods taste very similar, although pleasantly unique. Gladly I had the straight up experience while living in Mayagüez, PR many years ago. Even the people there were different in many aspects from my Nuyorican friends. Since I grew up here in the New York metropolitan area, I appreciate the value of instilling the intricacies of culture in our youth. So grateful to have had amazing parents and the rest of my family for that! Congratulations on the release of your newest cooking spice jars!! I look forward to having serious chow time with those. 😊🙏🏼❤️ Thank You!
Amazing!! I immediately saw the link, purchased my spices, and came back to read the rest. Congratulations!! I cannot wait to use these spices and cook recipes from your book!
Just ordered x2!! Love B&B the flavor is truly out of this world on their spices I have tried. Can’t wait to try yours!
I ordered mine - thank you! This will be fun <3. Soon, the book!
thanks zann!!!
I just placed my order. Thank you!
yay!
Ordered the spices. Then I had to sign up for your class so I would know how to use said spices. So excited! Can’t wait for your cookbook to come.
Congratulations 🎊
Yay!!!!!!! Thank you so much
Let’s gooooooooooooo!!! Excited for this!
Didn't start reading the article yet because I saw the link in my inbox and ordered immediately :D I almost forgot you mentioned in the cooking class to look out on Tuesday!!!
Oh, shit! Thanks for the reminder. i don't think I put the cooking class info in the newsletter. hahaha.
I'm so excited for you! Congratulations on making this happen. One for me and one for gifting. So cool that you sourced the achiote from San Sebastian; you make me so proud! 💯🇵🇷❤️
thank youuuuuuuuu
Love this, and the history you always provide too. Can’t wait for my set to arrive :)
Thanks!
Congratulations!
You most certainly have the gift of telling a story----I feel like there's a novel in you. I love your newsletters. Can't wait to try the seasonings. BTW---I missed the cooking class info. Any chance that you'd host another? xo
I have to share something with you and your readers. My son is on the spectrum and is a extremely restricted eater. He has not eaten meat or much protein in years. He had a very limited menu and you know for a Puerto Rican mami that cooks every night for her family, that hurts my heart.
One day I was cooking some thin sliced chuletas seasoned with your adobo and Diamond Crystal salt (of course). My son wandered into the kitchen and his eyes lit up and he said “oooo that smells good.” I’m trying to act cool because I didn’t want to spook him with my excitement over him finally trying a new food, and I gave him a piece expecting him to have to normal fear reaction and run away. He looked at it, he smelled it, he took a bite and he closed his eyes and said “yummm”. Listen to me when I tell you this was truly a miracle. The kid hasn’t eaten anything but PB sandwiches and crackers and some veggies and fruits for YEARS. To have him eat something I cooked brought tears to my eyes. He has gained weight, his hair is shinier, and he’s generally just feeling better. So now I make him all kinds of meat, all seasoned with YOUR adobo. It’s the adobo he loves. I ran out of my first bottle and panicked so I bought three more. Please don’t ever discontinue your product. It is literally life-saving. I don’t dare try another brand. Thank you, mami.