Author: Lori Lynn

True Cod wild caught off the coast of Oregon in a Mexican style stew.

The fresh fish is cooked in butter with salt and pepper. Remove the fish from the pan and keep warm.

In the same pan add some olive oil and cook onions, then add garlic, jalapeno, tomatoes, Mexican oregano, lime, and green olives.

White wine is added and reduced, then clam juice and canned tomato with juice is added. Then place the fish back in the pan to cook through.

Traditionally made with Red Snapper (Huachinango Veracruzano), this dish was delicious with the fresh caught True Cod.

‘Too Hot Tamales’ Susan Feniger and Mary Sue Millikin inspired this recipe. They make theirs with Sea Bass.

THANK YOU FOR YOUR SERVICE.

One baking dish, so easy and flavorful! Garnish with chopped parsley and chopped smoked almonds. Serve with steamy white rice or crusty bread to sop up the juices.


Prunes, sliced green olives, chopped garlic, dried oregano, bay leaves, olive oil, dry sherry, seasoned rice vinegar, salt and pepper.

Combine all the ingredients in the baking dish, add the chicken thighs and coat with the mixture, then top chicken with a sprinkle of sugar. Bake at 350 until the chicken is cooked and the skin is brown and beautiful.

This recipe was adapted from Chocolate & Zucchini blog and originally came from the Silver Palate cookbook by Julee Rosso (an Alpha Phi, AOE). Thanks for the delicious idea, Clotilde!

Gourmet Peruvian Cookies.

These are Alfajores Finos. The little delectable morsels look somewhat like a macaron but have a completely different flavor.
Flour, butter, milk, sugar, salt. Ha! Five ingredients, unbelievably fantastic! The incredible soft, light texture melts in your mouth. These little cookies are filled with dulce de leche.
I get them from Mama Ocllo Bakery in San Pedro, California. You can too, they ship!

P.S. I’ve been away, in Chicago, spending time and cooking with my 3 and 5 year-old nephews. We made funny-face pizzas one afternoon. This is Jett’s creation.

I thought of Carol and her love of macarons at Paris Breakfasts blog when I created this post.

At 9 AM in Los Angeles, this was the color of the sky – much different than the previous days. As some parts of Southern California are still engulfed in fire, many areas are thankfully under control.

My heart goes out to all those people who have been affected by the fires. It was reassuring to see the outpouring of goodness, care, and concern from far and wide.

Although this rose is absolutely beautiful, luminous and bright, it was given a most unfortuate name.
This is Wildfire Hybrid Tea Rose.

Today’s photograph and post were insipred by a red rose blooming in Vienna, Austria posted by Merisi.