Lifestyle Blog
On March 18 2020 our life took an unpredictable turn. On that day and due to the COVID- 19 affecting the world, we as a family, made the decision to go under a strict lock down. From that moment on, everything changed. We lost our …
My love for coffee started very early on in my childhood. I remember even having it as part of a bed time snack. Maybe that’s why I can have coffee any time of the day and it does not affect my sleep. I love to …
When we visit Tuscany on 2019, we spent 6 nights there and we were able to stay in a beautiful villa at Castellare Di Tonda. Surrounded by nature, vineyards, olive trees and a pool, our stay there was amazing. This was our second time in Tuscany and we wanted to visit a few hill towns, have a lot of pasta, wine and the opportunity to enjoy the true Tuscan area.
I wanted make sure everyone had fun in different activities we could enjoy as a family. After a lot of research we decided to do a family pasta cooking class and it was without a doubt one of the best experiences we have had while traveling. We decided to go with Al Gelso Bianco because they looked very kids friendly, it was not a very long drive from our Villa and all the pictures of the place looked beautiful.
The drive was rough and we were few minutes late, because Isabella was getting motion sickness in the car but once we made it there we had a great time. Everyone was so welcoming and greeted us with smiles. We went straight to the kitchen and another family was taking the class with us. The kitchen was so cozy and pretty and our instructors where a delight. This class is headed by Stefania, the owner of Al Gelso Bianco.
First thing we did was to help cut some vegetables and had some wine. Isabella was so excited, she was paying attention to every little detail and looking at everything with an amazed expression on her sweet face. Meanwhile one of the instructors was getting our apple dessert ready. The apples are grown at Al Gelso Bianco and we could see the trees full of apples on their property.
They told us all about the ingredients, the traditions and how important cooking is for Italians. Every ingredient was so fresh and everything smelled so good.
Next step was to prepare the dough for the pasta. They showed us how to do it, and they made it look so effortless and simple. Isabella was focused and determined to learn, after all, pasta is her favorite thing to eat. My Mom, Jerry and I were having such a great time as well, we were just enjoying the moment and the smells.
While the dough was rising we helped prepare the filling for the raviolis and the pesto sauce. And then it was time to use the pasta maker we all took turns and we each made 2 different kinds of pasta, tagliatelle and ravioli. The journey started with the ravioli, after passing it through the machine we put in the filling. Then we made the tagliatelle using a different technique.
I think Isabella and my mom where the most excited in the room. They were so happy and smiling constantly.
While all the food was cooking we went to a different room, to do some wine and olive oil tasting. We did the right choice with Al Gelso Bianco, in the same tasting room they had a kids area with toys and art supplies. It was a win-win for adults and kids. We tried 3 different red wines, all made there, as well as the olive oil.
I particularly loved the history, traditions and importance of the wine and olive oil in Italy. We also had the opportunity to learn about how this place started in business and very interesting facts about the owner and the property.
And after all of this, it was time to taste the amazing lunch we helped prepare. We went back to the kitchen packed everything and took it to one of the dinning rooms. We each fixed our plate and then went to their garden to eat all together.
Everything was so delicious, you could taste the freshness of the ingredients in every bite. Both families got the chance to know each other better, have some more wine and finish our meal with an Italian espresso.
After this wonderful experience we went to walk around their gardens, we enjoyed the incredible views and played in the playground with Isabella.
What an unforgettable and amazing experience this was this for us. Definitely a highlight of our trip.
One thing I will never forget will be how amazed and happy Isabella was at this place. The memory just makes me smile immediately and fills my heart with all the good feelings.
Isabella Faith is four, and I can hardly believe it! When they say they grow fast they mean it! These four years have been an amazing adventure for me as a Mami and for us as a family. We have enjoyed every little bit of …
Since I can remember, my most favorite time of the year is Christmas Season. It’s just everything that I love, celebrating Jesus, family, traditions, delicious food and plenty of parties. I grew up in Puerto Rico where we have one of the longest Christmas Season …
All parents out there know how difficult it is to squeeze in a date once you have kids. Sometimes you plan and the kids get sick, you get sick, you get a snow storm, the babysitter cancels and you end up staying home.
Sometimes I question, why didn’t we go out every day before Isabella? What did we do with all that free time?
Being a Mom is without a doubt the best thing in the world for me. But I have to be honest, sometimes I need a break with Jerry to enjoy without interruptions, talk without having to spell out some of the words or to just do some simple adult stuff. It is important to make an effort, to make that time, as a couple, as parents and as individuals we need that time.
After many canceled dates Jerry and I had one, and it was epic! We love to dine out and try new things, so we chose for this dinner date Bluestem Restaurant, located in the Kansas City Westport area.
Chefs Colby and Megan Garrelts opened Bluestem in 2004 and since then the restaurant has received local and national recognition. One of them is being named as a James Beard Foundation “Best Chef Midwest” 2013.
Bluestem is divided in two parts, first thing you see when you come in is the bar area. I learned they also serve food in the bar with different menus and choices. At the main dining room you can taste a very unique menu. The restaurant is small, cozy and with an open kitchen concept.
Jerry and I went for the 5 course dinner experience and it was the right decision. We started our journey with the cauliflower dish and tomato watermelon consommé. Both were delicious with flavors I haven’t tried before. I ordered the cauliflower and it had many textures and it was beautifully plated. Jerry ordered the tomato watermelon one, it was a cold dish with many layers of flavor. We ended up switching because I liked Jerry’s choice better.
For our second course we had the Linguine and the La Bella farms foie grass. The linguine pasta (my choice) was perfectly cooked and the sauce was perfect in every sense. Of course I tasted Jerry’s plate, and it was great too, but this time we stuck with our choices.
For our third and fourth course we tried something different. Jerry doesn’t like seafood and I love it. The second course was all sea food, so I had them both. The Hamachi as the third and sea scallop as the fourth. Jerry had the pork belly and roasted strip loin for his third and fourth. My second favorite course of the night was the sea scallop one. It was amazing, perfectly cooked, perfect texture and the flavors were extraordinary. Before you wonder, yes I had a little bit of Jerry’s choices too and let me tell you, next time I think I want to order the pork belly.
Last but definitely not least, dessert! And yes this was my favorite dish of the night. I had the “Peaches, sweet corn cream, honey, thyme, buttermilk sherbet”, yes all that and it was spectacular. With the perfect combination of sweetness, crunchiness and smoothness. It was perfect for me! And Jerry went for the classic chocolate dessert it was so beautiful plated and delicious too.
This restaurant is simple yet classy, with a great atmosphere and an outstanding customer service. The food was spectacular!
If you live in the Kansas City are and have not visited this restaurant you need to make reservations now! If you are too far from us, find a place you haven’t visited, have a date with your partner and let me know all about it.
Potty training is an important time for toddlers and parents. There’s so much information out there about this topic, tricks, tips, timelines and the list goes on. I always say that every kid is different, such as every family, therefore we have to do what …
Have you ever been on a Chinchorro Tour? Or, have you been to a Chinchorro? A chinchorro in Puerto Rico is a usually a small, simple bar where you can find inexpensive food, beer and drinks. You will also enjoy good music, great conversation with …
One of my favorite things to eat and make is “flan de queso” (cheese custard).
Flan is a very popular dessert in Puerto Rico and in other Latin countries. It is kind of a sweet egg custard dessert. There’s a wide variety of this dessert and all of them are very unique. The most popular ones in Puerto Rico are the cheese, vanilla and coconut flan.
I’ve been making flan for several years now. In the process I have tried many recipes and finally found one that is delicious and super easy. My base recipe is from the blog “Los Inventos de Liza”, Flan de Queso. I have made little changes over time to this recipe to satisfy my taste, but not much.
This recipe is simple and you can make it with your kids. As you may know Isabella loves to cook and recently she helped me for the first time to make a cheese flan. We took the flan to one of our friends house and Isabella was very proud of the final result and of course I told everyone she helped me make it.
Ingredients:
For the caramel:
2 cups of sugar
1 ½ cups of water
For the flan:
1 can of evaporated milk
1 can of condensed milk
1 tsp of vanilla
5 eggs
1 package of cream cheese (room tempeture)
1/2 cup of sugar
Start by making the caramel. I strongly recommend that in this part you don’t involve your kids. Because the caramel gets extremely hot and is better to avoid any accidents.
In a medium saucepan, over medium to high heat combine the two cups of sugar, 1 ½ of water and a few drops of fresh squeezed lemon juice (You will see different ratios between water and sugar for the caramel. This is the ratio that works for me. I suggest you to try it out but if this is not what you like keep adjusting until you find the perfect one).
The amount of time to accomplish the caramel can vary between 15 to 25 minutes. I really don’t time it, I just do it by eye and by constantly checking the color and consistency of it. Once it starts boiling the consistency starts changing to a more syrupy one and the color starts to change as well. When you see that golden caramel color, remove it quickly from the stove, we don’t want to burn it, and then pour into the glass mold.
For this recipe I’m using a glass mold 8×8 and 2 inches tall.
Pre heat the oven to 350 degrees.
This is the fun part, so bring the kids on board!
With the help of my lovely daughter, I start by mixing the liquids first. Pour in the evaporated milk, condensed milk and the vanilla in the blender for about 30 seconds. Add the eggs and mix for about 2 minutes. Time to add the cream cheese! After it is soft, I cut it in small cubes and add it to the blender in two different batches. Blend each time between 2 and 3 minutes. I do this to make sure I don’t leave behind any cheese lumps.
The last step for me is the sugar. I suggest to start with ½ cup, taste and then decide if you want to add more or not. I like my flan very sweet, so I add more sugar but I think this amount is a good start. Mix for about two more minutes and then pour into the glass mold. Before pouring, check for any cheese lumps and if necessary mix for extra time.
The flan needs to be baked in a bain marie, so be sure to have everything ready before pouring the mixture in the mold.
Bake for about an hour and half. Check consistency and color at the hour mark, insert a knife or a baking stick in the center and if it comes clean it is ready. After it is ready let flan completely cool down and then refrigerate overnight.
The next day before serving you will need to flip the flan to a serving plate. I use a simple process that works great for me and hopefully it works for you too!
When I was little I remember that when my mom was making flan I was always beside her, but not only to help her. I wanted the can of condensed milk and a spoon so I can eat whatever was left in the can. Until this day I still love doing that. And guess what now that Isabella is helping out she discovered the condensed milk as well and she loves it too, so now I share it with her.
Food brings so much to the table, there’s the flavors of course but also the memories, traditions and so many happy moments. Try this flan recipe with your kids and let me know how it goes!
Buen provecho!
Cuando estuvimos en Raleigh, Carolina del Norte, Isabella y Mamá tuvieron un día de chicas muy divertido y queremos compartirlo con ustedes. Tan pronto compramos los pasajes de avión para Carolina del Norte, comencé a buscar cosas que pudiera hacer con Isabella mientras Jerry estaba …