Garlic Noodles with Parmesan

I only learned how to make garlic noodles recently after having it out at a restaurant and I was immediately hooked! I could not stop stuffing my face with noodles! The recipe only involves a few ingredients and is so simple to make. Garlic noodles is the perfect weeknight dinner or side dish. And it’s addictive. You won’t be able to stop making it. Sometimes I unintentionally end up making it because I run out of groceries and these ingredients are all I have on hand. Try it and let me know what you think! I have a reel up on Instagram if you want to see the video of the garlic noodles being made.

GARLIC NOODLES WITH PARMESAN (serves 4):

Ingredients:

1 lb thin spaghetti pasta

4 tbsp olive oil

12 cloves of garlic, minced

4 tbsp unsalted butter

4 tsp soy sauce

4 tsp sugar

3½ tbsp oyster sauce

3 cups of sliced scallions

¾ cup Parmesan

Directions:

Heat olive oil in a large pan over medium heat. Add garlic and butter. Lightly toast. Add sugar and oyster sauce and mix. Lower heat. Throw in sliced scallions and lightly cook. Toss in cooked pasta, coating it with the sauce. Add soy sauce. Turn off heat. Sprinkle Parmesan cheese in layers directly in the pan and toss again. Garnish with additional fresh scallions and more cheese.

Cambodian Pickled Watermelon Rinds

Summer is officially here! For me, this means that I get to eat lots of watermelon! I love watermelon! The fruit is so juicy and refreshing in the heat. And you can pickle the leftover rinds. It’s not only delicious but resourceful. If you love pickles, you will love this recipe. These pickled watermelon rinds are crunchy and a little sweet and spicy.

In Cambodian cuisine, pickled vegetables or fruit are paired with grilled meats and rice. It’s also often served at BBQs and street festivals. I love pickles and enjoy eating it alone as a snack. I can finish an entire jar of pickled watermelon rinds on my own. It’s so good. Try the recipe below. Also, check out my Cambodian Pickled Watermelon Rinds Instagram Reel to see the video of me making it. Enjoy!

Ingredients:

·       3 cups of watermelon rinds

·       ¼ cup + 3 tbsp white vinegar

·       ½ cup + 2 tbsp filtered water

·       1 tsp fish sauce (optional)

·       3 tsp sugar

·       1 tsp salt

·       4 garlic cloves, 2 crushed and 2 minced

·       1 bird’s eye chili pepper, deseeded and thinly sliced, or red pepper chili flakes

Directions:

Clean leftover watermelon rinds. Remove the outer green layer of skin. Cut rinds into 1¼ - 1½ inch long and ¼ inch wide segments.

Place the watermelon rinds in a large bowl and mix with sugar, salt, and fish sauce.  Gently massage with hands and let sit at room temperature for 15 minutes.

Add chili, garlic, vinegar, and water and then stir.

Pour the watermelon rinds and liquid mixture into a jar. Loosely cover the jar with a lid. Let it sit on the countertop at room temperature for about 2 hours. Then tighten lid and refrigerate overnight and then serve.

Escape to Valle de Guadalupe

I love road trip adventures and Valle de Guadalupe has been on my list for awhile. But then, you know, pandemic happened. And crossing the Mexican border by car felt a little daunting. I’ve never done it before and didn’t know how it worked. To my surprise, it wasn’t as complicated as I had anticipated and I had the most amazing time! I loved Valle de Guadalupe!

My friend drove her SUV and added Mexico coverage onto her car insurance for an additional $70. From Los Angeles, it took only 2.5 hours to get to the San Ysidro border on a Thursday morning. Prior to crossing the border, we made sure to stop in Chula Vista to fill up on gas and use the restrooms in case there would be any delays at the border. The border crossing was pretty simple and seamless. No one even checked our passports. We drove through easily and quickly.

We took the more common coastal route through Mexico. We passed through 2 toll stations that are $2 usd each, so it was helpful that we brought small usd bills. About 30 minutes from the border is Puerto Nuevo, where we stopped for a seafood lunch oceanside at Villa Ortega. My friend and I shared one combo dish with 2 lobster tails, shrimp scampi, rice, beans, veggies, and tortilla and it cost us $16 usd each. Pretty good deal for lobster by the sea! They served us the freshest, softest giant tortilla ever! It was soooo good! This giant tortilla is still on my mind and I don’t even normally eat tortilla. You can also really taste the corn in the tortilla chips they serve you first. A pit stop for lunch here is a must so definitely make sure you schedule that in!

From Puerto Nuevo, Valle de Guadalupe is about an easy hour drive along the coast and then through mountainsides (not scary though). Once you arrive in Valle, some of the roads are bumpy with potholes and some roads are completely unpaved. The area is still newish and developing but there is still so much beauty. There are many amazing wineries, restaurants, and hotels that are not visible from the main road. Some initially appear obscure off a dirt path, but then behind the trees or gate is an enchanting resort or a luxury glamping site on the other side. There are so many unexpected little treasures like that in Valle. With the exception of the vineyards, resorts, and select areas, the landscape in general was very dry, with cacti and mounds of rocks.

To me, Valle de Guadalupe is a perfect combination of Joshua Tree desert vibes merged with Santa Barbara or Napa Valley Wine country, but even cooler. I am a huge fan of Joshua Tree and deserts in general so this merging of the two vibes really appealed to me. Restaurants and hotels overlook the vineyards with the mountains in the backdrop. Everywhere you went, there was a beautiful view. In California wine country, there are scenic views as well but usually the restaurants and hotels are located in town several miles away from the vineyards and views. In order to enjoy the backdrop of the vineyards in California, you have to be wine tasting and picnicking. But in Valle de Guadalupe, you can enjoy them all day, everywhere you go.

We booked our trip only a week in advance and stayed in the last available exclusive suite at Hotel Boutique Valle de Guadalulpe. The room was nice, clean, and simple. It would have been better if we had a room with a balcony or patio or a direct view of the vineyards but you have to pay extra for that. This resort was lovely and the staff was super friendly. The pina coladas were so delicious. There is a separately operated spa on the property grounds, which has a pool with a direct view of the vineyard but you have to pay for access to it. Our pool was nice but it was centered on the property where the vineyards were not visible. We wanted to get massages at the spa but it was $120 usd, which is about the same price as in California, and the spa day pass was $75. There were a couple other options for massages offsite that were a little less expensive but not necessarily that much cheaper than the U.S. so we decided to forego it all together. The spa on the property does offer yoga classes on the weekends though at a discounted rate of $15 for hotel guests if you want to experience the spa and get a light work out in.

Now, onto the best part of Valle de Guadalupe—the food! You definitely need to make reservations in advance. It seems that people generally eat early. Restaurants are not open that late. Wine country is more of a relaxed and sleepy vibe. All the food in Guadalupe is amazing and definitely a lot less expensive than the U.S. for delicious, elevated seafood meals with wine. Plus, you get large portions for the cost, which was a lot of food for two petite women.

For dinner our first night, we visited Finco Altazano, located off a dirt road behind a guarded gated entry. This large open-air restaurant overlooks the vineyards and has a stable for goats on the property. They have giant life-size wine barrels made for guests to climb up, hang out on, sip wine, and enjoy the views. There is also a huge plot of land next to the restaurant with an arch that looks perfect for a wedding venue. The restaurant served elevated food, fairly reasonable sized plates, with a variety of options in a relaxed, casual, farm-style atmosphere. We ordered all seafood and it was delish and the wine was amazing too. We had their tuna tostada, their grilled octopus in a light sauce, and their catch of the day served with greens. For dessert, we ordered their panna cotta and their basque cheesecake. Everything was delicious but my favorite was their lavender white chocolate panna cotta! It was the most amazing panna cotta I’ve ever had! It is still on my mind and I wish I could have more. Everything about Finco Altazano was so charming and I would definitely visit again. It was my favorite restaurant from the trip.

On our second day, we visited the popular local farmhouse La Cocina Don de Esthela. It’s indoors, cash only, with no air conditioning, and located up a hill off a dirt road. We arrived at 11:30am on Friday and thought we were early for lunch but apparently not. We had to wait an 1 hour and 15 minutes for a table. The host initially quoted 40 minutes, which didn’t sound that bad. But over an hour is ridiculous! The meal was local and very good though. The menu was all in Spanish so we sort of guessed what to order. We got a half portion of the popular plate of the Borrego Tastemado, which I think is a slow cooked shredded beef or lamb dish that comes with tortilla and a side of consomme. The meat was juicy and moist and the consomme was really flavorful. We also ordered a quasotaco with chicharron but the chicharron was too hard for me to chew and I didn’t want to crack my teeth! It was a lot of food and only cost $9 each. While the meal was delicious and inexpensive, I do not think it was worth waiting over an hour for.

After that long lunch, we went to Decantos Vinecola for wine tasting. It was not too far from our hotel and located at the end of a dirt road after Baron Balche winery. We wanted to visit both but our lunch took up too much time. Decantos is a large winery with great outdoor space and unobstructed vineyard views. They did not require a reservation in advance but most of the other vineyards do, especially the larger ones. Wine tasting was less than $12 for 3 wine tastings, which you can enjoy on their lawn. They serve cocktails and food here too but we didn’t get a chance to try any of it because there was only so much we could eat and drink in one day. I enjoyed all of the wine I tasted here.It was easy to visit and not crowded at all.

Dinner on our 2nd and last night was at Fauna, located a litte further away at Bruma hotel and winery. The road getting to the restaurant is a dirt road that will bring you to a guarded gate, then you drive along a manicured tree-lined path that leads you to the restaurant set on a small hill above the vineyards. Bruma is upscale and sophisticated and the property feels very exclusive. Fauna was definitely a different experience than Finca the first night. The restaurant itself was smaller. It has shared communal tables and was very lively and packed with loud music. They have indoor seating, patio seating, outdoor seating and bar area seating in the back. It would be a fun destination for a larger group.

The menu options at Fauna were very limited and not descriptive so we weren’t sure what to expect when the dishes came out. There was only one wine option for red, white, and rose but I didn’t really like the one white wine they had. The tiki cocktail I ordered next was simple and a little disappointing as well. We ordered the ceviche, the clams, grilled lettuce, shredded lamb, and the churros. My friend and I were dying for fresh greens because we ate so much meat and seafood but they didn’t have any raw green choices. Even the lettuce we ordered was grilled. The dishes were good and well made but quite large and very hearty, rich, and heavy. Although I enjoyed the meal, nothing really stood out to me. The ambiance was fun but a bit too loud. I’m not sure I would visit this particular restaurant again but I did love the property. As we drove out, we noticed that there was another restaurant on the property underneath the trees called Casa Ocho Wine Garden. I couldn’t find a link for this and I don’t think you need a reservation. We drove up to it and the guard invited us to go take a look but we didn’t because we were too tired and full from dinner. From the outside, it looked really charming with its open-air concept, outdoor tables located underneath the trees, outdoor string lights, and an open grill kitchen. Definitely on my list for next time!

On our last day, Saturday, we dined at Casa Frida for lunch. It is located off the main road. It has multiple restaurants (including an oyster bar), rooftop bar, vineyard, winery, and Airbnb all on its large property. It’s casual but also lively and fun. Apparently, Frida is a popular spot for weekend nights but I’ve heard it might be a long wait to pull into the parking lot to get in. We enjoyed good wine and some great bites for lunch. We ordered a shrimp aquachile in a black sauce (similar to ceviche), tuna crudo, duck quasadillas, and coconut panna cotta. It was a lovely last meal in Guadalupe.

Crossing over the border and coming back to the U.S. was a little more complicated. The traffic was insane near that area. Finding the right lane was so confusing. There is a general lane, ready lane, and sentri (global entry) lane. The roads leading to the border crossing included massive rotaries and loops that made getting to the border a little intimidating. But we survived. Once we made our way to the right lane (which took about 20 min), then it was about a 30 minute wait to get through the border. They checked our passports and we breezed right through. No fees, car check, or questions asked.

I absolutely loved Valle de Guadalupe! More than I thought I would. I did not anticipate it being a blend of Joshua Tree and California wine country and I loved that it was! The unique variety of accommodations, the glamping, the architecture, the design, the views, and the landscape all had so much character and charm. The food was amazing, which is important to me everywhere I travel. I didn’t expect Guadalupe to have such a delicious offering of seafood dishes. The area is still being developed and I think it will blow up in the next few years. Now is definitely the time to visit. It’s closer to Los Angeles than Napa. It’s only an hour further from Los Angeles than Santa Barbara wine country. And it’s more affordable than both those destinations. It was exactly what my soul craved—a getaway, a chance to relax, be present, and recharge. I was so impressed by everything during the entire trip that I felt fully present and in the moment, as I enjoyed every sip of wine, every single bite I tasted, all the vineyards, the breathtaking sunset views, and the moments by the pool drinking pina coladas.

If you plan to visit, here are a few tips. Leave on off days like Thurs-Sat to avoid traffic if you can. It also helps with getting cheaper and available accommodations, as hotels tend to book up fast since it’s not a large area. Add on Mexico coverage through your car insurance. Download an offline google map in case you don’t have Mexico phone coverage or if connection is bad. Get gas and use the restroom before you cross the U.S. border into Mexico. Conversely, use restrooms and don’t drink a lot of water when you approach the border leaving Mexico because you don’t know how long you will have to wait in line to cross over. There will be rest stops between Valle and the border, after Puerto Nuevo. Pack closed-toe shoes such as booties or wedges because you will be walking along dirt paths and your feet will be filthy and probably uncomfortable. I brought flip flops, converses, flat open toe sandals (because they worked with my outfit more but I kind of regretted it), and booties. Bring a hat because the sun is strong and it does get hot. Carry some cash for tolls, tips, and local eateries. Make reservations in advance for restaurants and wineries. Keep in mind that some restaurants and wineries require a deposit online when making reservations. Don’t order too much because some of the portions are large. Give yourself the opportunity to try food at multiple places including the wineries. Research restaurants and winery locations in advance so that you can plan your day out smoothly and not have to drive to opposite ends of the region to visit each place.

Three days and two nights was the perfect amount of time for the trip and I probably could have stayed another night. There are still so many restaurants and wineries on my list that I want to try. I took note of places we drove by that looked really cool. Here is a list of some places I’d like to do more research on and possibly explore next time I visit:

RESTAURANTS:

Casa Ocho Wine Garden in Bruma Hotel - casual outdoor restaurant under the trees

Deckman’s

Animalon - upscale restaurant, requires a deposit when making a reservation

Latitud 32 restaurant - located in El Cielo winery

Adobe Food Truck - casual tapas and wine with outdoor seating

WINERIES:

El Cielo -requires prepayment when making a reservation

Monte Xanic

Xecue Vinecola

ACCOMMODATIONS: (I haven’t researched these so they may be high-end and not budget friendly but definitely worth looking into)

Bruma Hotel

Oeno Hotel

Encuentro Guadalupe Hotel

Lumi Hotel

La Cima del Valle Hotel

For more photos, food pics, and videos from Valle de Gaudalupe, visit me on Instagram. There is a Highlight Reel in my profile of all my Insta stories from the trip. Check it out! I will also be working on a Valle de Guadalupe Reel and will be posting that soon so follow me and be on the look out for it! When you do, please share, like, comment, and support. And subscribe to my blog. I hope my trip inspires you to visit Valle de Guadalupe yourself or to plan your next adventure!

East Coast Adventure

Due to the pandemic, it has been two years since I have last seen my parents. Now that we are all fully vaccinated, I was finally able to make the trip out to Boston to see them again and it was bittersweet! It felt like no time has passed at all due to the benefits of Facetime and the unchanging dynamics and quirks of a mother-daughter relationship. With my flexible schedule, I bought a one-way flight and decided that I would figure out my return while in Boston.

In the past year of the pandemic, I have grown so much because I was forced to do a lot of introspection and self-reflection in quarantine. I continued therapy during the pandemic consistently, which I had not done since I was in my twenties. Turns out, I still had a lot to learn. Therapy is not a one-time class and there is no cap on growth. Had my mother noticed while I visited? Maybe. Maybe not. Did it matter? Not really because all of that self-work was done for me. Although I do think it benefits everyone around me.

During my visit, we ate so much good food! My mother and I both cooked different dishes for each other to try. We had wine and dessert every night. I hosted at-home happy hours with charcuterie boards and cocktails. I made a surf and turf al fresco lunch for my parents and my sister on Mother’s Day. I planned a road trip with my parents up the coast of Maine to visit Acadia National Park. We stopped in Portland on the way there and had lunch at Eventide Oysters, which was amazing. We stayed overnight in Rockland and enjoyed a lovely farm-to-table dinner at Primo. Maine was a fun weekend adventure and I’m grateful I had the opportunity to experience it with my parents because they would not have done a road trip on their own.

For a brand collaboration, I stayed in The South End in Boston for a couple nights at Stay Pineapple Boutique Hotel. It was a nice break from staying at my parents’ and it felt good to have my own space again. While staying in the city, I went on a solo date at Barcelona Wine Bar, ordered everything, and had a wonderful time with myself. I also dined at Toro, Ostra, and Row 34 during my visit and all of them were delish. I love seafood and ordered crudo at every restaurant. It was so fun to be a tourist in my own city. I am convinced that the northeast has the best food.

Even though I had a great trip, I physically struggled everyday throughout my visit because of the pollen dust storms. My allergies totally kicked my butt. My allergist has once told me that I’m the worst he’s ever seen, and pills don’t help. Every day, I was drained and exhausted from just being outside for an hour or two and would feel compelled to nap afterwards. In addition to sneezing, runny nose, itchy eyes, itchy face, and itchy internal body, allergies also give me brain fog and extreme fatigue. I really could not function. I’m envious of people who don’t suffer from allergies!

After almost three weeks away, I am finally back home. My body feels better and lighter. I am starting to feel like myself again. Back in my personal space with all my comforts and routine. It was a great trip and fun little adventure, but three weeks was a long time to be away especially after over one year of quarantine. I’m still adjusting to life, normalcy, and reemergence into society, which can be draining. Everything just feels extra nowadays. So I am going to listen to my body and give myself the rest of the week to recover.

Writer's Block

For the last two months, I’ve been focusing on the writing portion of my cookbook (yes, I’m still working on my never-ending cookbook). I plan to incorporate short memoir stories throughout the book that illustrate the powerful role food plays in my family and, especially in my relationship with my mother. It has been a challenge tapping into that part of myself. Not just the creative part that wants to weave together a beautiful story, but also the part of me that is trying to capture all the emotions from a nostalgic memory.

It has been exhausting. I joined a couple writing groups for support and motivation. After a couple weeks of frustration, I found two groups that I really enjoy and have made some wonderful friendly connections. I think I have created some beautiful stories, which feels so liberating and cathartic. However, I have also learned more about my family history and have been forced to revisit some painful childhood memories. It has been an emotional journey and I feel that I still have more stories to tell.

Although I have been productive the last couple of months, I’ve hit a roadblock this past week and have felt unmotivated. I need to write more but can’t seem to find the right words or be able to access the emotions I want to convey. Inspiration can sometimes be elusive. Maybe I need to switch things up?

I’m actually in a virtual writing group session now and decided to work on this blog post instead of editing my short story. Procrastination at it’s finest. At least, I’m writing thought, right? I’ve gone on several walks this weekend (not because I wanted to but because I’m dog-sitting and had to). I’ve tried opening a bottle of champagne. None of those ideas helped. Maybe I need to go for a drive to pick up tacos for lunch today? Yes, I think that’s a good idea…Maybe that will spark some inspiration.

Update. 3 hours later…

I drove to the Westside to pick up tacos and the taco place was closed. Perhaps, because of the pandemic? Or maybe because it’s Easter Monday? Who knows anymore? I was so disappointed! So then, I decided to drive in the opposite direction to get Korean fried chicken because I needed to get gas for my car and the gas station was in that direction. I really wanted tacos but fried chicken is a good alternative. I’ve been feeling indecisive about food and about life lately and don’t know what I want to eat or cook anymore. Anyway, I came home to eat my fried chicken and I took a picture of it. When I went back to my camera to look at the picture, it wasn’t there. Sometimes my phone camera does that. It’ll will make the clicking sound like you took a picture but then doesn’t save it. Or maybe it’s because I close out of it too soon? I don’t know. But now I don’t have a picture of tacos or wings to accompany this post. So now I’m just posting a picture of me on a walk.

And yes, I know I’m rambling. As you can tell, I’m not in the mood to write but I’m forcing myself to, hoping it will open the flood gates. But it’s really not working. Maybe I need to make myself a martini? Maybe I need to take a break from my project and try to figure out my life? I know that I am priviledged in that I have the luxury to think about pursuing what makes me happy versus working to surivive. This is a completely different concept from that of the previous generation—our parents’ generation. I feel guilty for this sometimes.

Okay. Time to return to procrastinating. Ideas for sparking inspiration welcome!

Caramelized Onion, Mushroom, & Gruyere Puff Pastry Bites

A couple years ago, I ordered a mushroom-stuffed puff pastry at a French restaurant as an appetizer and I remember loving it. But then again, I love anything with mushrooms. Since then, I had been wanting to experiment with puff pastry sheets. It’s not something I’ve ever used before. The result of my experimentation were these delicious little bites! These bites work well as an appetizer because they are easy to pick up and munch on as finger food. The puff pastry is soft and flakey. The mushroom mix is light and flavorful and the cheese is goey. If you are a mushroom lover like me, you need to try this recipe. It’s easy to make and it’s so good. Next time, I might try making a puff pastry turnover since that might be a litte heartier.

CARAMELIZED ONION, MUSHROOM, & GRUYERE PUFF PASTRY BITES (makes 18 small rounds)

Ingredients:

½ tsp salt

¼ tsp ground black pepper

½ tsp thyme

1 clove of garlic, diced

1 tbsp butter

¼ cup of white wine

1 tbsp olive oil

1 egg, whisked (for the egg wash)

2 puff pastry sheets

1 small sweet yellow onion, diced

8 oz cremini mushrooms, thinly sliced

3.5 oz shiitake mushrooms, thinly sliced

5-6 slices of gruyere cheese or shredded gruyere/swiss cheese blend

chopped parsley for garnish

Directions:

Preheat oven to 400 degrees.

Meanwhile, cut puff pastry into little rounds using a cutter. I didn’t have one available so I just used a small sauce bowl that is 2¾ inches in diameter and cut around that. If you prefer, you can cut your puff pastry sheets into squares, which would be even quicker. Set aside.

Add 1 tbsp olive oil into a medium frying pan. Saute diced onions over medium heat until caramelized. Add 1 tbsp butter and let melt. Toss in garlic and mushrooms. Sprinkle with salt, pepper, and thyme. Cook until the mushrooms have shrunken. Pour in wine and let reduce.

On a baking sheet lined with parchment paper, arrange puff pastry rounds. Brush with egg wash. Add a spoonful of the sauteed mushroom and onions onto each round, leaving space around the edges. Bake for about 14 minutes in the oven at 400 degrees.

Pull out baking sheet tray from the oven. Add small slices of gruyere cheese on top of each round. Return to oven and bake for about 4-5 more minutes.

Garnish with chopped parsley. And that’s it! Easy peasy and delish!

Coronaversary

It’s March. We’ve hit our one year anniversary of when it all began. One year since the pandemic officially started and forever changed our lives. An ENTIRE year! Can you believe it? It began with a 2 week lockdown and one year later, we’re still here. How do I feel about it? I have so many thoughts and feelings. Not much happened and yet everything changed all at the same time.

On a superficial level, I’ve expanded my athleisure section of my wardrobe. Now, it takes up a greater percentage of my closet. I have always loved sweatpants before but now I really love them. Sweatpants and hoodies—just give me more. One can never have enough.

In March of last year, like everyone else, I was dealing with the initial shock of a pandemic and what that meant for the world. I had my first of two anxiety attacks. I was trying to mend a broken heart and I retreated from the world. Trauma was triggered. Mental health became more important to me than ever in my adult years. I joined mental wellness support groups. It was the first time since my early twenties that I participated in talk therapy consistently for a year. And when I didn’t expect it, I learned so much about myself.

My project with a fashion client ended and I’ve been able to resume my passion project—the Cambodian cookbook. This time, I’m working on my writing, which I think is the most fun part. I’ve forgotten how much I enjoy writing. I wrote a novella in college and then continued to take a creative writing course after college but never really pursued it and I wish I had all these years, even just as a hobby. After two weeks of testing out different writing groups and getting frustrated, I finally found one that provides a supportive community for critique, workshopping, and encouragement. I guess, you can join a group for just about anything nowadays. It was something I never thought to do before and is definitely something I want to continue even after I finish my cookbook.

Most excitingly, I got my first dose of the Covid vaccine shot! It felt so sweet to get it on the anniversary of the start of the pandemic! It only took 5 hours of waiting in the cold without food or bathroom breaks to get the extra leftover vaccine, but it was completely worth it! Even though things won’t change overnight, I felt like I made it to the finish line. I was so happy and relieved. I celebrated with tacos and cake to honor the occasion! My stepfather has gotten his within the month as well. I’m just waiting for my mother to get hers so that I can see them again after TWO long years! I’m looking forward to the world resuming some sort of normalcy soon even if we have to proceed with caution.

Getting vaccinated gives me all kinds of feels and has given me so much to reflect on. What a long year it has been! We’ve all come such a long way and I’m grateful for making it through. I’m feeling good today.

Colombian Aji Sauce

One of my longest relationships was with a half Colombian boy who I met in college. He was genuinely a really nice guy. But we were young and had a lot of learning and exploring that we needed to do on our own. We were together for 6 years and we cohabitated for about half that time.

While the relationship did not last, I became familiar with a lot of Colombian dishes. I had the best homemade tamales, hearty steak dishes, and delicious soups. Even though it has been awhile, I distinctly remember the Colombian Aji sauce that was often served with empanadas and steak. I used to smother it over every Colombian dish I ate. Like chimichurri, Colombian Aji sauce is packed with herbs, but it has a thinner consistency. It tastes really good with steak and crispy potatoes! And if you don’t eat steak or meat, try it with roasted vegetables, rice, eggs, or fish. The sauce tastes great with everything! I could go on and on.

Below is the recipe for my version of the Colombian Aji sauce. If you’d like to learn how to make the perfect pan-seared steak to pair with it, you can also check out my previous Pan-Seared Steak recipe.

Colombian Aji Sauce (about 3-4 servings)

Ingredients:

• 6 scallions, thinly sliced

• ½ cup of finely chopped cilantro

• ½ jalapeno, deseeded and finely diced (or more if you like spicy)

• 1 medium sized tomato, diced

• 1 clove of garlic, minced

• 1 lime, juiced

• 2 tsp white vinegar

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp sugar

• ¼ cup of filtered water

Directions:

Mix all of the ingredients together and let it sit for about 15-30 minutes before serving. It may look too thick at first, but don’t worry. The herbs will soften and melt into the liquid as the ingredients settle and meld together. Taste and adjust as necessary with additional vinegar or jalapeno.