Audrey and Jon

This is Jon's Mom's Orange Bread recipe.

Peel 3 medium navel oranges and slice in thin strips.

Boil peels with 1 cup cold water and 1 tsp. Baking soda for 5 minutes.

Drain and wash well...this removes most of the “white” stuff.

Then boil peels in 2/3 c. water and 1 cup sugar until the “syrup” is thick,
and let cool. (I usually spread the peels on sugar coated wax paper to cool)
After the peels cool, chop into small pieces.

Bread
1 c. sugar
2 T. butter, melted
2 eggs
3 ¼ c. flour
3 t. baking powder
½ t. salt
1 c. milk 1 cup pecans (chopped)
orange peel

I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

1 lb pasta (orecchiette or some other smallish one preferred)
1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
1/2 small red onion, finely diced
1 small tomato, finely diced
~1/2 lb feta, crumbled.

We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup chopped red bell pepper
1/2 bunch parsley, chopped
1 tsp dried oregano
1 tsp thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper
1/3 cup red wine and/or sherry vinegar
1/4 - 1/2 cup olive oil

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta - round like spaghetti but wider with a hole in the middle)
1/2 medium onion diced very small
1 habanero or scotch bonnet diced fine (optional)
2 large eggs
1 can evaporated milk (~12.5 oz)