We almost always have eggs, potatoes, olive oil & onion at home, so when the fridge is empty, we can still make tortilla. It’s not the fastest dish, but aside from a little attention, it doesn’t demand too much of you. The potatoes (and onion if you’re using it) are cooked very slowly in a… Continue reading Tortilla

Bulgar wheat, carrot, cucumber, avocado, lime dressing

Today’s work from home lunch wasn’t really planned. I’d made an impromptu pot of bulgar wheat a few days ago, trying to flesh out some leftovers from the night before, and I wanted to use it up. I rummaged in our fridge for likely salad candidates and this is what I came up with. I used… Continue reading Bulgar wheat, carrot, cucumber, avocado, lime dressing

Black beans, coriander, sour cream

All that talk of Sol Food yesterday had me dreaming of black beans. I used a recipe for Cuban black beans on the website Latina Mom Meals as a reference. I tweaked the seasoning & aromatics & left out the pork bouillon. Leave out the sour cream, or sub it with a plant-based alternative, to make it vegan. We’ve… Continue reading Black beans, coriander, sour cream


Whenever I travel to California with my husband, one of our first stops is a Puerto Rican restaurant called Sol Food. They make the most incredible black beans served with rice, avocado, and your choice of either sweet or savoury plantains. I always have an enormous glass of their homemade limeade on the side. All the… Continue reading Limeade