Latvia: Grey peas and sour milk 🇱🇻



Boring. Cloudy. Winter. Bland. Wishy-washy. Old.

If you tell me you didn’t think of any of that when I mentioned “grey,” you’re joking yourself.

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Romania: Sarmale with mamaliga 🇷🇴


There’s something about the brassica family that generally doesn’t agree with me.

Fry up the onions and fennel, then add rice.

Fry up the onions and fennel, then add rice.

Maybe it’s the sulfury notes of broccoli or Brussels sprouts. Or perhaps it’s the bitter flavor of underprepared kale that burns me. Maybe it’s just the general consistency of the brassicas that sends me running and screaming.

Whatever you call it, don’t call me late to eat brassicas – because there is no late on “never.”
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Ecuador: Encebollados, Llapingachos and Aguardiente 🇪🇨

Ecuador flag

One of the challenges of this project that I underestimated was the sourcing of ingredients. Portland’s a pretty good food town for its size, but that’s mostly on the restaurant end of things.

Our lack of cultural diversity in the Rose City really makes it hard to source quality multi-ethnic ingredients – note the fact that I still haven’t gotten to The Bahamas yet, because I can’t find conch meat in Portland and I haven’t made it to Uwajimaya in Beaverton to see if they sell it.

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