Archive for February, 2010


Posted in Uncategorized on February 27, 2010 by aliaalafaireet

My salad resolution was going great. My second week I made quinoa tabouli (quinoa, tomatoes, cilantro, lemon juice, olive oil, salt and pepper), week three: beet salad (cooked beets, raw snow peas snapped in half, raw spinach, goat cheese, and a drizzle of balsamic vinegar) and week four I made quinoa with kale pesto and kalamata olives! These week, however, I didn’t do so well. I just bought a lot of coffee, and on Thursday, the jumbo gryo and international cafe. It was absolutely delicious, but this means I have to have TWO salads next week. I have expanded my resolution, I have to have a different salad every week. I have already thought of two for next week. My grandma’s broccoli sunshine salad, and what I think is a brillant idea, a grown up 3 bean salad with a tahini salad. What do you think, any ideas?


Relearning Breakfast: The Breakfast Burrito

Posted in Uncategorized on February 20, 2010 by aliaalafaireet

Ah, the wonder of the breakfast burrito. The word burrito means “little donkey” and there is a whole world of burrito mythology out there. According to my Tex-Mex cookbook  the burrito was a conception of a man named Juan Mendez back in the old west of El Paso, Texas. He sold meals to workers, using a donkey for transport, and wrapping the food in a tortilla to make it easy to tote around. While the most breakfast burrito may be a bit more gringo-reffic, it hits a similar note. It is quite a shame that we have to chose between getting enough sleep and being able to eat a real meal in the morning, this makes the breakfast burrito a miracle. Let the angel of Juan Mendez sweep down and wrap some delicious breakfast staples in a warm tortilla. I made this burrito out of leftover fajita toppings. The night before I made two scrambled eggs with refried beans and cheese. In the morning I reheated the eggs and put them in a tortilla with the leftover salsa Camille and I made: avocado, cilantro, poblano, limejuice, olive oil, salt and pepper. The best breakfast I had in weeks.