Category Archives: Covina

In My Belly for 2010

This time last year, I got a Fortunate You necklace from Tea Stain clothing in Sacramento. The fortune said: “You will step on the soil of many countries.”

A combination of wanderlust, luck and professional opportunity made that fortune come true in 2010.

I sampled fresh fish and explored new flavors in Russia as a guest lecturer for St. Petersburg State University.
Salmon fricassee

We celebrated my birthday with ceviche on the beach in Ensenada.
Ceviches de Camaron from Los Primos #fb

Finally, I left my Sacramento newsroom behind and became the Newark Patch editor. In this Alameda County city, I cover news, politics, crime and other issues that matter to Newark residents. Plus, I have a chance to profile all the amazing food spots in Newark.
Mexico Tortilla Factory

You can find rest of my album, “In My Tummy: 2010,” on Flickr.
What do you think? What should I try next?

In My Tummy | 2010

Turkey Day

I suspect many people in my family are still working on all those turkey leftovers. Yum! My parent’s kitchen in Covina smelled amazing. The air was heavy with the aroma of fresh rosemary. I imagined the turkey skin turning crispy inside the oven.

Gobble Gobble

I also made fresh lumpia for my family. I made traditional rolls with ground beef. I also fried up a batch with ground turkey, mushrooms and water chestnuts. Some liked those better than the traditional beef lumpia. Neat.

The next morning, I added a fried egg to the turkey leftovers.
Turkey and fried egg sandwich

Hey Facebook buddies – you have to check out my blog page to see the Flickr slideshow. It’s pretty! It has more food photos!
Lumpia

Looking Back

Happy New Year! I’ve hit up several foodie adventures in my kitchen and beyond. I need to get crackin’ on those kitchen blogs – baking bread and taking on chicken pot pie.

But first…2009 has been another epic year of eating, drinking and trying new flavors.

Bacon Explosion
In 2009 – we invested in some kick-ass cooking tools: better knives, an iron skillet and one beautiful grill. Our California weather allows us grill nearly all year round. We fired up the grill for our beer-can chicken on New Year’s Eve. For the virgin run on the grill, we made the bacon explosion. The aroma from 2-pounds of bacon, chorizo and Italian sausage smelled amazing from the grill.
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