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Nor'east Epicurean

~ Hanging in the Mid-Atlantic

Nor'east Epicurean

Tag Archives: Spanish Food

Random Musings

12 Wednesday Dec 2018

Posted by Nor'east Epicurean in Christmas, Epicurean, Gift Ideas, Holidays

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Tags

Christmas, Holidays, Maker's Mark, Musings, Spanish Food

Gizmo at the Nyack, NY Christmas Tree Lighting

Here I sit, feeling neglectful.  The holidays are in full swing and finding the time to pen posts isn’t the easiest of tasks.  “What?” You exclaim, “I’m penning blogs while juggling a full time job, a family and numerous volunteer activities. What’s your excuse, Rivera?!?” You ponder.  No excuse, I just embraced the fact that I’m not wonder woman a long time ago…and I’m good with that.  

We’ve been packing a fair amount of fun into the season.  Tony and his band had a Christmas concert this past weekend.  While that’s meant a lot of rehearsals for the band, I’ve been spending time with the ‘band aids’ — the band members’ significant others; all good friends with whom I enjoy breaking bread and sipping wine with. 

I didn’t properly plan today’s missive so I offer you some of the musings I’ve had over the past few days: 

Fun Socks — Thanks Maker’s Mark!

Give Me Their Budget:  I need Maker’s Mark’s marketing budget.  Actually what I experience is  only a small percentage of that budget falling into the CRM — customer relationship management — category.  Years ago I signed up to be a Maker’s Mark Ambassador.  Every Christmas they send fabulous gifts to their Ambassadors.  One year it was ear mufflers, another year a sweater for my Maker’s bottle, and one year bourbon ball ice cube trays.  This year’s gift…ta da:  Socks!  Absolutely #Fun! 

Paprika from La Tienda

La Tienda:  Above and beyond the my husband’s jeep catalog, I’m the person who receives catalogs in the family which I always enjoy thumbing through (am I aging myself?).  A few days ago, Tony received a catalog from La Tienda, a company that’s celebrating ’22 Years of the Best of Spain” which piqued my interest.  With an great assortment of  foodstuff  — from meats and cheeses to tapas offerings and custom gift boxes — I’m envisioning a few gifties for the big guy, specifically a Paella Pan, their smoked Pimenton de la Vera Paprika, a goat or sheep cheese item — the Spaniards make seriously good cheese — and perhaps a ring or two of Chorizo.  If you’re looking for a unique gift for the Spanish epicurean in your life or, your friendly neighborhood meat and cheese lover, check them out. 

Living Coral

Living Coral:  Pantone, the color folks, has come out with their color of the year.  They’ve been doing this for the past 20 years and every year, I’m fascinated by their choice.  For 2019 the Pantone Color Institute has designated Living Coral as the color of the year (PANTONE 16-1546).  They state, “Living Coral emits the desired, familiar, and energizing aspects of color found in nature. In its glorious, yet unfortunately more elusive, display beneath the sea, this vivifying and effervescent color mesmerizes the eye and mind. Lying at the center of our naturally vivid and chromatic ecosystem, Pantone Living Coral is evocative of how coral reefs provide shelter to a diverse kaleidoscope of color.”

With that colorful tidbit, I’m wishing all my readers safe travels, smooth sailings and, of course, bon appetite!

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Newark, NJ…Really?

29 Thursday Nov 2018

Posted by Nor'east Epicurean in Epicurean, New Jersey, Portuguese, Travel, Williams Sonoma

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Tags

Brazilian Food, Food, Ironbound District, New Jersey, Newark, Newark Airport, Portuguese Food, Spanish Food, Travel

Homemade Mustard…#Yummy

I’m a bit of a crazed woman at the moment.  I recently read that as a content creator, yes, apparently, that’s what I’m trying to be, I need to publish at least one post a day — actually, the website I read this on the guy was saying multiple times a day. I’m down to 3 minutes left in Wednesday and the odds of this going live before midnight are slim.  I also wanted to write about my mustard, a recipe I was planning to share (and it takes a lot for me to share a ‘secret’ recipe), but I lost the bloody card w/ the recipe jotted down on it. 

I make great mustard.  It’s actually a recipe I adapted from a Williams Sonoma purchase (not really nor’eastern, but a fantastic store none-the-less).  A few years ago, while desperately scouring the one table in the store with ‘deep’ discounts I came across a make your own honey mustard kit.  Ripping open the ‘honey’ package, I realized I was about to dump a bunch of brown sugar into my mustard mixture; I tossed it instead.  While one might say I ruined the whole ‘thing’ I really made a fantastic discovery.  The flavorful mustard I created, which my spice-loving husband can’t get enough of, was amazing.  And, thankfully, for some reason, I jotted down how much flour was in the pre-packaged envelope and how much mustard seed was provided, thus creating my own recipe.  Of course, at this exact moment, when I have 3 minutes left in the day, I can’t find the effing little card the recipe is on. 

Welcome to…Newark Ironbound District!

With that, I’m going to share a cool blog, 
 The #1 Itinerary, I tripped across and an even cooler post. The #1 Itinerary folks have liked a few of my posts and I decided to meander over to the site.  As I was perusing it, I found a really informative write up about the Iron Bound District of Newark, NJ.  The thing about Newark is that it gives the rest of New Jersey a bad rap (yes, I know, everyone from Jersey says that).  But, it really does.  However, if you’re a traveler, it’s probably not uncommon to find yourself, at some point or another, going through Newark Airport.  And, if you’re going through the airport and have a few hours to spare, go to the Iron Bound District…just do it.  It’s a 10 minute cab ride (assuming all goes well with the traffic) and for the food alone, #Yummy, that 10 minutes will be worth your while.

Tales of Newark will be the subject of another post, when I’m not 1+ hours late in posting my ‘blog a day.’ 

Newark Airport

Thank you, as always, for visiting.  For those on the road, I wish you safe travels, smooth sailing, and, of course, bon appetite!

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