"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Thursday, December 21, 2017

Mug O'Quichy-Canned Spinach Soup-Egg Quesadilla

Mug O'Quichy-Canned Spinach Soup-Egg Quesadilla


1 8oz Mug

A dab of olive oil
1 egg
3 Tbspns canned spinach soup concentrate (don't add water)
A dash of Tabasco sauce or ground black pepper
A dab of milk
1 flour tortilla
Toppings: a sprinkle of imitation bacon bits, a dash of Parmesan cheese

Add dab of oil to mug, swish around to coat bottom and sides of mug.
Add egg, soup, sauce and milk in a mug.
Stir vigorously to mix ingredients thoroughly.
Microwave mixture 2 minutes on high.

Place tortilla in skillet, heat on medium-high to brown bottom. Turn over, add egg mixture on top of tortilla.
Sprinkle bacon bits and Parmesan cheese on top. Heat about 1-2 minutes, fold tortilla, then transfer to a plate.

Variation: use mushroom soup concentrate.

Friday, November 24, 2017

Star Trek Cruise 2018

Star Trek Cruise 2018

Another opportunity to meet science fiction fans.

World Con 76 San Jose, CA August 16-20, 2018

World Con 76 San Jose, CA August 16-20, 2018

This is an opportunity for writers or lovers of science fiction and fantasy to meet other authors, share their work, participate in workshops and events, and vote in the Hugo Awards.


Friday, October 6, 2017

Microwave: Baked Potato Salad

Microwave: Baked Potato Salad


5 medium to large white potatoes, peeled
1 cup plain yogurt
1 TBspn mayo
1/2 red onion, diced
1 Medium slice, Mozzarella cheese, diced
1/2 Cup Imitation Bacon bits
Ground black pepper to taste
A palmful of dry parsley, crushed
A few dashes of Parmesan cheese
Garnish: a handful of cherry tomatoes, halved (Optional)


Place potatoes in microwaveable dish.
Pierce with fork. Cook on high for six minutes or more until cooked.
Let potatoes cool before dicing.
Add diced potatoes to large bowl.
Add the remaining ingredients, except garnish.
Mix and stir well until potatoes are coated.
Cover bowl, place in frig to cool.
Add garnish to individual servings.

I usually don´t add salt to my recipes but I just thought, maybe I should make sure I offer a salt shaker to guests.

Also, Lucy likes it. Lucy is a friend who is brave enough to try some of my recipes. This is the first recipe she has liked :-)

Dressed Up Store Bought Cake

Dressed Up Store Bought Cake

Part of my morning routine is to have coffee and a slice of store bought nut cake. One morning, I decided to dress up my usual slice of nut cake with a plain yogurt sauce, a few dried blueberries, banana slices and a few dashes of cinnamon. Presto: breakfast.

Happiness is Cake

Happiness is Cake

When you move to another country, you make alot of adjustments. One is finding a favorite snack. In Mexico, these cakes are called Pinguinos. Chocolate Cake with chocolate frosting with a little white icing inside.

(Brand: Pinquinos. https://marinelausa.com/en)

Microwave: A Dish of Apple Pie

 While the original recipe was a mug recipe, for this recipe, I used a small dessert dish.

This recipe is similar to Amy Dacyczyn´s Apple Crisp recipe in the Tightwad Gazette.

A Dish of Apple Pie
Adapted from: http://www.curryandcomfort.com/2012/11/2-minute-apple-pie-in-mug.html


1/2 an apple, peeled, cored and diced
1/2 Tsp flour
1 Tsp olive oil
a few dashes of Cinnamon
a dash of Nutmeg
1/2 Tbsp lime juice concentrate
Toppings: crushed cookies, whipped cream or ice cream


Mix all ingredients together, except toppings.
Stir well.
Microwave 1 minute on high.
Add toppings.

Monday, September 25, 2017

My New Blender

My New Blender

In a previous post, I had discussed thinking about buying a convection oven, a toaster or a blender.

I have solved my blender problem.

My blender's name is Marcos. He is a former bartender. Now, he runs a juice bar  on Paseo de Montejo at Calle 39 where you can choose from various preselected fruit blends for a tasty fruit smoothie. Or, Marcos lets you pick your own fruit combinations.

I often get banana, dragonfruit and papaya with water and no sugar.

As with most tiendas, Marcos has no set hours, you just have to catch him when he's open.

Sunday, September 3, 2017

Hotplate: Thinking About Fritters

I have been thinking about making vegetable fritters for weeks.
Also, I have been thinking about food waste.

I thought vegetable fritters would be one solution to reduce vegetable waste.
So, I searched for new vegetable fritter recipes and found:

Mother Earth News – Vegetable Fritters 

Taste Without Waste – Vegetable Fritters 

The Guardian – Vegetable Fritters

The Kitchn – How to Make Fritters Out of Any Vegetable 

While I enjoyed reading these recipes and learned a few things, either I did not have all the ingredients or it seemed too complex for me, so I went back to my fritters recipe and made few revisions.

Vegetable Fritters


leftover tomato and onions, diced
1 garlic clove, diced
1 cup of frozen diced mixed vegetables
2/3 cup flour
1/2 tsp baking powder
1 egg
1/2 cup milk

3 dashes of Tabasco Sauce
¼ cup white cheese, grated (optional)
ground black pepper to taste
Garnish: Lime Juice
Makes about 12-15 small fritters.

Not all ingredients used are shown.


Place diced tomato, onion and garlic in a small bowl, microwave for one minute on high. Set aside.
Place frozen mixed vegetables in a small bowl, microwave for two minutes on high. Set aside.

Mix dry ingredients in a bowl.
Add egg, milk, and Tabasco Sauce, mix well.
Smash batter lumps with the back of your spoon to make batter smooth.
Add tomato, onion, garlic and vegetables to batter.
Add grated cheese.
Stir thoroughly.

Add oil to medium or large skillet.
Heat oil until it sizzles.

Use large spoon to scoop up batter mixture.
Drop the batter mixture into skillet, leave room for other fritters.
Press down on batter mixture with spoon to flatten.
Cook on medium heat for about 2-3 minutes on each side until fritter is brown on both sides.

If fritter is thick, cook a little longer on each side to avoid uncooked batter.

Remove cooked fritters to a plate, drain oil.
Sprinkle with a little lime juice. 

Note: did not use Basil. 

Alternative: Canned Spinach Fritters

All I did was make the batter and mix in two tablespoons of twice drained canned spinach instead of tomato, onion, garlic and vegs, and cooked the fritters the same way as the vegetable fritters.

Ideas for future fritters: use diced cooked potatoes, shredded carrots, or mashed beans; spices: cumin or paprika.

While my fritters came out well, the amount of dirty dishes and utensils I made was overwhelming. Plus, I am on my fourth hot plate and this one is finicky, too, and my new skillet cooks unevenly, so I had to move the fitters around in the skillet to the areas where they would cook not burn.

If I had had any fritters left, I would have frozen them.

But, I think next time, I will slice and dice the veggie items, put them in containers and store for a bit. Then, make up a batch of dry batter mix and store it in a container.

Then, maybe when I make fritters next, it might be easier. Who knows.

More Links:

Sustainable Table

Friday, August 18, 2017

Rice, Shrimp and Vegetable Salad

Rice, Shrimp and Vegetable Salad

Yes, this recipe is easy. I found this salad cool and fresh to the taste.


20 small, shelled shrimp,f rozen
a dash of garlic powder
a dash of lime juice, concentrated
1/4 Chayote, sliced
1/4 onion, sliced
1/4 pepino, sliced and chopped
1 small tomato, sliced
Leftover white rice
1 dash of Italian dressing
ground black pepper to taste


 If you don't have any leftover white rice, it's easy to make. Just don't walk away and let the rice burn.

White Rice
1 cup White Rice
2 cups water
Add both to a pot.
Place lid on pot.
Heat to simmer.
Simmer about 15-20 minutes, until water has been absorbed or evaporated.
If you want the rice cold, place in a covered container and put in the refrigerator for about 15-20 minutes.
This batch of rice will be more than you need for this recipe.

Add about 20 small shrimp into a glass bowl.
Add 1/2 capful of lime juice concentrate.
Add a dash of garlic powder.
Stir thoroughly.
Microwave 2 minutes.
Remove and drain shrimp.

Add  about a cup of cooked rice to bowl.
Add cooked shrimp.
Add cut vegetables.
Add a dash of Italian dressing.
Add ground black pepper to taste.

Thursday, August 17, 2017

Easy Shrimp Pasta

Easy Shrimp Pasta

Don’t try to cook when you are hungry and tired. At least, that is a caveat I should observe.

I had had a long day. It was 7:30 at night and I was hungry and tired. I thought about making chicken salad tacos again, but I had had them for lunch.

So, I thought about what I had on hand: frozen vegetables, tortillas, a bit of onion, pasta, rice, cream cheese, black olives, raisins, canned soup, milk, fruit juice, and crackers. Hmmmm, Aha, I had frozen shrimp and I had been dying to try some shrimp recipes.

My GoTo recipe website is “Simply Recipes” (http://www.simplyrecipes.com/). I dream someday I will be able to cook like Elise but that’s probably a fantasy, not gonna happen.

But, it is soothing to read her recipes, she makes you feel like “You Can Do It!” I already knew I probably did not have all the ingredients or skill to handle most of the recipes but I saved a few for future experiments.

Then, I went to “Cooks.com" (http://www.cooks.com/), where I knew I would probably find a few easy recipes. I found one, “Quick and Easy Shrimp Scampi.” Oh my, what is scampi?

I started with a pot of water and a package of spaghetti. While I appreciate all those various types of pasta, spaghetti works for me for most pasta recipes.

As the water was heating up, I struggled to skin a garlic clove. After finally getting the skin off, I chopped the clove into small pieces and added them to a small skillet sitting on the counter.

Then, I added a little olive oil, a dab of butter, a palmfull of crushed parsley, black pepper and 2 grains of rock salt to the skillet.

I kept reading the recipe, then did a few exercises while waiting for the water to boil. I knew if I left the kitchen a disaster was predictable.

Ok, water is boiling, add pasta, a dab of olive oil and wait until it is done. I have a two burner hot plate but only use one for cooking, the other holds a stack of pots, pans and lids, like the Tower of Pisa, better not to touch.

When I tested a strand of spaghetti, it was not done. I wondered just how chewy could I tolerate in order to finish this dish quickly?

A few more exercises, then I poured a bit of Blanco POX into a sherry glass. POX is a Mayan alcoholic beverage made from corn. I had bought two types, one was vanilla flavored with the alcohol percentage similar to Sherry, it is smooth and tasty. The other was Blanco, original unflavored, it has the alcohol percentage of hard liquor. One sip and “Fire Water” came to mind.
As a side note, I should not be drinking alcohol but I occasionally fall for the romance of liquor. Add in a little history and mystery and POX is a very romantic beverage.
( http://www.theyucatantimes.com/2017/07/pox-a-mayan-elixir-that-embraces-the-soul-and-caresses-the-heart/)

I tested the pasta again, almost done. I removed the pot from the burner and set it aside. With the skillet on the burner, now, I began to heat up the garlic and spices.

Gosh, I have to thaw the frozen shrimp. I knew there was a way but I just put about 20 small shelled shrimp in a glass bowl and microwaved them for a minute. It worked.

Now, I added the drained shrimp to the oil and spice mixture. Then, I got the idea, add some of those black olives. I got the container out of the frig, darn, they were whole olives, but pitted. So, I just spooned a few into the skillet without slicing them. I let the mixture cook for about a minute more.

After draining the pasta, I forked a serving onto a plate and topped it with the cooked shrimp mixture and sprinkled the whole thing with a bit of Parmesan cheese.

While the mixture was tasty, the shrimp got lost in the pasta. I couldn’t finish the POX, so I poured it over the remaining pasta and stored the leftovers in the frig. Will see later if the POX has any effect when I use the pasta later.

Gosh, according to Merriam-Webster (https://www.merriam-webster.com/dictionary/scampi) Scampi means large shrimp prepared with a garlic-flavored sauce. So, I am calling my recipe, Easy Shrimp Pasta since my shrimp were not large, not tiny, not medium but small.


20 small shelled frozen shrimp, thawed
1 package of spaghetti
Water to fill a pot 2/3rds full
2 dabs of olive oil
1 dab of butter
1 garlic clove, skinned and chopped
1 small palmfull of parsley, crush when adding to skillet
ground black pepper
salt to taste 
Optional: black olives, preferably sliced
Topping: Parmesan Cheese


Thaw shrimp in microwaveable bowl for one minute, set aside.

Add enough water to a pot to cook spaghetti, usually about 2/3rds full.
Once water is boiling, add spaghetti and a dab of olive oil.
Cook spaghetti about 8-10 minutes until spaghetti strands are tender and easy to chew.

In a skillet, add a dab of olive oil, chopped garlic, butter, parsley, and ground black pepper and salt to taste.
Drain the shrimp and add to mixture.
Optional: add olive slices.

Heat mixture on medium.
Stir mixture thoroughly.
Cook for about 1-2 minutes.

Fork a serving of pasta on a plate.
Pour skillet mixture over pasta.
Sprinkle with Parmesan cheese.

Tuesday, January 10, 2017

Using Carry Out Selections to Make Multiple Meals

Here is one of my favorite ways to save money and get some great meals in the process. Now, I do make small meals, so what one person calls a meal and what another calls a meal will make this option vary greatly.

In my colonia, I have several prepared food choices. My two favorites are a cafe that makes vegetarian inspired meals and a Chinese takeout.

The cafe meal, which costs about 60 pesos, comes with a salad, rice and the main course. The main course is usually grilled chicken breast with a sauce or a vegetable concoction. I make two meals of from the main course items.

The meals also comes with a fruit beverage, soup and corn tortillas.

I freeze the beverage and defrost it later to make coolers (water with ice and some flavoring), I can make one drink last a few days. The soup is also frozen and when I defrost it and heat it up. I make a sandwich for another meal. So, that's about 3 meals for 20 pesos each.

Plus, I microwave the tortillas to make corn chips for dip.

With the Chinese carry out, which costs about 60-80 pesos, depending on the number of items you choose, I take plastic containers and portion out a mix of the various items, rice, noodles, chicken and vegetables, sweet and sour chicken etc. into each container, often making about 5 meals. I freeze them and use them as needed. That's about 15 pesos a meal.

Making Healthy Meals from Products at Local Tiendas

Where I live there are several tiendas nearby, small mom and pop affairs, commercially-owned deli-types and corporate-chain convenience stores.

When you first walk into any tienda, you get the sense the most popular items are chips, candy and soda.

But, tiendas offer a wider range of products, too.

Below are some pictures from various local tiendas. Not all tiendas offer the same number or types of products.

What I did not get a picture of is the fresh fruits and vegetables. Often you can get bananas, apples, potatoes, onions, squash, chayote, limes, garlic and the choices may change.

So, can I make healthy meals from products from a tienda?

You can find condiments like mayo, mustard, vinegar, olive oil, and some spices and hot sauces, various deli meats, canned tuna and canned sardines, salsas, canned beans or dried beans.

Refrigerated products might include: orange juice, a few cheeses and yogurts, lunch meat and other items. Plus, there may be a deli where you can get a variety of sliced meats and cheeses.

Because they offer white rice, spaghetti and pasta, I can make several dishes. With tomato sauce or salsa, onions, garlic and canned vegetables, I can make a sauce and toppings for spaghetti, or make fried rice, or a casserole.

With potatoes, I can make baked potatoes, mashed potatoes, fried potatoes, or with milk and cheese, a potato casserole. Toppings can be tomato sauce, mixed vegetables or canned beans.

Some tiendas have packaged cereal and some also have raw oatmeal and raisins, so with fresh or canned fruits, yogurt or milk, I can make several breakfast cereal meals and desserts.

Some tiendas have eggs, milk, creme, flour, sugar and baking powder, so that expands the choices for making several dishes, like pancakes, fritters, homemade ice cream, biscuits, and more.

You can find canned pineapple and often canned peaches, if you can't find fresh fruit which you can add to many recipes.

With bread or tortillas, along with other ingredients like eggs and milk, mayo and tuna, lunch meat, or pineapple chunks, I can make french toast, tacos and wraps, or sandwiches, and bread pudding.

While you can often find bags of dry beans, so far, I have only been successful using dry lentils, not the other types of dried beans. But, I can make a lentil salad..

You can make healthy meals using products from tiendas.

The positives are convenience, which can mean a lot if you don't have a car, and a sense of community. You are more likely to meet your neighbors at a local tienda.

The negatives are the items usually cost a little more and selections are limited. But, from another perspective, going to the local tienda can cost less because you can carry items home rather than use a cab and more tiendas means more jobs.

I am still trying to do budget comparisons, can I save money by shopping at tiendas? No answer yet, because I do go back to the bigger grocery stores for items I can't get at tiendas.