Anthony Bourdain on Learning to Cook

Anthony Bourdain
6/25/ 1956 - 6/8/2018

On learning to cook: “Basic cooking skills are a virtue... the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill. [It’s] as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.”

Source: https://www.eater.com/2018/6/8/17441238/anthony-bourdains-most-memorable-quotes

Other sources: https://en.wikipedia.org/wiki/Anthony_Bourdain

Cafe Chokoh

 Cafe Chokoh

Cafe Chokoh

C39 #510G x 62A y 64

Centro

Lunes a Viernes de 7:00 am - 4:00 pm

Cafe Chokoh is a new cafe on Calle 39.
 
Offerings include:  Coffee, Cappuccino, Latte, Herbal Teas, Fruit, Omlettes, Pancakes, Sandwiches, Fruit de Aguas, Yogurt, Salads and more.

Cafe Chokoh offers a surprising number of unique details:

• Vegetarian options
• Certified organic coffee from Chiapas
• Pet-Friendly
• Beautiful art work
• Japanese stone garden
  Soft background music
• Book shelf with books and games
• Free wifi

https://www.facebook.com/chokohcafe/

I Ate the Whole Thing -- Dragonfruit

Dragonfruit

Dragonfruit or Pitaya was the first fresh fruit I met when I arrived in Merida. It was growing on a vine in the backyard of the house where I rented a room.

I was fascinated by the fruit. It was uniquely strange and beautiful. The fruit itself has a mild sweet taste which I liked. You eat the fruit and the seeds.

 

(Dragonfruit or Pitaya, Source: https://en.wikipedia.org/wiki/Pitaya)

(By SMasters [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], from Wikimedia Commons )

After washing the whole bulb, I sliced off the end.

Then, I made a slice through the skin with the tip of my knife and cut the skin to the top of the fruit bulb. I peeled away the skin and cut off the tip, pulling the whole skin off. This left a bulb of fruit. I cut the fruit into thin slices and ate whole thing.

Estética de Belleza Princess - Beauty Salon

Estética de Belleza Princess

C 41 x 66 y 64
Centro, Mérida, México

99 923 37 74 telephone

Just got my usual Pedicure with a French Gel nail polish for $280.00 Mx.

Bistro Cultural Cafe and Market

Bistro Cultural Cafe

Situated on Calle 66 x 43, in Centro's Santa Ana Colonia, Bistro Cultural is a true community cafe. Bistro Cultural opened in January 2013 in Mérida, Yucatán, México.

The Bistro serves breakfast, lunch and an early dinner, seven days a week, featuring omelettes, quiches, chicken and fish specialties, soups and sandwiches, cafes, frappes, fruit juices, postres, and more. Most meals come with a small salad and vegetables.

Plus, there's free wifi.

Bistro Cultural is a community cafe. If you go frequently, the staff know you by name. While a lot of expats frequent the Bistro, tourists and locals also enjoy the Bistro.

The Bistro also hosts and promotes a variety of cultural events including yoga classes, music nights, movies, arts and craft fests, and art exhibits. 

The Cafe also supports local artists and authors with art and book displays.

A variety of seating is available. Besides seating inside the main rooms, there is a large, shaded garden seating area as well as an air-conditioned, dining room.

Bistro Cultural has been featured on Trip Advisor https://www.tripadvisor.com/Restaurant_Review-g150811-d4112684-Reviews-Bistro_Cultural-Merida_Yucatan_Peninsula.html  

and in Yucatan Today http://yucatantoday.com/restaurant-month-bistro-cultural/?lang=en.

Recently, Bistro Cultural opened a market across from the cafe. The Bistro Cultural Market offers fresh fruits and vegetables, and a variety of food items including jams and sauces made by Bistro Cultural.

Bistro Cultural Market

Bistro Cultural Cafe

8:30am - 5:30pm Lunes - Sabado/Monday-Saturday
8:30am - 4:30pm Domingo/Sunday

Bistro Cultural Market
7:00am - 2:00pm Lunes-Viernes /Monday-Friday

Calle 66 #377 x 41 y 43

Mérida, Yucatán, México 97000

999 923 2013

Facebook

 https://www.facebook.com/Bistro-Cultural-480869411971096/

The Star of My Kitchen -- the Mabe Refrigerator

 III.
ROUGE ET NOIR.
Soul, wilt thou toss again?
By just such a hazard
Hundreds have lost, indeed,
But tens have won an all.
Angels' breathless ballot
Lingers to record thee;
Imps in eager caucus
Raffle for my soul.
--Emily Dickinson
     via Project Gutenberg

The Star of My Kitchen
The Mabe Refrigerator

I rent an apartment. It came furnished. But, I don't have an oven. I am on my fourth two-burner hot plate and it doesn't always work right.

I have few fancy gadgets.

(Manufacturer: Mabe)

But I love my Mabe Refrigerator. Without a refrigerator, I would be lost.

While I rely heavily on canned goods and my pantry, I marvel at the invention called a Refrigerator.

Where would we be without refrigeration?
Plus, ice cubes!

I try to freeze a lot of leftovers, homemade desserts and chopped vegetables. Plus, I keep some spices in the freezer as well as crushed crackers and cookies for casserole toppings, dessert crusts, and more.

When people say "fresh" fruit or vegetables, those items would have a short-shelf life without the refrigerator.




Source of interest:

Food Storage: Cupboard, Pantry, Refrigerator, Freezer -- University of Nebraska - Lincoln
https://food.unl.edu/food-storage-chart-cupboardpantry-refrigerator-and-freezer

The History of Refrigeration, Wikipedia
https://en.wikipedia.org/wiki/Refrigeration

Peg Bracken -- I Hate to Cook Book -- 50th Anniversary

"I Hate to Cook Book" by Peg Bracken

I remember when I saw Peg Bracken's "I Hate to Cook Book" because it made me feel like I was not alone in my dislike or inability to cook.

While I never mastered her bulk cooking methods, I still appreciated her approach.

I had her book in mind when I wrote "Recipes from the Kitchen of a Frugal Non-Cook" knowing there had to others who struggled to cook healthy meals for themselves and others.

So, I was sad, I was late in seeing the revised I Hate to Cook Book for the 50th Anniversary of her first cookbook.

(Source: Barnes and Noble)

So, better late than never!

Thanks Peg Bracken.