What We're Eating is now My Life In Peru

Image by Klearchos Kapoutsis via Flickr

This is the last post to What We're Eating (and More)

It's been a good little blog, but I want more! So, I've moved it all over to

(drum roll please!!)

My Life in Peru

If you've been a regular reader here, you'll want to re-set your bookmarks and start heading over there now... go on now... Enjoy the pretty flowers I posted!!

And seriously, thanks to the people that have been coming here and reading what I write. It means a lot to me, and I look forward to seeing y'all over on the new site.

Kelly

Happy Good Friday

Image by fnnkybutt via Flickr

I'm guessing a lot of you are out making the most of your long weekend. I know the streets here in Miraflores are all but empty of cars.

The lack of traffic (and work) has got us thinking it's a good day for us to get out too, so we're getting ready to take a trip up to Puente Piedra to visit my father in law - that's a picture of his house-in-progress from a few years ago.

My mom hasn't been up to the Cono Norte (Northern Cone) of Lima yet, so it will be an interesting trip for her, and a nice change of pace for all of us. We've been looking for an excuse to get out of the house, so this will be fun. And we'll take a bunch of pics to show the rest of y'all what it's like in that part of Lima.

Hint: Dry, dusty, and developing too quickly, yet not in the right ways.

Also - Big News! This is the last post on this blog. As of Monday, we'll be moving over to our new server AND web address - www.MyLifeInPeru.com. It's a bit of a work in progress right now, but I expect to have it up and running full force (minus a few kinks that may need to be worked out) by Monday. See you there!

Garlic Quick and Simple - Ajo Molido

Image via Wikipedia

Back in the US, I used to buy that garlic in a jar. You know, it's already peeled, chopped and ready to use in cooking. It's almost as good as fresh garlic, and miles more convenient. Well, I've not seen it here in Lima, but it's easy enough to do yourself.

Start with 2 heads of garlic, peeled. (Not 2 cloves - 2 entire heads. Yes, I know that's going to be a lot of garlic peeling)

Drop them in the blender, and add a quarter cup of whatever vegetable oil you usually use for cooking. I like to use half soy/half olive.

Use the pulse on your blender to get it all chopped up real fine. You don't want to liquefy it... just get it blended.

When you're done, dump it into a glass jar. I save all my glass jars from everything I buy, and like to use the little jars from Kraft Mayo - I love that wide top.

Add enough oil to cover the top of the garlic. The oil will keep the air from spoiling the garlic. This will stay good in the refrigerator for about a week. One head of garlic will give you about 2 tablespoons of ajo molido.

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