Day 22 - Bosnia and Herzegovina! Čevapčići - Up Next, Botswana

Ćevapi (Čevapčići): rolled spiced meat patties, shaped somewhat like a cigar and served with somun (thin pita-bread), onions, and yogurt. Considered to be the national meal of Bosnia.

 Way too hot to cook inside...good thing I just happen to have this handy cooking pit!

I've been thinking about how women all over the world are charged with feeding their families in times of extreme economic hardship, war, drought, floods, disease and any number of natural and man made catastrophes, the likes of which I have never  known. Through this project, I feel a growing, deep respect and appreciation for what it must take to put food on the table in countries such as Bosnia and Herzegovina given it's very recent history of war and genocide. 

Although I've never known the ravages of war or disaster, I grew up watching my single Mom make meals for my bother, sister and me with very, very little. Although there were times when peanut butter and jelly was dinner and seconds on meat just wasn't going to happen, she somehow managed to bring us all together at the table every night with a home cooked meal that fed both our bellies and our souls. So while I don't pretend to know what women and their families in these foreign lands experience in reality, I do imagine that a mother's drive to care for and feed her children is fierce and universal and knows no ethnic or religious boundaries.

Bosnia and Herzegovina (Sarajevo)(EU): It's hard to know how to write about this country because it's history, both ancient and present, is so complex. Anything simplified risks sounding, well, simplistic. Conversely, the amount of time it would take to accurately capture both the beauty and the devastation this country has withstood would disinterest all but the most avid historian....

So here's just a little history and a link for those who wish to know more: Bosnia and Herzegovina make up a triangular-shaped republic, about half the size of Kentucky, on the Balkan peninsula. The Bosnian region in the north is mountainous and covered with thick forests. The Herzegovina region in the south is largely rugged, flat farmland. It has a narrow coastline without natural harbors stretching 13 mi (20 km) along the Adriatic Sea.

The three main ethnic groups in present-day Bosnia and Herzegovina are Bosniaks, Serbs, and Croats, and languages are Bosnian, Serbian, and Croatian (formerly "Serbo-Croatian"). Nationalities are Bosniak (Bosnian Muslim), Bosnian Serb, and Bosnian Croat. Religions include Islam, Serbian Orthodoxy, Roman Catholicism, Judaism, some Protestant sects, and some others. Here's a link that covers Bosnia and Herzegovina's history up to present day quite thoroughly: http://www.infoplease.com/ipa/A0107349.html

The Meal

I decided to make Ćevapi (Čevapčići), a traditional meat patty, shaped somewhat like a cigar, grilled and served with a wonderful cucumber-yogurt sauce in pita bread.  The recipe I used called for pork, but I came across conflicting information about whether or not pork is eaten in this predominantly Muslim country, so I decided to err on the side of caution and omit the pork altogether. I just doubled up on the lamb instead.

Ground lamb, veal, grated onions, garlic and lots of Hungarian paprika are combined (as you would meatloaf)

Roll and shape meat into cigar shapes - then put in fridge for about an hour to firm up....

 Grate cucumber- I used an English cucumber because it doesn't have to be peeled so lends a beautiful green color to the otherwise white yogurt sauce

Set grated cucumber over sieve to drain for one hour

Combine plain yogurt, fresh lemon juice, garlic, caynne and cucumbers to make sauce

 

Grill meat over nice hot fire - I used a combination of wood and charcoal-no lighter fluid!

Grill pita bread for a few seconds on each side

Two thumbs up from Tim and his best friend, Mac. who has decided to join us as we cook our way around the world this summer - I just love that boy!

The Recipe (http://recipes.wikia.com/wiki/Cevapcici)

• 1 lb ground lamb
• 1 lb ground veal
• 1 lb ground pork
• 1 large yellow onion, peeled and grated
• 3 cloves garlic, peeled and crushed
• 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne
• 2 tbsp freshly ground black pepper
• salt to taste
• Pinch of freshly grated nutmet
• olive oil for basting

 Yogurt sauce

• 1 pint yogurt
• 1 cucumber, peeled, grated and drained 1 hour
• 2 cloves garlic, peeled and crushed
• Juice of ½ lemon
• salt and ground pepper to taste
• Pinch of cayenne pepper

Directions

1. Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches.
2. Rub lightly with olive oil and grill or broil until done.

 Yogurt sauce

1. Mix together all the ingredients and serve with Pita bread

Final Assessment: Delicious, easy to make and fun to eat. The cucumber yogurt sauce was cool and clean tasting and complimented the grilled meat beautifully.

Day 20 - Bhutan! Pork Fing & Cucumber Salad - Up Next, Bolivia

 Walden Street, Cambridge, MA

(L-R) My brother Clay, Me and my sister Anna

a.k.a. The Mod Squad 

It's 1970 and I'm in my hometown 5th grade classroom at the Peabody School in Cambridge, MA.  Today is Friday, Geography quiz day and my sweltering classroom smells faintly of paste, sour milk cartons and 10 year old bodies, almost, but not quite ready for deodorant.

A large, stern man with a booming voice, pale blue eyes and perpetual 5 o'clock shadow, my teacher, Mr. Coleary, delights as he summons each student up to the front of the room to recite America's 52 states aloud  from memory. When he finally calls my name I'm dizzy with fear. I make my way up through the long rows of tan metal desks and snickering kids and I know I'm in big, big trouble, because try as I might, my brain does not memorize well. I take my place in front of the class, my sweaty hands are jammed deep into the pockets of my orange and blue plaid jumper. My heart is pounding so loudly it drowns out every sound around me.  With sadistic power and a wink,  he cues me to begin, but I'm rendered completely unable to rotely spit back even a third of the states I've studied. I fail miserably and continue to do so with impressive consistency all year long. I don't learn a thing in Mr. Coleary's 5th grade class except fear...and maybe a little toughness, which it turns out, serves me well later on.

Fast forward 4 decades to 2010. I'm in my happy kitchen. What's Cooking in your World  is my shot at a Geography and History do-over. An extraordinary opportunity to fearlessly and passionately learn and re-learn about our small/big world in a meaningful, contextual way and to share this rich experience with my kids. That's what I'm talkin' about.

Bhutan is roughly the size of Switzerland 

Bhutan (Thimphu)(AS): Traditionally called "Druk Yul,"  Bhutan is a land-locked country with no access to the sea. Located in the eastern Himalayas, it's bordered by India in the south, east and west, and by the Tibetan Autonomous Region of China in the north.

The origin of Bhutan and its earlier history is  unknown. Guru Padma Sambhava, an Indian saint made his legendary trip from Tibet to Bhutan at the end of eighth century. Many say Bhutan's history and cultural is mystical.

 

Chilies of many varieties are the primary spice used in Bhutanese cooking 

The Bhutanese are passionate about chili. The species of chili used here is Capsicum onum, a fluffy red variety. Chillies are spread all over – on the roadsides, on rooftops and on the courtyards. Huge baskets of chilies at the market put to shame the bursting pumpkins, white radish, potato, cabbage, cauliflower and beans.


Though they appreciate the pleasure of meat, being a Buddhist country, slaughter of animals is restricted. In Bumthang, a district in eastern Bhutan, slaughter of animals is not allowed at all. But you can eat the meat if the same animal fell off a cliff. These days, some of the traditional ways of preparing food haveb een replaced by more convenient Western foods, however for special occasions and celebrations, traditional meals continue to be enjoyed. Regardless, Bhutanese food is HOT.

The Menu

• Pork Fing, a pork and cellophane noodle dish : http://asiarecipe.com/bhumain.html#fing
• Cucumber with red onion and Farmer cheese salad to offset the heat of the meat dish: http://asiarecipe.com/bhuveg.html#cucu 

 

Cellophane noodles, Thai green chilies, seedless cucumbers and pork

 

Cook on low heat until meat is tender 

Soak cellophane noodles in boiled (not boiling) water for 20 minutes

 Pulse cucumbers, red onions and chilies in food processor or chop by hand

Top with Farmer's cheese which tempers the heat of the Pork Fing dish nicely

 

Oh wait - the Jello is for my boys who pierced their tongues this week and can't eat this delicious meal

*Note I used ice for the "quick set" method  - Jello for dummies for real

Plated, delicious and plenty, plenty HOT

Final Assessment: We loved this dish. The chilies were very, very hot - even though I used less than the recipe called for, knowing that I'm a chili pepper nube and couldn't handle that much fire without building up to it first. The salad was beautiful and cool and had just the right amount zing from the red onions-topped with the Farmer's cheese, it was perfect.

Music Sweet Music

http://www.youtube.com/watch?v=lR3i4FvX_A0&feature=related

Free Healthy Recipes!

How would you like to receive 50 free "brain healthy" recipes? Food bloggers from around the world contributed to a special recipe collection called ThinkFood, put together by Posit Science, a leader in brain training interactive software programs, designed to help users think faster, focus better and remember more. Posit Science takes an integrated approach to brain health that includes brain training and now brain healthy eating.

Visit the website to sign up for a recipe of the week. After signing up you'll be able to see the recipe online as well. This week the recipe is for Banana Oatmeal Chocolate Chip Cookies and includes brain healthy ingredients such as chocolate, banana, flax, and walnuts. It's from food blogger Tina Haupert of Carrots 'n Cake and it looks great! On the web site you'll get the recipe, cooking tips, meet the food blogger and learn about brain healthy ingredients.

You will also be able to purchase a copy of the hard cover book when it is available in July. I'll let you know when my recipe is available in August.

Here is the complete list of sites that contributed recipes:

Ambitious Deliciousness • Anne’s Food • Apples and Butter • The Arugula Files • Best Fruit Now • Brown Eyed Baker • Carrots ‘N’ Cake • Chocolate Shavings • Closet Cooking • Cooking with Amy • Daily Unadventures in Cooking • Dash and Bella • Dine & Dish • Dixie Caviar • Eclectic Recipes • eCurry • Fake Food Free • Food Blogga • Food Loves Writing • For the Love of Cooking • Gourmet Fury • Greedy Gourmet • Hangry Pants • Healthy Everythingtarian • Herbivoracious • Katiecakes • La Note Restaurant • Laurel On Health Food • The Leftover Queen • Lisa’s Kitchen • Local Appetite • The Lunchbox Bunch • Make Life Sweeter • My Cooking Hut • My Sweet Vegan • Napa Farm House 1885 • O-Cookies • Off the Broiler • Off the (Meat)Hook • Pink Bites • Project Foodie • Sassy Radish • Seriously Good • Shelteriffic • A Southern Fairytale • Stone Soup • Sugar Bar • Super Healthy Kids • Tastes Like Home • Wild Yeast

Day 19 - Benin - West African Kebabs (Kyinkyinga) - Up Next, Bhutan

What the Devil is she Doing????

Driving home from work today, authenticity was on my mind. Since I started this journey in April, my goal has been to prepare and cook meals from around the world as authentically as possible as a way to connect with each culture. That means looking for ingredients that replicate those of  each country as closely as possible, preparing the meal according to the recipe, deviating as little as possible, and serving the meal with with  appropriate utensils, and side dishes. 

So.......when I reached Benin, a beautiful West African country, I learned that even in urban areas, meals are prepared almost exclusively by women and girls (although that's changing somewhat), and for the most part, are cooked outside on stone cooking pits.You know what's next right??? Why couldn't I build my own stone cooking pit? Would it be over the top? Am I nuts? Then I got to thinking that if I really wanted to honor the culture, the food and the love that women all over the world, regardless of race, creed or culture put into cooking for their families, I could and should do this...A shout-out to my treasured friend, John for encouraging me to go for it and giving me technical advice on how to get it done!

I found field stone on our property (a farm at one time) to line the hole I dug, which was about 10" deep. The cobblestones (pudding stone) came from Mission Hill with us when we moved here 14 years ago!

 

I laid one grill on the base of stones about 4" off the ground to allow for air flow, then placed a larger grill about 5" above to avoid the food being to close to the fire and heat - Now I'm ready to hit the kitchen!

Thank you to EN-R-Gy Saver for hooking me up with two awesome Weber grill-tops (for about $20 total) and excellent advice! 

http://www.en-r-gysaver.com/

www.weber.com 

Benin (Porto-Novo) (AF): The beautiful country of Benin shares borders with Niger, Burkina Faso, Nigeria and Togo. There are 5 distinct geographic zones. The south is a narrow coastal strip, broken up by lagoons and creeks. In the north, a plateau of fertile iron clay soil and marshy areas support oil palms. The central area a wooded savana with some hilly areas. The Atacora mountian chain in the northwest has the highest elevation, while the northeast is part of the Niger River Basin.

 
Beninese recognize about twenty sociocultural groups.  The Fon (founders of the Dahomey kingdom) are the largest group. Their language is closely related to that of the Aja and Goun, and there are close ethnic ties with those groups as a result of shared precolonial history.The Afro-Brazilian community in the south is descended from European traders, Africans who lived near European trading establishments, and traders and returned slaves from Brazil.

The basic meal consists of a staple starch prepared as a sort of mush, eaten with a sauce that contains vegetables and meat or fish. Food is prepared at least twice a day: at midday and in the evening. The morning meal may consist of warmed-up leftovers from the previous evening's meal or food purchased from roadside vendors. Sorghum, yams, okra, tomatoes, peanuts, eggplant, peppers can all be found depending on the region.Smoked, dried, or fresh fish is likely to accompany a meal in the south, while beef is more common in the north. Goats, sheep, and poultry are found throughout the country, although in poorer regions, meals often do not contain meat.

I prepared the fire using a combination of kindling, wood and a little charcoal - no lighter fluid!

For this meal, I decided to make a traditional West African "street" food, called Kyingyinga or Kebabs.
  

Peanuts (ground nuts), grated ginger, onions, garlic and Tabasco sauce for a nice kick

 

Marinate beef in onion/ginger mixture then skewer with green peppers

 

I can't believe it actually works!!

Kyinkyinga, marinade sauce (cooked) and salad

West African Kebabs (Kyinkyinga): http://www.globalgourmet.com/destinations/westafrica/kebabs.html

• 1 kg (2 lb) medium lean steak or liver
• 3 medium green capsicums (sweet or bell peppers),halved, seeded
•       and cut into 2.5 cm (1-inch) squares
• 30 g (1 oz) unsalted, dry-roasted groundnuts (peanuts) ground to powder
•       in a coffee grinder or with a mortar and pestle

Seasonings:

• 4 medium onions, diced
• 10 g (2 teaspoons) grated root ginger
• 30 g (1 oz) plain flour
• 60 g (2 oz) unsalted, dry-roasted groundnuts (peanuts) ground to powder
• 2 large overripe tomatoes, blanched, peeled and mashed
• 15 g (1 tablespoon) garlic salt
• 15 mL (1 tablespoon) fresh Chilli Sambal Tabasco sauce or chilli paste
•       (e.g. Sambal Oelek)

Remove excess fat from meat, wipe with a clean damp cloth or paper towel and cut into bite-sized cubes. Mix all ingredients for seasoning together in a bowl. Combine the meat and half the seasoning and mix thoroughly. Stand for a minimum of 1 hour before grilling. Skewer the seasoned meat alternately with the green capsicums (sweet or bell peppers) and grill until cooked and browned both sides. If liver is used, be careful not to overcook and dry it out.

Remove from the heat and sprinkle with the remaining 30 g (1 oz) of the groundnut (peanut) powder. Serve with salad, rice, bread or by itself. Leftover seasoning can be made into a sauce: add 60 mL (2 fl oz) wine (Moselle or ginger wine) and heat to thicken, then pour over the kebabs. You can make the sauce thinner by adding more wine.

Final Assessment: Delicious, spicy and loaded with the complex flavors of ginger, peanuts and the smokiness of being grilled on an open fire.

Music: Angelique Kidjo - Her music makes me think of my HonBun xox

http://www.dailymotion.com/video/xdl0fm_angelique-kidjo-move-on-up-feat-bon_music

Asparagus Hot Brown Recipe

When I was in Louisville Kentucky a couple of weeks ago I tried the famous Hot Brown sandwich at the Brown Hotel. It's a rich combination of dreamy Mornay sauce, hearty turkey, a couple of tomato wedges and crisp bacon on top. Broiling the sandwich makes the tomatoes and sauce even tastier. But it's a monster! I really don't know how anyone can finish it. If you go to Louisville, by all means do try it. If you don't have an enormous appetite, you can order a smaller portion of the Hot Brown. It's not on the menu but it is available upon request.

All over Kentucky you will find different versions of the Hot Brown. Some have ham instead of turkey or a combination of both, or seafood and no turkey or ham. When I got home I decided I would try my hand at making a slightly lighter version of this delectable sandwich. But I figured why not try it with asparagus? After all, asparagus and cheese sauce is already pretty tasty. While I love Mornay sauce, I rarely have heavy cream on hand so I made a simpler cheese sauce. I kept the bacon because I think the salty, smoky flavor and crunch really are important in this mostly soft fork-and-knife style sandwich. I also like the juicy tomatoes so I kept them in the mix.

The Hot Brown was created as a late night snack for dancing, partying Louisvillians who craved something other than a midnight breakfast. But actually I think it makes a great breakfast or lunch. I know my other half would it eat it for breakfast if I put a fried egg on it! Then again, he would eat just about anything with a fried egg on it. A sandwich smothered in cheese sauce is a yummy thing indeed and I think there are probably endless variations...

Asparagus Hot BrownServes 4

Ingredients

3 Tablespoons butter
3 Tablespoons flour
2 cups whole milk
1/4 cup grated Parmesan
Salt to taste

4 thick slices white bread, such as Pullman or Texas toast, crusts trimmed, bread lightly toasted

1 lb. asparagus, trimmed and steamed
4 teaspoons grated Parmesan
1 -2 ripe tomatoes, cored and cut into 8 wedges

8 slices bacon, cooked

1/4 cup parsley, chopped

Instructions

For the sauce:
Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, until pale golden, about 3 minutes. Remove pan from heat and quickly whisk in milk and cheese. Return pan to heat. Cook sauce, whisking constantly, until smooth and creamy, 1–2 minutes. Remove pan from heat and season sauce with salt to taste.

Preheat broiler. Trim the asparagus spears in half, so they are no more than 4 inches long and cut the toast into triangles. Put 2 pieces of toast in each dish, and cover with 1/4 of the asparagus and spoon 1/2 cup of sauce over it. Sprinkle a teaspoon of cheese over each portion. Garnish each dish with two tomato wedges, tucked next to the sandwich. Broil sandwiches until sauce is browned, about 1-2 minutes. Put 2 pieces bacon on each sandwich and sprinkle with parsley before serving.

Enjoy!

Day 18 - Belize! Papaya Glazed Chicken & More - up Next, Benin!

BELIZE (Belmopan) (NA): I hardly to where to begin! What started as preparing a meal from the beautiful country of Belize turned into to full on party with  7 wonderful friends (who'd never met before tonight), a huge meal, Belizean music, a magnificent slide show and more. The entire evening became a celebration of  Belize, it's people, culture, traditional food and new found friendships. Proof positive that sitting down to a good meal unifies people of all races, creeds and backgrounds.

Belize is at the southern end of the Yucatan peninsula, facing the Caribbean Sea. It covers 8,866 square miles (23,000 square kilometers) and has the second largest barrier reef in the world, which shelters scores of cays.

Previously called British Honduras, the country now known as Belize derives its name from one of two historical sources: Maya root words or the surname of the Scottish buccaneer Peter Wallace, who maintained a camp near present-day Belize City in the seventeenth century. Belizeans affectionately refer to their country as "the Jewel."

In the north and west there are the mestizos, people formed by the union of Spaniards and Maya. In the central part, there are the Creoles, formed by the intermarriage of the British and their African slaves. In the south, there are the Garifuna, also called Black Caribs, along the coast and the Maya farther inland. Belize is the only country in Central America where English is the official language. However, numerous other languages and dialects are spoken including, but not limited to: Belizean Kriol (Creole), Spanish, Mayan Kekchi, Garifuana, Yucatee and Mopan.

Mayan Ruins

Imported bleached wheat flour, corn, beans, rice, and poultry are the daily staples. There are hardly any food taboos, but as in many ancient cultures, there are beliefs across ethnic groups that certain foods, notably soups and drinks, help restore health.

I set out to make a traditional Belizean meal. Rather than using the web as my sole resource, I was lucky enough to have my friend Barbara who spends a fair amount of time in Belize consult to me. She put me in touch with her friend Shelmadine who lives in Belize via Facebook. A huge thank you to Shelmadine for patiently answering my amateur questions. The meal I settled on was what Shelmadine reported being most traditional: Chicken, rice and beans, coleslaw and banana cake.

Shelmadine has her own cookbook!

And...I'm discovering that preparing these meals is a community effort - many shout-outs to the following Holliston businesses for their support of this particular meal:

www.fiskesgeneralstore.com : John gave me a pack of glow-in-the-dark monkey bamabandz (bracelets) www.bamabandz.com to give my guests in celebration of Belize's rich and tropical jungle wildlife (check 'em out if you want to be way cool!)
www.marketbasketfoods.com  : The Ashland branch that has every kind of tropical food imaginable!
www.thewinehouseinc.com: Joan who made wonderful suggestions for wine to compliment the meal

 

The Depot Package Store in Holliston: Andrea who helped me find just the right rum for the Tortuga Cake

 

PYRAT Rum XO Reserve -www.patronspirits.com - hand bottled in Anguilla, British West Indies - the cake is "soaked" in a rum, sugar and butter glaze

 

No place else I'd rather be

The Meal

• Plaintains and pineapple ginger sauce
• Gaucamole
• Mango Salsa
• Papaya glazed roasted chicken
• Rice and beans
• Coleslaw (Barbara brought this)
• Pineapple
• Sliced Tomatoes and Cucumbers
• Tortuga Cake (Rum soaked)
• Shelmadine's banana cake

Recipe links

Chicken: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=141
Rice and Beans: http://www.recipezaar.com/recipe/Belizean-Traditional-Beans-and-Rice-155541
Tortuga Cake: http://www.recipezaar.com/recipe/Almost-Tortuga-Rum-Cake-108524

Shelmadine's Banana Cake-which was DELICIOUS!

Preheat oven to 350
Grease 8x8 or 9x9 cake pan

• 6 ripe bananas
• 1 tsp. baking powder
• 1 egg
• 1 cup milk
• 1/4 cup butter
• 1 Tbsp. vanilla
• 1/2 cup sugar
• 1/4 teaspoon lime juice
• 1 cup flour

In a mixer, beat egg and sugar until light and fluffy.
In blender, blend bananas. Pour bananas into sugar mixture. Add remaining ingredients and beat for 10 minutes. Cook until golden brown, about 45 min.

The Meal, Friends & Family
Mango Salsa, Plantains and Pineapple Ginger Sauce, Guacamole and Blue Corn Chips 

Rice and Beans - The Staff of Life

  Barbara - My Consultant for all things Belizean and Queen of Cole Slaw

 Papaya Glazed Roasted Chicken

Dinner with Friends and a beautiful slide show courtesy of Barbara and Steve

Final Assessment: The chicken was very good, but the glaze was a little heavy. Next time I'll just marinate and roast it and serve papaya and mango on the side. The rice was great - who doesn't love rice and beans? The cole slaw was beautiful and light - no soupy mayo and the Tortuga and banana cakes - Unbelievable!

Mi Pueblo Supermarket

Have I mentioned how much I truly enjoy grocery shopping? I might not even buy anything but no matter where I go, home or away, I am fascinated to see what is on offer. As my friend Joe Kowalke says, "Grocery shopping is my baseball." And I am an equal opportunity shopper. I like everything from fancy shops like Dean & Deluca that carry artisanal products, to Asian, Middle Eastern and Russian grocery stores and even supermarkets. I like discovering spices, produce, cheeses, sausages, prepared foods, baked goods, even packaged food I've never seen before and noticing what people are buying.

My latest shopping discovery comes courtesy of my dad, who shares my love of grocery shopping. It's Mi Pueblo, a supermarket that serves the local community in the Canal District of San Rafael. It's the first Latino supermarket I've ever visited and I loved it! There were so many interesting things to see like yards of chorizo, aisles of packaged flan, exotic spiky vegetables and piles of piioncillo sugar. There's even a taqueria and a panaderia right inside the store.

The prices for fresh produce were very reasonable and they carry many unusual things like fresh garbanzo beans and all types of crema that I can't easily find elsewhere, so I know I will be back again. The chickens roasting over mesquite smelled amazing and the guy out front selling oysters in shell was doing a bustling business. I probably won't be buying margaritas in a can or Peruvian soy sauce, but I now know where to find both under one roof!

Get the flash player here: http://www.adobe.com/flashplayer

See the slide show of my visit to Mi Pueblo.

More posts and stories on Mi Pueblo:

Julie's Update
Silicon Valley Moms
Marin Retail Buzz
Marin Independent Journal