Our kitchen is a mostly-vegetarian kitchen. We periodically prepare fish & seafood, which qualifies us as a pescetarians (a local Providencian clued me in on this precise terminology). Chris isn't a vegetarian, but he never complains and rarely misses the chicken & beef.But this year, for the first time ever, we hosted Christmas day for both of our families and decided to cater to the carnivoirs (...this time). Chris prepared a turkey--Puerto Rican style. Apparently it was quite tasty, but cleaning out the bird was a real turn-off. His technique: Adobo, Sazon, salt pork & olives, and a lot of love. With a side car of rum & coke (with limes).
No comments:
Post a Comment