Image Courtesy of Alejandro-Escamilla via Unsplash.com As of last week, I began combing job boards for open editorial and food writing positions. I have my Master’s degree. I have sufficient experience. I should be a shoo-in’. This, in turn, made me ask myself "what about those applicants who are not 'shoo-ins'; what about the want-to-be editors … Continue reading How to Build a Stellar Resume as an Aspiring Food Writer, Stylist, or Photographer
Image courtesy of Brandon.N via Flickr.com Recently, while exploring New Orleans (NOLA) for the first time, I posted pictures from the trip on my Facebook and said in the caption,"New Orleans!" To which a friend replied, "You went to New Orleans? What do you think? Went for my 50th. Nice buildings, but kind of a … Continue reading Top Ten Things To Do in New Orleans
I am currently addicted to chayote. It is squash, but tastes more like a cucumber and yields a refreshing crunch when you bite into it. It can be eaten raw, sautéed, baked, pickeld, etc...The first time I actually used it was when I created this recipe for my pork chop with pomegranate seeds and tomatillo … Continue reading Chayote, Onion, and Green Tomato Pickled in Apple Cider Vinegar
This recipe was created specifically for my pork chop with pomegranate seeds and tomatillo cream sauce recipe. It can be used really for anything: tacos, steak, pasta. More than usually, I make this recipe as a salsa, which means leaving out the heavy whipping cream (basically working up to step 4 then stopping). When made as … Continue reading Tomatillo Cream Sauce Recipe
Many of my original recipes are inspired by cravings. I am addicted to Mexican food; but, in the South, it is really hard to Mexican food that is genuinely delicious and authentic. Here, Mexican food tends to come doused in cheese sauce, layered with cloyingly sweet flavors, packed with ground beef, or served in Taco Bell-styled, … Continue reading Pork Chop with Pomegranate Seeds and Tomatillo Cream Sauce Recipe
Okay. So, I don't claim that a chimichanga is authentic Mexican food, but it is an Arizona staple. Our state is saturated with celebrated, authentic Mexican food. Most of us are the kind of people who want taco trucks on every corner! So, next to California, we kind of have the market on Mexican-American food mashups. Thus, … Continue reading Chimichanga Recipe: Arizona Comfort Food
Image Courtesy of Toronto Eaters via Unsplash This past week, in one way or another, the majority of America celebrated Thanksgiving. Me? I traveled 13 hours by car to Chicago, IL, to spend that holiday with my sister, her boyfriend, my oma and my opa. We had a medium-sized, golden-brown turkey, "with no frills, just … Continue reading 5 Frequent Obstacles to the Emerging Food Blogger.
Being so far from my mom during the holidays makes me more homesick than usual. The best way to temporarily remedy this feeling is by cooking something that reminds me of her: a hearty bowl of pasta with a rich sherry cream sauce. As a child, my dad did most of the cooking: pot roasts … Continue reading Short-Cut Tagliatelle Pasta in a Sherry Cream Sauce, with Pork, Cranberries, and Pumpkin.
Winter is here. I mean real winter. Not that slightly cooler than Hates hot winter of my native Arizona. Instead, it's that put on your thickest jacket, pull up your knee high boots, and use the seat warmers in your car kind of winter, complete with deciduous trees and everything. To celebrate, I thought I … Continue reading Spiced, Roasted Pumpkin Recipe
Image created by nyphotographic I was recently working on a lengthy project for the online magazine where I work. As I gazed upon my freshly created content calendar, I found myself astounded at how far I’ve come, both technically and professionally. Looking back, my development has been cultivated through a lot of personal work, trade-research, … Continue reading So, you didn’t get an MFA… you can still get a mentor