Baja Shrimp Burritos (and How to Fold a Non-Spilling Burrito)

Last week, I posted a Spanish rice recipe — these burritos happen to be the main dish I use it for. Back in Cali, one of my favorite “fast food” places was Rubio’s, a West coast chain that specializes in fish tacos and the like. Their langostino and shrimp burritos were a staple of my university days and something I still have to get every time I get the chance. What I show below is the closest I’ve come to making an acceptable substitute while halfway across the world in a country not exactly known for its wealth of Mexican ingredients. It’s not quite …

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Spanish Rice

Spanish rice is one of those things that I took for granted in California — you pretty much could expect some sort of seasoning in your rice unless you went for Asian food. Even then, there were options other than plain white. Not so much a thing up here, where Finns will just toss a pat of butter on a heap of plain white rice and call it a day. This means that the “extra effort” to do otherwise tends to get a bit of recognition. Which is funny, since it really is almost as simple as boiling normal white rice, goes …

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Chocolate Cake Oatmeal!

Most days, I try to put a bit of thought into what goes on the table. Sometimes, however, it’s all I can do to shove some oatmeal and water into the microwave whilst shoveling food into Blob’s mouth. On top of having one of those mornings recently, I was also in a very indecisive mood. We had some cake in the fridge, you see, but it was 7AM and I am starting to find that my sweet tooth isn’t what it once was. Still, the chocolate cake we had made days before was calling to me. Saying, “I’m chocolate! And I’m cake!” So I …

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Wedding Jams, Part 3: Ribes’ Rogues’ Gallery and the Final Result

Having explained how my wedding jam-making process developed in the last two posts, this third one is just taking a look at the three additional flavors I did in tiny batches. The majority of my fruit donors had blackcurrants and redcurrants, since those are the most commonly grown in Finnish yards. They have the most uses and a family can easily go through a whole crop over a winter, if they are made into juices and jams. There are also a few not-as-common ribes that I was allowed to harvest — whitecurrants and gooseberries. They all produced very different-looking and different-tasting jams, which …

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Wedding Jams, Part 2: Redcurrant Rhapsody

Next up after the blackcurrants were the redcurrants. In Finland, these are usually used in desserts, while the blackcurrants are usually juiced. Both are not so often made into jam, apparently. I ended up trading some with a coworker for her apple jam and her kids were excited by the novelty of it. With such gorgeous translucent color, you can see why they are often used for decorating cakes. As with the previous recipe, I used a 1:1 ratio of fruit to sugar. So in went about 1 kilo of frozen berries. Time lapse of berries cooking down and releasing …

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Wedding Jams, Part 1: The Blackcurrant Edition

Flashback time! This post is technically from 2011, but since I took these photos in the middle of being a one-woman wedding production team, I didn’t so much get around to writing it up back then. One month went by, then another… you know how procrastination snowballs. Then last month, I gave a friend some homemade jam and she mentioned that she’d really like to get into canning. I was all, “I have a post about tha… oh, wait, I DON’T.” So it’s time we fix that, eh? This was the homemade blackcurrant jam I did for wedding favors back in autumn …

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Ella’s Kitchen Stage 2 Textured Meal Pouches

We’re jumping forward a bit here from the Stage 1 stuff that I’ve previously reviewed because I wanted to follow along our dinner progression path for a bit. I mentioned that we started out with veggie purees, to which I began adding a bit of meat or couscous as the weeks went by. At 6 months, we moved on to Stage 2 meals entirely, which are “textured not lumpy”, as the pouches point out. They list these meals as 7 months and up on the label, but based on what I’ve read and Blob’s willingness to try everything, we thought it’d …

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Forest Fruit Baby Smoothie

I’m pretty sure this was my very first baby smoothie, made back in February. I had actually intended to make it for myself and share it with the baby, but he ended up liking them so much that I had to keep it up after we started. Now he looks indignant if he doesn’t get offered a pouch with his morning porridge. At least he’ll fit right in when we go back to California this autumn 🙂 The forest fruits involved are homegrown raspberries (the last of them from the 2014 harvest) and some frozen store-bought Finnish bilberries (since they have …

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