The Zen of Empty Space + Banana-Oat-Cacao Cookies (GF)

The Zen of Empty Space + Banana-Oat-Cacao Cookies (GF)

On a culinary front, this post could also be called: What you do when you’re sick of waiting for your container to arrive from the other side of the world, you’ve been living in an empty house for 8 weeks, you really want to bake something for your kids (and maybe yourself too) on the last lazy Saturday afternoon of the summer, but you have no kitchen utensils to work with.

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A Day with Jacko

A Day with Jacko

Jacko is a farmer. He lives and farms in a village at the foothills of the Montseny mountain called Arbúcies, about an hour north of Barcelona. Jacko is a permaculturist avant la lettre; but he doesn’t like to call himself that. He has been practicing farming in this way long before the term permaculture because popular, but he also makes a point to draw a line between himself and a movement, which he casually scoffs as trendy. Jacko is a man of firm values and opinions. He just farms. I like that. 


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On the Ground + Slow-Roasted Cherry Tomatoes with Saffron Rice

On the Ground + Slow-Roasted Cherry Tomatoes with Saffron Rice

Sorry for the long silence here. In case you hadn’t noticed from my recent Instagram posts, we have moved back to Barcelona. It’s been exactly three weeks now, enough time to realize how freakin’ intense the past seven months have been, trying to live in two places at once. Coordinating the many moving parts of a whole family’s move across the world left me depleted, but landing in one place has renewed my energy and enthusiasm.

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Camila is off to Spain!

Camila is off to Spain!

I am about to leave for Barcelona, to teach the second yearly round of the Mediterranean Food & Culture program for University of California EAP.

The upcoming weeks will be quite busy; the followers of Desayuno con guisantes, the company I ran when I lived in Spain, want to hear from me as well -and learn about some of my California cuisine tricks. I have been invited, while in Barcelona, to teach a series of hands-on cooking classes and nutrition talks for Obbio and Still Cooking. It's a good thing I absolutely love what I do! 

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