Azoresgal~Life on an Island

“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe,…

Today we had the beach all to ourselves. I suppose just because it's October, and summer has ended, people shy away from the beach. I have to say, my favorite time to go to the beach is, when it is quiet, and empty, just us and the seagulls. This weekend the weather has been a constant of sunshine and 23C tempatures, the perfect excuse to grab the towels, some shades, and a good book. It was a perfect Sunday afternoon.

Brigadeiros are a classic party treat, the Brazilian cousin of the truffle. They are fudgy, chewy, chocolatey and wonderful. With only four ingredients, they are super easy to put together and fun to make with the kids. One word of warning, eating them out of the pot by the spoonful is dangerous, and may lead to a belly ache...just sayin'.











Brigadeiro

1 can sweetened condensed milk -- (395g)
3 tablespoons chocolate powder (Nesquik)
1 tablespoon butter -- soft
1 package chocolate sprinkles or any other sprinkles you may like

tiny paper cups for candy

In a heavy saucepan, mix the milk, chocolate powder and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot, when you tilt the pan the mixture will just slide quickly. This should take 12- 15 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the c…

My heart is heavy today, meetings all day at our children's schools, summer vacation is over. With three kids, you meet three times as many teachers. Our children have been blessed with some wonderful ones in past years. At one of the meetings today, one teacher, went on to explain, how important it is that parents and the child collaborate with the teacher, and follow all rules, as described in the classroom agenda. I couldn´t help but think (and bite my tongue), what about rules for the teacher ? What is the teacher's roll ? As a parent, it is very sad to see a child not thrive,  or do their best, because of a teacher. I have seen it happen, and it is very frustrating when it does. Just like any profession, I believe you must love what you do, if your heart isn´t in it, the results are different. Teachers are so very important, and I know everywhere, they are underpaid and under appreciated. I have family members and friends who are teachers, and I see the spark in their ey…

One of my favorite pastries to buy at the cafés or bakery, is the palmier!  Slices of heart shaped puff pastry, you can get them plain, or dipped in dark or white chocolate. I go weak in the knees for the ones covered in white chocolate. While on Pinterest the other morning,( don´t judge, a cup of coffee and Pinterest are the perfect start to anyday) a picture of palmiers popped up. Is it coincidence I just happened to have some puff pastry in the fridge, I think not. These cookies are so light and crisp and so easy to make. Really! There are only 2 ingredients if you buy pre-made puff pastry. The kids and Mr.G just loved them!









1 sheet of puff pastry, thawed
1 c sugar, divided


1. preheat oven to 230c//450 f.

2. on a large pastry mat or counter, if you so choose, sprinkle 1/2 c sugar.

3. lay puff pastry on top of the sugar.

4. next cover puff pastry with an even coating of the remaining sugar.

5. with a rolling pin, roll pastry sheet out, this helps the sugar stick

6. fold each side i…