This is so cool, I watched it without sound since it has subtitles. Now I just need a source for soybeans (and a mold).
Friday, August 22, 2008
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Bienvenidos a mi cocina
Green Pozole
¡Buen Provecho!
About Me
- Theresa in Mèrida
- At 50 years old I found myself in a new country living a very different life. After living here for 4 years I started blogging about my new life in Mèrida via ¿What do I do all day? Writing about my thoughts and observations on what I see and do on a daily basis. Theresa's Cooking Blog originally was about cooking in general and cooking in a foreign country in particular.Now it's more focused on a low carbohydrate, high fat and medium protein life style. Living grain free in the land of the tortilla is simple, but not always easy. For the first time in my life I have no outside job and a chance to indulge myself in my hobbies and other interests. I share my life with my husband, who I have given the clever nickname of Husband on my blogs and our Tibetan Terrier/ quièn sabe cross who for the sake of anonymity goes by the name of Mr. Dog on my blogs.
Theresa's other blog.
Websites and Blogs of Interest to those who cook.
- A Year of Crockpotting
- Calculators to convert from Metric to Imperial
- Coconut and Lime
- Culinary Terms Every Novice Should Know, but might not
- Gary Taubes-author
- Grass Fed Girl
- Guia de Verduras ( Spanish language guide to vegetables)
- How many cups in a pound of??
- Low Carb High Fat
- Mark's Daily Apple
- Mexican food help and information
- Mexican Spanish - English Food Lexicon
- Mexico Cooks!
- My Mexican Kitchen
- Rick Bayless & Frontera News
- Rockin' The Stove
- Rolly Brooks' Mexican Cooking pages
- Tasty Thai Cooking
- The Cook's Thesaurus
- Wheat Belly Blog
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2 comments:
It looks easy, are you going to use lemon juice or the calcium carbornate?
Cytoworld, I would probably use the lemon juice but to be honest I can buy tofu easily here and it isn't a staple in my diet,so unless I get really bored I doubt that I will make it.
Thanks for taking the time to comment.
regards,
Theresa
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