Archive for January, 2011

Ugly Girl

Posted in Uncategorized on January 27, 2011 by Gabbi El Mas Negro

Late night strumming on my uke, my latest daily obsession…  Still working on this song, but here is a snapshot of my progress.  The song is by Fleming & John, and the chords for the uke are compliments of Joyce in New Zealand – (gracias!).


Daddy’s Home!

Posted in Gabbi, love on January 19, 2011 by Gabbi El Mas Negro

2 Days Early – Yee-Haw!!

…and all is well in the world… xxxooo

Posted in ¡que comida! on January 17, 2011 by Gabbi El Mas Negro

Veggin’ Out

I am loving the Sayulita Friday Farmer’s Market.  The one lady that actually sells produce (not to say that I don’t enjoy the lovely hand-crafted high-priced yummies and treats from all the other vendors) has Japanese eggplants, the cutest baby squash, big bags of peppery arugula and sweet basil, and the greenest, leafiest, yummiest spearmint.  Plus tart green and sweet plum tomatoes.  Today for lunch we had cous cous with feta, chopped mint, grilled eggplant, chopped black olives, and crispy sauteed garlic baby squash.  And Maxxi, who I was afraid was turning to the dark side of child eating for good (so many quesadillas lately…), gobbled it right up.  Yum!

my favorite thing you said today:

Posted in Maximo, words on January 17, 2011 by Gabbi El Mas Negro

“Thank you for sharing with me, mom.” -Maxxi at breakfast, Monday morning

…until you sang:

I’m gonna poop on your head, OKAY?

I drink wine, everyday!

I drink wine, everyday!

I drink wine, everyday!

I want to go pants-a-less

(then softly) bumble bee bumble bee

Posted in ¡que comida! on January 16, 2011 by Gabbi El Mas Negro

Sopa Diosa Verde (Green Goddess Soup)

Maxxi’s (and my) favorite smoothie is the Diosa Verde from Chocobanana.  This soup is inspired by the green goddess, and is a more flavorful & delicious version of regular old broccoli soup, also a fave in our house.   The recipe (as with most of mine) should be used as a general guide, but this is a great soup for improvising with whatever you have on hand.   The other day I made this to take dinner with friends Kori, Jimmy, Cruz, and Brody, only to find that they had made dueling soups for supper.  So we had an amazing soup trifecta dinner, of diosa verde, mahi chowder, and chorizo lentil stew.  Arugula pear salad with goat cheese, grilled bread from Panino’s, and Barefoot Cabernet.  Cozy deliciousness.

Sopa Diosa Verde

1 med. onion, diced

1 T minced garlic

2 c chopped broccoli florets

1/2 c white wine

4 1/2 – 5 c chicken or veggie stock

1 c frozen peas

8 oz. tofu, cubed

2 c fresh baby spinach leaves

1 c chopped fresh basil

salt to taste

Saute onion in olive oil & a little butter.  Add broccoli and stir to coat with oil/butter.  Saute a few minutes before adding white wine, then stock.  Bring to a boil, add peas & tofu, simmer for a 5-10 minutes.  Stir in spinach & basil, remove from heat.  When slightly cooled, puree with immersion blender or in batches in a regular blender.  A yummy way to get lots of green veggie servings down in a creamy, hearty, healthy soup. ¡Buen Provecho!

Shades of Sunday

Posted in dog, family, Maximo on January 16, 2011 by Gabbi El Mas Negro

Posted in Uncategorized on January 16, 2011 by Gabbi El Mas Negro

Banana-Berry Buttermilk Pancakes

Because honestly, who wants to leave the house on Sunday morning?

Pancakes for 3 (mas o menos)

1/4 c white flour

1/4 c wheat flour

1/4 c amaranth flour

1 T sugar + 2 packets stevia

1 t baking soda

1t cinnamon

1/2 t baking powder

1/2 t salt

1/2 c buttermilk

1/4 c whole milk

1 egg

1 mashed ripe banana

1/2 c chopped berries

1 T melted butter or coconut oil

Sift flours (you can also use all white, or half white/half wheat, or whatever other modern super-food gluten-free hippy flour suits your family’s needs), mix with baking powder & soda, salt, and cinnamon.  Beat in milk, buttermilk, and egg.  Add banana, berries, and melted butter or oil.  Fry ’em up and serve with coconut oil (to spread on top in place of butter) and warm maple syrup.  Um, yeah.

recipe inspired by and adapted from Shiny Happy People, by Neil Roake