Billo's Caracas Boys...
Omg... I have teary eyes... I woke up and found out I had received this video from my beloved vet (He is the most beautiful old man, looks like a salt and pepper Santa... I always tell him he is my "impossible love" and he laughs soooo hard... I also tell him he has to live 200 years, because I don't want anyone else to take care of my babies, and yes, he laughs at that, too
)... Anyway, I read a few days ago a thread that said something about posting music that reminded of your parents... Well, this reminds me of my parents, my childhood, my fellow Venezuelans and the deep love for this blessed land... This is a cover of one of the most loved and iconic Venezuelan bands... "Billo's Caracas Boys"... I really have goosebumps or whatever their name is... I LOVE you, Venezuela!... With every single bit of this heart of mine... Thank you, God, for letting me be born as a daughter of the most beautiful place on earth, full of the most beautiful, happy, warm people in this world... I LOVE YOU, Venezuela!... 
Comments (58)
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. - Wikipedia
Not much. I've Never had much of a sweet tooth - even as a kid.
If there's something sweet nearby, I'll eat it - If not, I don't miss it much.
Cocoa is good - but it needn't be sweetened ... UNsweetened cocoa/cacao seem plenty Sweet to me, though Most folks find it Bitter. Go figure ...
All that said - If a Pumpkin or Mincemeat pie is handy, I'll wipe it out Muy Pronto.
Add Pecan Pie to the favored pie list - it's Very rich & sweet ... Don't need Much of it.
I think I love Venezula now too and really want some of their peppers. I will try to find a market in the International District if this pandemic ever stops.
I get access to some peppers from China which is always a treat and occassional surprise of hot but tasty.
In that picture, seems like they all look the same, but they are all different in textures and flavors... Mmmmmmmmmmm... Just to die for...
Maybe it was this one?...
Again - Highly Regional & Often small town/rural.
MANY small Midwestern communities were settled by immigrants from various European regions. They brought their sausage making traditions & small meat markets feature local specialties the recipes for which arrived in Murka in steamer trunks 150+ years ago ... Bratwurst, Potatiskorv (Swedish potato sausage
Some locales developed specialties Unique to their region of Murka ...
Smoked Fish & Cherry Sausage from the Great Lakes Region.
Apple Bratwurst - Made seasonally in apple-growing regions along the Upper Mississippi Valley. ...
The 1st Rule Of Murkun Cuisine - THERE ARE NO RULES!
It's something like this:
It's Asian - Soy bean curd ... Kinda like soft, Very mild cheese.
Due to the blandness, it goes well with spicier foods ... IMO.
Another option - Possibly from the Murkun Melting Pot Cuisine mentality ...
We need to get MiMiArt here
MiMi's prob'ly Forgotten more about tofu than the rest of us will ever Know.
Tofu Dessert/Snacks!!
Leave off the spices used in the Fried Tofu tutorial & sprinkle 'em with sugar, brown sugar or powdered sugar & Cinnamon.
For those with a Seriously Sweet Tooth - Dip 'em in Honey ...
By the way, I can't believe you don't like zuchinni... It's delicious... Soft, mild flavor and can be added to anything... I have a friend that makes his scrambled eggs and uses zuchinni, white onion and green bell pepper, all very finely chopped and even uses (I had never thought of this, but it's delicious) one chicken bouillon cube and stir fries all those veggies and the cube, before adding the eggs... MIc, it's really yummy... And guess what?... Quick and easy, too, Mr. Murkun!...
P.S. I will disable comments after you comment, IF you do, because I don't like those blogs that are brought back from 1903 or those that have 893785475676 views and 4k comments... I don't need that attention... Not that desperate, thank you very much!...
The Problem is that it's Hugely productive All At Once & keepin' up eating it gets monotonous.
The Veggetti® gizmo would help - Being another way to consume zucchini.
ALSO -
I'm guessing it'd be a Quick & Easy way to prepare zucchini to be frozen -
Which would Greatly extend the time during which it could be Enjoyed.