Summer nite BBQ

Tania and mom

Tio Jujo

New Years Dinner

New Years day dinner celebration

mom and Anthony Martinez

Annette Arocha and her son Anthony Matinez

my sister Cary, her daughter Annette and her grandson Anthony

my mom messing around to get a reaction from Anthony -- lol

look at Anthony's face ---lol priceless!

our cat Posh

my sister and my mom

it was a tradition that on the 24th of December my mom and aunts would make the most yummy fritters :

Buñuelos de Anís con Almíbar - Anise Fritters with homemade Syrup

Makes 12-14 buñuelos

½ lb yuca, peeled and cut into 1" chunks

¼ lb boniato, peeled and cut into 1" chunks

¼ lb malanga, peeled and cut into 1" chunks

¼ lb ñame, peeled and cut into 1" chunks

1 tablespoon kosher salt

1 teaspoon whole anise seeds

¼ lb calabaza, peeled and cut into 2" chunks

3 large eggs, well-beaten

3 to 4 cups unbleached all purpose flour

2 cups canola oil or grape seed oil

Syrup:

2 cups water

1 cup sugar

1 whole star anise

1 whole cinnamon stick

3" strip lime zest, white pith removed

1 to 2 tablespoons freshly squeezed lime juice

1. Place the yuca, boniato, malanga, ñame, salt, and anise seeds in a heavy pot with cold water to cover.
2. Bring to a boil then lower the heat to medium and simmer, covered, for 10 minutes.
3. Add the calabaza and simmer until all the vegetables are tender. Drain well.
4. Force the vegetables through a ricer or food mill onto a lightly floured surface while the vegetables are still warm.
5. Gather the puréed vegetables into a mound and form a well in the center.
6. Pour the beaten eggs into the well and knead into the vegetables.
7. Sift the flour over the mixture and blend, a little bit at a time, until it forms a smooth dough that holds together.
8. Cut the dough into 14 pieces.
9. Roll each piece of dough into rope about a ½" thick and shape into a figure eight.
10. Heat the oil over medium-high heat in a 10" skillet to 375ºF.
11. Working in batches, fry the buñuelos until they are golden on each side, 3– 4 minutes.
12. Transfer to a plate lined with paper towels to drain.
13. Prepare the syrup. Combine all the ingredients except for the lime juice in a saucepan and bring to a boil.
14. Simmer until it reaches a syrup like consistency, 15 – 20 minutes.
15. Off heat, add lime juice to taste.
16. Serve with the fried buñuelos.

MATZO BALL SOUP AND HOMEMADE CALZONES

nothing like a home made matzo ball soup on a rainy day :)
and I paired it with homemade Calzone,,, I know its a weird mix but it was awesome.

INGREDIENTS

chicken stock

• 1 4–5-lb. chicken, cut into 8 pieces
• 1 pound chicken wings, necks, and/or backs
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1" pieces
• 4 large carrots, peeled, cut into 1” pieces
• 1 large parsnip, peeled, cut into 1” pieces
• 1 large shallot, quartered
• 1 head of garlic, halved crosswise
• 6 sprigs flat-leaf parsley
• 1 tablespoon black peppercorns

Matzo ball Mixture

• 3 large eggs, beaten to blend
• ¾ cup matzo meal
• ¼ cup schmaltz (chicken fat), melted
• 3 tablespoons club soda
• 1¼ teaspoon kosher salt

assembly

• 2 small carrots, peeled, sliced ¼” thick on a diagonal
• Kosher salt
• 2 tablespoons coarsely chopped fresh dill
• Coarsely ground fresh black pepper