Keeping cool in Tulsa, Oklahoma

Hi friends. I have something to tell you.

There were some questions yesterday about why I was combining Haiti and Honduras this week. I told you it was because I was building in sick time and vacation. That’s true.

What is also true is that my mom is coming this weekend, all the way from Boston. She’d like to help with our Hungarian menu. I’d like her to help with our Hungarian menu. It’s our heritage. Hungary runs through our veins. We’re also hungry all the time, but that’s a story for another day.

The problem?  Mom accidentally booked her flight a week too soon – thus, I had to double up Haiti and Honduras to make her dream come true. Either that or pay hundreds of dollars to rebook her flight.

She hasn’t seen Miss Ava since last August (!!), so we’re very excited for her visit.

So there you have it. The whole truth. Doesn’t that feel good?

Meanwhile, let’s dabble in our happy little menu for Haiti and Honduras. First off, just look at the sweets Haiti has to offer. These people are smart – they’ll eat coconut in any form. And Honduras? Let’s just say get out your appetite, you’re gonna need all of it.

What would you try?

Haiti

We celebrate Haiti with two popular sweets, but if you’d like to try something savory, try spaghetti with ketchup and mayo. Yes, really.

Caribbean Coconut Ice Cream [recipe]
Made with three simple ingredients,  this no-cook creamy coconut ice cream keeps you and your kitchen cool. Top with a sprinkle of toasted, shredded coconut.

Tropical Blancmange (Coconut Fruit Jello) [recipe]
A playful mixture of coconut milk, evaporated milk, sweetened condensed milk & tropical fruit, all set with gelatin in a wibbly-wobbly mold for your eating pleasure.

Honduras

This week we’re trying two fun recipes, but if you’d like to add a third, Caitlin, one of our readers who lived two years in Honduras, suggests coconut rice [recipe]

Plantain & Cheese Turnovers (Tortas de Platano) [recipe]
Plantains boiled, then beaten with butter and flour until a soft dough forms. Fried with cheese, these turnovers make a decadent snack.

Crunchy Jicama & Chayote Salad [recipe]
Lighten things up with this simple, refreshing slaw-like salad made with jicama, chayote, red onion, sweet oranges, and tart lime juice. An awesome side dish for any barbecue.