HARTSVILLE, S.C. – More than a dozen graduating seniors were presented Kente stoles during a Sankofa Donning of the Kente Ceremony held Friday at Coker University’s Elizabeth Boatwright Performing Arts
March 14, 2021
G Daniela Galarza
THE WASHINGTON POST – Hi there, welcome. I’m glad you’re here. I wish I could welcome you to my actual table. In this dream scenario it would be made of sturdy wood, large and round, surrounded by comfortable chairs. I’d light a few candles, tall tapers or tiny tealights, and scatter flowers among the plates and glasses. I’d play Miles Davis and Sade and Elvis Costello and Rose Royce. There would be a pitcher of water and in the centre, ready for passing, would be the star of the show: dinner.
I grew up in a family that looked forward to dinner as much as a kid might look forward to a trip to Disneyland: We’d start discussing it at breakfast, mulling over the options based on what was in the cupboard and freezer, and through bites of cereal or French toast we’d land on something simple, like boxed macaroni and cheese or rice and beans.
March 9, 2021
G Daniela Galarza
THE WASHINGTON POST – Traditionally made with ground or finely chopped meat, picadillo is a tomato-based stew popular in countries that were colonised by the Spanish.
It’s used in dozens and dozens of other dishes, including baked pastries, stuffed fritters, roasted main courses, pastas, soups and more.
You can serve it in a tortilla or between two buns, with potatoes or over greens, in a layered casserole or stuffed into squash, peppers or tomatoes.
The way I like it best, though, is over rice, and these days I’m more likely to make this vegan version, using a can of lentils instead of a pound of ground beef.
Vegan picadillo made with lentils is warm, filling and flavorful
By G. Daniela GalarzaThe Washington Post
Photo for The Washington Post by Rey Lopez
Traditionally made with ground or finely chopped meat, picadillo is a tomato-based stew popular in countries that were colonized by the Spanish. It’s used in dozens and dozens of other dishes, including baked pastries, stuffed fritters, roasted main courses, pastas, soups and more. You can serve it in a tortilla or between two buns, with potatoes or over greens, in a layered casserole or stuffed into squash, peppers or tomatoes.
The way I like it best, though, is over rice, and these days I’m more likely to make this vegan version, using a can of lentils instead of a pound of ground beef. Aside from that change, it’s very similar to my beef picadillo. Both start with a flavorful base of onions and garlic, get a boost from a blend of spices and are finished with a few pimento-stuffed Manzanilla olives and raisins.
Picadillo is the quick, hearty answer to the question: What s for dinner tonight?
G. Daniela Galarza, The Washington Post
Feb. 22, 2021
FacebookTwitterEmail
You re invited
Where: Your table, and mine
What: Dinner
Hi there, welcome. I m glad you re here. I wish I could welcome you to my actual table. In this dream scenario it would be made of sturdy wood, large and round, surrounded by comfortable chairs. I d light a few candles, tall tapers or tiny tealights, and scatter flowers among the plates and glasses. I d play Miles Davis and Sade and Elvis Costello and Rose Royce. There would be a pitcher of water, and probably bottles of wine. And in the center, ready for passing, would be the star of the show: dinner.