Another year. Another 365 days of "what did I do with all that time?" I do recall many moons ago an older person said to me that time goes by faster when you are older. I didn't quite get it, but now that I am older, I see that it is true. But I still don't get it. Time flies by quicker now. But how? But why? Is it because as adults we wish for the weekends to come so we can have some rest? Only to find out that we have cleaning and laundry, errands and bills to attend to. Is that why time blows past us? Who knows, except, here it is the end of 2017 and I am still wondering what happened to March!! What have I done with all that time?

I have accomplished some things but will readily admit that I wasted too much time. 2018 will be about making more of each moment. Well, that was the goal of 2017, so wish me luck... again.

As the year comes to a close some of you will host big parties. Great. But if you are like me, and don't make such a huge deal out of New Year's Eve, or feel pressure to do something, or maybe you feel sad because nothing special is happening. Please remember it's just another night like the one before it and the one after it. You can choose to how to honor it or not. You can use it to ump start a fresh beginning. But if you don't have big plans, so what. You can do what JC and I like to do. Sit quietly, rejoice in what we have now and make a list of our wishes for the coming year. Without pressure but just gentle reminders of what we would like to reach for.

As we wrap this year, that was filled with tons of emotion for most of us, let me share some moments of just how lovely a year can be. (Lots of photos, so keep scrolling for another message from me.)

January
Shared time with my sister Jill and nieces, Nikki and Gabrielle, as we cooked together making the original "something from nothing" recipe, Zucchini Orzo Pie and an old family tradition, stuffed breads.

February
Starting the month with an invite from our family friends, the Marzullos, to kick start a month of eating well.
Celebrated my birthday with my parents in Miami showing them cool restaurants for them to visit, like Prohibition. Then back home to celebrate another Pisces birthday with my 'niece', Lauren, serving up a traditional Spanish tapas lunch.

March
Stirring it with love with Gabrielle at her workplace, Traditions, in Charlotte, NC promoting my Think...then Jump™ children's book series and reading to the kids. Back home, taking in nature with a walk through our favorite local spot, Rockefeller Park.

April
Another trip to Italy, because... Well, it's Italy and you can never get enough. And let's not forget this is the land of beauty, love and of course...pasta. All things I hold dear.

My own fresh pasta made in the Tuscan Hills.  Recipe here — My own fresh pasta made in the Tuscan Hills. Recipe here

My hubby, falling in love with Cortona in the Tuscan region of Italy.

May
JC's birthday, celebrated as usual with good food and wine.

June
A full month of gatherings with family and friends, both in NY and Miami.

Us and the Nardolillo Family.  Finally, after many dates were thrown around, we found one in June! — Us and the Nardolillo Family. Finally, after many dates were thrown around, we found one in June!

Always love visiting Miami for sun and the warming of my soul.

Miami gang,  Marta and Me with JC to celebrate Emilce's Birthday. — Miami gang, Marta and Me with JC to celebrate Emilce's Birthday.

Krista and Me.  I babysat for her.  Yes, I did and now she is getting married! — Krista and Me. I babysat for her. Yes, I did and now she is getting married!

July
Spent the 4th sharing good times, good food and good fun with dear friends Emily and Lorne at their Bay home.

Rocked a successful event aboard a NYC nighttime cruise that Despaña co-sponsored. Boy, was I tired after that one.

A NYC visit from my bestie, Dominique, ending a perfect girl's day with her daughter, Lauren.

Despaña Gang AKA Chicas Poderosas = Powerful Girls!

Dominique and Lauren. Don't you love those smiles!

August
Too many photos to even think about sharing from our trip to Northern Spain, but the highlight was spending time with our dear friends, Marcos and Angelica, at their home in Amieva, Asturias.

September
How do you celebrate fall with Cuban in-laws? Roast a pig.
How do you celebrate a friend's birthday? Call and say "I'm coming over with food and cake!"

How do you celebrate a life? By honoring it with memories, laughter and love. Sharing as a family a most beautiful memorial to rejoice in life of my dear Aunt Catherine.

Porky the pig in La Caja China, the Chinese roasting box

I made a gluten free cake to celebrate Carl's birthday.

Aunt Catherine's favorite hat and her corn cob pipe.  No button nose here. — Aunt Catherine's favorite hat and her corn cob pipe. No button nose here.

October
Thanks to my sis, Alys and Mastercard, we got to visit the Chiluly exhibit at the NY Botanical Gardens.

Then had a wild production experience as Team Despaña, Angelica and Master Carver Jaume Guerra were slicing up jamón on The Untitled Action Bronson Show appearing on Viceland TV.

November
NYC Marathon with my amazing sis, Alys.

Family support after 26.2 miles.  Ready for a meal. — Family support after 26.2 miles. Ready for a meal.

December
That time of year when spending time with flour, butter and sugar is how I pass my time, baking up a storm. Thankfully, I had one brave soul to help me, my niece, Gianna to the rescue.

Gianna, directly home from college and before seeing friends, helped me make cookies... all day.

I also had to say ciao for now to my nephew, John, as he moved away to Colorado.

So as we close the books on 2017, I wish for you all the health and love life has to offer... And there is an abundance of it. There truly is no end to that well. You can continue to tap it and unearth it's riches.

May you find the path you were searching for.

May the passions you dream of become realities.

May the struggles you have be released and resolved.

May good friends, good food find their way into your home.

May each day bring a wonderful mixture of laughter and smiles, inner peace and joy, satisfaction and accomplishment, confidence and strength.

May you step closer to knowing and loving your true self and rejoice in your essence.

I wish all these and so much more for you.

Happy New Year

Oh so many years ago, I had the awesome experience of living in Spain. Madrid, to be specific. And I loved every minute of it. Including the moment I arrived and ordered a Tortilla Tradicional.

Tortilla, in Spain, is quite a different thing than that of Latin American countries. In contrast to the flour or corn flat bread, the Spanish tortilla is made with eggs, potatoes and onions, and is considered more of a cake or torta. Tortilla being the diminutive form, means little cake. Hence this egg/potato combo is less omelette and more cake. In Spain, it is simply known as Tortilla, but to distinguish it from a French omelette or from the South American flatbread, it is often called tortilla de patatas or tortilla española.

No matter what you call it, this 'cake' is a delight to eat either as a snack, which is how the Spaniards usually eat it, or for breakfast/brunch. Heck, why not a slice for dinner with a vegetable or salad on the side. (A true Spaniard would be appalled at that suggestion. But I am here in the U.S., and we need our greens!)

I will admit that making this was new to me. Years ago I tried my hand at making a tortilla but it didn't quite turn out to the thick, dense omelette it should be. A few reasons for my failure as a true Spaniard. I didn't have an equal amount of eggs to potatoes which is what creates both the thickness and density. Plus I didn't poach the potatoes first. I cooked it altogether in a frittata style. Working at Despaña has taught me a ton, including how to make a proper Spanish Tortilla. After asking Chef Jaume Guerra, and watching the cooks make countless tortillas, one after another, each looking exactly the same, I felt ready to attempt it again. Please, do not get me wrong, I'm still not an expert. Mine did not look as stunningly perfect as theirs but I have more confidence that I have the right technique now. With that, an ever-good student knows how important it is to teach after she has been schooled. So here is the proper way to make this famous, delicious, versatile Tortilla. Best part, It requires very few ingredients.

Ingredients

6 eggs, beaten
6 potatoes, thinly sliced
1/2 yellow onion, thinly sliced
Oil, salt

Instructions

Slice the potatoes and onion thinly. I use a mandolin. You can use the single cutter side of a box grater, or simply cut thinly with a knife. In a sauté pan add at least 2/3 cup of oil and slowly heat, and add the potatoes and onions. Beat the eggs and set aside.

Yes, it's a ton of oil.  but not all of it is absorbed so don't freak out. — Yes, it's a ton of oil. but not all of it is absorbed so don't freak out.

The key in cooking the potatoes is to poach them in the oil not fry. So low and slow is the goal. Let them cook in a gentle manner until the potatoes break apart. Then drain them, reserving the oil. (Since the oil was not heated to the boil point you can reserve it and use it to cook at a later time.)

Slowly poaching away to a soft tenderness.

Let the potatoes cool slightly. You don't want to add them to eggs when they are too hot, but you do want them to be warm so that when you mix them with the eggs it creates almost a custard.

Drain the potatoes, and reserve the oil.  It can be used again. — Drain the potatoes, and reserve the oil. It can be used again.

Mix with eggs while still warm, but NOT hot.

Put some of the oil back in the pan and add your egg/potato mixture. Cook over low heat slowly. Let the mixture set a bit and then using a spatula start to form sides and keep the omelette moving. Allow this to cook 3/4 of the way. Then once it is set with rounded edges, slide it out of the pan onto a plate and then place the pan on top of the plate and flip it over back into the pan to let that side cook.

You can see that it's potatoes being held together lovingly by eggs.

Then place the pan on top and flip it over.

Despaña makes a variety of tortillas. Some have chorizo, others have cheese, or zucchini. The traditional is made of just the ingredients listed above but you can add whatever floats your Spanish Armada. With Mother's Day approaching, this could be a nice way to start the day and treat your 'reina' - aka Queen.

I made this for dish when my niece, Lauren who studied in Barcelona, came for a visit. She loved living in Spain too, and has a passion for Spanish food and culture. So I thought it only fitting to make this classic tapas treat for her.

It was the perfect offering for a late Saturday lunch along with a charcuterie and cheese platter. Slice the tortilla up by cutting a pie wedge, serve with a glass of red wine and some crusty bread. Can you say OLE! Sure can. And now you, too, know how to make a proper Traditional Spanish Tortilla. Viva España!

Printable Recipe Version