Nikas Culinaria

(Image Source: Shironoyu)Thanks to many years of working LONG hours many miles from home, 4 hours of daily commuting and simple exhaustion at the end of the day, my husband and I evolved a home routine of his doing the lion’s share of cooking.It’s a curious thing because certain artifacts arise from this sort of arrangement.

For one, we eat a certain kind of homecooking that is very different from the one I grew up with. In the home I grew up in; imagine a mix of Midwestern farm-ish homecooking and Colombian cuisine – worked for us. One day creamy saltine-encrusted pig brains sautéed in butter and then sancocho, rice, patacones, and arepas the next.

But on top of this is something that lies dormant, my latent inner chef. When I do cook (and lately its been hard due to the morning sickness and now with my crazy big tummy not letting me get close enough to the darn counter!) what I desire to cook is not American or Colombian or even in this hemisphere.

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