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Written on January 9th, 2011 by corakent2 shouts
The first thing to know is that I got braces on my lower teeth last month, December 7 exactly. I’ve been suffering ever since then, especially when it comes to dinner time.
My teeth began to bother me several months ago. It seemed that every time I wanted to chew something, my lower lip would get caught between my teeth and it became a big concern. I know this is way more information than you wanted, but that’s why I decided, along with my dentist, that something had to be done.
Well, the solution was easy – - get braces to straighten my teeth so I wouldn’t keep chomping on my lip. No problem – I thought the price charged by my orthodontist was reasonable, so I decided to get the job done. If you want to know any particulars or to see a photo, please let me know.
Anyway, the braces went on quickly and they didn’t hurt at all during the first few days. The only problem was that I couldn’t chew anything!
I could not have imaged how difficult it would be to find foods soft enough to swallow without chewing. As of December 7, cream soups and mush became my regular diet. The braces will stay on for eight months, so I’d better get used to them, right?
Sometime after December 7, David and I decided to go to Costa Rica for the Christmas holidays. I didn’t think of how it may be difficult to get foods I could eat in Costa Rica, especially when I couldn’t chew. The only foods I could eat had to be pulverized, such as cream soup, mashed potatoes, guacamole, milk shakes and soft dishes like that.
For Christmas dinner in San Jose at the restaurant of the Gran Hotel de Costa Rica, I brought a pouch of prepared mashed red beans and took it to the hotel’s chef. I asked him to prepare my Christmas dinner using my beans and his mashed potatoes. This is how it turned out, a wonderful, tasty holiday dinner!
I’d say I was very lucky to find such a talented chef in a far-away country on Christmas day. Notice that the fresh basil the chef used to decorate the presentation was micro-wave dried, a very clever chef, indeed!
“When given lemons, make lemonade”, right?
Cora
Written on December 8th, 2010 by corakentone shout
Yes, SippitySup writer, artist and Boquete guest chef, Greg Henry is still in the running for Food Blogger of the Year. The grand prize is $10,000.00 and Greg just might win it all!
His site is http://www.sippitysup.com/.
If you would like to see one of the best food bloggers on the web, please check out Greg’s site. He won Round #8, and has entered #9 as one of the 12 best food bloggers on the internet!
Greg has received 8 trophies so far, including one for his Chocolate Pumpkin Tart, that won Challenge #8. Click here to see his new entry, “The Hollywood District is on My Beat”, which tells about Greg’s visit to the famous District Restaurant in Hollywood. His critique is very intriguing to read, and it includes lots of menu items, prices and descriptions of what Hollywood’s ordering these days.
This is Greg’s entry into Challenge #9, after which there will only be 3 bloggers remaining. Will you help SippitySup.com win this 9th Challenge? He needs our support from down here in Boquete, where Greg presented his “Golden Age of Hollywood” cooking class last December.
You may find several of Greg’s recipes in the Boquete Gourmet Community Cookbook, on sale at Sugar & Spice Bakery, La Reina, and several other locations in Boquete.
If you like Greg’s site, and you like what he has done so far in the Foodbuzz Competition, please go to www.foodbuzz.com, and click on Greg’s heart in the box with the black and white photo of the District Restaurant. The heart will turn red with your vote.
This is the same competition I was in for the first 2 challenges. Thanks again for everyone’s vote. Since my second challenge entry, Greg continued to win trophies week after week, and now has just entered Challenge #9!
Best of luck to Greg, he’s my favorite food blogger ever. And Greg, please plan to come to Boquete again, we’d love to have you share more ideas with us down here. We’re all rooting for you!
ora
Written on November 30th, 2010 by corakentone shout
Yes, SippitySup writer, artist and Boquete guest chef, Greg Henry is still in the running for Food Blogger of the Year. The grand prize is $10,000.00 and Greg just might win it all!
His site is http://www.sippitysup.com/.
If you would like to see one of the best food bloggers on the web, please check out Greg’s site. He has received 7 trophies so far this year, including one for making a very creative food video. You can see his video by clicking http://www.sippitysup.com/foodbuzz-challenge-7-foodie-film-festival/. It’s quite professional and really funny.
You might like to try his crab cakes after you see him make them. They look easy to prepare and really good.
As many of you know, Greg was a host chef at my kitchen a few months ago. He presented “Golden Age of Hollywood” recipes from several of the famous Hollywood star restaurants, including Romanoff’s Chocolate Souffle.
This photo was taken in my kitchen during his class, and it shows Greg’s expertise by making Panamian Patacones, only Greg served them with caviar and sour cream, Hollywood style. You may find several of Greg’s recipes in the Boquete Gourmet Community Cookbook, on sale at Sugar & Spice Bakery, La Reina, and several other locations in Boquete.
If you like Greg’s site, and you like what he has done so far in the Foodbuzz Competition, please go to www.foodbuzz.com, and click at the top of the page where it says “Project Food Blog”.
This is the same competition I was in for the first 2 challenges. Over the past several weeks, Greg has won trophies for the first 7 challenges in this contest and has just entered Challenge #8!
So, once you get into the competition section of the Foodbuzz site, click on Challenge #8 Piece of Cake – CAST YOUR VOTES. Find Greg’s entry for SippitySup, see his photo of Chocolate Pumpkin Tart, and click on the heart in Greg’s box and it will turn red. Doesn’t his tart look like a dessert you’d love to taste?
Best of luck to Greg, he’s my favorite food blogger ever. And Greg, please plan to come to Boquete again, we’d love to have you share more ideas with us down here. We’re all rooting for you!
UPDATE! At 3pm on Dec. 3, we find that SippitySup.com WINS AGAIN!!!
Congratulations Greg!
Keep checking foodbuzz.com for Greg’s next entry!
Cora
Written on October 7th, 2010 by corakentno shouts
Participating in the 2010 Project Food Blog has been a dream to me. Last night, I dreamt that I, the Boquete Gourmet from Panama, wasn’t eliminated for the contest, but actually participated in this third challenge, which was to design a “luxury dinner party”.
In my dream, I was asked by Executive Chef Todd English, of the Queen Mary 2 to prepare a menu for a Luxury Dinner Party for twelve buyers of the new, luxurious Buick LaCross, who will be guests of the cruise line for an unprecedented party at The Captain’s Table.
These lucky owners of the most recent model of the Buick LaCross have been asked to accompany the ship’s Captain, Commodore Bernard Warner at his table in his private dining salon for this very special pre-cruise event. 
And, to my good luck, there are six seats to be filled for this most luxurious dining spectacular, all expenses paid. If I sent you an invitation to this party, would you RSVP?
Oh, I forgot to tell you that there will be a very special couple also invited to The Captain’s Table that evening, a “royal” couple from the country where the ship will be docked the evening of the dinner party.
This is your engraved invitation with my menu designed for the finest ocean liner in the world, Queen Mary 2.
LUXURY DINNER PARTY INVITATION
First Courses
Chilled Cranberry Soup with Aquavit
Napoleon of Smoked Salmon with Caviar
Peach and Champagne Sorbet
Main Course
Roast Ducklings à l’Orange
Haricots Verts, Braised Leeks and Thyme
Finale
Fresh Fruit and International Cheese Cart
Baked Alaska with Almond Mousse Cake
Amaretto
You might like to know a few things about this opulent menu and why it was created for The Captain’s Table on this most auspicious occasion.
First, the overall presentation is sparkly and colorful, full of new and exotic flavors. Each dish is served on fine white china, each diner being served at the same precise moment.
Then, special attention is given so that each dish is served with a taste all its own, yet each dish relates to the next in texture or color. Notice the variety of aromas, sounds, and visual delights included in the menu, flowery aquavit, fizzing sorbet, and flaming baked Alaska, to be served with a flourish. This dinner promises to be a treat for the nose, a feast for the eyes, and titillating to the tongue. 
Lastly, this unforgettable dinner party was planned for efficiency, both in the availability of the ingredients and the high level of care that is expected on a luxury ship such as the Queen Mary 2. Most of the dishes will be prepared in the afternoon, easily ready for presentation at the exact moment the signal is given to begin the service.
If you’d like to be one of the guests at The Captain’s Table for this most luxurious dinner party, please RSVP now, and I’ll take care of everything else.
Whoops, I think I’m out of my dream and back to reality. This event couldn’t really happen, could it? With the creative minds at work producing the gorgeous Buick LaCross, they might just come up with such a promotion. I’d really love to plan the actual menu, and to meet the Prince of Monaco.
Keep your fingers crossed that I’ll be a contestant again next year!
Cora
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