Those of you who follow me on Instagram, already know that the #nowreading of this month was “The Secret Life of Bees” by Sue Monk Kidd.

I’ve decided to draw a little something with a quote from this book and I’m planning to continue doing so with the following #nowreading.

It’s a difficult task to choose just one quote -specially from this emotional, moving novel- but I’ll do my best.

Here it is.


More of my favorites quotes from this book:

“In the photograph by my bed my other is perpetually smiling on me. I guess I have forgiven us both, although sometimes in the night my dreams will take me back to the sadness, and I have to wake up and forgive us again.”

“After you get stung, you can’t get unstung. No matter how much you whine about it.”

“Someone who thinks death is the scariest thing doesn’t know a thing about life.”

PS: I’d love to know which one is your favorite from The Life of Bees!

homemade chirashi sushi


Chirashi sushi is one easy recipe, yummy and pretty healthy. You can use a variety of fresh, raw fish and the veggies that you have at home. What’s key in this recipe is the rice.

After trying several recipes for the sushi rice, I’ve arrived to this one that everyone in my family loves (yes, toddler -approved!)

1 cup sushi rice (I use Nishiki or Kokuho Rose)

1 1/2 cup water

1/8 cup rice vinegar

1/2 tbsp organic sugar (or brown sugar)

1/2 teaspoon salt

1/2 tbsp mirin

First, you’ll need to rinse the rice well in cold water about 3 times until the water is no longer milky white. Drain it.

Add 1 1/2 cup of water and take it to a boil. When the water of the rice starts to boil, reduce the heat to minimum and cover the pot with a lid. Let it cook for 15 minutes.

Remove it from heat and use a clean cotton cloth to cover the rice. Cover it also with the lid. Allow it to stand for 5 minutes.

In the meantime, mix together the vinegar, sal, mirin and sugar on a small pot. Bring it to a low heat and stir with a wooden spoon until the ingredients are dissolved the turn off the heat and let it cool. If you are in a hurry, try 15 seconds in the microwave, stir and then 15 more seconds

Put the rice on a bowl. Add the vinegar mixture and stir with a bamboo spoon until it’s incorporated. Any wooden spoon but it’s better to keep one just for the rice. Let it cool.

For my chirashi sushi, I used slices of fresh salmon and slices of an organic avocado over the rice. I decorated my plate with some seaweed and sesame seeds as garments.

IMG_3315Enjoy it!

chipas recipe

As many of you know, I was born in Posadas, the capital of Misiones, in the north east of Argentina.

The most traditional snack from my homeland is “Chipa“. This is a little cheese-roll made with tapioca flour and it’s also a traditional snack in Paraguay and in the south of Brazil (with some differences).

Today, I’m super happy to share with you my family recipe for this yummy gluten-free delicacy.

You’ll need:

  • 4 cups tapioca starch (1 lb)
  • 4 eggs
  • 2 cups gouda cheese shredded or crumbles (about 0.6 lb)
  • 8 tbsp unsalted organic butter
  • 3/4 cup organic milk
  • 1 Teaspoon Baking Powder
  • 1 1/2 tsp salt
  • 1/2 tsp aniseed (Optional)


Make a crown with the flour.


Add the eggs, cheese, salt, baking powder, butter (which should be at room temperature), milk in the middle of the crown and the aniseed (optional).


Start making a dough.


Tapioca flour/starch doesn’t have gluten so it will resemble to corn meal in the beginning because it’ll be crumbly and it will be a little bit difficult to create an homogeneous dough. But keep going, it’ ll be good at the end.


After 5 to 8 minutes you’ll have a dough like this. If it’s still too crumbly, add a little more milk. Try adding 1/2 tablespoon first.


Once you have an uniform dough, separate the dough and create 4 rolls. Use a knife to create a thin line thru the roll (it will help to cook the inside).


Chipas can be storage raw in your freezer for up to 3 months. You don’t need to defrost the dough before baking; just put them straight to the oven at 375F for 25 minutes… Isn’t that great?


If you’re going to bake them without freezing them, then set your oven at  350F  and bake them for 30-40 minutes. Serve them warm!


… And enjoy!

***If using a Kitchen aid:

1. Add dry ingredients (flour, baking powder, salt) to the bowl and stir.

2. Add cheese crumbles, soft butter, eggs slighted beaten and milk. Mix until it becomes a homogenous dough.  Then follow steps to create rolls and cut the little pieces.

DIY mug

I’m very happy that my mother in law is visiting us. One of my favorite moments with her is our conversations over coffee and breakfast. So, today, I’m sharing how I did a special mug for her in less than 1 hour following this tutorial.

First, I decided on the design and wrote it with a pencil over a blank mug.



With a black Sharpie, I wrote the phrase that I chose. Since she’s such a Beatles fan, I went with one of those well-known chorus…


When I had the design done, I pre-heat the oven at 350F and “bake” the mug for 30 minutes.


After it cooled down, I washed it to check that the experiment had effectively worked.


All you need is love and more coffee.


This project was so easy and cool that I think I’ll be “baking” some more mugs for Christmas presents!


Let me know if you try this. I’d love to know what design or phrases you choose!