maize
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choclos
Having just a few days left in Quito (although returning soon) I plan to enjoy some of the things I have been discovering in this wonderful culture. With these choclos I will be making humitas for the second time.
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choclo — first humita try
Generally speaking, it is a sweet corn. The difference is the state of maturity. A choclo is a sweet corn in its very early, tender state of ripeness. It could be seen as a cultural decision and tradition in this area, including Ecuador, to use the choclo as something special, although it is very common.…
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— revisiting the blueberry-basil-cornbread
Many European and US-American years went by, without me fasting. Each morning I had some form of breakfast, light or intense, as celebration or as mere quotidian digestive flow. However, moments during these few years, in which I felt physically and mentally filled, kept telling me that some cleansing was needed. Feeling filled does not…
Sila Blume 