Author Archives: tamisrenteria

About tamisrenteria

Tamis Renteria, author and anthropologist, writes novels and short stories about people struggling with different religious, spiritual, and cultural traditions. She lives with her husband and youngest son in Tucson, Arizona where she types on a Mac, cooks ethnic food, and gardens among the sahuaros.

I’m Back! But Beto’s Cooking . . . .

Yippee!  I’m almost off my drowsy-making pain medications and my mind is clear enough to get back to blogging.  However,  although I’ve become a wheeling maniac on my walker, cooking anything more complicated than oatmeal is out of the question … Continue reading

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Christmas Eve Feast or Shabbat Dinner Italian Style

What do Italians eat on Christmas?  I have no idea, but we had a feast with a big hunk of beef cooked in Italian red wine, a creamy cabbage risotto, and a simple salad with a new twist — fresh, … Continue reading

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Ah Polenta . . . .

As a gluten free cook, I’m always on the look-out for a regional cooking style that relies on grains other than wheat, so when I recently read that northern Italians are fond of using corn in their recipes, I was … Continue reading

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Two Dishes From Liguria

Liguria is a  northwest region of Italy that curves along the coast, above Corsica, with France to the west and the city of  Genoa at its heart.  Here I offer two lovely , relatively simple dishes from this region, which … Continue reading

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Italia: You Have to Try this Meal!

Yesterday, when I told my husband I was going to start cooking Italian recipes, he got this pleading look on his face and said, “Could we please stay there more than a week? I love Italian food!”  So how could … Continue reading

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Please Give Me a Break, Dear Readers

I was an idiot, I admit it, to think that I could cook 416 recipes, let alone type them into this blog, in one year. So please forgive and FORGET.

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Mixed Reviews on Moussaka

As promised, I have cooked the well-known Greek specialty, Moussaka, and my family has mixed feelings about the dish.  For me, it was too much work for a result that was hearty, flavorful, and interesting but not  spectacular, and which … Continue reading

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