It’s officially Fall! But the jacket, thigh highs and chunky sweaters are on hold in the Northeast until the weather stops feeling like it’s the middle of July. Even so, the warmth is a blessing in disguise because I was able to spend all day outside last Sunday in Middlefield and Middletown, Connecticut. My boyfriend and I decided to go pumpkin picking and grabbed a few peaches for a tart I’d like to make (If all goes well I’ll have it up on the blog!). We then went to a nearby waterfall which was like something out of a story book! Our romantic Sunday out ended with a scary movie at the cinema. I definitely recommend going to Connecticut because it’s the perfect place to see the foliage change while enjoying what nature has to offer.
Do: Start your day early and head over to Lyman Orchards. They have an array of crops you can pick on your own like apples, peaches, pears and during this time of year PUMPKINS! The views from the hill tops are amazing and the rows of crops were so cool to take pictures in. I even saw a couple taking their maternity portraits in the pumpkin patch! Not to mention, the best part is eating and picking your fruit at the same damn time. #YAS.
After being out in the fields all day, take some time to relax at Wadsworth Falls State Park. Dip your feet by the waterfall, take a deep breathe and listen as the water crashes down. This is such a gorgeous place to cool down and destress.
Eat: Unfortunately I didn’t try out any restaurants in the area. However, if you are heading to Wadsworth Falls then grab some food from the supermarket and have a picnic! I personally have a friend who lives near by so my boyfriend and I headed to their place for a BBQ. Twas delicious and the perfect way to end the day.
Pues chicos, that’s all I have for you today. Let me know where your favorite outdoor spot to go during Fall is, I’d love to check it out!
Hola mis amores! Ever since I was a little girl, my family always had tostones on the dinner table. There were some variables, like my Dad’s would be saltier and my Mom’s would be crunchier. After I moved to New York, I had no one to make these for me so I was left without tostones for years ! Imaginate una vida sin tostones, it was crazy!
Recently, I had a craving for them so I scoured the internet and made phone calls back home to find the perfect recipe. Mi gente, what I bring you today is the BEST way to make flavorful tostones that are both chewy and crunchy. And while these bad boys are delicious by themselves I’m also going to be sharing 2 easy salsas that you can make to accompany them. So preparate, because your family and friends are going to ask you for more once they’ve had the first batch!
What you’ll need/Lo que necesitas
2 Green Plantains
Corn Oil or Grapeseed Oil to fry the plantains
Garlic & Oil Sauce
2 cloves of garlic
Peel the skin off of the plantain.
Cut it in half, then cut those halves in half. For smaller, bite sized tostones you can cut the halves in half once more.
Soak the plantains in salty water for 20 minutes. Your water should taste like the sea. This is not only going to give them flavor, but also make tostones come out juicier.
Start heating up the oil. Pour enough oil in a deep pot to cover the plantains. I don’t like to use a skillet because the oil IS going to pop at you and that WILL hurt. I learned from experience…
Once the plantains are done soaking, dry them up with a paper towel and place them in the hot oil. Once they start turning golden, take them out to flatten with a pilon (or if you don’t have one, then use anything with a flat surface like the bottom of a cup or a plate.)
Return the flattened plantains to the hot oil and fry till they turn a golden brown. Don’t leave them in for too long or they’ll end up being super dry and crunchy.
Place them on top of a paper napkin to absorb all the excess oil. And VOILA! Your tostones are ready 🙂
The accompanying sauces are very easy to make.
Mix equal parts Mayo and Ketchup
Add a squirt of lemon juice.
Mix it up and dip your tostones for a sweet and tangy kick.
Garlic & Oil Sauce:
Dice up the cloves into chiquitito pieces.
Place it in 4 tablespoons of olive oil.
Add a squirt of lemon juice and a pinch of salt.
VOILA ONCE MORE! You have a sophisticated sauce to pour on top of your tostones that will impress your guests and their tastebuds.
I hope you’ll enjoy these as much as my boyfriend and I have. I made tostones 3 nights in a row because he was addicted and couldn’t get enough! That’s what you get when you introduce some Puerto Rican spice to an Ecuadorian 😉