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A few years ago I was a visiting art education professor at Leon University, in Mexico, for two weeks.The president of the University took me to dinner a few times and, since I don’t eat meat, it was a challenge to find vegetarian food on the menu. Even the rice and beans were made with lard! Fortunately, there was always guacamole, and I never tired of it!
In a pinch: No fresh chili peppers? The ones in a jar are fine, too.
I am a picnic fan for two reasons: they tend to include simple, local food and they indicate that some sort of adventure is underway.
The last beach picnic I had included fresh crab from the local market, eaten in the dunes on the Oregon coast. But for this recipe I've chosen my favorite—smoked fish—as a nod to the shores of Lake Superior, where I first learned the joy of taking a break from exploring to eat a simple meal.