In the beginning there was a dream to someday own a restaurant....cook food that would leave people scratching their heads and smacking their lips. From the time I was a kid, cooking and food has been the constant in a life I can look back on now and scratch my own head in wonder and amazement.
I have always been a student of people. Of cultures.
All foods are memories.
My memories take me from the frozen arctic to the tropics and a dizzying kaleidoscope of places in between. I always said; "when I get old (note: not "grow up") I wanna have a restaurant". Problem is, I love to travel, share foods with people everywhere. Their foods become mine, and vice versa. And then....the"mine" and "theirs" become ours, as they have always been.
Thus, Modern Alchemy Fusion Foods was conceived.
This blog will serve as Modern Alchemy's website. Because we are minding our pennies now as this grand experiment takes wing, and websites, website developers, hosting and domains cost...... And besides, a web site seems sort of redundant and arcane in this day of blogs.
And besides, I like to write. So here it is.
This'll be your blog too. I'll answer anything (within reason), share fusion recipes, methods, stories and trivia. Check in often.
It's a couple of days before 2016. We're eating a strange fusion of Migas, the traditional Mexican egg-corn tortilla chip breakfast and talking about everything food. We're enjoying a salsa de chile arbol, spicy, bursting in flavor. We're going to include this salsa on our upcoming vegetarian special.
Right now, we plan on being open tomorrow for our weekly Wednesday service (6-9pm) and probably New Years day as well. Then back to our usual schedule the following week.
It has been a wonderful holiday for us. We got to see our Kids and our Grandkids in Houston. We taught tamale making to the family. Shared wine and good times.
Seems like we've been on the road a lot the last two weeks. From a very fun road trip up to Edna with Modern Alchemy to the upcoming New Years celebration down in Petronila, It's good to be on the move.
But it's good to be home too.
