We took some pictures of our cuban food (shocking, I know).  I will still need to get the black beans, vegetable paella, and the mojo chicken – but here are some of the exotic roots once they were peeled and cooked. First of all, how cool is it that I was cooking with one of the taro chips (again you can tell by the dots).  I peeled it and chopped it into chunks, and then, keeping with Cuban tradition – fried it.  Apparently, frying is a big thing in Cuba (one of the Cuban contestants on a cooking show had fried a very  nice cut of beef and was blasted for it). I put 2 inches of oil in the frying pan, and waited until the oil was *hot* before I started frying.  You have to be careful not to start frying with oil…

We have teamed up with “Centerpieces and More” to see if anyone might be interested in having flowers delivered at the same time as your meal.  If you are interested let me know – they have all kinds of flowers, and you could even get a Cuban theme arrangement. For $15: Appetizer: Fried Plaintains Fish Course (for an additional $5): Stuffed Avocado with Tilapia Soup: Cuban Okra Stew Main Course: Spicy Cuban Mojo Chicken with Mango Tomato Salsa (*I am typically light on the spicy-ness, if you really want it spicy I will try to make it spicy for you – I get nervous people won’t be able to eat it.  And if you don’t want any “heat” let me know that, too). Side Dishes (pick 2): Vegetable Paella (very similar to the Spanish Paella… hmmm we haven’t had a Spanish Special yet –…