Eat Your Colors- Spring

EAT YOUR COLORS

March / April 2023

BRING in

the SPRING

Moises Figueroa

Easter Bunny

LIVE AQUA, AGAIN

The EYC

Crossword PUZZLE IS HERE!!

Editor’s Notes

Ahhh Sprintime- time for regrowth, rebirth and rejuvenation. Something magical happens in Spring. The days start getting filled with more light, the birds are a little bit more chirpy (is that a word?) and the flowers start to bloom. Yes- there’s nothing but new life all around us as we come out of Winter. Spring / Autumn falls on Monday March 20th. Speaking of longer light-filled days, Daylight Savings Time (DST) is on Sunday March 12th at 2am. We usually spring our clocks forward and the appliances when we go to bed Saturday night. Our digital devices will change automatically (do that in settings) but it’s easy to forget DST and it can throw off your whole entire next day. If we forget to set everything an hour ahead (spring forward in the Spring, fall back in the Fall) before going to bed, then when we rise- it could be quite interesting. The analog clocks, the appliances and especially the coffee machine (that is pre-set to come on automatically) with the prior time are all out of whack. But not before you start to think- how did I miss that match on Tennis Channel; why is our son calling us so early and why has the coffee machine shut off already? Then you realize you forgot about DST. Do not let that happen to you. jajajajaja!

This 2-month issue is packed with lots of travel tips, food recipes and links. We return to LIVE AQUA Punta Cana for a quick romantic getaway- see the pictures and videos. Also, check out our feature with Moises Figueroa (@da_chef_god on TikTok) as he talks about his journey with food. He’s quite a guy and a heck of a cook! I predict nothing but good things for him. Get in here!!

Luiz Martinez

41

Eat Your Colors- PAST

AVGOLEMONO

This delicious egg yolk and lemon soup is traditionally found in Greek, Turkish, Arab and Italian cuisine. I also learned that many other countries serve their version of the egg soup. But back when I was in high school (many, many moons ago) I was invited to my friend’s, MariaEleni’s, house for a Greek celebration. We were served avgolemono and I smiled out loud and turned to MariaEleni and said- I love bagna brusca! She said she never had it. Never had it? What do you call this? That’s avgolemono- it’s a soup made from egg and lemon. Yeah-that’s exactly what bagna brusca is, I told her. It never occurred to us as young teenagers that the same soup, traditional to the Mediterranean and other countries, can be known by different names. All we knew was that it was delicious, no matter what you called it.

Avgolemono is traditionally served at Passover or Easter but it may be enjoyed any time of the year. The texture is velvety and usually served “light” meaning as is with no chicken meat. However, you can totally serve it with slices of chicken breast for a heartier soup. Do not confuse this soup with Chinese egg-drop soup. However, if you don’t temper your eggs and they form loose scramble like ribbons, then by all means- add some scallions and call it an egg-drop soup. jajajaja!

I like to serve these in my shallow bowls but I also like serving these in my little saucer bowls along side a sandwich on a plate.

Just in time for Easter and Passover!

INGREDIENTS

• chicken stock or broth (6 cups)

• 5 large eggs: 3 fresh whole eggs, 2 boiled eggs for garnish

• freshly squeezed lemon juice (2 tablespoons)

• herbs: dill, mint, cilantro and / or chives (I use dill)

• salt & pepper to taste

DIRECTIONS

In a pot, bring six cups (48oz) of good quality stock to boil. Reduce heat and let the stock simmer. Grab another pot and carefully place 2 raw eggs inside. Fill the pan with water to about 2 inches just past the eggs. Bring to a full boil then remove the pan from the heat. Cover and let the eggs stand for 10-12 minutes. Then run the eggs under cold water or place them in an ice bath for a few minutes. Remove and peel.

Meanwhile in a bowl, crack and whisk three eggs thoroughly until they are very thin - really combine the yolks and the whites. Then, whisk about two tablespoons of freshly squeezed lemon juice into the already- whisked eggs (about the juice of half of a lemon). Slowly, but very slowly, drizzle some of the broth into the eggs while whisking vigorously. This is called tempering. Finally, whisk the egg mixture back into the hot pot of soup to thicken it. Add salt and pepper and more lemon juice to your taste.

Garnish with thin slices of boiled egg and sprinkle on some herbs.

Make Peach Cobbler

There’s nothing more delicious that a fruit cobbler- especially peach cobbler (I add fresh raspberries too.)

Steeped in Southern tradition, the peach cobbler is not only a favorite, it is a staple in most homes Down South.

The recipe must be one of the easiest recipes there is for fruit pies. As long as you remember:

DO NOT MIX THE INGRIDIENTS.

That’s all there is to it. Cobblers are nothing more but layering your heated up butter, then the batter and then the fruit.

JUST DON”T MIX.

The butter on the bottom will lift the batter over the fruit to form the most delicious and golden of crusts. It’s magic but it’s simple magic.

In 30-40 minutes, you can make your own fruit cobbler. I have even made mini cobblers in large muffin pans.

My Almond Cow Machine is Amazing

I believe that the Almond Cow is the best plant-based milk machine on the market. They sent me one and I’ve been using it ever since.

It can make nut and grain milks in under 60 seconds- it’s magic.

Watch how I make an oat-based creamer. It’s so thick & creamy too!!

Here I am making almond milk for our morning cereals. Almond milk is also good for replacing dairy for baked goods. The pulp it collects may also be used for other baking needs.

The ease of cleaning the machine is also a big plus. Tap the picture to play a video.

Can you believe I can now make Henry’s FRESH Sparkling Pear? Yes, right in my Almond Cow machine.

It does so much more than just create plant-based milks. You can make matcha tea iced drinks, plant-based butters, nut flours- you can even make oatmeal cookies!

TRAVEL

Be Flexible and Travel Monday through Friday

Being flexible with your dates is the way to go for the best airfare prices. You may be able to save up to $100+ dollars. Also, weekdays are the morefavorable days to travel- Tuesdays & Wednesdays have the lowest fares. I often travel (when on my own dime) Tuesday through Friday. That’s 3 Nights and 4 Days of FUN and I find it is enough time. I often return on Fridays because Fridays & Saturdays (sometimes Sundays too), hotels charge MORE for weekend stays- up to 40% more. Keep that in mind when planning quick getaways.

Get the Package Deal

Airlines that offer package deals or “Bundles” can offer savings of up to 40% off and even more during off-season travel times. It’s very cost-effective especially when travelling with others.

This is also a great way to rack up travel points and rewards on your credit cards that offer these incentives. You may also greatly save on car rentals with package deals too.

Keep an Eye on It

Google Flights, Hopper and a few others are great fare trackers. They monitor and notify you when the best and lowest prices become available. You can set up as many combinations that you're considering, including different departure and return dates, so you can get alerts for all possible fare reductions. But fair-warning, these reduced fares don’t last long so be ready to book when notified.

Look at Nearby Airports and Price Check

There are 3 airports close to me. The same exact airline(s) going to the same exact locations offer very different prices- up to $200 different. The cheaper one ($160 cheaper) is further away from me by just 20 minutes. I think it’s worth the savings for just a few minutes out of my way.

TRAVEL TIPS

Carry On, Travelers

We have taken 10-day trips with just 1 carry-on and extra smaller bag when flying. Yes I know, I’m a guy and I don’t carry as much but did you know? Most travelers wear about 35-40% of what they bring. Here’s what we do: we often book 4-5 nights in tropical weather locations. There are great beaches and pools where we stay and so we spend most of our days in swimsuits, sandals and t-shirts. We bring a nice outfit or two for dinners (I usually bring a very lightweight jacket to put over a t-shirt. Our best tip is- the same nice clothes we use to travel in, will be the same ones we return in.

Stay Fresh

Let’s Get Physical

Most hotel have fitness rooms or a a great gym on the premises. In fact, I would say that hotel gyms have come a long way. Get your cardio on even if it’s walking on the beach, taking a walking tour, riding bikes or dancing the night away. You can also burn calories with eh… um... some other activities too.

Get Some Culture

Some folks experience digestive issues in other countries. Here’s a great tip: eat up those little tubs of yogurt out there- eat them in the morning and at night as a dessert snack. The enzymes will keep you well.

Bring an empty aluminum water bottle to clear the gate then fill it when you are able to do so. Most hotels nowadays provide you with water (be sure you’re not being charged) so fill up your personal bottles. Also, if you can get to markets where they sell water and other tasty goods (fruits, veggie sticks, hummus, crackers, etc.) stock up. You can even ask your hotel for a mini fridge if it’s not already provided. Great for snacks and late-night munchies! The fridge keeps your other libations cold too.

There’s nothing more delicious in the food world than pure bee honey. Honey has even been found in King Tut ‘s tomb (1923).

This 3,000 year old ancient honey was found to still be sweet. That’s so amazing!!

But why has not the honey spoiled? We know that honey does not expire- when properly stored but surviving 3 thousand years? Now that’s just impressive.

Honey has an endless shelf life as proven by archaeologists but it’s the properties, the fact that it contains 82% sugar and just 18% of water is what keeps bacteria away.

Having so little moisture makes it difficult for microorganisms to survive. Honey is also very thick and viscous that oxygen cannot penetrate it. The substance is also very acidic. We can thank the bees for that. Our mighty bees have an enzyme in their stomachs called glucose oxidase. The enzyme produces gluconic acid and hydrogen peroxide when they mix it with nectar. This byproduct lowers honey’s pH level and kills off bacteria. Thank you BEES!

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Beautiful Cocktails

There is a popular trend going around in taverns, restaurants and at special events- even weddings. The trend is even appearing at our home parties and that’s the non-alcoholic beautiful cocktail.

Yes- fresh juices, sparkling waters, fruits, veggies and even herbs combine together for delicious cocktails without spirits. That means every one can enjoy a beautiful drink- even those of us that partake in spirited libations.

There’s a culinary approach to the crafted cocktail. Alcohol is not necessarily necessary anymore (see what I did there?)

We are more conscious than ever about empty calories and we want the freshest ingredients- we deserve it. Flavor profiles have evolved too. A curiosity about mixing flavors and textures add to the sophistication of it all. I recently had my extended family over to Casa Sol. The cocktail without alcohol was the biggest hit. We call it La Virgen.

Moises Figueroa

Eat at Moe’s

There really is something special about my friend- Moises Figueroa. He’s so endearing, generous and wants to feed everybody some delicious Puerto Rican cuisine. WEPAAAAA!

Moises (his friends call him Moe, I call him Brother) is just one of those casualcool people. He just has that laid back vibe. Moe’s energy is so chill- until he starts cooking!

If you catch him on TikTok LIVE(s), you know exactly what I mean! Moises plays amazing music (usually Freestyle) takes shots and salutes all of us in the LIVE as he continues to cook his tail off. Everything always looks incredible.

All of the comments start to scroll so fast, you can’t read them all. The energy is so intense, it’s like a big PARTY going on!

I decided to go out and meet this Brother to give you all a bit more insight to the Man behind the amazing food!

We met in a park in Harlem NYC, where Moe spends his Sundays playing football and cooking meals. This is how it went…

Photo: Moises Figueroa:

Hey there Moises, how are you?

I’m good really, just here doing my thing, ya know?

Actually, I don’t know- what are we doing here?

I invited you to meet me here because this is where I play with the fellas. I created the team- Uptown Express a few years ago. It kept my friends off the streets, outdoors breathing fresh air and it later became an opportunity to feed them my amazing food.

Amazing? Well I’ll be the judge of that- jajajaja!

You’re a funny dude.

I’m just playing, I know that if the food tastes at least 1/3 as good as it looks on IG and Tiktok then it is amazing! Today, I have chicken leg quarters and chuletas (porkchops).

What’s in those huge tins?

Ahhh- that’s my homemade arroz con gandules and my saladsmacaroni and like a garden salad. The chicken and the pork, I’ll grill right here.

Right where? Where’s the grill? I got in in the truck… the canopy too. Be right back.

Moises returned a minute later with a couple of friends carrying all sorts of things. I saw prep tables going up, canopy tents being raised and coolers being chilled with ice over canned & bottled refreshments. It looked like a well-oiled machine, the entire setup. A moment later and the grill was ready to go.

I’m already impressed! How did all this start- I can see that you’ve been cooking for a long time?

I’ve been a young father and had to cook for my family. I never got caught up in that machismo mess that men aren’t supposed to cook. What I did not know how to cook, cook properly, I’d call my mother. She’d say- put a little bit of this, a spoon of that, a touch of this and BOOM- dinner was done. I’ve been doing this a long time. That’s incredible- shout out to all the Mothers out there!

There are a few posts on social media platforms, where Mount Sinai Morningside is thanking you for what you were able to do for them.

May you share that?

Sure- not a problem. During the height of the Pandemic, like many people, I found myself without a job. But I’ve been hustling since forever. I must provide.

I know that’s right!

It’s my family depending on me, you feel me? So I created an opportunity to provide my delicious meals to 50 people at Mount Sinai Morningside. I shopped, cooked and packed 50 individual meals for our Heroes at the Hospital. They were very grateful because some haven’t had a home cooked meal in weeks. They had a job to do too so we were able to help each-other during the crisis. Man- 50 individual meals during the Height of the Pandemic. Wow! It was a lot, but I was happy to do it.

What lesson(s) have you learned from that experience?

That when push comes to shove, I can accomplish more than I thought possible- and all with my food. Since then, I’ve catered for events, parties and even intimate weddings.

Let me ask you a couple of quick questions. What’s the one dish that you create that makes your beautiful wife just want to holler?

I got a few dishes that do that jajaja! But lately it’s my Seafood Broils. Broils? Don’t you mean Seafood Boil? Depends how I make them, if I prepare them in a stock, then yeahboil. But if I broil the seafood in the oven, then it’s a Seafood Broil. I make Seafood Grills too for that matter.

Okay, okay- I get it. So tell me about your Seafood Broil.

What I do is go down to the market and see what’s available. I usually get the lobster tails, crab legs, shrimps and corn on the cob, you have to have the corn on the cob chopped small. I season and prepare everything with my spice blends. Then I broil, boil or grill all the food…

I got it, smart-ass!

Cook it all together and I serve my rice or macaroni salad along with it.

It’s Sunday afternoon, there’s a knock on your door. It’s your family friends calling on you- and they’re hungry. They know your food is on another level. What do you have to appease them?

I usually have some fresh Whiting Fish marinating in the fridge. And I always have some shrimp on hand that I can sauté real quick. Add some tostones and in minutes, I can serve a delicious family dinner. Wow! Okay, what else you got?

Shrimp empanadas are sort of like a staple in my kitchen. If I don’t have some ready to fry, I can whip them up for a tasty cuchifrito in no time at all.

I also keep like a dozen pasteles at the ready. You keep pasteles at the ready? Yes please!

Moe started to play football. You know what? He’s pretty good. I’ve seen him score a couple of touchdowns too.

There were also a couple of other teams out there playing in other leagues. It was a relaxed day filled with fun and excitement (“I like GRAY!”) When Moe’s game was over, we headed back to his grill- the food aromas were intoxicating.

Oh yeah, baby- I think we’re ready! My goodness that smells and looks so good. Did you make enough? Look at these lines forming.

I think so! Hand me those plates, will ya?

Moe would ask what his eager customers would like- chicken or pork? After a few peeks at the grill, they would make a choice. “Oooh let me get that BBQ chicken” or “Let me have that grilled chuleta.” Some couldn’t decide so they outright asked for both. It was amazing!

Whatcha gonna have, Lu?

Lord- I usually hate that, don’t call me “Lu”. But you know what? My siblings call me Lu or Luizito. Coming from Moe, I didn’t mind it too much.

I’m going to take with me 2 plates to go- one for me and one for Henry. We’re going to taste them together. Let me have a BBQ chicken plate and a grilled porkchop plate, both with all the sides and fixings. You got it, Lu.

Actually- It’s H. Luiz. Not “Lu” but H. Luiz. No problem, Lu. Grrrrrrr!

Moe started to place mile-high mounds of food on both of my plates. In fact, he had to place another plate underneath each of them. The weight of it all threatened the support of the already-study plates.

Here you go, Papo- thank you!

Are you crazy, put your money away.

Look now- we’re here to make money and although you’re killing it, I can’t be dipping into your profits.

No No No- I can’t take money from you, don’t worry about it. Kids eat free anyway, so think of it like that.

Moe, ain’t no kid eating these huge plates, piled high to the sky.

Nah Bro, stop playin’ with me, get out of here!

Okay Brother, you win, whatever- I appreciate you! Thanks so much!

Just then, I took advantage that Moe had customers, lining up again. I snuck over to his backpack and stuck the money in one of the pockets.

Broooo- what are you doing? Get out of there!

Have a great day, Moe- do your thing and I’ll talk to you soon. PEEEEAACE! Aw man, jajajaja you’re the best. I appreciate you. Thanks, Lu!

Grrrrrrrrrr!

Here’s a picture of the delicious chicken leg quarter that Moises was grilling up that day in NYC.

It was complimented by his famous arroz con gandules, macaroni salad (so good too), some plantains and fresh avocado. Henry said it was so delicious too.

Now you see that there is not a picture of the wonderful grilled pork, right? That’s because we were halfway through that plate before I thought…

oh- I should take some pictures.

I make pasteles all the time, I rarely need a holiday to make them. But let me tell you, when Christmas comes, I can’t make enough of them- everyone wants them. H. Luiz, you better get your order in now!

Shrimp Empanadas are quickly becoming my people’s favorites. It’s a little bit elevated with my seasoned shrimp. These come out really tasty! When I make the traditional ones, people be looking at me sideways. jajaja!

I still shocks me how far my good food has taken me. I’m catering events, parties and weddings. The sky’s the very limit. Hell- I may even go past that- you feel me?

Welcome to Buen Provecho

Return to LIVE AQUA

We spent a week in Punta Cana, DR last month at LIVE AQUA. We saw all of our friends (executive staff members) and met some new staff members and even other Guests became our new friends. We had a blast!

One of the highlights was when our good friend Cristian Aguiar, the Food & Beverage Manager, invited us to an exclusive Romantic Dinner on the beach. It was 5 courses (plus a pre-cocktail hour at the entrance lounge) and every one of them was superb. The new Sous Chef, also named Cristian, executed the Romantic Menu to the utmost degree. The Sparkling Wine was hand selected by our other good friend, Sandy the Sommelier- he knows our bubbly Champagne, Prosecco and Rosé tastes very well.

Tap to see our Romantic Dinner on the Beach

Have you ever wondered where the Easter Bunny story originated?

We can say that the story of rabbits bringing eggs doesn’t make a lot of logical sense, so there must be a reason as to why every year children rush to see what treats this mythical creature has left for them.

But just like Santa Claus has no Christian significance to Christmas, the Easter Bunny also has no real connection to this holy day.

The origin of the Easter Bunny dates back hundreds of years, beginning in preChristian Germany. Here, the hare was said to be the symbol of the Pagan Goddess of Spring and Fertility.

As Christianity spread across Europe, Pagan traditions were blended with Christian holidays, which saw the Easter Bunny lay a nest of colorful eggs for children who were well-behaved on Easter Sunday.

*tap on the picture to see a quick little video

When you have company coming over, it’s nice to have a bit of life by way of flowers throughout the home.

I like to get a dozen roses and/or even carnations (very inexpensive) and scattered all over the place.

I have these $2 bud vases and I stick 2 to 3 flowers in each.

Place the flowers in your bedroom(s), your living rooms, dining areas and definitely in the bathrooms.

That pop of color can really pick a room right on up with cheer and bright happiness.

I place some in both of our offices. I’ve noticed that it makes such a difference in our moods while working too.

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The EYC Crossword Puzzle Is finally here! Click anywhere on this page to be taken to the hluizpresents.com/eyc-crossword landing page. This being the 1st EYC crossword puzzle, it was created with the TikTok Crew in mind. Come check it out!