Home, LA

This list covers the period March 5th through March 12th:

• Dinners were always tasty meals cooked by my mom. She was especially into making eggplant and tofu this trip.
• Seafood Port is always on my list of places to go when I'm home, mostly for their red pork. I forget what the English name for this dish is, but basically it is deep fried pork chops drenched in a sweet red sauce. This time, we paired this dish with some clams cooked with Asian basil, some fish in a black bean sauce, and a plate of tender sauteed greens. The food was perfect.
• Another dish I pine for when I am on the East Coast is the Picante del Mariscos at Pollo Inka. It's a creamy salty seafood dish that is unlike anything else I can think of. If you get this dish during lunch, it comes with a very tasty chicken and rice soup (extra good with a good drench of lime juice). I always make someone take me here at least once when I am home.
• Mommy and I made a lemon cake using Ina Garten's recipe. I was inspired by alpineberry and decided to make this cake using the lemons from our tree. I have no picture, but it was a tasty cake, provided you can stand the tartness.
• We also made a lovely large batch of lemonade that was consumed mostly by me. I wish my family believed in ice but oh well. The recipe for the lemonade is as follows:

Lemonade Delicioso

This makes a pretty sweet lemonade. Reduce the amount of sugar if you want your lemonade less sweet or if you are using Meyer lemons which are naturally sweeter than standard lemons.

In a small saucepan heat 1 cup sugar and 1 cup water until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice (we ended up adding more juice to taste). Add the juice and the sugar water to a pitcher. Add around 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons.

Serves 6.