Comments on: Mote or hominy http://laylita.com/recipes/2009/01/16/mote-or-hominy/ Tue, 10 Aug 2010 22:56:13 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: narmer122 http://laylita.com/recipes/2009/01/16/mote-or-hominy/comment-page-1/#comment-10364 narmer122 Thu, 08 Oct 2009 14:25:32 +0000 http://laylita.com/recipes/?p=1149#comment-10364 Layla, I agree with everyone, Layla, your site is amazing and utterly a joy to lose myself in. Everything about how you've organized it, the layout, and most essentially, your openness and generosity in sharing your culinary knowledge and experience is incredible. Add one more heartfelt "Thank you!" Rob Layla,
I agree with everyone, Layla, your site is amazing and utterly a joy to lose myself in. Everything about how you’ve organized it, the layout, and most essentially, your openness and generosity in sharing your culinary knowledge and experience is incredible. Add one more heartfelt “Thank you!”

Rob

]]> By: Nicole http://laylita.com/recipes/2009/01/16/mote-or-hominy/comment-page-1/#comment-9173 Nicole Wed, 26 Aug 2009 03:00:44 +0000 http://laylita.com/recipes/?p=1149#comment-9173 Layla, I am absolutely wowed by your recipes, pictures and narrative. I have found your suggestions of what ingredients to use here, in the Pacific NW, invaluable. I currently live in Pasco, WA but years ago I spent a few years living in Quito and have longed for cafe con humitas, fanesca, chochos, chaulafan and other wonderful dishes that I thought could only be had in Ecuador. Thank you from the bottom of my ecuadordian-american heart for your beautiful site. As another reader posted, you really should consider publishing a cookbook. Is that something you are working on or would consider? I do have one question, do you know where I could find chocho beans here in the NW and if they are dry how do you cook them so they aren't bitter? I have ordered them canned from www.amigofoods.com but I'd love to be able to pick them up the next time I am in the Seattle area. Again, thank you for sharing your talent and passion, Nicole <em>Hi Nicole - Thank you for your comments. No plans for a cookbook now (maybe in the future when I retire from my real job)...I found chochos (also called lupini beans) at The Spanish table in Seattle, they have them both in a jar in brine (just peel them and use); they look a little bit different than the nice white round ones we have in Ecuador but they are still decent. I also bought some dry ones there but haven't had chance to cook them yet, I'll let you know how they turn out.</em> Layla,
I am absolutely wowed by your recipes, pictures and narrative. I have found your suggestions of what ingredients to use here, in the Pacific NW, invaluable. I currently live in Pasco, WA but years ago I spent a few years living in Quito and have longed for cafe con humitas, fanesca, chochos, chaulafan and other wonderful dishes that I thought could only be had in Ecuador. Thank you from the bottom of my ecuadordian-american heart for your beautiful site. As another reader posted, you really should consider publishing a cookbook. Is that something you are working on or would consider?

I do have one question, do you know where I could find chocho beans here in the NW and if they are dry how do you cook them so they aren’t bitter?
I have ordered them canned from http://www.amigofoods.com but I’d love to be able to pick them up the next time I am in the Seattle area.

Again, thank you for sharing your talent and passion,
Nicole

Hi Nicole – Thank you for your comments. No plans for a cookbook now (maybe in the future when I retire from my real job)…I found chochos (also called lupini beans) at The Spanish table in Seattle, they have them both in a jar in brine (just peel them and use); they look a little bit different than the nice white round ones we have in Ecuador but they are still decent. I also bought some dry ones there but haven’t had chance to cook them yet, I’ll let you know how they turn out.

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