oswaldatlarge.blogspot.com

Oswald at Large

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, August 8, 2015. With the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone's. Grilling seaso...

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Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, August 8, 2015. With the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone's. Grilling seaso...

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Oswald at Large | oswaldatlarge.blogspot.com Reviews

https://oswaldatlarge.blogspot.com

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, August 8, 2015. With the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone's. Grilling seaso...

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oswaldatlarge.blogspot.com

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Oswald at Large: July 2015

http://oswaldatlarge.blogspot.com/2015_07_01_archive.html

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Friday, July 31, 2015. Grilling season again. And pork chops are a natural for this type of cooking. In this recipe we're using pork loin chops. They're real meaty, and with this zesty marinated recipe, real tasty. I've added fresh mint to the recipe for that extra zing. 4-5 loin pork chops (about 3 to 3 1/2 pounds). 1/4 cup red wine vinegar.

2

Oswald at Large: January 2015

http://oswaldatlarge.blogspot.com/2015_01_01_archive.html

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Friday, January 30, 2015. Scallops Cooked in Garlic Butter. SCALLOPS COOKED IN GARLIC BUTTER. 1 pound scallops, fresh or frozen (if frozen, have them defrosted). 6 cloves garlic, peeled and finely minced. Salt and freshly ground black pepper to taste. 1 tablespoon fresh chopped oregano or 1/2 teaspoon dried oregano. Juice of half a lemon.

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Oswald at Large: Asparagus Salad

http://oswaldatlarge.blogspot.com/2015/08/asparagus-salad.html

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, August 8, 2015. With the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone's. Fish Fillets w...

4

Oswald at Large: Grilled Pork Chops

http://oswaldatlarge.blogspot.com/2015/07/grilled-pork-chops.html

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Friday, July 31, 2015. Grilling season again. And pork chops are a natural for this type of cooking. In this recipe we're using pork loin chops. They're real meaty, and with this zesty marinated recipe, real tasty. I've added fresh mint to the recipe for that extra zing. 4-5 loin pork chops (about 3 to 3 1/2 pounds). 1/4 cup red wine vinegar.

5

Oswald at Large: Marinated Turkey

http://oswaldatlarge.blogspot.com/2015/07/marinated-turkey.html

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, July 25, 2015. I'm a fan of marinades or, as others would say, marinating. In Puerto Rican cuisine, we marinate pork, as in pernil. Roast pork shoulder); veal (as in veal chops a la jardinera. And, our favorite, fish ( pescado en escabeche. 1 boneless turkey breasts, about 3-3 1/2 pounds, cut into 1/2-inch slices. 1/2 cup maple syrup.

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oswaldrivera.com

Oswald Rivera

http://www.oswaldrivera.com/rivera

Every day is a new beginning. Author, Teacher, Warrior . Born in Ponce, Puerto Rico in 1945, Mr. Rivera is a product of the New York City public school system and a graduate of City College of the City University of New York. He is also a US Marine Corp Combat Veteran, ( Semper Fi ). Oswald Rivera served in Vietnam during 68 / 69 tour. Oswald resides in New York City and is the author of many books:. A novel about the Vietnam War; a second novel,. The Proud and the Immortal. Click here . photo gallery.

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oswaldatlarge.blogspot.com

Oswald at Large

Oswald is a cookbook writer and novelist. Topics of interest: cooking, cuisine, dining and yes, martial arts (35 years practitioner of Shaolin style Kung-Fu Wu-Su). Saturday, August 8, 2015. With the main course. The arrangement was simple: lettuce and tomatoes slices drizzled with olive oil and vinegar. Party salads and such were the province of San Juan debutante society. Today, of course after three generations of Americanization, our salad repertoire is as vast and various as anyone's. Grilling seaso...

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