I wanted to make a dessert for a party celebrating a dear friend’s advancement to the rank of United States Coast Guard Chief. She is a native of Guam, so I scoured blogs for traditional Chamorro fare and took parts from several recipes to create this sweet treat.
Apparently, Latiya (pronounced “Lat-tee-zah”) is the dessert of choice served at all Chamorro gatherings. It has just a few ingredients, is fairly easy to make, and requires no baking. The secret is in getting the custard-like filling to the right consistency but not overcooking.
To my utmost delight, it was deemed perfect by not only the Chamorro father, aunt, uncles, cousin and friends, but most importantly by the honoree, as well as delicious by those of us Americans having it for the first time. I shared my extensive research and we had a fun banter about the use of eggs (I didn’t), amount of vanilla (I used 1/2 teaspoon instead a full teaspoon), layering of the pound cake versus leaving space for the custard between slices, and the appropriate amount of cinnamon sprinkled on top. What it all comes down to is the cook’s preference … and in a Chamorro kitchen, the cook is always right!
And the absolute most important ingredient in food at a Chamorro gathering? Love in heaping portions. I put plenty of that in this recipe for Chief Isa Mariano!
Note: “Chamorro” is the term for the indigenous natives of the Mariana Islands, including Guam. “Guamanian” is the term used for those strictly from the island of Guam, not the neighboring islands.
This has become my go-to picnic recipe, stolen from a marina friend who brought them to a dock party! Incredibly easy and a definite crowd pleaser, they are a mini-meal unto themselves. They can be made a day in advance and require no utensils. I put the skewers in a plastic container with a lid and it’s ready to grab from the fridge and go.
This quick sweet uses two ingredients and takes all of 5 active minutes, plus 10 of baking and another hour for cooling. Of course you can find these at a huge discount at our 
It was spring of 1982 and I was months from high school graduation. On the horizon was a summer serving as crew on a 101 ft schooner and the beginning of college in the fall. It was also a dull and dreary day sitting in the teeny boatyard office of the marine electrician where I worked as an assistant after school.
To be honest, hubby and I aren’t fans of chicken breast. We prefer thighs which are juicier due to the higher fat content. But every now and then I feel like doing something fancy with chicken and opt for breasts especially when stuffing. Using olives marinated in olive oil kept these moist and flavorful.
My husband and father-in-law love sweets and dessert is always highly anticipated after I’ve made a nice dinner. I often make complicated baked goodies but in my pursuit of eating healthier I’ve been working on new ideas. This one satisfies the sweet tooth and is so easy to whip up in minutes. Better yet, all ingredients are readily available at our 
Tofu: You either love it or hate. I have always hated it. And really, for no reason other than I had an iguana and that’s what we fed him, so why would I want to eat reptile food? Plus it has a look, taste and texture that is just weird.
This is a delicious, hearty vegan breakfast that is made the night before and ready to eat right from the refrigerator. I’ll make this when we are at sea in warm climates and the crew needs a quick meal going on/off the sunrise shift.
I served as “chef” at a recent Writer’s Retreat and many of our attendees had a variety of food preferences and needs. To please everyone, I created this vegan version of “meat in a lettuce cup” and also made a version using ground turkey in lieu of the chickpeas (also known as garbanzo beans). I served it for lunch with sides of tortilla chips and salsa and a tray of raw, bite-size veggies. The pans were empty, so I’ll take it as a hit!
