I should have known as I carried 50lbs of flour up three flights of stairs that baking had become more of an obsession than a hobby... and so this blog began.
Welcome to Masa Mama! - a "Spanglish Flavored" Baking Diary. Right about now, you may be asking yourself, what the heck does "Spanglish Flavored" mean? Well... I was born and raised in San Juan, Puerto Rico and with that have adopted a rather spanglish forward vocabulary which will be sprinkled around this entire blog. Don't understand a word? Consult the Google Gods #ubícate. Along with some odd syntax, I will be sharing traditional Caribbean recipes from my home as well as recipes inspired by my travels and food experiences.
This blog is meant to have a recipe for everybody. Sweet toothed peep like me? Gotchu covered. Prefer savory treats? Gotchu covered. Want a healthy snack? Masa Mama's gotcha.
You might also be asking yourself, why Masa Mama? What does that mean? Well... if you come at me saying "oh! Like corn masa?!" I might slap you. So let me just let you in on a secret. The word "masa" means "dough." That's first off. Secondly (and more complicated)... "la masa madre" is what's called "the mother" in English, which is basically the "starter" in naturally fermented breads. Have you been participating in the quarantine sourdough bread craze lately? Then yes. You have a little "masa madre" in your cupboard. I chose this name because it links me to the starting point of why I decided to do all this - it links me to my love of food, my friends, my family, and the food memories I have made with them in my home in Puerto Rico and abroad.
I like to define myself as a bit of a walking contradiction. I absolutely love to bake, but I'm also a bit of a health nut. Exercising and having a good balanced diet is extremely important to me, BUT ALSO, life's too short, so just indulge every so often. I'm a designer by trade and so I find myself designing in the kitchen on a daily basis. As a hobby baker, I love the creative aspects that can be tapped when working with food.
However, the day I bought a 50lb bag of flour should have been a sign that baking had become more of an obsession than a hobby.
To be honest, I have no idea where this blog will go! I just know that after receiving TONS of DMs and text messages from my friends and family about the baked goods I have been posting, I should at least share the recipes with you all. I think a blog is a great way of reaching out to people and connecting with them through a shared passion. And so, now I have 50lbs of flour and a million ideas of what to bake next. Hope you tune in!
P.S. Evidence of my 50lbs of flour below...
P.P.S. There will be many guest appearances from the cutest baking sidekick in the biz. But don't worry, she only eats the occasional crumbs that fall on the floor... #roomba #bakingpup
This is Pinta:
Buen provecho!
Follow me on Instagram @masamamafood!
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