jueves, 13 de agosto de 2009


The poet stands
when his memories,
his sacrifices and petty crimes
follow him about
like a pack
of famelic, pitiful canines...


All I know
when I look into the bluest blue
I see
the spinning darkness
and hear
the rumor of distant stars
and lonely galaxies.

There must be a happier me,
a more perfect me
in the vacuous nothingness
collecting, perhaps
shells on a solitary beach.

Bacardí rum cake recipe

Courtesy of
Cocina Cubana Club by Pascual Pérez and chef Sonia Martínez

1 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. Yellow cake mix
1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum


1/4 lb. Butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan.

Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Taken from http://www.tasteofcuba.com/bacardirumcake.html

Brief history of the birthday cake

Birthday cakes have been around in one form or another for many centuries and throughout many cultures the world over. In ancient Greece and Rome, flat round (moon) shaped cakes sweetened with honey were baked for those celebrating a birthday, though the more current idea of an actual cake (not a flat piece of sweetened bread) with candles can be traced, according to some sources, to Germany (though the Greeks did use candles on their unleavened cakes to represent the light of the Moon in honor of the Goddess Artemis).

There is also growing evidence that flat, honey-sweetened cakes were also baked in ancient Egypt, preceding Greece and Rome.

During the 17th and 18th Century, with the advent of new food sources, foodstuffs, new baking and culinary skills and techniques the baking and decorating of cakes makes a leap forward, thought these much elaborate and sometimes ridiculously impractical confections became the almost exclusive privilege of the upper classes in Europe and to a lesser extent the colonized territories of the Americas, Africa and Asia.

The voracious and innovative mercantile impetus of the Industrial Revolutions in England and France during the late 18th and throughout the 19th centuries also gave raise to new standards of production and mechanization for many industries and crafts, including baking, thus creating a need for broader markets beyond just a reduced group of royals, nobles and rich bourgeois families. The birthday cake had arrived at this point to the beginning of its proletarianization, claiming henceforth its iconic place in the palates and preferences of millions of people, notably so in Western societies.

Princess Camila

It is Camila's birthday, so there it goes again: HAPPY BIRTHDAY, CAMILA!

(1) Camila wearing her favorite red t-shirt
(2) Camila with her mother (my sister Rosita)
(3) Camila with me

Image by FlamingText.com


Image by FlamingText.com
Mi foto
La Habana, Cuba, Los Ángeles, Estados Unidos
Nacido en La Habana, Cuba, el 3 de diciembre de 1960. Emigra a Estados Unidos en 1980, a través del éxodo masivo de Mariel. Ganador de numerosos concursos de poesía, literatura y ensayo en Cuba y Estados Unidos. Publica su primer poemario, "Insomnia" en 1988, con gran acogida por parte de la crítica especializada y el público. Considerado por críticos y expertos como uno de los poetas fundamentales y representativos de la llamada Generación del Mariel junto a Reinaldo Arenas, Jesús J. Barquet, Rafael Bordao, Roberto Valero y otros.