AWLC - The American Women's Literary Club 

learn, care, share  

FRIENDSHIP AND FLAVORS

Friendship and Flavors is our cooking interest group, and one of the most popular.  It is a casual evening group which meets once a month, usually the third Tuesday of the month,  with an occasional daytime outing to a market or event. 


If you are an AWLC member, and are interested in participating in this or other interest groups,  please write our Activities Chair at awlcinperu@gmail.com.  

Meanwhile, take a look at a sample of our past visits.

 

UPCOMING EVENTS

Friday, Oct 13 at 10:00 AM - 12:00 PM
Monday, Oct 16 at 11:00 AM - 1:00 PM
Wednesday, Oct 18 at 3:00 PM - 5:00 PM
Wednesday, Oct 18 at 7:00 PM - 9:00 PM
 

Nothing - not a conversation, not a handshake or even a hug - establishes friendship so forcefully as eating together.  
- Jonathan Safran Foer

 

PAST VISITS

 

FINGER FOOD EVENING


One of our members hosted the "Bring Finger Food" evening.  We had a great time chatting while we tasted the most diverse finger foods which were simply delicious.  


MEXICAN FEAST


Not only did we enjoy a delicious Mexican dinner, we also  had the chance to get hands dirty and learn how to make "burritos" which was great fun. 

Great conversation plus cocktails made it a great evening. Our thanks to our wonderful hostess. 

INDIAN FOOD AND DANCE

 

Exotic entertainment and food--what a great combination.  Everyone seems to be saying "Nameste" after indulging in delicious Indian food and watching spectacular dances which were a nice treat and a surprise to all those who attended this fun and eventful evening.  

FOOD AND FUN


A small group of AWLC members tasted some delicious home-made food, what a treat.

MEXICAN FOOD


Our fun group met at the popular "Como agua para chocolate" restaurant near the Olivar to try burritos, enchiladas, fried beans and more goodies for a feast of Mexican Food and lots of Margaritas.  Orale.

BRUNCH AND FLOWER ARRANGING


We met for a morning brunch featuring a scrumptious quinoa soufflé  combined with an easy mandarin cake.  But that was not all, the icing on the cake was a flower arranging class, which resulted in a gorgeous rose and astromelia centerpiece which decorated the table beautifully.  What a talented group.

SURQUILLO MARKET VISIT


What an amazing experience it is to visit  this wonderful and complete market, where you can find all sorts of spices, fruits, and vegetables that you may not know exist, and those we do not use often. The visit was followed by lunch at Fast Good, a lovely vegetarian restaurant. What a fun and colorful day.


REGATAS DINNER


A group of us got together to try out the  San Telmo restaurant at Club Regatas Lima, where we were we enjoyed a very nice meal as we exchanged ideas and fun conversation.


SPAGHETTI DINNER


One of the newest members of the AWLC jumped right in, hosted the November gathering and prepared an extraordinary spaghetti sauce with hazelnuts and a red wine vinegar base. She also agreed to lead this entertaining group.  We're all looking forward to new and exciting tastes.



ITALIAN DINNER


A very nice Italian meal was offered by one of our Friendship & Flavors member, at her place. We all enjoyed wonderful homemade dishes.


RECONNECTING


The Friendship and Flavors group is one of the most fun and most constant interest group.  They met in August to reconnect and catch up after the mid-year holidays, while they enjoyed delicious food, prepared, as usual, by one of the group's very talented culinary members.

FLOWER ARRANGING BRUNCH


The group met for morning of flower arranging and a delicious brunch; always a great combination. We learned to make tall flower arrangements and then sat down to a scrumptious brunch of broccoli soufflé and a type of fruit cake that can be eaten as a sweet or with a Roquefort cheese spread, for a savory delight. 


IRISH CELEBRATION


This fun group met on St. Patricks Day where they prepared and tasted a typical Irish meal of Irish stew and soda bread, with an apple and limon pie for dessert. They reviewed numerous Irish and green memorabilia to "green" things up as they exchanged interesting facts about St. Patrick and his day.

BREAKFAST IDEAS


We met in February to explore gluten free breakfast ideas, and ways to incorporate more protein and veggies into our daily routine. We sampled vegan muffins, paleo-style eggs, and various juice combinations from a mango protein smoothie to a detoxifying beet-carrot-apple, a sweet potato almond juice, and pineapple ginger basil juice. 


PAELLA


The November F&F group featured a demonstration of how paella is prepared. We had a special treat as the organizing member added the flair of special details such as a Spanish flamenco dancer and a souvenir history of Valencia's traditional paella.  What a treat.


SRI LANKAN DELICACIES & UTENSILS


We flavored a delicious Sri Lankan meal thanks to one of our members who showed us how to prepare it.


We also learned about the utensils used, since Sri Lankan food requires special ingredients such as coconut milk and red chilies, which make it quite unique and spicy.    

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DINING ETIQUETTE


In September, the group met to discuss dining etiquette, including a demonstration of the placement of plates and dishes, stemware and glasses, and napkins and silverware. We also discussed what might be expected with behavior and etiquette in a

formal, semi-formal, and casual setting. A delicious meal was then served! 


MEAL FOR 12 GUESTS IN A JIFFY¡


In August, we had the funnest time at the  the home of one of our members, who taught us how to put together a meal for 12 guests in just about 1 hour!
Appetizers, drinks, main course, salad, dessert & even the flowers..... all delivered right to your doorstep. 


COOKBOOK RECIPE TASTING


Testing appetizers was on the agenda in July as we met to continue tasting recipes for our new AWLC cookbook.


We had great fun evaluating foods for taste, presentation, cost, ease of finding ingredients and ease of preparation. 



DANISH DELICACIES


One of our members delighted us with an array of wonderful Danish dishes¡


We had great fun discovering delicious new flavors and foods.

CENTERPIECES FOR DINNER


One of our members hosted the last meeting in the beautiful XIX century "Campo Abierto" home in Miraflores.


We were greeted with tables full of fresh flowers and a quinoa-based brunch buffet.  


We spent the morning learning how to make centerpieces of the dinner table and tricks for conserving them¡

WINE TASTING


We attended a demonstration by Sommelier Saulo de Grandi, who took us through the wonderful and complex world of wine. 


We n how the soil and the weather influence the grapes, hence the difference between European and New World wines. After a brief explanation, the wine was paired with a dish. This allowed us to discover new flavors and the versatility of each wine.

CHOCO MUSEO


We had a wonderful time at the best-possible-ever museum, the Choco Museo, where we saw how chocolate is made, from start to finish.


We had great fun actually making (and yes, tasting) the wonderful chocolate made from Peruvian cacao.


DOWN ON THE FARM


We thoroughly enjoyed our day trip to several farms in Huaral and had a fabulous lunch cooked in a clay oven by Chef Fernando.  


To top off the afternoon, we enjoyed an over-the top "killer cheese cake" cooked by one of our very own members¡

THAI FOOD


We had a wonderful treat this month¡


One of our very own members cooked Thai food for us.


We thoroughly enjoyed ourselves with the delicious and spicy Thai delights¡ 



JUNGLE THEME


We had so much fun since assisting in preparing "Patarashka" (river fish wrapped in Pijui leaves). 


It was served with rice, salad and white wine.  Simply delicious! As a special treat, one of our members created the most delicious Piña Colada birthday cake¡ 


STEAMED PERUVIAN FISH


Kim Jones, author of Fresh Flavors, hosted a cooking demonstration of delicious steamed Peruvian fish.  She showed us several techniques to make food preparation easier, delighted us with the famous cookbook dessert, tiramisu, and showed us how to make simple stencils to create a decorative chocolate design on top.  What a treat¡  


SURQUILLO MARKET


Group members visited this important market to learn more about the variety and abundance of Peruvian fruits and vegetables. 


UMA GLASS STUDIO


We had a delightful time at our first outing to Uma glass studio in Chorrillos. We were served an appetizer on a beautiful glass tray that we all admired. 


Before dinner, we enjoyed a hearty cassoulet prepared by the hostess, and walked over to the new Deli France to check out what this popular deli has to offer. 


Fresh cheeses, homemade sausages, a wide variety of pate, plus the aroma of fresh baked bread stirred up our appetites.