I’m truly amazed by the breadth and depth of juice-type beverages here! In the US, we’re faced with warnings about sugar, calories and all sorts of commercial add-ins. Maybe it’s because the fruit juice is so fresh and inviting; perhaps it’s that fruit sugar provides needed energy, or imaginably it’s the pow of color that delights the eyes? I’m captivated and here’re my impressions and indulgences to savor!

Permit me to express how much I love potatoes and why I equally loved being in Peruvian potato heaven. I’ll start with this exceptionally attractive, extremely flavorful and extraordinarily satisfying Peruvian Layered Potato Casserole, aptly called Causa Rellena. Keep reading and you’ll understand why …

Ceviche is considered an integral part of Peru's "national heritage". Peruvian Sea Bass Ceviche is simple in its execution--just fresh fish with freshly squeezed lime juice, onions, Peruvian aji amarillo (yellow chili pepper) and sometimes choclo, a type of Andean white corn.

Love it or leave it? Precisely my feelings about all things chocolate! Dark, milk or in- between. At the risk of being a chocolate naysayer, read my chocolate beginnings, bemoanings and how I came to terms with this enigmatic treat!

Overlooked fruits from the get-go since the brininess of olives is linked with bad sodium rap. Time to take a second look at their remarkable histories, tantalizing tastes and impressive versatilities. I certainly did!

Berry, berry quite contrary, what does the research show? I’ve gravitated towards berries since the beginnings of my food and nutrition career, and yet my COVID berry consumption did me in. Sound familiar?