Today’s guest post comes from Kelly of Eat Make Read, a blog I’ve been loving for more than a year now! In addition to her clean layout and beautifully photographed posts, Kelly has a knack for picking recipes I want to try (case in point: apple chips, orange coconut silver dollar pancakes, homemade ketchup). I am so happy to be able to feature her here today!
Hi there! I’m kelly of eatmakeread. I’m thrilled to be guest posting for Shannalee. I’m also pretty excited about this recipe for arepas. One of my favorite weekly activities is going to my local farmers market and seeing all the lovely fruits and vegetables local farmers have grown. I am constantly amazed at how incredible and varied produce can be. Lately I’ve been really into corn… cornbread, corn cakes, corn pudding, you name it, I want it. So when Mark Bittman wrote about arepas a few weeks ago, you can bet I got busy whipping up a batch.
These arepas are a great recipe to make after a long day at work because they’re easy to make, super fresh and oh-so-delicious, plus chances are you’ll have leftovers for the next days lunch. Simply make the batter, let it sit for about 15 minutes (may I recommend sitting down with a glass of wine and relaxing), and then you’re ready to go.