I will never forget the day that I met my husband Gabe's grandmother. It was my first trip to Miami and we went to visit her at her house. There was no doubt in my mind that the purpose was for her to check me out and decide if I was good enough for her grandson. I don't speak much Spanish, though, and she didn't speak English, so I was nervous about how it would go. <br /> <br />I felt at ease as soon as we ventured into her sun-filled back room. We sat and "talked" with Gabe's mom and aunt doing the translating. After a bit, they lapsed into Spanish and the translation stopped. Hmmm. I knew they were talking about me, and eventually, I braved it and asked what they were saying. Gabe leaned over and told me, "She said that it's great that you have big legs -- not too skinny." Well as a girl that has worked hard not to be labeled "big," I was completely thrown. But it only took a minute before I realized, I love this family! <br /> <br />And that was before that I knew that she was a fantastic cook. She invited Gabe and me over one day for the sole purpose of showing us how to make harina. She served it with picadillo, a tasty ground beef dish laced with olives and peppers. When we became vegetarians, we realized that we needed an alternative that would still offer a balance to the harina. <br /> <br />The bitter greens are an excellent complement to the sweetness of the cornmeal and the egg yolk creates a sauce that unifies the dish. The crispiness of the egg adds texture. Ideally, as you cut into the egg, the yolk will run over the rabe and harina and create a delcious, gooey mess. Comfort food at its best! <br /> <br />

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