Ahhh.....I am feeling today my years after the frequent visitors of yesterday. But I had such a good time! For today my schedule will be reviewed to allow for some relaxation because tomorrow I have a lot of work to do at my home in Vega Alta. Nina is moving back to Santo Domingo and we are checking on doors, windows, front fence that needs a repair and other issues needed for the security of the home and antique furniture into it. For today a Soup, but before it, I will prepare a marvelous rub from Steven Raichlen that I had adapted to PR ingredients and that I use together with my homade Sofrito to prepare wonderful dishes. The rub should be kept in a clear crystal or plastic container, well covered, in the refrigerator or closet.

SWEET AND SMOKY RUB
2 1/2 cups more or less

2/3 cup light brown sugar
2/3 cup granulated sugar
1/2 cup Paprika
1/4 cup Lawry's Seasoned Salt (I use Adovo Pavochón)
1/4 cup Smoked Salt
1/4 cup onion salt
1/4 cup celery salt
2 tb ground black pepper
2 tb pure chili powder
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
2 tb ground cumin
1/2 cup dried oregano leaves, crushed with your hands

Combine all ingredients in a big bowl and whisk together to mix. Transfer to a large jar, cover and store away from heat and light. The rub will keep for several months. This rub was invented to sprinkle on ribas, pork shoulders, briskets and chicken for 3 hours or overnight before baking or grilling. The truth is that I even add 1/2 cup of it when I prepare my Sofrito and the flavor of the Sofrito changes to a delicious Salsa or Antipasti or even a Brushetta. You can even add 2 tb to a big Paella dish with the water and the flavor and color will improve converting it in a delicacy and a cooking secret. For my soup I will try today Manyhats Onion Mediterranean Soup. Happy weekend dear friends!

Gladys/PR