Contact
Diana Bauman
diana @ spain-in-iowa (dot) com
Thanks for stopping by My Humble Kitchen. I'm Diana, editor of this website. Here you'll find an encouraging community of like minded mothers, fathers, and everyone in between seeking to nourish our families with good, simple food. You'll find us in our gardens, foraging, canning, and preserving as we seek to be good stewards of our Earth and at the same time, economical.
I contribute to
Hi Diana,
I have been enjoying following your blog for quite a while but I never seem to have much time for replying just browsing. Love it and really enjoy your take on spanish food.My family is from and in Galicia in the North.
THis is totally off topic from your blog but I just found out that there was a 5.3 earthquake outside of Lorca which is in the South. You and your family came to mind and since it isn’t readily known in the news I thought I’d let you know.
Mucho cariño.
I hope everyone is okay.
Marilyn
(homeschooling mom of 3, suburban farmer, chicken mistress, lover of nourishing food)
Thanks for the comment Marilyn. I appreciate it. I had no idea about the earthquake. I’m going to look into right now! Thank you so much for letting me know.
Galicia, that is wonderful! Do you speak Spanish? I’m looking forward to getting to know you
Diana
Hello Diana,
I´ve just discovered your website and I have to say that it´s great.
I am from Madrid, but I was teaching Spanish in Iowa (Clarinda) for three years and hopefully I will be there next year.
Anyway, I would like to share (if there is not any inconvenience) your website with other Spaniards that are currently teaching there as your recipes could be a very useful resource for the classroom.
Regards.
Gutierrez, of course! If you have anything you’d like to contribute please send me an email. I hope you have enjoyed your time in Iowa ;D
HI Diana,
I love your blog and recipes, thenk you!
. I am a tradional foods writer and I have a new book out called The Herbal Kitchen
that i think you would love.
My publisher is doing a giveaway of The Herbal Kitchen and and i think your followers would enjoy it.
Let me know if i can send you the information
Best wishes,
Kami McBride
Diana,
Thank you for contacting me on my blog. So sorry to take so long to respond. (Not sure how I missed your comment, but I just found it today!) I love, love, love your blog and find it very inspiring. My father is from Extremadura and my mother’s family is from San Luis Potosi. So I have a very similar background – except reversed!
Gracias for reaching out and wishing you the absolute best this coming year!
Un abrazo,
~Monica
Hello,
Love your site.. I was wondering if you had any recipe for chuleta frita..
Thanks for stopping by Amanda! Although I don’t have a recipe on the blog I do make chuletas frita very often. Pork chops, seasoned with salt and pepper and sauteed in a bit of olive oil. About a tablespoon.. no more, so that it gets nice and browned, yet juicy on both sides. I usually serve this with a fried egg and fried french fries made in the same skillet as the pork chop. They get some of those yummy chuleta flavors! Okay.. I’ll definitely post on this soon!! Thanks again!
i got a catalog that said they were a seeds of spain when the organic an herloom seeds that is gmo free, too, and it was in or from spain and it did not look like this format, and i was wondering if this was the website that was with that catalog, if not do you know about the seeds of change in iowa, and if so, did you change your format and what you are selling, or doing, please get back to us so that we know if we are barking up the wrong tree or not.
Diana,
Estuve en Salamanca hace poco y he encontrado un plato de cerdo, “tostón” – muy, muy rica. (Receta abajo)
saludos
(En la provincia de Salamanca, tan ligada a los productos del cerdo, no podía faltar la receta del “tostón”, plato típico y sabroso donde los haya.
Ingredientes:
Un gurriato de unos 5 kg. y que no llegue al mes de edad, preferiblemente alimentado únicamente con leche materna
Aceite (o manteca de cerdo)
Vino blanco
Vinagre
Machado de ajo
Orégano
Perejil
Preparación:
En una bandeja de horno se le añade aceite o manteca se le añade una mezcla de orégano, ajo y vino blanco. Coges el tostón salado por el interior boca abajo. Horno a 160 º aprox. Una hora u hora y media. Depende del tipo de horno y del tamaño del tostón. Al final aumentar la temperatura a unos 200 º para que la piel quede crujiente (y la piel también se come, lógicamente, pues resulta muy sabrosa).
El tostón no debe tocar la parte de abajo de la bandeja y lo que echamos en la bandeja es para que no se seque. Cuando se hornee hay que mirarlo constantemente (no vamos a dejarlo quemar, claro está).
Suele llevar como guarnición lechuga o bien con patata panadera.
Hola Diana,
Just found your blog. Very interesting. Like your mother, I am from Sevilla. I live in Iowa and I am a professor in Iowa City. It’s very nice to see how you stay close to your roots, and what a better way than with food!
Hi Diana, I started my love of Spanish food when I vacationed in Barcelona and San Sebastian last year. I came back to Italy (my home for now)with a suitcase full of chorizo. I just made the garbanzo bean and chorizo recipe and it was delicious. You are one of my favorite blogs!
Thanks so much Joan! I really appreciate the feedback and so glad you enjoyed the recipe! You really can’t go wrong with Chorizo ;D
Hi, Diana!
I would be honored to write a little something down the road a piece.
Right now I am in Montana visiting the newest addition to our family, our 12 day old grandson, Matthew. I will be back in Michigan next Wednesday, but will be working on making our single wide rental more like home sweet home. I can tell you this: Once i began getting my own “stuff” in there, and setting up house, the grief became a bit easier to bear.
Feel free to e-mail me, and we can talk at a later date.
In Christ alone,
Cindy
Love your blog! Would you mind putting one of those buttons up on the side whereby I can subscribe via email, so that I get emails notices whenever you post a new blog. I have never been able to figure out how to sub via the rss feed and such. Thanks.
Gwen Brass recently posted..Any Way You Slice It
Thanks for stopping by and the comment Gwen. If you click on the email icon underneath the description about myself, you can sign up via email. I should a signup a little more noticeable. Thanks again
Diana,
A couple of weeks ago I wrote about the fear I had since my daughter was do to have a baby after a miscarriage and a stillbirth. You responded and it was just at the right time. I thougth of that email constantly when fear took over. This is to let you know my daughter had her baby, a girl named Tinley Grace. Baby and mother are healthy and Tinley was born quickly and with no problems. She is perfect as only God can do. I used God during the birth as I felt fear almost overwhelm me. We wanted this baby so badly but God in his grace came thru. The peace, the quickness of the birth and the lack of ANY problems put this whole birth in God’s awesome arms. Thanks again for your caring and prayer.
I stumbled across your blog while I was looking for information on rendering lard. IN 2007 I had the opportunity to live in Granada, Spain and study at the Universidad de Granada for a semester and I absolutely fell in love! Although I am very happy to be home in Iowa with my family there is a part of my heart that will always be in Spain! Your recipes really take me back to the meals that my Spanish family cooked for me while I was there, thank you so much.
Dear Diana,
I discovered your blog not long ago when I searched for tip on how to render lard. Since then I have stopped by to check in and see what’s new because I liked what I saw. It’s hard to put into words but your words, life, thoughts, care, way of being have touched me deeply. Your family, faith, humor, perception, honesty and creativity are wonderful. I marvel at your efforts and accomplishments, the beautiful way you get so many things (Grace of God and the power The Great Mystery gave you!)done while homeschooling, being pregnant and caring for your family. Do you know the poem Phenomenal Woman by Maya Angelou? You fit the bill, sister.
You are in my thoughts as you again enter the time of birthing. It is a profound and beautiful time as you well know. I’m so happy for you!
Sincerely,
Joan
One more thing: I thought I’d have a moment to edit before sending but not so. So my msg was sent before I could check the poem out and make sure I attributed correctly. It’s been years since I had read it. I should have, for while still wonderful, it has positive images, good in their own right, but not quite what I was trying to say. Basically I send you the poem’s title because that makes lots of sense and as for the content you can take what you like and leave the rest, as they say.
Next time I research first!
Joan
Is there a way to subscribe by email?
Hi Theresa! Right underneath my image on the top right hand column is an envelope icon. Click on that. I’ll have to make it more apparent. Thanks Theresa!!
Hi Diana,
I love your blog. I would like to use your weekly menu planner and be a little more organized in the kitchen. I’m having a small problem when trying to type my menu items in the fields. I’m not able to hit return and continue typing to fill up the field. The cursor starts in the middle of the field and only types on that middle line. Therefor, only the first few letters of what I’m typing show up. It works just fine, though, when typing in the overnight prep fields. I tried fixing it on my own, but am having no luck. Can you please help with this issue?
Thanks so much!
Lisa
Hi Lisa, I’ll for sure look into that and see if I can fix that! Thanks for letting me know ;D
Tried twice to click on arrows pointing to newwletter but without taking my email it said to chetck my email from the ste. I did it on an early iPad but don’t imagine that is the problem.
Thanks
Just saw the above comment and successfully subscribed from that link.
Thankd
Thanks Jim! I’ll be changing some things up on the blog soon to make it much easier to subscribe and follow! Thanks for subscribing. I’ll have a newsletter out in a week.
Hi, My Husband and I are missionaries here in Praia, Cape verde, Africa and there are no corn tortilla’s here, no pickling spice or lyme so my question is will adding pickle juice to a white corn flour they sell here help in any way in my quest to make corn tortilla’s? they also have a very nice hominy kernel they sell at the market and am thinking of trying that as per your instructions for nixtamal, been experimenting and have come out with some decent versions any advice would be helpful Thx! Jacque.
Hi Jacque. You know, I’m really not sure if a pickle juice can substitute the lyme. If you’d like, I can send you via mail some lyme. Let me know, okay
Feel free to send me a mailing address to diana@spain-in-iowa.com.
Hi Diana!
I’d like to send you my sauce and
see what you think. It was created first
for woody Harrelsons’ “The Messenger” premiere
party and is a vegan Spanish sauce.
It is my “one and done” sauce. I will be
making more but this is my base sauce
that I am soon to promote at markets and restaurants.
So far friends in Mill Valley and San Rafael along
with my current hometown of Brentwood (Nor Cal) and
San Francisco are trying it on meat, fish and poultry
along with sandwiches and salads.
I really value your opinion!
All my best,
Jay Valencia
Chef/Drummer/Filmmaker
Hi. I have enjoyed your blog for quite a while,both the ideas and also the personality that shines through. I recently started an urban farming blog and would like to include it in simple lives thursdays. i feel like I am not linking back to your blog as I am supposed to – what is involved? Is it as simple as downloading the Simple Lives icon and pasting it into my entry? Or is more needed? I love and want to share what you do!
Sarah
Thanks so much Sarah. To link up with Simple Lives Thursday, all you need to do is create a link at the bottom of your post to the weeks Simple Lives Thursday you are linking to.
So…
This post is a part of Simple Lives Thursday. Link that to the Simple Lives Thursday post on my blog. So if we’re on #111, link it to that post on my blog.
Does that make sense? If not, let me know and I’ll try to explain it a bit better.
Thanks again Sarah. I’m looking forward to reading the posts you link up!
i see a jar of hot peppers trying to see how you did them but i cant find the page please help me
thank you paul
I was browsing and found your receipes for coffee creamers. What a gret idea to give for Christmas gifts. I explored more and found you are in IOWA. I spent the first fifty years of my life there. Born in Waterloo and at the age of 3 moved to a little area in the North West area. I loved my gardening and oh the fun my friend and I had on the day we cleaned enough chickens for both families to enjoy for a year. We left Iowa to move to AZ in 1985 and join family members in Arizona. Your comments brougt back so many wonderful memories. THanks
I saw on your blog that you buy your honey in bulk every year in Iowa. Where do you get it from? I am also in Iowa and looking for a large amount of raw honey for my family. Thanks!
Diane
Diane, Have you considered joining a local Weston Price Foundation Group? I find all of my sources through local members
Hi, Diana! I just came across your blog via another (wholelifestylenutrition.com). At the first sight of your title I knew I had to see more. Although I was born/raised in St. Louis, my mom and her whole extended family were Iowa farmers so I’ve spent quite a bit of time there. We used to vacation at Lake Okoboji every summer, and I was supposed to go to university in Iowa City (I didn’t end up getting to – long story). I love Iowa so much that my motto has always been “All good things come from Iowa” (I joke that even God is from Iowa
) Anyway, I studied in Madrid one summer which made me a lover forever of Spain. I am a former Spanish teacher and married a Mexican. Between the Iowa/Spain connection and the nourishing food prep (via WAPF), you can see why I felt instantly bonded to you. Como hermanas de alma, no? (not to mention both of our deep loves of Jesus)
Just wanted to write and say Hola and I can’t wait to get to know you better. You must be super awesome. And next time you go to Spain let me know and I’ll come with you so we can sit at the cafes and enjoy the Spanish air together.
Un abrazo fuerte,
Sarah
Sarah, thanks for stopping by! I see we have quite a bit in common. I hope to get to know you better! Have a great week
Hi,
I enjoy your simple life style news and hope you will keep sending, I going to make syrup for flu from your recipe. It grow in my backyard and when I try to to taste it is not sweet.
Please where are you located in usa and do you get fresh olives in usa.?
Thanks and happy weekend.
almas
Almas, I live in Iowa. Chaffin Orchards in California sells fresh olives that you can cure in the Fall. Hope that helps!
Diana,
I am sorry to contact you this way. However I couldn’t find any other way to get to you. I purchased a subscription to your traditional menu plan and paid thru paypal. I haven’t recived an email to tell me how to log in yet.
Thanks — Frances (Marie) Evans
Frances, I’m glad you contacted me this way. I’m going to email you through my school education account. Some people have registered and unfortunately, my emails went directly to spam. Let me see if I can get in touch with you via dmbauman@dmacc.edu.
Thanks, Diana. I did find it in spam. However, my link has now expired. Would you mind sending me a new link?
Have a great weekend.
Frances
Hi Diana!
Thank you in advance for your response!
I’ve been following your page for a while and I’m really interested in subscribing to your Menu Plan program. However, it is not the right time: we will start moving to a different home next week and in March-April I will be in Spain with my mom who is having surgery. So I was hoping to subscribe when I come back but I have a question. It says in the subscribing page “you’ll have full access to all archived meal plans” So I’m wondering if this means to all archived plans created while I am subscribed, or even the ones before? I guess what I’m saying is that I don’t want to miss on anything!
Annie, I pray that your mom is doing well. Yes, you’ll have full access to all of the plans! Take care of yourself in the move and in your travels! Have a great week
Sounds great! Thank you!
Hello Diana!
I tried making one of your recipes tonight from your month of menuplans. I purchased the ebook bundle!
I was wondering for the garbonzo beans, are you supposed to drain the tomatoes or put them in with their juices? 
Hi Amy, sorry for the late reply! Yes, keep the juices in. I hope it worked out for you
I recently subscribed to your bi-weekly menu plan access and have not received and email with instructions.
I am looking forward to trying some more of your meal plans. I got the Month of Menu Plans through a ebook bundle and we have enjoyed every recipe (even the one my husband thought “looked interesting”).
If I could just get my toddler to eat them we’d be good to go!
Thanks!
Karen… I’m emailing you right now!