Taylor Foster, Heaven on Main Street

I thought, “really?! Churros?!” It’s not something I’ve ever made and wasn’t thrilled about sacrificing a bunch of my olive oil to fry in.  But he was adamant. Churros.

He whipped them together himself and I helped with the frying.

They were phenomenal. Like – so, so good. We ate them all.

The next day he said again- churros!
I surrendered again and since then we’ve made them about 6 times.

I grew up in miami and there was a place I’d go to around Calle Ocho where you’d pull up and they’d come out and attach a tray to your car window. They’d bring out fresh baskets of churros and cups of thick hot chocolate to dip them in.

I loved going there. It was decadent yet simple. I could drive my car over there in high school and escape reality for a bit. I’d regularly go with my Cuban boyfriend and feel transported in time. Nothing mattered – problems dissolved. Just a sweet pocket of time sitting in my car – eating churros and hot chocolate.

Now here I was with my son, standing around the kitchen table eating fresh churros. Not a care in the world.

Thank you, Duncan.

I’ve learned gratitude for the simple moments. It may sound trite, and I may have to remind myself of it daily, but those small moments in time can be pure bliss.

I feel like this whole thing has brought forward more kindness and compassion. We are all connected. I’ve learned that even a small gesture of support can go a long way to truly making someone’s day. I’m amazed at my community and feel truly lucky to live here.

Taylor shares her Churros Recipe

5 tablespoons butter
1 cup water
2 tablespoons sugar

– in a small pot, boil together and mix. Turn off heat.

1 tablespoon vanilla
1 teaspoon salt
1 cup flour
-mix into water mixture. A wooden spoon works well. Cool 8-10 minutes.

3 ea eggs
1 ea egg yolk

-whisk into batter, mixing well.

Heat large pot of oil, filled about half to three quarters full- maybe 8 cups of oil? We used olive oil because that’s what we had. Oil at 375 – if you don’t have a thermometer – turn on high and leave about 10 minutes.

You’ll be able to tell once you pipe some dough in if it’s hot enough- it should immediately start sizzling and cook pretty quickly.

Put dough in pastry bag – a ziploc bag with a hole cut can be substituted.

We used a big star tip to get the ridged look – but we also busted two bags and had the tip fall into the oil pot. It’s all good – just keep going. We made balls – we made logs – but really, the thinner piped out ones cook best.

Have a bowl of cinnamon sugar ready. It’s your preference but we do about 2 cups of sugar to 1/4 cup cinnamon.
Once done frying – coat in cinnamon sugar.