2010 in review

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 6,700 times in 2010. That’s about 16 full 747s.

In 2010, there were 195 new posts, growing the total archive of this blog to 343 posts. There were 797 pictures uploaded, taking up a total of 2gb. That’s about 2 pictures per day.

The busiest day of the year was February 4th with 179 views. The most popular post that day was Asian Salmon.

Where did they come from?

The top referring sites in 2010 were flickr.com, facebook.com, jamierodriguezrecipes.blogspot.com, mail.live.com, and en.wordpress.com.

Some visitors came searching, mostly for puerto rican food, puerto rican recipes, farmer’s casserole, body for life turkey meatloaf, and breaded chicken stuffed with broccoli and cheese.

Attractions in 2010

These are the posts and pages that got the most views in 2010.


Asian Salmon February 2010


Breaded Chicken Breast Stuffed with Broccoli and Cheddar Cheese October 2009


Chicken Fricassee (Pollo en Fricase) September 2009


Vanilla Bean Ice Cream September 2010


About Me September 2009


Pancetta Potatoes

6 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces

6-7 red potatoes, cut into 1/2-inch cubes

1/2 a yellow onion, diced

1 garlic clove, thinly sliced

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

Heat a large nonstick skillet over medium heat.


Add pancetta and onion. Cook, stirring occasionally, until the pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the pancetta,onion pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the cooked pancetta, onions to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately