What's for Dinner ~ Tuesday ~ April 22nd
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After almost 3 weeks of glorious food tastings all across Mexico, it's time for me to start cooking again.
I have learned so much and I'm anxious to start trying to replicate it.
We have eaten everything from a stewed goat sandwich and chicken tamale on the roadside (about $1) to an amazing 4 course degustacion menu with wine and mescal pairings in beautify Morelia.
The food varies a great deal from region to region, each unique to what they grow there.
Anyway, it was a wonderful, wonderful experience.
Tonight, I am going to "re-invent" some arracherra beef, quesadillas and salsa left over from the last 2 days.
Hope you have been well.
I really like goat.
One of my favorites is a sweet one made with corn.
Let me know how it goes.
here in Georgia, but I have had delicious tamales here from co-workers and little food vendors. Would love to try making them with friends and family.
So happy to see you back. Our discussions are definitely dull without you. Hope to hear more of your adventures in the days to come, and hope you have plenty of weapons to combat the heat.
Edit to add: When heat is killing you, oil of peppermint is your friend. I recently had to cope with an incident of dead-mouse in between the walls of my home. A friend suggested peppermint oil as a remedy to the stench and, combined with a few sticks of Nag Champa each day, we were able to make it through without anyone passing out. During that period, I found that rubbing the oil on pulse points gave such a cooling experience and I am eager to try it during the hot days of a southern summer. I am also thinking that adding just a drop to lotion or aloe vera gel will really help bring sensation of coolness to an overheated body. Also thinking of ways to add my (homegrown) peppermint to these experiments.
While enjoyed the trip, my DH said to me tonight "You look glad to be back in your laboratory" and that is true, lol.
The heat is unbearable. I will try the peppermint oil.
Speaking of pests, I came home to roaches. I liberally dusted everything with the local poison, but I think they thought it was food or something.
At least they don't stink!
Anyway, they love all kinds of herbal recipes down here and I will inquire about the peppermint oil and other possible things.
A classic New Mexican slow simmered pork in chilies.
Not sure to use it as a base for a taco salad, or served with rice and beans. Either way, I adore carne adovada. The first time I had it was in Socorro, NM, while on a job interview about 10 yrs ago. It's been on my mind ever since!
Gotta get cooking - it'll take quite some time to simmer.
corn bread. Have a great big meaty bone left over from Easter. 
I love a nighttime major league game more than just about anything else.
Definitely a dog and some suds!
burger with barbecue sauce
maybe a salad, if I'm up to it.
Still sick with a cold.
Nice to see you back, cbayer, and to hear of your dining adventures.
Cher
p.s. I forgot to add--chocolates for dessert. The RG just returned from Argentina and bought me a box.
Good to be home but it is blazing hot here!
Enjoy your chocolate.
I haven't had that style of pasta since I was knee-high to a grasshopper.
My grampa used to make it by hand. I'm think of making my own pasta these days, I just need a pasta roller. Because doing it with a rolling pin is just too much work, after seeing grampa work up a sweat.
boxes. Homemade must be heavenly... And such good memories of your Grampa .
If I'd had the energy. I even have the imagination, but not tonight.
Sounds absolutely terrific. I have basil, brie, pine nuts, cranberries, apple, and two bags of arugula!
But I would have had to make my own crust, something that is way beyond me with this cold.
Cher
thanks for the tip.
That does make it more do-able, even with a cold!
Cher
