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DC-Metro 32 yrs; Bisbee,AZ 10 years; Ajijic, Mexico since 2008, 2nd house in Tucson since 2023
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Mexican wines used to be out of my price range. But as vineyards have grown and bottling has increased, many are now in my comfort zone price-wise. The current exchange rate helps, too. This very drinkable Sangiovese from Dolores Hidalgo in the state of Guanajuato. It was 265 pesos. Dolores Hidalgo has always been famous for its talavera and is where I bought my first set of dishes in 2008 and where I bought a talavera toilet in 2017.
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I never have. I tuck a kitchen towel in my waistband.
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There is nary a city, town or village Plaza in Central Mexico that is not lined with Indian Laurel trees. And all are trimmed in this fashion. Should I snag a few leaves to dry when I walk through my Ajijic Plaza???
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This recipe. https://cooking.nytimes.com/recipes/1025277-gochujang-shrimp-pasta My tweaks were to grill the shrimp then add to reheat, and I used pappardelle noodles.
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I made ersatz pulled pork sandwiches today from leftover chamorro (pork shank in a guajillo sauce). I pretty much turn ANY leftover cooked pork into "pulled pork" sandwiches. As I was assembling them, I remembered a friend who came to lunch decades ago and said (in mock horror), "You put cole slaw IN the sandwich?!?" It reminded me of my first trip to Virginia to visit a college boyfriend (now mi esposo of 53 years). He took me to Three Pigs BBQ. I had never been to a bbq joint before (grew up in NE Pennsylvania). He order two pulled pork sandwiches and coleslaw. When they brought the food, I said, "Jeez, they put the cole slaw ON my sandwich!" What a greenhorn I was! When I started working in 1973 there was a snack bar in my government building. In addition to bbq pork with slaw, they served a decent meatball sandwich and it also came with cole slaw on it. I never really got jiggy with that.
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Another dinner, another plate of grilled sausage and white beans (alubias). This is lamb sausage; I mixed a bit of jarred chimichurri into the beans to marinate. I grilled some lemon wedges to wake up the beans at serving time.
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Chicken, apple, cranberry, pecan salad over baby spinach. Dressing was mayo with chipotle, thinned with the 'juice' from the water in which I rehydrated the dried cranberries.
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Blackened grilled salmon over Spanish white beans (alubias). Beans marinated with fresh rosemary, olive oil and a whiff of balsamic. Dusted with pimentón.
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Ceniza = Ash Found this on AMZN MX https://www.amazon.com.mx/Karai-Mx-Chile-Habanero-ceniza/dp/B0DC8YXJXJ/ref=sr_1_9?dib=eyJ2IjoiMSJ9.jnVlt_alJfm_gMugIIrzGi5C0ydRmV3tahytUwCSbKI7Vjaw1T_zVOc8C5gAAaljmgwTlYXR-54TBCqNfA1vWzNTC1aRPa0fJBWSppurypda6mlISEQMWuIqkv2Ak9w3kPYFhmJpZobov3leHkoB9Fbpzg1hSXiQAzW6zsLI39vCyqfDIlf0IXLvhy7sCtyHiCoVnh8iTKVehYdJWBcDfDRHUogmAA5pOY2wjozpYMGJHD6OdiHa_puwXCgI_tNAGOAedDlvQG82BnHMVu3TC_rmfzvuRjlYvZmRPtyTeMfWeWiO1ngBtcrkS_oMAbS0FKMyaEl1IIrFa6DbJ8CAqAJiwE_aBQBvEod9HlrLsXq910GFjmzkhoXfxAQ3vdQd0i4xpXivCxcn2A14cVtoV5HbpHqr7qTYuQsEI0zzoJDWb0REjGQmLWs8c670_P0p.Itp8F0M2oiijBedVIngdpCL0qMfSvzIUIgC1Q2-u77s&dib_tag=se&keywords=chile+habanero&qid=1736687063&sr=8-9&ufe=app_do%3Aamzn1.fos.de93fa6a-174c-4df7-be7c-5bc8e9c5a71b
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Tortas Ahogadas (drowned sandwich) is THE dish of Guadalajara and nearby communities including ours. There are at least 7 torta stands within a 20 minute walk of my home. A few make them with shrimp during Cuaresma (Lent).