gulfporter

Fettuccine with bacon, shallots, charred grape tomatoes in a white wine reduction. I am making more pastas now that I boil a big bag of it very al dente then freeze in meal sized portions. I thaw ziplock in cold water then add to sauce to heat thru. Saves time and an extra pot to wash.

I use Bartenders Friend for stains in mugs. I always have it on hand for stainless steel sinks and my talavera toilet.

This is mi esposo's favorite mug. He had it made for his Dad a few years before my FIL died. His Dad used it daily. My husband is the child in the stroller and on his Dad's lap. The obverse shows my husband's grandfather as well as a favorite Uncle of his father. This was the only item mi esposo wanted from his Dad's house after he died

It's hard to tell where our mugs end and where our kitchen counter begins 🇲🇽

A locally made Panettone (Guadalajara) sold at my local deli in Ajijic. And not the size of a hatbox! Very tasty with good addition of candied fruits. No raisins detected in my first slice.

A simple and quick pasta. Charred grape tomatoes, shallots, goat cheese in a white wine reduction, topped with basil and toasted panko.

We get a lot of Carmeneres from Chile here in Mexico. Better restaurants will always offer a Camenere by the glass or bottle

Further clarification. Yesterday I got the soap dispenser that I ordered from Amazon MEXICO which did not stock the dispenser I got from Amazon US for our US home. The item's description said it worked with liquid soap, though the picture showed foam coming out of it. As an expat, this sort of stuff happens a lot even at a great site like Amazon. I had read numerous reviews for the MXN item. There were a number of conflicting reviews. Turns out this product was available in "gel" dispensing and also "foam" dispensing. Many reviewers said the product didn't work, that the dishwashing liquid wouldn't come out. A few posters said you had to dilute the soap liquid 6 to 1 with water. I was glad I read all the reviews as the instructions for my dispenser does not mention dilution at all. After trying to make it work with just the Dawn liquid, I added water. Voila! Foam. I really don't care if it's liquid or foam as we use it for both handwashing (foam is better IMO, less sticky liquid to wash away and waste) and for washing dishes for which liquid is best.

Chilean. I drink their standard white wine. This is good for the price.

Paella for Thanksgiving in Mexico.

It's Pierre Franey's recipe from his 1970s cook book 60-Minute Goumet. I have adjusted over years to suit ourselves. It's pretty close to the 60 minute mark, though I'm not as zippy as I was in the 70's. Try this link. https://www.nytimes.com/1979/03/28/archives/60minute-gourmet-paella.html?unlocked_article_code=1.4E8.1ekH.OaHfNjs_jKS1&smid=url-share

Show of hands 🖐️🖐️........ How many of you plan to order pizza 🍕 tonight (Wednesday before 🦃Day)? Appears to be a tradition with many friends and extended family members.

In my village and surrounding areas, a shrimp burger isn't shrimp formed into a patty with binders such as bread and eggs. Here, it's just cooked shrimp and grated cheese melted together in a pan. For me it's tricky, getting the heat right so it doesn't burn. Takes a few minutes at most. Then pull off heat and let sit a minute in pan to solidify. These were pretty good result; I managed to get the finished burger onto the buns in 2 pieces (locals do it in one fell swoop). Since the shrimp and cheese are both mild we don't load up with lettuce, tomato, etc. A squirt or two of chipotle mayo is all it needs.

Asian grilled shrimp salad.

We set our menu. It's a warm November here in Central Mexico and my non-insulated stove isn't a great idea for an hours long roasted big bird. We get excellent seafood daily from the Pacific and Jalisco chickens are a delight, so paella mixta will be our main course. Mi esposo is making a pumpkin panna cotta. It took trips to 4 stores before we scored the needed heavy cream. I use my edited version of Pierre Franey's 60 Minute recipe for paella (I double up on shrimp, and skip the clams). The recipe which I first made in the late 1970s, doesn't mention developing a socarrat which to me is vital. I'm not always successful; I manage to get it right 75% of the time.

I bought mine based on Amazon reviews plus the way it looks. I wanted it for dish liquid at the kitchen sink (Dawn). It's easy to put a sponge under it for washing items not headed to the dishwasher.

Update on this item after a full year's use. We love it so much at our AZ home, we ordered another one for our MXN home. Never a problem with it. It's especially handy when both hands are greasy, dirty, stinky.....negates need to pick up a squeeze bottle or to even hit the top of a pump dispenser (which is what we are replacing at MXN home. It is also quite attractive.

Gnocchi with charred tomatoes and bacon in a white wine reduction. Topped with parm and basil. FYI, I no longer boil the shelf gnocchi as directed; I simply add it to skillet making sure there's enough sauce/broth, put a lid on it and wait a few minutes.

Grilled kimchi burger with gojuchang.

Made the salad fixins, walked to nearby fresh fried chicken store for a few pieces (better than Popeyes IMO).

Have lived in Central Mexico since 2008. Other than at tourist spots, I am rarely offered a glass with my cerveza, let alone camarones! BTW, the chili salt on your glass rim is Tajin. It's a great seasoning; in bars you will get jicama sticks sprinkled with Tajin. I have been served Tajin rims on margaritas, but only with tamarind ones.

Prosciutto, Peas and Parm with Gnocchi.

Pinot Noir. Strong, tasty.

I flew to AZ the middle of October for a quasi medical emergency. Things have stabilized, I'm on a new medication, and thankfully avoided hospitalization. Had oh-so many tests and doctor visits, from Radiology to Urology to Infectious Diseases. Some days I had 4 appointments within 5 hours!! I say this in a shameless attempt at sympathy towards another rather mediocre meal based on a powdered envelope and leftover rotisserie chicken 😎 I did manage to make the riata myself 🙃 The good news is I am able to fly back to Mexico this weekend if my flights come to fruition. In fairness to the McCormick Company, the flavor was better than expected.

Had leftover grilled pork tenderloin and turned it into Moo Shu Pork. Quickie recipe using bagged coleslaw mix and flour tortillas. More or less used this recipe but went heavy on the shiitakes, fresh ginger and of course, hoisin sauce. https://www.marthastewart.com/1548188/moo-shu-pork-stir-fry Not a looker, but taste was quite good.