gulfporter

Meatballs with a red pesto over mashed cauliflower (frozen cauli from Trader Joe's).

Pasta with Arugula. Pistachio, Lemon and Parm pesto.

I am NOB (north of the border) where sheet pan dinners are a delight in my Viking range with convection. Moroccan chicken thighs with carrots, sweet potatoes and onions. The only "issue" was figuring out which orange pieces were carrot, and which were sweet potato 🙂

Blueberry sour cream pie with crumb topping. It's mi esposo's fave. An old Bon Appetit (or was it Gourmet??) recipe. He's scheduled for a cardiac ablation on Monday so he's free to ask for any specials he wants. We flew in last night from MX; he's having his procedure at the Univ. of AZ hospital in Tucson. It's a great Medical School and we are both able to use our Medicare here. The ortho surgeon I saw at U of AZ last fall was very complimentary of my hip replacement I had done in MX....best of both worlds for us!

Another cold shrimp and pasta salad. This time I added toasted panko (with lemon zest and garlic). This is hottest time of year here, just before the rains start. It's been hitting mid-90s; once the rains start we'll drop to 80 most days. The next village over, San Antonio Tlaycapan has its Fiesta to its patron saint, St. Anthony de Padua. His feast day is June 13th. Locals vow that the rains begin on that date. And they often do, give or take a few days.

Grilled shrimp pasta salad over arugula, dressing a simple lemon/olive oil/dijon/fresh garlic

My first white malbec. Very refreshing, tart. Nice in this hot weather.

Great label....not so great wine. From Hungary.

My first Sangiovese from Mexico. It was excellent!

It's almost too hot to eat; May is our warmest month until the rains start in early June. Chilled grilled shrimp over a green bean and grape tomato salad.

It is nearly impossible to get badly grilled octopus in Mexico. Even corner taco stands know how to do it. It remains a popular item for both of us.

Warm salmon salad. A quasi Nicoise minus the olives (could not find any good ones this week in our corner of MX).

Margarita Tamarindo at lunch. Rimmed with Tajin.

A blend from Ensenada MX.

Grilled blackened salmon with grilled asparagus and a cherry-chipotle dipping sauce. The reason my salmon is in chunks is because I grill one fillet and share it with mi esposo. He likes his very translucent, me not as much. So after it rests, I cut off the thinner ends as they are more cooked.

Seared tuna soft tacos with wasabi mayo, pickled red onions, avocado, cilantro.

Chicken curry salad in lettuce wraps with squiggles of sriracha.

Grilled Black Forest ham, imported Swiss, mango chutney, Dijon mustard on sourdough black olive & thyme bread.

Indian curry with lime pickle, mango chutney, yogurt and cilantro.

Chilly day here. Green chile chicken soup.

Blueberry cream cheese tart on puff pastry.