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liuzhou

Lunch 2020

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Tuna with roasted carrots.  Salsa verde not shown.

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Marinated local scallops in a big, heavy goblet. The restaurant doesn't have ceviche on the menu so I tried this.

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The same scallops taken out of the goblet

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Fish with octopus

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Flan that's not drenched in caramel, much too hard and far to sweet. Someone else ate it for me.

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It's osprey mating season here. This one with a big itch was seen from my table.

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This is the animal I was talking about:

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From the tour yesterday: mother and calf were gliding silently right next to the boat and on my side. It was an amazing and unexpected moment (didn't see them coming, they were so quiet).

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Edited by BonVivant (log)
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All nice. Aaahhh the classic coctel -seafood, lime, thin spiced tomato liquid  looks like nice weather :)

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And Pacifico Beer to top it all off.  To me it runs a close second to Dos XXs.  If you hop over to the mainland from the tip of Baja, you will be in Mazatlan, home of Pacifico.   For more adventure take the ferry across instead of flying.  Mazatlan is know as the Shrimp Capital of Mexico.  Shrimp and beer on the beach?  Life doesn't get much better than that for me.

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First day back at School tomorrow. Our today lunch was the 'Oopsie Sushi..' Aka The ones that looked like $h!t. 

 

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I doubt much will get eaten. There is much playing to be done. 

 

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Leftover pan seared tuna (cold), salad of marinated carrots with diced fresh pineapple, little minced celery and scallion with vinaigrette.

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Lunch today was a tin  of sardines with a big squirt of sriracha.  
 

Not worthy of a picture.  Believe me!

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3 hours ago, scubadoo97 said:

Lunch today was a tin  of sardines with a big squirt of sriracha.  
 

Not worthy of a picture.  Believe me!

 

Neither was my leftover bean soup with a healthy squirt of sriracha, but it sure was good. I couldn't figure out why it was so much hotter and more flavorful than I remembered the original soup, until my DH admitted he'd dosed it with what he calls "Sri Lanka" sauce. 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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A (seafood) taco shack next to the road:

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Would rather be here than in NZ or OZ. You are looking at a novice taco eater's happy meal. Btw, the bottled hot sauces are worthless. After only 2 days I started asking if they have fresh jalapeño or habañeros.

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We have found that many Mexican places have hot sauces which they call. "Not for Gringos" which they will bring to the table when asked.  But

beware, they will all hover around to watch your reaction to the first taste of them.  

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1 hour ago, IowaDee said:

We have found that many Mexican places have hot sauces which they call. "Not for Gringos" which they will bring to the table when asked.  But

beware, they will all hover around to watch your reaction to the first taste of them.  

 

Once I was dining at a local Mexican restaurant with my family.  The establishment had a counter and four or five small tables.  The owner, from Oaxaca, was standing behind the counter cutting a pepper.  I asked him what it was.  He said it was a pepper for his dinner, and would I like to try a piece?  Of course.

 

He went around to all the patrons, saying "She ate it, she ate it."

 

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Homemade Gyoza ...

 

The funny thing is that regardless how many you make, there will never be a nice picture of plated ones just before eating, neither will there be any leftovers 🤔 

 

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Shrimp, broccoli, sugar snaps in a garlic sauce.  Be glad we are separated by light-years from one another!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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been on this greek salad kick.

persian cucumber, radish,  red pepper, sweet onion, grape tomatoes, feta. dressing apple cider vinegar and olive oil.

the container with salad weighed almost a pound.

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A big late lunch after a full day excursion to the middle of Baja (Sur) to see giant ancient cactuses and prehistoric cave paintings.

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I've been looking for clams. They are only found in this "campechana" (mixed coctel of octopus, scallops and clams).

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Fresh local red lobster. The most expensive item on the menu.

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The lobster on this mixed plate is a big smaller.

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Love those little lobsters and Tapatio is on my counter, I sent some to Steven (Fat Guy) one year. You seem to take joyful remarkable holidays. 

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I'm in Baja Sur, that means seafood tacos in the sun.

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Second round with flour tortillas

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And earlier. Birria tacos at 2 different places.

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@heidih , thanks.


Edited by BonVivant (log)
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Glad I ate seafood tacos so often last week! Just got to San Ignacio yesterday and there's almost nothing like that here in this tiny isolated commune in the middle of nowhere. There 3 places in San Ignacio to eat very simple food and it's expensive. I had it good in Guerrero Negro.

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Where I ate the tacos (photo taken at 8am one day)

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Roasted root vegetables over romaine lettuce with a spicy peanut sauce and very lightly toasted slivered almonds. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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My first carnitas and they were Michoacan.

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I make it sometimes with leftover confit duck.

 

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@Smithy, cannot escape ceviches, cocteles, all things seafood in Baja Sur. I have 2 more weeks to gorge on it.

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Aahhh most of my guys are from Michoacan or Jalisco  and their ex pat population is significant here. The ones who grew up with next to nothing recount mom making quesadillas just with squash blossoms. Cheese was too expensive and animal protein was a special occasion. . Visually enjoying eating alongside you.

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