Philippino Sinigang - Mei Wei brand packet of soup base. I added shrimp, red and green onions and green beans. Crackers on the side. Very nice. I headed out to the Phillipino Bakery about 3 blocks from me to see what kind of bun or whatever I could pick up for next time — it’s become yet another taqueria! The package suggested shrimp but most recipes online refer to it as a pork soup.
Canned yellowfin in OO again on Dave’s good seed (heel) - much better bread than the Martin’s to use as a base for this - Central Grocery olive salad and harissa - much spicier than the S’chug. And a slab of haloumi.
Some days I just don’t have any inspiration sandwich
Mama Lycha Curtido Salvadoreno - @ 11, typical pickled cabbage and carrots to garnish a pupusa, slab of carrot and half an onion, some of my thinly shaved zucch with lemon juice and sea salt, peeking out from under that, a big fat chile pepper. The jar had included an even larger slab of carrot - thicker, wider, longer. Apparently carrots grow to the size of baseball bats in El Salvador.
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It’s been 1 and a half days since I got back, feeling like a zombie but can’t seem to break the jet lag cycle yet. For other people it takes a couple of days, for me it’s around 10.
Unfortunately, the other tortilla lady is no long there. I was looking forward to eating her tortillas. Hers are bigger and thinner. She uses a big rectangular blue press. The new lady uses a standard round silver one.
Had many emotional reunion with the whales. I missed them so much. The hassle of getting to these out of the way whale watching places was worth it (not to mention the high costs).
Blue is the side of my panga (small fishing boat), green is the water, and next are barnacle covered creatures. Tender and patient wild animals weighing between 30-40 tonnes.
Ended up liking them all. The place is a pozole specialist, most people order pozole there. Every cook has their very own versions so I will have to try as many as I can, on my many returns to Mexico for sure.
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Nothing wrong with a plain cheese sandwich, I eat it all the time. But usually just use what I have (or leftovers).
@Presunto - your observations about the culture/foodways, like your pictures, are excellent. Glad you made it back.
@Rooster - I’m fixated on that, now! And such a light hand on both the jam and the cheese . I’ve made grapefruit jam before, with the Ruby Reds from the RGV. Used to order a bushel right after the first of the year but haven’t in years. Never thought of rosemary.
Roasted broccoli with garlic oil and chicken quesadilla.
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Back in (food) hell. 3 flights and 30 hours straight without sleep later.
Have made this several times now and always a success. Sicilian-style pizza. It’s bready and light. in Sicily, the sauce and toppings are both minimal, and bready because it’s more filling. I made a “border” on purpose to prevent the filling from spreading. Used Sicilian cheese primosale (that’s what I had) and there’s more than enough anchovies in the sauce. Anchovies are an absolute must.
There’s a recipe in each of my books but in one of them they forgot a few things (?!). I compared a few recipes from Italian sites and just winged it, really.
Btw, people who want to make this pizza should search for the name “sfincione” and not “Sicilian pizza”! The latter only gives you American recipes. Also, use very fine flour.
Mexico should copy-right “tortillas”. The cardboard rubbish we have here is also called “tortillas”. Real Mexican flour tortillas have lard in them, the texture is different. It’s simply 2 different things and 1 should not be called “tortillas”.
There are tortillas for tacos, and then there are tortillas for quesadillas etc. Flour tortillas cost twice as much as corn tortillas. The latter must be stored in the fridge and only for a limited time. I ate them fresh and warm. In Baja you are almost always asked which type you want when ordering some food, but most Mexicans go for corn tortillas. Corn is what really runs through the veins of every Mexican.
Chile pasilla Oaxaqueño comes in 3 sizes. I got all 3. Still have chipotle from last trip but I got some more anyway because I wanted to support the seller. The last 2 years have been a real struggle for many Mexicans so I’m glad his shop is still around. (I bought some chipotle morita and chipotle meco from him last time.)
All your lunches look so good! I’m curious where you get your inspiration for the wide variety of what you make. I tend to be influenced by what I’m reading, including on HO. What about you?
Thanks! This was inspired by a sandwich from a local Spanish restaurant. Otherwise its mostly inspired by what is in my freezer and fridge and HO of course. And maybe some dishes I like from eating at restaurants that I can find a recipe for online or in a cookbook.
Assembled a very quick, six ingredient Tex Mex lasagna for lunch. Sides will include sliced avocado, baked black beans, sour cream and hot sauce. Salsa verde is in the meat and I like using large spinach wraps cut into sheets for the carb layer.
. I’ve made grapefruit jam before, with the Ruby Reds from the RGV. Used to order a bushel right after the first of the year but haven’t in years. Never thought of rosemary.
and HO of course. And maybe some dishes I like from eating at restaurants that I can find a recipe for online or in a cookbook.
