Today was ramp harvesting day! I have a small patch in my garden (I bought wild roots and transplanted them) and I was able to harvest about a pound of leaves this year. Pesto is my favorite use for ramps so I made a big batch today. Served some as a condiment with grilled flank steak tonight; roasted cauliflower with garam masala on the side. DH and I are going to be garlicky for a week!
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Thank you! Will def try this.
Yep! Lots of Lebanese & Syrians emigrated to Mexico too, in the 19th and early 20th.
very interesting lady! what was her connection to South American cuisine, other than living in Florida, do you know?
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BF made us 1/2 Reubens with the last bit of our Cochon duck pastrami, using some steamed cabbage from a Korean place my sister and I got take-out from and quickled it for sauerkraut, made russian dressing, potato salad with sweet pickle relish, and cole slaw. He used TJs sourdough instead of our homemade, which I like just fine. Only quibble: i would have liked the Swiss to be meltier but it was all delish. My Reuben became a Rachel by putting my cole slaw into the sandwich.
Our farmers’ mkt. reopened today! 1/2 a block from our apt. Everyone was following protocol as much as possible, and i went early enough that it wasn’t full. the produce purveyors now choose veggies for you, you aren’t allowed to rummage, which makes me feel safer. picked up some shrooms (maitakes & piopinni) and fresh fettucine for tomorrow night’s din-din.
in even HAPPIER news, my new Tojiro bread slicer came! I’ve only sliced an orange with it so far, but with what ease! Not at all expensive, either ($29). I’ll be happy cutting into the next sourdough boule.
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What a beautiful day up here in Mt Shasta. Grilled chicken with sides . My faux pizza dough bread was fantastic. Raised the baking temp to 460 . It makes a great sandwich loaf also . Cheers .
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Indian after a long hiatus tonight.
Mixed dal, paneer matar, saag paneer (neighbor’s garden greens), cauliflower, and yellowtail tuna (from another neighbor) in kabab form.
I experimented with GF chapatis for the kids, and a spiced flatbread incorporating fenugreek I grew.
Two boules rising for the weekend - GF using a new recipe with overnight fridge rise, and einkorn slow-rise for the gluten eaters.
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Yes, my Dad’s family all live in a suburb of Mexico City.
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That’s a fun new (to me) word!
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Sounds like someone I know …
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ohhh, i remember you’ve said that before!
i didn’t make it up, but i like it!
that chicken looks delicious, and I don’t usually like bbq chicken.
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Friday 8th May. 4 Guests ( 4 Doctors ) and us. The 2 ladies are Gynecologists and their husbands are surgeons ) … It was the birthday of the one of the blonde ladies.
Antipasti International …
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Not really traditional but good none the less. Shrimp and andouille sausage gumbo. I keep the okra whole which makes it easier to pick out as some in the family don’t like it.
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Another week gone by.
What’s this…Week #8?
Some time spent inside the house.
Some in the office.
Probably 3 more weeks to go before we get sprung on a limited basis in my state.
:::Sigh::: Just do what we need to do to get through this.
Another busy work week.
So I decided I needed to get back to my usual Friday night dinner.
Some maple-bourbon steak tips from my local butcher were defrosted, and augmented with olive oil, maple syrup and lime juice. Grilled on the grill pan; finished in the oven.
The standard baked tater with s/p and the PSTOB and sour cream, and steamed green beans.
Wine? Why, if course, you silly readers. It’s FRIDAY and it’s going to get down to about 30°in the next 24 hours or so. It’s MAY 8TH and it could get below freezing in the Boston area! Mother Nature is pissed off. So wine is required. 
Twist my arm. Just not the one holding the wineglass, please. 
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I’m envious about everything here. Seeing people. That gorgeous fish. Caviar. Champagne!!!
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Chilaquiles was a dish served at the end of festive events I’ve been to in Mexico. Like a wedding. I think it was to soak up some of the alcohol in your system from a night of partying
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sounds about right!
so Scuba, you obviously speak Spanish, no?
Thanks MUCH for this bio. A rich heritage indeed.
