The rainy season in Michoacán is fairly predictable. Somewhat cloudy mornings are followed by gorgeous, sunny mid-days. Around 4:00pm, we start to hear thunder in the distance. Rains usually arrive by 5:00, and taper off by 7:00. Occasionally we have rainstorms during the night while we drift in and out of sleep, listening to the patter on the (hopefully not leaking) roof.
This pattern has been fairly consistent up until last week. We’ve been hit with an amazing amount of rain – houses in town have flooded, streets have been temporarily closed,
[...] Read moreA perfect dressing for a Summer salad
Brian and I sat down to watch the only sporting event I have seen on TV since moving to Mexico 3 years ago: the 2010 World Cup final match between Spain and Netherlands. I didn’t particularly care who won, and I have to be honest that I don’t care about soccer in the slightest. What I loved about watching that game was thinking about how many people, all over the world, were watching the match with me.
715 million people watched the 2006 World Cup finals. Imagine the 20 largest
[...] Read moreEat for the World
My friend Nere mentioned to me that she’d be spending two days this week preparing mole for her daughter’s graduation ceremony at the primary school. I asked her if I could come and watch and she agreed immediately. Take pictures? Sure! Write about it? Of course. I owe this woman an entire entry devoted to her awesomeness, but for now I’ll be keeping it to mole: the signature sauce of Mexico.
When I need to explain curry to our Mexican kitchen helpers, I usually call it a “mole de India” – an Indian mole.
[...] Read morePollo con Mole for a Celebration
When I wrote about radishes and their abundance and how much I dislike them, my dad sent me this link. Roasting radishes. Cooking them. How weird.
I was, admittedly, quite skeptical. But with a recent “gift” of about 30 radishes, and not a whole lot of need for a new giant batch of kimchi, this morning I eyed them and noticed they were about 5 hours away from being too old to eat. I cut them up and pan roasted
[...] Read moreRoasted Radishes
We eat a lot of hummus. Nearly once a week I whip up a batch of the chickpea puree. We typically enjoy it in tortilla wraps, accompanied by the obligatory aforementioned condiments. The stuff amazes me with its versatility. Wraps, sandwiches, pita slices, tortilla chips and raw veggies all find a nice friend in hummus. Call it a dip or a spread. I even recently used a lot of leftover hummus as a soup base, making a creamy, garlicky tomato and spinach soup.
A great staple in a vegetarian diet,
[...] Read moreThe Beauty that is Hummus
|
|
|
