Thanksgiving came and went in the blink of an eye, or so it seems. We spent ours in sunny Arizona this year where we visited family, ate, drank, ate some more, and found time to get out and about to take in some sights. Cactus, […]
Month: November 2014
Few desserts have blown the panties off of my dinner guests. But, this chocolate cake left them practically licking the ramekins and going back for seconds on the salted caramel sauce. I knew it was good, but wow. I’m a total sucker the molten chocolate […]
The first time I had enfrijoladas was in Mexico City. It was a long day of sightseeing and we were roaming around colonia Roma and I was starving. It was time for lunch. We found a cute cafe whose menu sounded both appetizing and homey. I decided to try something new (to me) and meatless so enfrijoladas it was. Bathed in a creamy refried bean sauce, steamed corn tortillas were rolled and topped with sour cream and cheese. It was satisfying delicious all at once.
yield: 2 servings
2 cups refried beans
2 eggs, fried
jalapeno hot sauce
Add 1/2 cup water or stock to the refried beans and heat until hot. Beans should be very loose.
Heat tortillas on a comal or in a hot, dry skillet. Place in a dish and cover with plastic wrap to steam. Dip each tortilla into the beans and place on a plate, folded in half. Continue until all tortillas are coated. Serve with a fried egg and three tortillas per serving. Pour the excess beans over the tortillas before serving. Garnish with sour cream, hot sauce, and spicy peppers.
It was as if summer returned this past week just as I was getting plenty comfortable with the cooler weather. All of a sudden, it was back to turning on the a/c and wearing shorts. In November! Anyhow, this week was about getting through IT and a bit of general horsing around.
Shoe shot and four different pairs of blue jeans.
Rosemary ice cube. I’m totally stealing this idea.
Macaron dessert that I could not pass up. No matter how full I am, I will always say “yes” to the macaron. But only if it looks good.
Pistachio flavor macaron + earl gray tea= fulfillment.
I have a favorite butternut squash soup that I make multiple times each fall, a sort of stand-by that’s always guaranteed to be delicious. This is comforting because I can wing the recipe more or less and adjust seasonings depending on how much squash I […]