30March chilaquiles – Green & Rosse
This was another friend recommendation – and very good! It is located on A. Obregon and looks out over the Malecón. The location is both amazing and expen$ive. The chilaquiles, while delicious were about 50% more expensive than any of the other places I’ve tried. That said, the chips were crispy and cut to be bite-sized! Very helpful with a saucy dish like this. The sauce was a mildly spicy chipotle salsa, and it was served with 2 POACHED eggs,…
23March chilaquiles – Ocean Café & a surprise
On the recommendation of a friend, I went to Ocean Café on Agustin Arriola this morning for the “Chilaquiles Quest”. I was a little later than usual leaving today, but it turned out to be for the best. The classic car club had a first day of spring parade along the Malecón today. The one that got me to stop and pay attention was the Mystery Machine. All the owners/drivers were so happy to have people taking pictures of their…
Sunday – not-so-funday
Since the Basha died, Sundays are really hard for me. It had been our 15+ year tradition that Sundays were for jazz, mimosas, and brunch. Sometimes we went out (more when we were back in the States), but over the last 4 years, he made bacon, and I made GF, sourdough, blueberry pancakes. YUM!! Since his death, the habits of Sundays have disappeared. The day becomes chaotic and sad. My answer for this dilemma (for now) is that Sunday is…
More Oaxaca: Food, Food, and Mezcal
We knew when we planned this trip that food was going to be at the center of all of our activities. Oaxaca has not failed in that respect. There are foods here that I’d never even HEARD of, even though I live in Mexico. Different region, different food. Not as much seafood (mariscos) here, but there are memelas, tetelas, LOTS of moles, empanadas and quesadillas that are very different from home, the list is never-ending! The food here ranges from…
Oaxaca adventure begins
We have been “accidental Mexpats” for almost 3 and a half years. During that time we’ve experienced “the before times”, full pandemic lockdowns, gradual easing of restrictions, flagrant disregard for a SERIOUS health threat, and eventual calming of emotions and acceptance of the “new normal”. Through this time, our dreams and joy of travel and adventure have languished behind a screen of uncertainty and health prerogatives. We are now embarking on the first of (hopefully) many adventures to new places,…
Penedès: Cava
As a special experience this trip, we decided to venture out of the city to the region of Penedès – the heart of cava country. If you’ve never experienced Spanish cava – the Spanish version of sparkling wine – then you are missing out. Of the three types of sparkling wine, French champagne is the best known, followed by Italian prosecco, and least known is Spanish cava. In my (not so) humble opinion, my preference runs in the opposite direction…
Barcelona: FOOD
First a note: We have not EATEN at all of these places, some we couldn’t get in, some we just loved the look of the place, some had no gluten-free options. We could spend YEARS in Barcelona and not eat at all the great places. We do the best we can – thank goodness we are walking so much! We have been quite lucky (and diligent) in finding a LOT of celiac friendly restaurants. The EU makes it a priority…
UPDATE: Experiments with Sourdough
I can’t help myself. I’ve spent my ENTIRE adult life as a scientist. Experiments MUST go on! In my last sourdough post, I had to admit that my frustrations and tribulations with my sourdough focaccia were primarily self-generated. If only I could have *known* that the pan I was using was OVER TWICE the square area of the recommended pan!!! LOL! I’ve since found an appropriate, albeit round, pan that gives nice, fluffy, tall focaccia. The funny part is that…
Math is HARD
No, not really. Math is not hard, but sometimes one ASSumes certain things without checking. That can get one into trouble. The “one” is me. The assumption had to do with the size baking pan needed for a new gluten-free, sourdough recipe. Since my first couple of posts about sourdough, there have been MANY experiments. (Those of you who know me are not surprised!) The short story is that I’ve changed my starter over to 100% brown rice flour. I’ve…
Sourdough – The second round (really a boule)
My first (two) attempts at sourdough were … pretty good. They both used a very simple recipe (4-Ingredient Gluten Free Sourdough) that was clear and gave a timeline for the two day process. The bread was beautiful to look at, however the crust was so tough that it was nearly impossible to cut, and the bread itself was on the gummy side. I understand that GF breads are often gummy, but this stuck to the knife, once you got through…