It's Friday evening and while chopping an onion and mincing some garlic, I heard the horn of the guy who rides a bike with a cart selling 'pan Francoise' and other breads every evening. It's convenient if you need a fresh roll for dinner, we usually get two rolls for seven pesos! A light rain is still falling.
I chop zucchini, a small chili poblano, and tomatoes to add to the saute pan. More than ever now I loosely follow recipes adding items I prefer or have on hand, and personalize them. Tonight I am adding pinto beans, mushrooms, and frozen spinach because I don't have fresh. It's quiet and the sun has started setting earlier, as autumn has just begun.
Living here in the Yucatan, I miss the actual attributes of autumn like cooler weather and crisper air, everything pumpkin, chunky sweaters and boots, fall foliage. So far I only notice the daylight changing.
Next I prepare a baking dish with some olive oil, and make a sauce combining two small cans of green salsa with plain yogurt. I don't actually roll and fill the tortillas into enchiladas, no, I layer it like a casserole. Corn tortillas, saute mixture, beans and mushrooms, a little sauce, and repeat. On the top layer of tortillas, I pour the remaining majority of the sauce on top and add a little bit of cheese, and cilantro. Then it goes in the oven (at 350 f) to bake for 20-25 minutes. I am serving this with a side of rice tonight. (I am happy to report, the result was very good.)
Tuesday, September 20, 2016
As you probably know, Frida Kahlo was born, and lived in Mexico City, but I see lots of Frida here in Mérida. We recently had desayuno at the the restaurant Las Platos Rotos de Frida/La Casa de Frida restaurant. I love the bright colors, and there are lots of Frida pictures and mementos.
Mérida that have Frida painted on walls or Frida items..... She is a fascinating artist and really became known after her death. According to Wikipedia - It was not until the end of the 1970s and the early 1980s, with the beginning of Neomexicanismo, that she became well-known to the public.
Below are more pictures I have taken of my 'Frida sightings around Mérida':
|Dolores Alba hotel in Centro|
|Dolores Alba hotel|
|Bistro Cultural patio Frida, and my friend Mario|
“The only thing I know is that I paint because I need to, and I paint whatever passes through my head without any other consideration.” ~ Frida Kahlo
Monday, September 12, 2016
George rented a scooter and we rode around the island and stopped at the sculpture park/Ixchel.
The beaches are beautiful and the water was warm.
We had a nice dinner at the Oceanus restaurant where we dined at a table on the actual sand. We brought a piece of tiramisu back to the hotel to share later. Yum!
Back on the ferry to Cancun, and head home to Merida on the 4+ hour bus ride. I won't tell you my actual wish, but my intention is to spend more of my days present and aware, whatever I am doing. (Thanks yoga and breath and prayer and gratitude for being great tools!)
Here's to another trip around the sun. Salud!
After all, "You Only Live Twice."
Wednesday, September 7, 2016
Getting ready to go turn the big 5-0 at a little get-away on Isla Mujeres. Did you know Star Trek turns 50 too? It first premiered September 8, 1966. I saw the episode "City on the Edge of Forever" with my husband (when I was 40) and was hooked on the original series ever since! I never knew it had such brilliant writing/stories. I guess I am a late-bloomer-trekker :)
Check this out:
Saturday, September 3, 2016
I tried another pudding recipe and this one is really good (my favorite so far). The avocado makes it super creamy, but not very sweet, but whipped topping fixes that :)
- 3 large avocados, ripe and soft
- ¼ cup raw cocoa powder
- 3-6 tablespoons coconut milk (or whatever you have, I used rice milk and added a little more to get it to blend)
- 1 teaspoon vanilla extract
- 2 teaspoons coconut oil
- 2 tablespoons raw, unfiltered, local honey
- I also added one banana
- Combine all ingredients in a blender. Blend on high for 1 minute or until smooth. (It's very thick, that's why I added a little more milk)
- Spoon into individual serving cups and refrigerate for 30 minutes.